orange juice (liquid)
Food material for humans and animals which is processed with the intention that it be consumable as a whole or added to other food products.
Damion Dooley
Foodon product type
The FoodOn "food product" class is provided as a branch under which new food product categories and food products themselves can be placed. Here classes are provided to differentiate a food product by its food composition, processing and/or consumption characteristics. This avoids brand name products but it may include generic food dish categories. It has a much greater depth and polyhierarchy than other agency product type schemes have in an effort to group related products together. The upper level basis of this tree originated in the environment ontology (ENVO) and from the US Code of Federal Regulations.
food product
The juice products which are made from the fermented sap of the maguey (agave) plant.
fermented agave juice
This food product type includes food products which are made from fermentation of juice extracted from pressed sugarcane.
fermenting sugar cane juice
fermenting elaeis palm sap food product
A food product made of meat, the skeletal muscle and associated fat, and other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs, of mammals.
mammalian meat food product
A processed meat food product that is made from a sausage.
sausage food product
SIREN DB annotation: * has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) * derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107)
liver paste
A hot dog is a moist sausage of soft, even texture and flavor, often made from advanced meat recovery or meat slurry. Most types are fully cooked, cured or smoked. It is often placed hot in a special purpose soft, sliced hot dog bun.
hotdog
frankfurter
hot dog
processed meat food product
milk formula food product
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
cheese
cheese food product
A dairy product produced by bacterial fermentation of milk.
yoghourt
yoghurt
yougert
The bacteria used to make yogurt are known as yogurt cultures. The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.
yogurt food product
This class includes food products which are derived from or produced by a plant.
plant food product
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads.
cabbage food product
commercial yogurt
wort food product
beer wort food product
acifified beer wort food product
Cream component produced by churning and containing not less than 80% milkfat.
mammalian milk butter
pickled cabbage food product
camembert cheese food product
obsolete: cane sugar
cheddar cheese food product
Brie cheese food product
gouda cheese food product
gorgonzola cheese food product
swiss cheese food product
emmenthal cheese food product
new zealand cheddar cheese food product
pont ieveque cheese food product
vacherin mont dor cheese food product
A food product made from domestic pig meat (Sus domesticus or Sus scrofa scrofa).
pork
pork meat food product
cured meat food product
chicken meat food product
beef food product
ice cream
ice cream food product
A seafood product is a vertebrate or invertibrate organism from an aquatic environment.
Some of the subclasses are currently freshwater organisms.
animal seafood product
A fermented salty fish of Korean cuisine.
obsolete: jeotgal food product
meshanger cheese food product
pork chop food product
A food product having tempeh as a defining ingredient
tempeh food product
fermented rice beverage
amasake food product
fermented dairy food product
fermented fish or seafood food product
sea water fish food product
A fine powder made from cereals or other starchy food sources.
flour food product
A food product derived from plant fruit.
plant fruit food product
fruit extract food product
Apple juice is a fruit juice made by the maceration and pressing of an apple.
apple juice
awamori food product
Any of certain cuts of meat taken from the sides, belly or back of a pig that may be cured and/or smoked.
bacon food product
fermented millet food product
millet beer food product
bottled beer food product
SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'interior mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460331)
blue cheese food product
buttermilk food product
fermented fruit food product
A food produced by fermenting rice, barley and/or soybeans, with salt and the mold koji-kin (Aspergillus oryzae).
SIREN DB annotation: * has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'fermentation/modification process, multiple component' (http://purl.obolibrary.org/obo/FOODON_03460128) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)
miso food product
A grape berry food product which is the juice of freshly pressed grapes that contains some amount of pulp, skins, stems, and seeds.
Grape pomace components typically comprises between 7 to 23 percent of the total weight of must. [https://en.wikipedia.org/wiki/Must]
grape must
vinegar food product
barley malt vinegar
mammalian milk (nonfat, dry)
Sake is a fermented rice beverage resulting from the fermentation of rice with the mold Aspergillus oryzae and, in parallel, with the yeast Saccharomyces cerevisiae [wikipedia:sake]
sake food product
salt pork meat food product
A food product having fermented soyabeans as a defining ingredient
fermented soybean food product
A food preserved by soaking and storing it in vinegar or brine.
pickled
subset_siren
SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190)
food (pickled)
tape kefan food product
Bondon cheese food product
bitter cheese food product
sugar condiment
kefir food product
A lipid material derived from plants. Physically, oils are liquid at room temperature.
