entity An entity that exists in full at any time in which it exists at all, persists through time while maintaining its identity and has no temporal parts. continuant An entity that has temporal parts and that happens, unfolds or develops through time. occurrent A continuant that is a bearer of quality and realizable entity entities, in which other entities inhere and which itself cannot inhere in anything. b is an independent continuant = Def. b is a continuant which is such that there is no c and no t such that b s-depends_on c at t. (axiom label in BFO2 Reference: [017-002]) independent continuant An occurrent that has temporal proper parts and for some time t, p s-depends_on some material entity at t. p is a process = Def. p is an occurrent that has temporal proper parts and for some time t, p s-depends_on some material entity at t. (axiom label in BFO2 Reference: [083-003]) process b is a specifically dependent continuant = Def. b is a continuant & there is some independent continuant c which is not a spatial region and which is such that b s-depends_on c at every time t during the course of b’s existence. (axiom label in BFO2 Reference: [050-003]) specifically dependent continuant fiat object part A continuant that is dependent on one or other independent continuant bearers. For every instance of A requires some instance of (an independent continuant type) B but which instance of B serves can change from time to time. b is a generically dependent continuant = Def. b is a continuant that g-depends_on one or more other entities. (axiom label in BFO2 Reference: [074-001]) generically dependent continuant An independent continuant that is spatially extended whose identity is independent of that of other entities and can be maintained through time. material entity wood A portion of environmental material is a fiat object part which forms the medium or part of the medium of an environmental system. A portion of environmental material is a fiat object which forms the medium or part of the medium of an environmental system. environmental material Environmental material derived from living organisms and composed primarily of one or more biomacromolecules. organic material A substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal or human being for nutrition or pleasure. foodon product type 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. SUBSET_SIREN:F17332 meat food product This food product type includes food products which are derived from or produced by a plant. plant food product chicken meat food product Meat from bovines, especially domestic cattle (cows). beef food product A food product which is derived from or produced by an animal that has a vertibrae. vertebrate animal food product A food product made from domesticated bird meat. poultry meat food product bovine meat food product Fungal food products include edible fungi, mushrooms, and yeast. fungal food product A food product derived from one or more microorganisms including bacteria, mold, and yeast. microbial food product invertebrate animal food product This food product type includes food products which are derived from a large, diverse group of photosynthetic organisms. SUBSET_SIREN:F10419 algal food product A fish food product includes products made from any fish species (aquatic vertebrate with gills and fins). fish food product avian 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 fermentation/modification process food component A product deriving from mahi-mahi or common dolphinfish (Coryphaena hippurus) also widely called dorado and dolphin. dolphinfish food product herring food product food product by consumer group food product by organism food material Roasting is a baking process when the food being baked is meats roasting meat process A food evaporation process is the process of removing water from a food. food evaporation process A process involving the physical transformation of a food source or food product into some derived organic material or food product food transformation process Invertebrates are animals that neither possess nor develop a vertebral column (commonly known as a backbone or spine), derived from the notochord. This includes all animals apart from the subphylum Vertebrata. invertebrate animal Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan. ... A pan fry takes place at lower heat than does a sauté. pan frying food object quality cut of beef, british beef rump cut (british) Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. cut of beef A method of precooking food where a liquid is heated to just below the boiling point. Often used to retard the spoiling of milk. food scalding process A fish fillet, from the French word filet meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. fish fillet Pet food is plant or animal material intended for consumption by pets. pet food barramundi food product barramundi fillet A herring fillet is a fillet cut of herring herring fillet Synbiotic claim or use refers to food ingredients or dietary supplements combining probiotics and prebiotics in a form of synergism that beneficially affect the host. synbiotic claim or use An organism that originated from a wild caught population. wild caught cutlet A multicellular eukaryotic heterotrophic organism within the kingdom Animalia. animal A portion of meat from either the short loin, the sirloin, or the tenderloin muscle area. beef loin cut A cut of beef corresponding to the psoas major muscle, which is very tender. beef tenderloin A boneless cut or slice of meat or fish. fillet A steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. filet mignon A specific cut of chicken meat that lies under the main portion of the breast just above the ribcage around the center of the sternum. Each