Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
soybean hemicellulose	FOODON_03414420	[Food additive; technological purpose(s): anticaking agent, emulsifier, stabilizer, thickener.]
sodium carbonates	FOODON_03414421	[Food additive.]
sodium citrates	FOODON_03414422	[Food additive.]
sodium malates	FOODON_03414423	[Food additive.]
sodium sulphates	FOODON_03414425	[Food additive.]
authentic ethnic food claim or use	FOODON_03510239	[Authentic ethnic food is food from countries other than the home market contributing to a different food culture than the traditional cuisine of the host country. Food may be adapted by combining local and imported ingredients. [Ethnic Groups and Foods in Europe, EuroFIR Synthesis report No 3, 2005]]
traditional type of production and/or processing claim or use	FOODON_03510238	[The production and/or processing of a food that has been transmitted from generation to generation through oral tradition or other means and has been applied prior to the Second World War and remains in use (taking into account cases where composition was abandoned for a time and then reinstated) despite its adjustment to binding rules from national or EU food hygiene regulations or the incorporation of technological progress, under the condition that production and/or processing remains in line with methods used originally and that the food"s intrinsic features such as its physical, chemical, microbiological or organoleptic features are maintained. [Traditional Foods in Europe, EuroFIR Synthesis report No 6, 2009]]
traditional food claim or use	FOODON_03510234	['Traditional" means proven usage on the Community market for a time period showing transmission between generations; this time period should be the one generally ascribed to one human generation, at least 25 years [COUNCIL REGULATION (EC) No 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteed]. A traditional food product is a product frequently consumed or associated to specific celebrations and/or seasons, normally transmitted from one generation to another, made with care in a specific way according to the gastronomic heritage, with little or no processing/manipulation, that is distinguished and known because of its sensory properties and associated to a certain local area, region or country. [http://www.truefood.eu/] Traditional means conforming to established practice or specifications prior to the Second World War. Traditional food is a food of a specific feature or features, which distinguish it clearly from other similar products of the same category in terms of the use of traditional ingredients (raw materials or primary products), traditional composition or traditional type of production and/or processing method. [Traditional Foods in Europe, EuroFIR Synthesis report No 6, 2009]]
"no trans fat" claim or use	FOODON_03510233
food allergen labelling about molluscs and products thereof	FOODON_03510232	[Contained in GS1 Code List.]
food allergen labelling about carrot and products thereof	FOODON_03510231	[Contained in GS1 Code List.]
food allergen labelling about pod fruits and products thereof	FOODON_03510230	[Contained in GS1 Code List.]
Tautogolabrus adspersus	NCBITaxon_34787
traditional composition claim or use	FOODON_03510237	[The uniquely identifiable composition (in terms of ingredients) that was first established prior to the Second World War and passed down through generations by oral or other means (taking into account cases where composition was abandoned for a time and then reinstated) and when necessary is differentiated from the composition defined by the generally recognized characteristics of the wider food group to which the product belongs. [Traditional Foods in Europe, EuroFIR Synthesis report No 6, 2009]]
traditional ingredient claim or use	FOODON_03510236	[Raw material (species and/or varieties) or primary product either alone or as an ingredient that has been used in identifiable geographical areas and remains in use today (taking into account cases where use was abandoned for a time and then reinstated) and its characteristics are in accordance with current specifications of national and EU legislation. [Traditional Foods in Europe, EuroFIR Synthesis report No 6, 2009]]
chlorophylls and chlorophyllins	FOODON_03414417	[Food additive; technological purpose(s): colour.]
magnesium phosphates	FOODON_03414418	[Food additive.]
cyclamates	FOODON_03414410	[Food additive.]
calcium citrates	FOODON_03414411	[Food additive.]
cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum	FOODON_03414412	[Food additive; technological purpose(s): binder, stabilizer.]