vegetable oil food product
An oil used as a nutritional supplement and is a traditional European ethnic food, highly regarded for its nutty flavor.
flax oil
flax seed oil
linseed oil
Food-grade flaxseed oil is cold-pressed, obtained without solvent extraction, in the absence of oxygen, and marketed as edible flaxseed oil.[wikipedia]
flaxseed oil
corn flour food product
sour milk beverage
dried milk food product
A food product which is derived from or produced by an animal that has a vertibrae.
vertebrate animal food product
cereal grain food product
SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)
fermented beverage
fermented elaeis palm beverage
fermented sugar cane beverage
fermented apple beverage
apple beverage
SIREN DB annotation: * has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) * formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) * has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) * has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)
orange fruit beverage
fermented grain beverage
This food product type includes beverage products which are made from the fermented sap of the maguey (agave) plant.
fermented agave beverage
This food product type includes food products which are made from eggs laid by the sea water fish.
sea water fish egg food product
A food product made from an avian egg.
avian egg food product
camelid dairy food product
bovine dairy food product
equine dairy food product
zebra dairy food product
cattle dairy food product
camelid milk beverage
equine milk beverage
caprine cheese food product
ovine cheese food product
bovine cheese food product
cow milk cheese
A very strong smelling, soft cow's milk cheese made by fermentation involving the bacterium Brevibacterium linens.
Limburger cheese food product
goat milk cheese food product
sheep milk cheese food product
A food product made from domesticated bird meat.
poultry meat food product
Suidae is a family of artiodactyl mammals which are commonly called pigs, hogs or boars. In addition to numerous fossil species, 17 extant species are currently recognized (or 18 counting domestic pigs and wild boars separately), classified into between four and eight genera. The family includes the domestic pig, Sus scrofa domesticus or Sus domesticus, in addition to numerous species of wild pig, such as babirusas and warthogs. All suids, or swine, are native to the Old World, ranging from Asia to Europe and Africa.
porcine meat
swine food product
A relish, sauce, or seasoning added to food to impart a particular flavour or to complement the dish.
condiment
condiment food product
bovine meat food product
distilled fermented grain beverage
distilled fermented beverage
obsolete: soya food product
A beverage product derived from leaves of the tea plant (Camellia sinensis).
"While fermentation is also referred to in the production of brewed teas, this is inaccurate. Some herbal teas on the market today include probiotic cultures alongside tea leaves to maintain gut health but the tea itself hasn't been fermented. Most dried teas however don't use live cultures at all during production. Instead, harvested tea leaves undergo a natural chemical process known as oxidation, which also changes the color, flavor and level of health benefits in the resulting brew." [https://eatcultured.com/blogs/our-awesome-blog/fermented-tea]
tea based beverage product
coffee and coffee products
coffee based beverage product
fruit juice food product
wheat food product
A food product deriving primarily from corn (maize).
maize food product
maize (corn) food product
tuber
solanaceous root food product
A food product derived from or produced by a plant root.
plant root food product
A potato food product is any product derived from potatoes.
potato food product
Food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well.
confectionery food product
cucurbit fruit food product
A citrus fruit is botanically classified as a type of berry called a hesperidium that has a thick, leathery rind, with numerous oil glands, and a large flesh portion composed of several wedge-shaped sections. Unlike pome fruit, such as the apple, the citrus fruit is derived from a superior ovary, an ovary completely separate from the calyx.
citrus
citrus fruit food product
The fleshy fruit (false berry) of a plant of the family Cucurbitaceae.
melon fruit food product
muskmelon (Cucumis melo) fruit food product
Citrullus lanatus is a plant species in the family Cucurbitaceae, a vine-like (scrambler and trailer) flowering plant originally from sub-Saharan Africa. It is cultivated for its fruit. The subdivision of this species into two varieties, watermelons (Citrullus lanatus (Thunb.) var. lanatus) and citron melons (Citrullus lanatus var. citroides (L. H. Bailey) Mansf.)
citrullus lanatus fruit food product
obsolete: watermelon plant
citrus fruit juice
pomaceous fruit juice beverage
pomes
pomaceous fruit food product
fermented pomaceous fruit beverage
pomaceous fruit extract
citrus fruit extract food product
grape extract
solanaceous fruit food product
A food product deriving from one or more tomatoes.