fillet is separated from the main breast by filament. chicken fillet A stage of plant maturity in which a plant or plant part has surpassed full maturity and is undergoing decomposition. overripe or decaying A stage of plant development at which a plant or plant part has partly or is about to achieve full maturity and be ready for utilization. slightly ripe A pet food that has not been heat treated or otherwise preserved. pet food (raw) A food item intended to provide pleasure or reward to an animal, and which might not be nutritious. pet treat SUBSET_SIREN:F1077 fish (whole or parts) SUBSET_SIREN:F5143 fish fillet (frozen) SUBSET_SIREN:F5578 mahi mahi fillet (raw) SUBSET_SIREN:F5613 herring fillet (pickled) SUBSET_SIREN:F5734 fish fillet (raw) SUBSET_SIREN:F7315 fish fillet (smoked) SUBSET_SIREN:F7374 herring fillet in tomato sauce SUBSET_SIREN:F8071 fish fillet (with skin, raw, breaded, frozen) SUBSET_SIREN:F8082 fish fillet (stuffed with crabmeat and shrimp) SUBSET_SIREN:F8311 fish (portion cut) SUBSET_SIREN:F8405 fish fillet (breaded, precooked) SUBSET_SIREN:F8407 fish fillet (in tomato sauce) SUBSET_SIREN:F9065 fish fillet (breaded) SUBSET_SIREN:F9079 fish fillet (whitemeat, skinless, raw) SUBSET_SIREN:F9104 herring fillet (smoked, and vegetables) SUBSET_SIREN:F9210 herring fillet (pickled, skinless) SUBSET_SIREN:F9383 fish fillet (breaded, frozen) SUBSET_SIREN:F9517 herring fillet (raw) SUBSET_SIREN:F9527 herring fillet in lemon-flavored sauce Food product for animal covers foods intended for consumption by domesticated animals. food product for animal SUBSET_SIREN:F11737 processed food product SUBSET_SIREN:F16681 fish fillet (quick-frozen in blocks) SUBSET_SIREN:F16683 fish fillets and minced fish (quick-frozen in blocks) SUBSET_SIREN:F17478 fish fillet (unprocessed, frozen) SUBSET_SIREN:F17479 fish fillet (deep-frozen, unprocessed) SUBSET_SIREN:F17624 fish fillet (deep-frozen) A food product type is a class of food products that is differentiated by its food composition, processing and/or consumption characteristics. This does not include brand name products but it may include generic food dish categories. http://www.langual.org/langual_thesaurus.asp?termid=A0361 food product type http://www.langual.org/langual_thesaurus.asp?termid=B1041 chemical food component A member of the group of eukaryotic organisms in the kingdom Fungi that includes unicellular microorganisms such as yeasts and molds, as well as multicellular fungi that produce familiar fruiting forms known as mushrooms. http://www.langual.org/langual_thesaurus.asp?termid=B1261 fungus A vertebrate animal is any species of organism within the subphylum Vertebrata (chordates with backbones). Vertebrates represent the overwhelming majority of the phylum Chordata, with currently about 69,276 species described. http://www.langual.org/langual_thesaurus.asp?termid=B1297 vertebrate animal An informal term for a large, diverse group of photosynthetic eukaryotic organisms that are not necessarily closely related, and is thus polyphyletic. http://www.langual.org/langual_thesaurus.asp?termid=B1301 algae A multicellular eukaryote organism of the kingdom Plantae. http://www.langual.org/langual_thesaurus.asp?termid=B1347 obsolete: plant A food source is a plant or animal from which a food product or component is derived. http://www.langual.org/langual_thesaurus.asp?termid=B1564 food source A composite organism that arises from algae or cyanobacteria living among filaments of multiple fungi species in a mutualistic relationship. http://www.langual.org/langual_thesaurus.asp?termid=B2345 lichen A unicellular prokaryotic organism in the Domain Bacteria. http://www.langual.org/langual_thesaurus.asp?termid=B2846 bacteria http://www.langual.org/langual_thesaurus.asp?termid=B2974 liquid Edible flesh of any type of animal, including poultry and seafood. Excludes parts containing only animal fat, which is indexed under *FAT OR OIL* or under *FAT, TRIM*. http://www.langual.org/langual_thesaurus.asp?termid=C0103 meat part of animal Anatomical part of the plant or animal from which the food product or its major ingredient is derived. http://www.langual.org/langual_thesaurus.asp?termid=C0116 part of plant or animal Includes carcass meat, organ meat, and nonmeat parts of animals, as well as the whole animal. http://www.langual.org/langual_thesaurus.asp?termid=C0127 animal body or body part The parts of a plant that are not fruit or seed. http://www.langual.org/langual_thesaurus.asp?termid=C0148 root, stem, leaf or flower Anatomical part of an animal; includes eggs and milk that, although separated from the animal, are produced as integral parts and are affected by the animal's food intake and metabolism. http://www.langual.org/langual_thesaurus.asp?termid=C0164 part of animal Anatomical part of a plant, such as fruit, seed, pod, leaf, stem or flower as well as the whole plant. http://www.langual.org/langual_thesaurus.asp?termid=C0174 part of plant http://www.langual.org/langual_thesaurus.asp?termid=E0100 divided into pieces, thickness <0.3 cm. http://www.langual.org/langual_thesaurus.asp?termid=E0101 medium ground and sifted (bolted) http://www.langual.org/langual_thesaurus.asp?termid=E0104 whole and pieces http://www.langual.org/langual_thesaurus.asp?termid=E0105 whole, shape achieved by forming, thickness 1.5-7 cm. http://www.langual.org/langual_thesaurus.asp?termid=E0106 finely ground http://www.langual.org/langual_thesaurus.asp?termid=E0107 divided into segments or wedges http://www.langual.org/langual_thesaurus.asp?termid=E0108 physical state, shape or form, multiple http://www.langual.org/langual_thesaurus.asp?termid=E0111 cut into short pieces The physical state of the food product (liquid, semiliquid, semisolid, or solid). Solid food products are