tomato food product
solanaceous food product
plant inflorescence food product
obsolete: leguminous food product
cruciferous food product
grape berry food product
cruciferous inflorescence food product
The default nut product is a whole, raw nut - meaning that the kernel is whole, and moderately or significantly dried, but not baked. Minimal references to nuts often leave ambiguous whether the shell is on or off. "I ate a peanut" doesn't clarify whether I ate a shell-off nut or whether I did the shelling.
nut food product
plant seed food product
plant lipid food product
plant stem food product
invertebrate animal food product
insect food product
honey food product
Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked.
prepared
prepared food product
cooked
food (cooked)
pickled cruciferous food product
bread food product
This food product type includes food products which are derived from a large, diverse group of photosynthetic organisms.
algal food product
rice food product
buckewheat food product
sorghum food product
misspelling
obsolete: milet food product
common oat food product
oat food product
rye food product
barley food product
quinoa food product
fonio food product
A product of the dry seeds of plants of the genus Pisum.
dry pea food product
A product of the dry seeds of Lens culinaris.
obsolete: lentil food product
A product of the dry seeds of Cajanus cajan.
pigeon pea (whole, dried)
A bambara groundnut food product is a product derived from fresh or dried beans of the bambara groundnut plant.
Bambara nut
Bambara-bean
Congo goober
earth pea
ground-bean
hog-peanut
bambara groundnut food product
A product of the dry seeds of plants of the genus Vicia.
dried fava bean
broad bean (whole, dried)
A product of the dry seeds of Cicer arietinum.
garbanzo bean food product
Bengal gram
Egyptian pea
gram
chickpea food product
A product of the dry seeds of Vigna unguiculata.
cowpea (pulse) food product
A dry bean food product refers to a bean product made from a Phaseolus species plant whose seeds are harvested at complete maturity.
kidney, haricot bean (Ph. vulgaris); lima, butter bean (Ph. lunatus); adzuki bean (Ph. angularis); mungo bean, golden, green gram (Ph. aureus); black gram, urd (Ph. mungo); scarlet runner bean (Ph. coccineus); rice bean (Ph. calcaratus); moth bean (Ph. aconitifolius); tepary bean (Ph. acutifolius)
FAO notes: "Only species of Phaseolus should be included, though several countries also include certain types of beans. Commonly classified as Vigna (angularis, mungo, radiata, aconitifolia). In the past, these species were also classified as Phaseolus."
dry bean food product
The winged bean food category covers beans of the winged bean plant
winged bean food product
A product of the dry seeds of Vicia sativa.
vetch seed (whole, dried)
Pachyrhizus erosus, commonly known as jicama Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish. FAO: The yam bean is a legume but unlike its close relatives the soybean and other beans, the yam bean is cultivated for its large, tuberous roots.
yam bean food product
A product of the dry seeds of Mucuna pruriens var. utilis.
velvet bean (whole, dried)
lupin seed food product
A dry seed of the jack-bean plant.
jack bean (whole, dried)
hyacinth bean food product
PULSES are annual leguminous crops yielding from one to 12 grains or seeds of variable size, shape and colour within a pod. They are used for both food and feed. The term "pulses" is limited to crops harvested solely for dry grain, thereby excludingcrops harvested green for food (green peas, green beans, etc.) which are classified as vegetable crops. Also excluded are those crops used mainly for oil extraction (e.g.soybeand and groundnuts) and leguminous crops (e.g. seeds of clover and alfalfa) that are used exclusively for sowing purposes.
pulse
pulses
pulse food product
wheat flour food product
pasta food product
pastry food product
A confection made from a concentrated solution of sugar in water, to which flavorings and colorants are added.
candy food product
A food product derived from Theobroma cacao.
cocoa and cocoa products
cacao food product
sweet cream
cream food product
mammalian milk beverage
bee food product
sausage (cooked, smoked)
sausage (smoked)
sausage (raw, smoked)
A sausage made from meats that have not been previously cured.
sausage (raw)
A cured sausage that is fermented and dried.
sausage (dried, fermented)
A sausage made with fresh meats, and then fully cooked.
sausage (cooked)
smoked meat food product
processed cheese food product
A product made from the seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, Brassica nigra).
mustard seed food product
creamy salad dressing
vinaigrette dressing food product
nut oil food product
mayonnaise food product
soy sauce food product
processed pork meat food product
A vegetable product such as leaves, flowers, seeds and roots that is rich in essential oils and aromatic principles. Used mainly a a condiment.
herb and spice
herb or spice
spice or herb
animal lipid food product
A brewed drink prepared from roasted seeds, commonly called coffee beans, of the coffee plant.