further subdivided by shape or form. Terms are provided for products that have both liquid and solid components or that incorporate air or other gases. [FDA CFSAN 1995] http://www.langual.org/langual_thesaurus.asp?termid=E0113 food physical quality http://www.langual.org/langual_thesaurus.asp?termid=E0115 divided into pieces, thickness 0.3-1.5 cm. http://www.langual.org/langual_thesaurus.asp?termid=E0116 divided into halves http://www.langual.org/langual_thesaurus.asp?termid=E0117 medium ground http://www.langual.org/langual_thesaurus.asp?termid=E0122 divided or disintegrated http://www.langual.org/langual_thesaurus.asp?termid=E0124 sliced, thick, between 0.5 and 1.5 cm. http://www.langual.org/langual_thesaurus.asp?termid=E0125 divided into pieces, thickness more than 1.5 cm. Refers to natural or formed shape as appropriate, regardless of size, which may vary from very large (e.g., beef carcass) to very small (e.g., poppy seed, yeast cell). http://www.langual.org/langual_thesaurus.asp?termid=E0131 whole Divided into pieces whose shape is defined in relation to the shape of the whole, i.e., halves, quarters, or segments. It is used regardless of the size of the whole. http://www.langual.org/langual_thesaurus.asp?termid=E0133 divided into halves, quarters or segments http://www.langual.org/langual_thesaurus.asp?termid=E0136 disintegrated or ground http://www.langual.org/langual_thesaurus.asp?termid=E0137 sliced http://www.langual.org/langual_thesaurus.asp?termid=E0140 whole, shape achieved by forming, thickness 0.3-1.5 cm. http://www.langual.org/langual_thesaurus.asp?termid=E0141 cut into long pieces http://www.langual.org/langual_thesaurus.asp?termid=E0145 sliced, thin, below 0.5 cm. http://www.langual.org/langual_thesaurus.asp?termid=E0146 whole, shape achieved by forming, thickness bigger than 7 cm. http://www.langual.org/langual_thesaurus.asp?termid=E0147 whole, shape achieved by forming http://www.langual.org/langual_thesaurus.asp?termid=E0148 divided into quarters http://www.langual.org/langual_thesaurus.asp?termid=E0150 whole, natural shape Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese. http://www.langual.org/langual_thesaurus.asp?termid=E0152 divided into pieces http://www.langual.org/langual_thesaurus.asp?termid=E0153 whole, shape achieved by forming, thickness <0.3 cm. http://www.langual.org/langual_thesaurus.asp?termid=F0003 not heat-treated Used to broadly characterize a food product based on the extent of heat applied. Heat treatment affects the flavor and textural characteristics of a food and thus consumer preparation time. Heat treatment causes chemical changes and/or reduction of enzyme and of microbial activity and thus affects food safety and shelflife. Specifics of preparation are covered by *G. COOKING METHOD* and *H. TREATMENT APPLIED*. [FDA CFSAN 1995] http://www.langual.org/langual_thesaurus.asp?termid=F0011 extent of food heat treatment http://www.langual.org/langual_thesaurus.asp?termid=F0014 fully heat-treated http://www.langual.org/langual_thesaurus.asp?termid=F0018 partially heat-treated http://www.langual.org/langual_thesaurus.asp?termid=F0022 heat-treated http://www.langual.org/langual_thesaurus.asp?termid=F0023 heat-treated, multiple components, different degrees of treatment http://www.langual.org/langual_thesaurus.asp?termid=G0002 food cooking process Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking. http://www.langual.org/langual_thesaurus.asp?termid=G0004 cooking by dry heat Cooked without moisture, covered or uncovered, in an oven. http://www.langual.org/langual_thesaurus.asp?termid=G0005 food baking process Cooked without moisture under or over intense direct heat. http://www.langual.org/langual_thesaurus.asp?termid=G0006 broiling or grilling Cooked without moisture over direct heat from a charcoal fire. http://www.langual.org/langual_thesaurus.asp?termid=G0007 charcoal broiling Cooking on a flat surface at medium heat with only a sufficient amount of fat used to prevent sticking. http://www.langual.org/langual_thesaurus.asp?termid=G0008 griddle cooking Cooking by agitating the food over a dry, high heat source, resulting in exploding. http://www.langual.org/langual_thesaurus.asp?termid=G0009 cooked by popping Cooking with direct heat until the surface of the food is browned, usually associated with bread or sandwiches. http://www.langual.org/langual_thesaurus.asp?termid=G0010 food toasting process Cooking in a microwave oven. http://www.langual.org/langual_thesaurus.asp?termid=G0011 cooking by microwave Cooking in varying amounts of water, water-based liquid or steam. http://www.langual.org/langual_thesaurus.asp?termid=G0012 cooking by moist heat http://www.langual.org/langual_thesaurus.asp?termid=G0013 cooking in water or water-based liquid Cooked in boiling water at 100 degrees C (212 degrees F). http://www.langual.org/langual_thesaurus.asp?termid=G0014 boiling Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking. http://www.langual.org/langual_thesaurus.asp?termid=G0015 boiling and then draining Cooked in boiling water at 212 degrees F. Liquid to solid ratio is greater than 2:1. http://www.langual.org/langual_thesaurus.asp?termid=G0016 boiling in large amount of liquid http://www.langual.org/langual_thesaurus.asp?termid=G0017 boiling in small amount of liquid Cooked in boiling water at 212 degrees F. The water incorporates itself into the product being cooked or is not discarded when cooking is through. http://www.langual.org/langual_thesaurus.asp?termid=G0018 boiling without draining Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water. http://www.langual.org/langual_thesaurus.asp?termid=G0019 cooking by braising Cooking in a moderate amount of liquid at just below the boiling point. http://www.langual.org/langual_thesaurus.asp?termid=G0020 