coffee beverage
A beverage prepared from the cured leaves of Camellia sinensis by combination with hot or boiling water.
tea beverage (liquid)
hot chocolate food product
mate food product
A fish food product includes products made from any fish species (aquatic vertebrate with gills and fins).
fish food product
fish egg food product
avian food product
animal derived beverage
plant derived beverage
plant derived fermented beverage
nonfermented plant derived beverage product
A dairy food product has mammilian milk or a milk component as an ingredient.
dairy product
milk product
dairy food product
milk or milk based food product
Are all fermented foods considered preserved to some extent?
food (fermented)
non-fruit wine food product
Beer is a fermented cereal beverage resulting from the fermentation most commonly of malted barley (though wheat, corn, or rice may included), by a yeast, most commonly Saccharomyces cerevisiae, and flavored by dried flowers of hops, Humulus lupulus.
beer beverage
Any plant food product which, typically, is constituted by intact parts from one or more annual plants cultivated as field and garden crops in the open and under glass, and used almost exclusively for food.
vegetable food product
botanical fruit food product
A one-celled fruit (pod) usually dehiscing down both sutures, and having the seed attached along a ventral suture. (Roubik 1995)
legume
legume food product
camel milk beverage
zebra milk beverage
Regarding American regulatory aspects of egg products, see this summary: https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-graphic-000077
egg food product
A hen egg food product is any food product consisting mainly of hen eggs or derivatives.
hen egg food product
Cider, hard apple cider, or hard cider in the US, is an alcoholic beverage made from the fermented juice of apples.
apple cider (alcoholic)
orange juice (unpasteurized)
cake food product
cake icing food product
chocolate food product
A food involving whipped and cooked milk, sugar and egg yolk mixtures.
sweet custard
custard dessert food product
A ground beef product is made of beef that has been finely chopped with a knife or a meat grinder (American English) or mincing machine (British English). Ground beef is used in many recipes including hamburgers and spaghetti Bolognese.
beef mince
ground beef
ground beef food product
A food product from a category of domestic birds kept for meat, eggs, and feathers including fowl such as chickens, turkeys, and waterfowls such as domestic ducks and geese and other meat birds such as pigeons and doves and games birds including pheasants.
poultry food product
duck meat food product
goose meat food product
A turkey meat food product is any food product made predominantly of turkey parts.
turkey meat food product
Cantaloupe (also known as muskmelon (India and the United States), mushmelon, rockmelon (in Australian states and in New Zealand), sweet melon, spanspek (South Africa), or capuchin (Scotland) refers to a variety of the Cucumis melo species in the Cucurbitaceae family.
cantaloupe fruit food product
potato salad food product
A sauce for a salad.
salad dressing
clam food product
oyster food product
shellfish food product
goat milk cheese (unpasteurized)
A family of hard Italian cheeses made from sheep milk.
pecorino cheese
sheep milk cheese (unpasteurized)
unpasteurized camel milk beverage
apple condiment
apple food product
apple vinegar food product
bakery food product
barley flour food product
A bean vegetable food product is a human or animal food product - such as a snap, shell or dry bean product - derived from the fruit pod, seed, or leaf of one of several genera of the flowering plant family Fabaceae.
Note, this was previously labelled "Bean (vegetable) food product". We have been listing both dry and freshly harvested moist beans here, so have broadened the name scope.
bean food product
berry food product
A broad bean food product is a product derived from the broad bean plant.
broad bean food product
cabbage juice food product
cattle cured meat food product
A food product which normally exists as an ingredient to another food product, rather than eaten on its own, and is more complex than a chemical food component.
food product component
cocoa beverage
common bean food product
cow milk based food product
cow milk dessert
cowpea vegetable food product
dairy dessert food product
fermented cereal beverage
food flavoring or seasoning product
linseed food product
flaxseed food product
food dressing product
frozen dairy dessert
frozen dairy food product
fruit salad food product
grain based vinegar food product
A food product made from legumes that are considered vegetables, such as immature raw legume pods or seeds.
leguminous vegetable food product
lupin
lupine bean food product
melon food product
milk dessert food product
millet food product
mollusk food product
mollusc food product
mustard food product
orange food product
A product containing primarily immature ripe pigeon peas.
pigeon pea vegetable food product
plant based bakery food product
plant-based candy
plant based refined or partially-refined food product
plant based salad food product
An edible plant fat or oil product with characteristics that consumers desire such as bland flavour and odour, clear appearance, light colour, stability to oxidation and suitability for frying, and which is the result of a refining process that removes free fatty acids.