cooking by simmering http://www.langual.org/langual_thesaurus.asp?termid=G0021 cooking in steam Cooked in a pressure cooker. http://www.langual.org/langual_thesaurus.asp?termid=G0022 steaming with pressure Cooked suspended above boiling water. http://www.langual.org/langual_thesaurus.asp?termid=G0023 steaming without pressure http://www.langual.org/langual_thesaurus.asp?termid=G0024 cooking with fat or oil Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process. http://www.langual.org/langual_thesaurus.asp?termid=G0025 cooking with added fat or oil Cooked with sufficient fat or oil to coat and moisten the food being prepared, but not cooked in enough fat or oil to immerse the food. Use *GRIDDLED* when only enough fat or oil is used to prevent sticking. http://www.langual.org/langual_thesaurus.asp?termid=G0026 cooking in small amount of fat or oil Cooking in a very small amount of very hot fat, turning and browning the food on all sides. http://www.langual.org/langual_thesaurus.asp?termid=G0027 sautéing Cooked by frying foods quickly over high heat, stirring constantly. Only enough cooking oil is used to coat the bottom of the pan. http://www.langual.org/langual_thesaurus.asp?termid=G0028 stir-frying Cooked in hot fat or oil deep enough to immerse the food entirely. http://www.langual.org/langual_thesaurus.asp?termid=G0029 deep-frying process Cooked in fat or oil rendered from the food being prepared. http://www.langual.org/langual_thesaurus.asp?termid=G0030 cooking with inherent fat or oil http://www.langual.org/langual_thesaurus.asp?termid=G0031 cooking in container immersed in water or steam The method by which heat is transferred to the outside of the cooking container. The most frequently used method of placing the container on an open flame, a hot metal surface or into an oven are not indexed here. http://www.langual.org/langual_thesaurus.asp?termid=G0032 cooking using heating container Cooked in a container that is placed in another container filled with boiling water. See also *Cooked in water bath*. http://www.langual.org/langual_thesaurus.asp?termid=G0033 cooking in double boiler Cooking in a container that is placed in another container filled with water kept near the boiling point. See also *Cooking in double boiler*. http://www.langual.org/langual_thesaurus.asp?termid=G0034 cooking in water bath A chinese cooking technique similar to sauteing in which thick slices or chunks of floured or battered ingredients are slow seared over moderate to low heat. (Kuo, The key to chinese cooking, Knopf, 1977, p.87) http://www.langual.org/langual_thesaurus.asp?termid=G0035 shallow frying process Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature. http://www.langual.org/langual_thesaurus.asp?termid=G0036 steeping Reheating is a simple process to bring an already fully cooked product to serving temperature. Do not use for a process that completes the cooking of a partially cooked food. http://www.langual.org/langual_thesaurus.asp?termid=G0037 food reheating http://www.langual.org/langual_thesaurus.asp?termid=G0038 food reheating by microwave http://www.langual.org/langual_thesaurus.asp?termid=G0039 food reheating by dry heat http://www.langual.org/langual_thesaurus.asp?termid=G0040 food reheating by boil-in-bag http://www.langual.org/langual_thesaurus.asp?termid=G0041 food reheating in pan or cooking utensil Double steaming, also called double boiling, is a Chinese cooking technique to prepare delicate food such as bird nests, shark fins, etc. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. This technique ensures there is no loss of liquid or moisture (its essences) from the food being cooked, hence it is often used with expensive ingredients like Chinese herbal medicines. [Wikipedia] http://www.langual.org/langual_thesaurus.asp?termid=G0043 double steaming Rotisserie is a style of roasting where meat is skewered on a spit and revolves over a flame or other heat source. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired. [Wikipedia] http://www.langual.org/langual_thesaurus.asp?termid=G0044 rotisserie roasting Searing (or pan searing) is a technique used in grilling, roasting, braising, sautéing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a brownish crust forms by Maillard reaction and denaturation of proteins. A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown crust, the meat surface must exceed 300 °F (150 °C), so searing requires the meat surface be free of water, which boils at around 212 °F (100 °C). http://www.langual.org/langual_thesaurus.asp?termid=G0045 searing http://www.langual.org/langual_thesaurus.asp?termid=G0046 blind baking http://www.langual.org/langual_thesaurus.asp?termid=G0047 pressure frying process http://www.langual.org/langual_thesaurus.asp?termid=H0101 lactic acid fermentation process http://www.langual.org/langual_thesaurus.asp?termid=H0102 proteolytic fermentation process http://www.langual.org/langual_thesaurus.asp?termid=H0107 lactic acid-other agent fermentation process Used to specifically characterize a food product based on the treatment or processes applied to the product or any indexed ingredient. The processes include adding, substituting or removing components or modifying the food or component, e.g., through fermentation. Multiple values can be assigned. http://www.langual.org/langual_thesaurus.asp?termid=H0111 food treatment process Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*. http://www.langual.org/langual_thesaurus.asp?termid=H0119 microbial/enzymatic modification process http://www.langual.org/langual_thesaurus.asp?termid=H0123 alcohol-acetic acid fermentation process http://www.langual.org/langual_thesaurus.asp?termid=H0127 lipolytic fermentation process http://www.langual.org/langual_thesaurus.asp?termid=H0128 