plant fat or oil refined food product
A plant fruit food product which is labeled (in common language or by regulation) as a vegetable food product.
plant fruit as vegetable food product
plant product dressing
plant seed based bakery food product
plant seed vegetable food product
plant stem or spear vegetable food product
plant sweetener
preserved
food (preserved)
organ meat product
A prepared hen egg product is a product predominantly made of hen egg that has been cooked and may only require defrosting or reheating for consumption.
prepared hen egg product
refined or partially-refined food product
salad food product
soft cheese food product
soybean condiment
soybean seed (field) food product
A soybean food product is a product derived from the soybean plant.
soy product
soybean food product
steeped beverage product
sweetener food product
pork cured meat food product
tomato juice food product
vegetable pickle food product
wine or wine-like food product
A meal type is the name of an eating occasion that may have location, food type, or other customary contextual features. (Damion's 1st draft definition)
food product by meal type
A food product consisting of food material derived primarily from a single organism.
food product by organism
Any substance that can be consumed by an organism to satisfy nutritional or other health needs, or to provide a social or organoleptic food experience
food
foodstuff
nourishment
sustenance
This class is the top of FOODON's main food product hierarchy which is described in the https://www.foodon.org website, and can be searched in lookup services like https://www.ebi.ac.uk/ols/
food material
agave food product
multi-component honey product
A class which contains food product categories qualified by a quality such as granularity or temperature, which is useful for tasks like food inspection where little prior knowledge of how the food came to be is available. Some terms like "food (frozen)" are both a quality descriptor and the output of a process.
food product by quality
baked
baked food product
food (baked)
A food product consisting of food material derived from ingredients sourced from multiple organisms.
multi-ingredient
The definition of this is being discussed in issue: https://github.com/FoodOntology/foodon/issues/57 Namely, how to characterize the threshold of ingredients that make for multi-component classification? Salt, pepper, spices wouldn't normally make a food multi-component?
multi-component food product
requires discussion
A preserved food, where the moisture levels in the food product have been reduced to low levels to improve shelf life.
https://orcid.org/0000-0002-8844-9165 | https://orcid.org/0000-0001-5193-0062 | https://orcid.org/0000-0001-8008-8249
food (dessicated)
food (dehydrated)
A food product organized by the process which it results from.
food product by process
pork food product
A lipid food product is a food product made primarily of plant or animal fat or oil
fats and oils
oils and fats
lipid food product
A whole dried bean is a bean resulting from natural or mechanical air drying applied to a bean or bean pod.
dried bean
bean (whole, dried)
A seed of a bean plant from one of several genera of the flowering plant family (Fabaceae).
Damion Dooley's note. This could be enhanced to explicitly state the anatomical parts of a seed - seed coat, cotyledons, embryo etc. Currently the Plant Ontology is not explicit about this yet.
bean
bean (whole)
Cooked bean material is the bean material output of a cooking process applied to dry, rehydrated, or raw (fresh) beans.
bean (cooked)
A seed of a jack seed plant (Canavalia ensiformis).
jack bean
jack bean (whole)
jack-bean food product
A pigeon pea food product is a food product derived from the pigeon pea plant
pigeon pea food product
A seed of a pigeon pea plant (Cajanus cajan).
pigeon pea
pigeon pea (whole)
A seed of a velvet bean plant (Mucuna pruriens)
tericopelo bean
velvet bean
velvet bean (whole)
vetch food product
A seed of a vetch plant.
vetch seed
vetch seed (whole)
pea food product
A liver food product is a food product that derives from one or more liver organs.
liver food product
A genus of plants in the mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants.
bok choy vegetable food product
bomdong vegetable food product
broccolini vegetable food product
chinese cabbage vegetable food product
choy sum vegetable food product
collard greens vegetable food product
gai lan vegetable food product
komatsuna vegetable food product
mizuna vegetable food product
rutabaga vegetable food product
savoy cabbage vegetable food product
tatsoi vegetable food product
cole crop vegetable food product
cruciferous vegetable food product
brassica food product
multi-component wheat food product
A bean food product made from velvet bean.
velvet bean food product
A food product deriving from one or more animals.
animal food product
SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)
sugar (granulated)
SIREN DB annotation: * has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) * derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229)
orange juice
A seed of a broad bean plant (Vicia faba).