fermentation/modification process, multiple component http://www.langual.org/langual_thesaurus.asp?termid=H0130 physical/chemical modification process http://www.langual.org/langual_thesaurus.asp?termid=H0141 food modification process http://www.langual.org/langual_thesaurus.asp?termid=H0200 acidification process Treated with moist heat to soften the grain and to transfer nutrients from the bran to the endosperm. http://www.langual.org/langual_thesaurus.asp?termid=H0220 food parboiling process (grain) http://www.langual.org/langual_thesaurus.asp?termid=H0225 food component addition process http://www.langual.org/langual_thesaurus.asp?termid=H0230 fermentation/modification process, single component http://www.langual.org/langual_thesaurus.asp?termid=H0232 alcohol fermentation process A component separation process at the very least removes one component from an initial entity. The removed component may be captured as a process output for reuse if not destroyed in the process of removal. http://www.langual.org/langual_thesaurus.asp?termid=H0238 component separation process Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*. http://www.langual.org/langual_thesaurus.asp?termid=H0253 curing or aging process http://www.langual.org/langual_thesaurus.asp?termid=H0256 carbohydrate fermentation process http://www.langual.org/langual_thesaurus.asp?termid=H0288 curing or aging < 2 weeks http://www.langual.org/langual_thesaurus.asp?termid=H0289 curing or aging 2 weeks to 1 month http://www.langual.org/langual_thesaurus.asp?termid=H0290 curing or aging 1 to 2 months http://www.langual.org/langual_thesaurus.asp?termid=H0291 curing or aging 2 to 4 months http://www.langual.org/langual_thesaurus.asp?termid=H0292 curing or aging 4 to 6 months http://www.langual.org/langual_thesaurus.asp?termid=H0293 curing or aging 6 to 12 months http://www.langual.org/langual_thesaurus.asp?termid=H0294 curing or aging 12 months or over http://www.langual.org/langual_thesaurus.asp?termid=H0300 acetic acid fermentation process http://www.langual.org/langual_thesaurus.asp?termid=H0326 bacteria curing process http://www.langual.org/langual_thesaurus.asp?termid=H0327 surface bacteria curing process http://www.langual.org/langual_thesaurus.asp?termid=H0328 interior bacteria curing process http://www.langual.org/langual_thesaurus.asp?termid=H0329 mold curing process http://www.langual.org/langual_thesaurus.asp?termid=H0330 surface mold curing process http://www.langual.org/langual_thesaurus.asp?termid=H0331 interior mold curing process http://www.langual.org/langual_thesaurus.asp?termid=H0391 roasting seed process http://www.langual.org/langual_thesaurus.asp?termid=H0396 marinading process Preservation by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity. http://www.langual.org/langual_thesaurus.asp?termid=J0100 preservation by adding chemicals http://www.langual.org/langual_thesaurus.asp?termid=J0102 food sterilization before filling http://www.langual.org/langual_thesaurus.asp?termid=J0103 food salting process Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. http://www.langual.org/langual_thesaurus.asp?termid=J0106 food smoking process The methods contributing to the prevention or retardation of microbial, enzymatic or oxidative spoilage and thus to the extension of shelf life. Index all methods for which information is available, even if a corresponding descriptor has already been used in *H. TREATMENT APPLIED*. Preservation descriptors refer to the finished food as a whole with these exceptions: (1) if the components of a multi-component food, such as cream pie, are preservation by different methods, index all methods; (2) if chemical preservatives are declared on the label, always index them even if it is known that the preservative was introduced through or is only present in a component or ingredient of the food; and (3) if the preservation method for an ingredient is declared on the label (such as brie cheese made from pasteurized milk) index it. Also use *INGREDIENT preservation by THERMAL PROCESSING* or *INGREDIENT preservation by IRRADIATION* when ingredients have been pasteurized, ultrapasteurized, sterilized or irradiated. http://www.langual.org/langual_thesaurus.asp?termid=J0107 food preservation process Preservation by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation. http://www.langual.org/langual_thesaurus.asp?termid=J0108 preservation by treatment with chemicals Preservation by use of chemical to destroy, suppress or inhibit undesirable microorganisms or enzyme activity. http://www.langual.org/langual_thesaurus.asp?termid=J0109 chemical food preservation process http://www.langual.org/langual_thesaurus.asp?termid=J0110 food sterilization after filling Preservation by storage in an atmosphere in which the concentrations of oxygen and carbon dioxide are different from those in air. This reduces microbial and enzymatic activity; often used commercially in conjunction with refrigeration (e.g., refrigerated rail cars) for fresh meat and produce. http://www.langual.org/langual_thesaurus.asp?termid=J0111 preservation by storage in modified atmosphere http://www.langual.org/langual_thesaurus.asp?termid=J0112 drying under reduced pressure http://www.langual.org/langual_thesaurus.asp?termid=J0113 sterilization by irradiation http://www.langual.org/langual_thesaurus.asp?termid=J0114 food sterilization by hot filling and cooling http://www.langual.org/langual_thesaurus.asp?termid=J0115 surface pasteurization or disinfection by ultraviolet irradiation http://www.langual.org/langual_thesaurus.asp?termid=J0116 dehydration or drying process Drying by heat. http://www.langual.org/langual_thesaurus.asp?termid=J0117 heat drying process http://www.langual.org/langual_thesaurus.asp?termid=J0119 pasteurization by irradiation Preservation by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995] http://www.langual.org/langual_thesaurus.asp?termid=J0120 heat treatment food preservation process Preservation by filtering out yeasts and molds, generally followed by aseptic packaging. FDA CFSAN 1995 http://www.langual.org/langual_thesaurus.asp?termid=J0121 food filtration process Preservation by irradiation, primarily by gamma radiation. http://www.langual.org/langual_thesaurus.asp?termid=J0122 preservation by ionizing radiation http://www.langual.org/langual_thesaurus.asp?termid=J0123 food sterilization by heating Reduction of water in the product by osmosis. http://www.langual.org/langual_thesaurus.asp?termid=J0124 osmotic dehydration http://www.langual.org/langual_thesaurus.asp?termid=J0126 aseptic filling and sealing of food http://www.langual.org/langual_thesaurus.asp?termid=J0128 food slow freezing process http://www.langual.org/langual_thesaurus.asp?termid=J0129 food sterilization by hot filling, held hot and cooling Dehydration by sublimation under reduced pressure while frozen. Usually the product is not stored frozen. http://www.langual.org/langual_thesaurus.asp?termid=J0130 freeze-drying Cooling and keeping at a temperature between 30°F and 45°F (-1°C and 7°C). Regarding food preservation regulations, the temperature range depends on national legislation. http://www.langual.org/langual_thesaurus.asp?termid=J0131 food chilling process http://www.langual.org/langual_thesaurus.asp?termid=J0132 food quick freezing process http://www.langual.org/langual_thesaurus.asp?termid=J0133 spray-drying http://www.langual.org/langual_thesaurus.asp?termid=J0134 shelf-drying under normal pressure http://www.langual.org/langual_thesaurus.asp?termid=J0135 pasteurization by heating Preservation by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state. http://www.langual.org/langual_thesaurus.asp?termid=J0136 food freezing process Immersed in a salt brine strong enough to suppress enzyme activity and growth of undesirable organisms. http://www.langual.org/langual_thesaurus.asp?termid=J0137 food brining process Preservation by the use of radiation to destroy or suppress undesirable microorganisms or enzyme activity. http://www.langual.org/langual_thesaurus.asp?termid=J0138 preservation by irradiation Packed in dry salt in sufficient quantity to suppress enzyme activity or growth of undesirable organisms. http://www.langual.org/langual_thesaurus.asp?termid=J0139 food dry salting process http://www.langual.org/langual_thesaurus.asp?termid=J0140 drum-drying Dried by natural heat, usually through exposure to the sun. Includes field-dried products such as grains and dry beans. These products are included also if they have been artificially dried to return them to normal dry state, e.g. grain that has been artificially dried after harvest. http://www.langual.org/langual_thesaurus.asp?termid=J0141 natural heat drying Preservation by cooling and storage at low temperature (chilling at around 0-5°C (32 to 41°F), freezing at -18°C (0°F)) to prevent or retard microbial or enzymatic spoilage. http://www.langual.org/langual_thesaurus.asp?termid=J0142 chilling or freezing process http://www.langual.org/langual_thesaurus.asp?termid=J0143 drying under normal pressure Drying by the application of artificial heat. http://www.langual.org/langual_thesaurus.asp?termid=J0144 artificial heat drying Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing. http://www.langual.org/langual_thesaurus.asp?termid=J0145 preservation by reducing water activity Preservation by adding sugar, sugar syrup or by partial inversion of disaccharides until the sugar concentration is high enough to prevent growth of microorganisms. http://www.langual.org/langual_thesaurus.asp?termid=J0146 preservation by adding sugar http://www.langual.org/langual_thesaurus.asp?termid=J0147 food sterilization at ultra high temperature (uht) When used to describe a dairy product, means that such product shall have been thermally processed at or above 138° C (280° C) for at least 2 seconds, either before or after packaging so as to produce a product that has extended shelf life under refrigerated conditions (21 CFR 131.3 (c)). Used to describe liquid egg products that also have been thermally processed, but at a different temperature than for milk products. The egg product will have an extended shelf life under refrigerated conditions. http://www.langual.org/langual_thesaurus.asp?termid=J0148 ultra pasteurization (up) by heat http://www.langual.org/langual_thesaurus.asp?termid=J0149 preservation by adding acid Sous-vide, French for "under vacuum", is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time in vacuum sealed plastic pouches at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F). http://www.langual.org/langual_thesaurus.asp?termid=J0150 sous vide cooking process http://www.langual.org/langual_thesaurus.asp?termid=J0151 preservation of food component by heat treatment http://www.langual.org/langual_thesaurus.asp?termid=J0152 ingredient preservation by irradiation Preservation by adding spices or extracts (e.g. garlic, onion, horseradish, paprika) to suppress or inhibit undesirable micro-organisms, enzyme activity, or oxidative changes. http://www.langual.org/langual_thesaurus.asp?termid=J0153 preservation by adding spices or extracts Preservation by adding inorganic acids or salts (e.g. SO2, H2SO4, KNO4, NaNO3) to suppress or inhibit undesirable micro-organisms or enzyme activity. http://www.langual.org/langual_thesaurus.asp?termid=J0154 preservation by adding inorganic acids or salts Preservation by adding organic acids or salts (e.g. lactic acid, acetic acid, salicylic acid) to suppress or inhibit undesirable micro organisms or