Windsor bean
broad bean
broadbean
faba bean
fava bean
Horse bean
field bean
tic bean
tick bean
broad bean (whole)
SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)
vegetable juice food product
A bean substance is a substance made by processing seed from a bean plant.
Damion Dooley's note: This class is intended to provide the most generic reference to bean, as it does not imply any more information about the state of a bean - whether it is whole or in fragments, or fragments of several beans, whether it is dry, raw, or cooked etc.
SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)
bean substance
A liquid prepared for consumption, or a product that can be combined with water or milk to make one.
beverage food product
SIREN DB annotation: * derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164)
animal-derived food
SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)
beef (dehydrated)
desert preparation
dessert
SIREN DB annotation: * has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136)
dessert food
A cultured dairy product is a fermented dairy product in which a microbial starter was introduced to the fermentation process.
SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119)
cultured dairy product
SIREN DB annotation: * has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155)
edible seed food product
SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) * has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149)
honey blend table syrup
SIREN DB annotation: * has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'white sugar' (http://purl.obolibrary.org/obo/FOODON_03420157)
sugar (refined)
SIREN DB annotation: * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)
food (dried)
SIREN DB annotation: * derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)
fermented bean product
SIREN DB annotation: * has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)
oil
processed food product
SIREN DB annotation: * has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) * has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) * derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116)
pork (dehydrated)
SIREN DB annotation: * derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913)
mammalian milk product
A fish product is a home-made or commercially produced or retail or wholesale product containing substantial amounts of freshwater or saltwater fish and/or shellfish flesh. Note that this category should avoid items that mention a particular species of fish or shellfish.
SIREN DB annotation: * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175)
fish product (unspecified species)
SIREN DB annotation: * derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253)
cocoa food product
juice
juice beverage
A food product that is highly seasoned minced meat and is encased in a skin in the shape of a cylinder.
sausage
SIREN DB annotation: * has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) * has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227)
sausage (whole)
SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103)
pate
SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) * has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) * formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036)
herbal infusion
SIREN DB annotation: * derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108)
sugar product
SIREN DB annotation: * derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174)
multi-component plant food product
SIREN DB annotation: * derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190)
vegetable fat food product
A meat product is a product organized by the form of - or processing done to - its meat component (a skeletal meat part of an animal or crustacean).
SIREN DB annotation: * derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127)
meat (whole or parts)
Natural cheese, cured or uncured, cheese product (which is further processed), or cheese product analog.
cheese or cheese product (us cfr)
Fruit in all forms; includes fruit juices and fruit juice drinks, fruit butters, jellies, preserves, and related products.
pie filling, fruit
fruit or fruit product (us cfr)
Food product having functional characteristics similar to milk or milk products, including cream product analogs, margarine, and milk analogs. Certain alternate ingredients are substituted for those components that are responsible for specific functional properties.
milk or milk product analog (us cfr)
Milk in all forms, milk-based beverage, cultured milk product, or milk or milk product analog. Index infant formula under *MEAL REPLACEMENT*.
milk or milk product (us cfr)
Semisolid or jelled food prepared from fruit or fruit juice and other ingredients prescribed for the individual products (21 CFR 150).
fruit butter, jelly, preserve or related product (us cfr)
Milk, a product derived from milk, or a dairy product analog; includes cheese and frozen dairy desserts. [FDA CFSAN 1995]
dairy product (us cfr)
Cheese made from milk or milk components, such as cream, by the following process: (1) produce curd through coagulation of milk by bacterial action and/or enzymes and/or acidification and draining of whey. (2) For cured cheese only: cure the curd. Excludes products made through further processing, such as comminuting (see *CHEESE PRODUCT*).
natural cheese (us cfr)
Candy or other food product made with sweeteners and frequently containing nuts, fruits, starches, flavorings and other foods (21 CFR 170.3(n)(9). [FDA CFSAN 1995]
confectionery (us cfr)
Food product prepared by heating a mixture of sweeteners and other optional ingredients according to the specific formula for each subgroup.
candy (us cfr)
Jelled product made from one or more fruit juices and optional ingredients. Includes both fruit jelly, which may be sweetened with nutritive carbohydrate sweeteners, (21 CFR 150.140), and artificially sweetened fruit jelly (21 CFR 150.141). The finished fruit jelly must have a soluble solid content of no less than 65% and the ratio by weight of the fruit ingredient to sweetener in the starting mixture must be no less than 45:55. Artificially sweetened fruit jelly must contain no less than 55% fruit ingredient by weight.
fruit jelly (us cfr)
Soft candy prepared by boiling milk, sugar, salt and optional ingredients to the soft-ball stage (238 degrees F.).
fudge (us cfr)
Food product having functional characteristics similar to those of butter; it is in plastic form or liquid emulsion and contains not less than 80% fat whose origin is vegetable or rendered animal carcass fats or a mixture of these as well as other optional ingredients specified by 21 CFR 166.110.
margarine (us cfr)
Fruits and vegetables in all forms. [FDA CFSAN 1995]
fruit or vegetable product (us cfr)
Food group having common consumption, functional or manufacturing characteristics, e.g. *FRUIT OR VEGETABLE PRODUCT*, *DAIRY PRODUCT*, *CONFECTIONARY*, *PREPARED FOOD PRODUCT*, etc. [FDA CFSAN 1995]
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
USA agency food product type
Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
soft candy (us cfr)
Food product having functional characteristics similar to a butter product; it may be nutritionally equivalent or inferior to the product it purports to resemble.
butter substitute
butter, imitation
imitation butter
butter product analog (us cfr)
Renamed from *PRODUCT TYPE, CODEX ALIMENTARIUS* in LanguaL 2008.
international agency food product type
European Union agency food product type
An agency food product type is a class of food product defined by an agency or consortium.
This class is designed to hold 3rd party food classification schemes which are being mapped to FoodOn classes using the 'has member' relation. The two hierarchies are not melded into a subclass polyhierarchy because of possible logical inconsistencies in the agency schemes. The hierarchies of agency schemes are as true to their agency representation as possible.
agency food product type
Codex Alimentarius, Volume 2 - 1993, Section 2: Pesticide Residues in Food. The Codex Classification of food and animal feed commodities moving in trade and the description of the various items and groups of food and animal feedstuffs included in the present document have been developed by the Codex Committee on Pesticide Residues. It was first adopted by the 18th Session of the Codex Alimentarius Commission, (1989). The Codex Classification includes food commodities and animal feedstuffs for which Codex maximum residue limits will not necessarily be established. The Classification is intended to be as complete a listing of food commodities in trade as possible, classified into groups on the basis of the commodity's similar potential for pesticide residues. The Classification may also be appropriate for other purposes such as setting maximum levels for other types of residues or for other contaminants in food. The Codex Classification should be consulted in order to obtain a precise description of the food or animal feed commodities and, especially, in cases where Codex maximum residue limits have been set for groups of food and groups of animal feedstuffs. The Codex Classification is intended to promote harmonization of the terms used to describe commodities which are subject to maximum residue limits and of the approach to grouping commodities with similar potential for residue for which a common group maximum residue limit can be set.
Codex Alimentarius classification of food and feed commodities
a. primary food commodities of plant origin (ccpr)
Vegetables are foods derived from many different kinds of plants mostly annual and usually cultivated, commonly known by custom and tradition as "vegetables". In several countries, some of these commodities grown on large areas are distinguished as "field crops" or arable crops e.g. sugar beet. For the sake of convenience in this guide such crops are classified under Type 2 Vegetables. Exposure to pesticides is dependent on the particular part of the plant used for food and the growing practices. Vegetables may be consumed in whole or in part and in the form of fresh, dried or processed foods.
02 vegetables (ccpr)
Pulses are derived from the mature seeds naturally or artificially dried, of leguminous plants known as beans (dry) and peas (dry). The seeds in the pods are protected from most pesticides applied during the growing season except pesticides which show a systemic action. The dried beans and peas however are often exposed to post-harvest treatments. The dry pulses are consumed after processing or household cooking.
015 pulses (vd) (ccpr)
eurofir food classification
The group includes marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group. The group also includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
seafood or related product (eurofir)
includes fish offal; a food product whose predominant constituent is fish (e.g. dried and salted fish, smoked fish, canned fish, pickled fish, restructured fish and fish analogues, surimi; fish paste, pâté).
seafood product (eurofir)
Alcoholic or non-alcoholic beverage; excludes milk and milk-based beverages.
beverage (non-milk) (eurofir)
Beverage containing no more than 0.5% alcohol; it may be flavoured, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices and vegetable juices.
non alcoholic beverage (eurofir)
Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
infusion
steeped beverage
LanguaL curation note: Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010).
coffee, tea, cocoa or infusion (eurofir)
EFG group 32, Eurocode-2 group 12.