enzyme activity. http://www.langual.org/langual_thesaurus.asp?termid=J0155 preservation by adding organic acids or salts Preservation by adding antibiotics (e.g. nisin, tylosine, subtlin, bacitracin, chlorotetracyclin, oxytetracyclin) to kill micro organisms or stop their growth. http://www.langual.org/langual_thesaurus.asp?termid=J0156 preservation by adding antibiotics Separation of colloidal or very fine solid materials by filtration through microporous or semipermeable mediums. Membranes have pores in the range 2-20 nm diameter. Some dairy product are ultrafiltrated in order to obtain a higher protein concentration and hereby, a thicker consistency or textture. http://www.langual.org/langual_thesaurus.asp?termid=J0157 food ultra-filtration process pasteurization by heat after filling pasteurization by heat before filling The process of holding food at a high pressure, normally greater than 1000 bar, which leads to sterilization. Example: Fruit juice, jam. http://www.langual.org/langual_thesaurus.asp?termid=J0160 ultra high pressure sterilization process Treated by electron accelerator radiation, for example to kill insects in cereals. http://www.langual.org/langual_thesaurus.asp?termid=J0161 preservation by electron accelerator radiation http://www.langual.org/langual_thesaurus.asp?termid=J0162 disinfection by irradiation http://www.langual.org/langual_thesaurus.asp?termid=J0163 drying by radiation http://www.langual.org/langual_thesaurus.asp?termid=J0165 drying by microwave radiation http://www.langual.org/langual_thesaurus.asp?termid=J0166 drying by infrared heat radiation http://www.langual.org/langual_thesaurus.asp?termid=J0168 drying under over pressure http://www.langual.org/langual_thesaurus.asp?termid=J0169 concentration by reverse osmosis Drying by exposure to the sun. Example: cereals, spices, vegetables. http://www.langual.org/langual_thesaurus.asp?termid=J0170 sun drying Frozen very rapidly by means of refrigerating agents such as liquid nitrogen or carbon dioxide. Example: lobster frozen in liquid nitrogen. http://www.langual.org/langual_thesaurus.asp?termid=J0171 food cryogenic freezing process The process of food storage involving an accompanying refrigerating agent. http://www.langual.org/langual_thesaurus.asp?termid=J0172 food storage with refrigerating agent process Preservation by storage in inert gases (e.g. nitrogen) to suppress or inhibit undesirable micro-organism growth, oxidation activity, etc. http://www.langual.org/langual_thesaurus.asp?termid=J0173 inert atmosphere storage process Storing under reduced pressure (e.g. 1.3-2 kPa) in order to suppress or inhibit undesirable micro organism growth, oxidation activity, etc. http://www.langual.org/langual_thesaurus.asp?termid=J0174 vaccume storage process Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. People often use blanching as a pre-treatment prior to freezing, drying, or canning—heating vegetables or fruits to inactivate enzymes, modify texture, remove the peel, and wilt tissue. Blanching is also utilized to preserve color, flavor, and nutritional value. The process has three stages: preheating, blanching, and cooling. The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air. http://www.langual.org/langual_thesaurus.asp?termid=J0175 food blanching process Storage of fruits and vegetables in an atmosphere in which the concentrations of oxygen, carbon dioxide (and often nitrogen) are different from those in air and at a low temperature. All three (four) factors are controlled at the desired levels in order to suppress the fruits' and vegetables' natural respiration. The process is also denominated CA Storage (synonym). http://www.langual.org/langual_thesaurus.asp?termid=J0176 controlled atmosphere storage process Microfiltration is used to remove undesirable micro-organisms and molecules. The membranes have pore diameters from 10 to 10000 nm. Micro-filtration is often used instead of pateurisation, e.g. in the brewing industry. http://www.langual.org/langual_thesaurus.asp?termid=J0177 food micro-filtration process High Temperature Short Time (HTST) pasteurization is one of the most common methods of pasteurization , which uses metal plates and hot water to raise milk temperatures to at least 72° C (161° F) for not less than 15 seconds, followed by rapid cooling. http://www.langual.org/langual_thesaurus.asp?termid=J0178 high temperature short time (htst) pasteurization Higher Heat Shorter Time (HHST) is a process similar to HTST pasteurization, but it uses slightly different equipment and higher temperatures (83 - 127° C) for a shorter time. http://www.langual.org/langual_thesaurus.asp?termid=J0179 higher heat shorter time (hhst) pasteurization Typically involves heating milk or cream to 135° to 150° C (275° to 302° F) for 1 or 2 seconds. The milk is then packaged in sterile, hermetically-sealed (airtight) containers (aspetic filling) and can be stored without refrigeration for up to 90 days. After opening, spoilage times for UHT products are similar to those of conventionally pasteurized products. http://www.langual.org/langual_thesaurus.asp?termid=J0180 ultra high temperature (uht) pasteurization http://www.langual.org/langual_thesaurus.asp?termid=J0181 filling conditions for pasteurization Low-Temperature-Long-Time Treatment (LTLT) uses low heat for a longer time to kill pathogenic bacteria. For example, milk is pasteurized at 63° C (145° F) for 30 minutes. http://www.langual.org/langual_thesaurus.asp?termid=J0182 low-temperature-long-time (ltlt) pasteurization In the U.S., grain strength is calculated as 10 times the acid content expressed as acetic acid. For example, 40 grain vinegar = 4% acetic acid; 120 grain vinegar = 12% acetic acid. [Technically Speaking about Vinegar - A food technologist's guide