LanguaL curation note: Use for foods and ingredients that could not fit into any of the above classes.
miscellaneous food product (eurofir)
This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s).
soup, sauce or miscellaneous food product
prepared food product (eurofir)
A liquid food made by simmering meat, poultry, seafood or vegetables, being clear or thickened to the consistency of a thin puree or having milk or cream added, and often containing pieces of solid food such as meat, shellfish, pasta or vegetables. Soup takes precedence over other food products. Examples are egg and lemon soup, oxtail soup, fish soup, rice soup, lentil soup, minestrone, cherry soup.
soup (eurofir)
The Global System 1 (GS1) Global Product Classification (GPC) is a system that gives buyers and sellers a common language for grouping products in the same way, everywhere in the world.$br/$ The GS1 GPC classification in facet A is currently updated based on June 2017 release of GS1 GPC Standard for Food/Beverage/Tobacco, except for codes pertaining to tobacco. See the GS1 site for details [https://www.gs1.org/standards/gpc].
GS1 Global Product Classification (GPC)
50220000 - cereal/grain/pulse products (gs1 gpc)
50221200 - processed cereal products (gs1 gpc)
50190000 - prepared/preserved foods (gs1 gpc)
50192900 - pasta/noodles (gs1 gpc)
Food and Drugs, title 21, Code of Federal Regulations. Original food classification in LanguaL.
U.S. code of federal regulations, title 21 food product type
polysaccharide-producing plant
plant used for producing extract or concentrate
starch-producing plant
carbohydrate-producing plant
amorphophallus konjac
amorphophallus rivieri
hydrosme rivieri
leopard palm
devils tongue plant
amorphophallus rivieri var. konjac
konjac plant
A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
sugar
Extract, concentrate or isolate high in sugar, oligosaccharide or polysaccharide.
carbohydrate extract, concentrate, or isolate
Soft sugar whose crystals are covered by a film of refined dark syrup that imparts color, flavor, and moisture.
brown sugar
A physical-chemical component separated from the food source or its parts by extraction, centrifugation, filtration, heat processing, expressing or a similar process. The separated component may be converted through further processing. If this is done, the final substance is indexed. A water-extracted component may remain in aqueous dispersion. The extract, concentrate or isolate is indexed in preference to the anatomic part from which it is derived. For example, peanut oil is indexed under *PEANUT* combined wih *FAT OR OIL* rather than with *SEED OR KERNEL*. On the other hand, fruit and vegetable juices can be indexed under *FRUIT JUICE OR NECTAR* or *VEGETABLE JUICE* (A. PRODUCT TYPE); therefore the anatomic part of the plant should be indexed.
Damion Dooley's note: Items in this branch will be merged into foodon food product branch.
extract, concentrate or isolate of plant or animal
The serum or watery part of milk that is separated from the thicker or more coagulable part or curd, espcially in the process of making cheese; it contains lactose, minerals and lactalbumin.
whey
mammalian milk whey
The oil produced by pressing or extracting lipids from plant seeds (e.g. grapeseed oil, rapeseed oil, linseed oil) /AM
seed oil
A liquid that flows very easily at room temperature. Examples are: water, apple juice, sherry, acidophilus milk, whipping cream and some heavy liqueurs. The range of low viscosity liquid spans sucrose solutions between 0 and 45% solids (viscosity range from 1 to 10 centipoise). Prefer 'solid pieces' factor term to 'small particles' if both appear in the food.
liquid, thin
food (liquid, low viscosity)
A state of matter between a solid and a gas, in which a substance has the capacity to flow and conforms to the shape of the container. Liquids range from water to honey, corresponding to a range in viscosity (or apparent viscosity) from 1 to 500 centipoise (viscosity is a measure of a liquid's resistance to flow). Products that are pourable but have a higher viscosity are *SEMILIQUID*.
fluid
SIREN DB annotation: * has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130)
food (liquid)
obsolete: molasses added
This disjunction is provided for food indexers who used the LanguaL category per guidelines. Currently, by specifying the more specific nut or seed as ingredient instead, this category can be inferred.
nut or seed added
LanguaL curation note: With the exception of peanut (see *PEANUT OR PEANUT BUTTER ADDED*), used when a nut or seed ingredient is the second ingredient in order of predominance.
plant seed or nut food product
chocolate or cocoa added
LanguaL curation note: Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
chocolate or cocoa
A fat or oil derived from vegetable material
vegetable fat or oil added
This is a convenience class inherited from LanguaL
vegetable fat or oil