to vinegar, The Vinegar Institute, 5775 Peachtree-Dunwoody Road, Atlanta, Georgia 30342, USA]. http://www.langual.org/langual_thesaurus.asp?termid=K0010 packed in vinegar with sugar Packed in a medium that is also a food product. Ingredients that are introduced through the packing medium are indexed as appropriate under *INGREDIENT OR FOOD ADDED* found in *H. TREATMENT APPLIED*. http://www.langual.org/langual_thesaurus.asp?termid=K0011 packed in edible medium http://www.langual.org/langual_thesaurus.asp?termid=K0012 packed in heavily sweetened liquid http://www.langual.org/langual_thesaurus.asp?termid=K0013 packed in lightly sweetened water or juice Packed in a modified atmosphere that contributes to preservation (e.g., applesauce packed with nitrogen in the head space or tuna salad sandwich packed in nitrogen-containing polyethylene wrapper). Also applicable to large-scale applications in shipping or storage (e.g., meat under carbon dioxide in a rail car). http://www.langual.org/langual_thesaurus.asp?termid=K0014 packed in gas other than air Packed with a gas that is liquified under pressure and that upon release of the pressure propels and aerates the food product. See 21 CFR 173.345 and 173.360 for substances used. http://www.langual.org/langual_thesaurus.asp?termid=K0015 packed with aerosol propellant http://www.langual.org/langual_thesaurus.asp?termid=K0016 packed in vegetable juice http://www.langual.org/langual_thesaurus.asp?termid=K0017 packed in water http://www.langual.org/langual_thesaurus.asp?termid=K0018 packed in salt brine http://www.langual.org/langual_thesaurus.asp?termid=K0019 packed in sweetened brine The medium in which the food is packed for preservation and handling or the medium surrounding homemade foods, e.g., peaches cooked in sugar syrup. The packing medium may provide a controlled environment for the food. It may also serve to improve palatability and consumer appeal. http://www.langual.org/langual_thesaurus.asp?termid=K0020 food packing medium http://www.langual.org/langual_thesaurus.asp?termid=K0021 packed in vegetable oil http://www.langual.org/langual_thesaurus.asp?termid=K0022 packed in acidified salt brine Packed in sweetened water or in sweetened and/or concentrated fruit juice. For single-strength unsweetened fruit juice, use *PACKED IN FRUIT JUICE*. When the specific terms under *PACKED IN SWEETENED LIQUID* are used, the statement seen on the product label should be used for indexing. For additional information, see 21 CFR 145. http://www.langual.org/langual_thesaurus.asp?termid=K0023 packed in sweetened liquid http://www.langual.org/langual_thesaurus.asp?termid=K0024 packed in extra heavily sweetened liquid http://www.langual.org/langual_thesaurus.asp?termid=K0026 packed in fat or oil Packed in a container under high vacuum (26-29 in.). http://www.langual.org/langual_thesaurus.asp?termid=K0027 vacuum-packed http://www.langual.org/langual_thesaurus.asp?termid=K0028 packed in carbon dioxide In the U.S., grain strength is calculated as 10 times the acid content expressed as acetic acid. For example, 40 grain vinegar = 4% acetic acid; 120 grain vinegar = 12% acetic acid. [Technically Speaking about Vinegar - A food technologist's guide to vinegar, The Vinegar Institute, 5775 Peachtree-Dunwoody Road, Atlanta, Georgia 30342, USA]. http://www.langual.org/langual_thesaurus.asp?termid=K0029 packed in vinegar http://www.langual.org/langual_thesaurus.asp?termid=K0030 packed in slightly sweetened water or juice http://www.langual.org/langual_thesaurus.asp?termid=K0031 packed in nitrogen http://www.langual.org/langual_thesaurus.asp?termid=K0032 packed in gas mixture http://www.langual.org/langual_thesaurus.asp?termid=K0033 packed in gravy or sauce, dairy or egg component http://www.langual.org/langual_thesaurus.asp?termid=K0034 packed in gravy or sauce http://www.langual.org/langual_thesaurus.asp?termid=K0035 packed in gelatin http://www.langual.org/langual_thesaurus.asp?termid=K0036 packed in gravy or sauce, meat http://www.langual.org/langual_thesaurus.asp?termid=K0037 packed in gravy or sauce, vegetable http://www.langual.org/langual_thesaurus.asp?termid=K0038 packed in olive oil Packed in unsweetened single strength juice or juice prepared from concentrated fruit juice and water; if sweetener is added to the fruit juice, use the appropriate term under *PACKED IN SWEETENED LIQUID*. http://www.langual.org/langual_thesaurus.asp?termid=K0039 packed in fruit juice http://www.langual.org/langual_thesaurus.asp?termid=K0040 packed in vinegar and oil Packed in broth; includes meat, poultry or seafood packed in its' own juice. http://www.langual.org/langual_thesaurus.asp?termid=K0042 packed in broth http://www.langual.org/langual_thesaurus.asp?termid=K0043 packed in cream or milk Packed in squid or octopus ink. http://www.langual.org/langual_thesaurus.asp?termid=K0044 packed in ink http://www.langual.org/langual_thesaurus.asp?termid=K0045 packed in gravy or sauce, fruit http://www.langual.org/langual_thesaurus.asp?termid=K0046 packed in animal fat or oil In the U.S., grain strength is calculated as 10 times the acid content expressed as acetic acid. For example, 40 grain vinegar = 4% acetic acid; 120 grain vinegar = 12% acetic acid. [Technically Speaking about Vinegar - A food technologist's guide to vinegar, The Vinegar Institute, 5775 Peachtree-Dunwoody Road, Atlanta, Georgia 30342, USA]. http://www.langual.org/langual_thesaurus.asp?termid=K0047 packed in vinegar with sugar and salt Type of container or wrapping defined by the main container material, the container form, and the material of the liner lids or ends. Also type of container or wrapping by form; prefer description by material first, then by form. [FDA CFSAN 1995] http://www.langual.org/langual_thesaurus.asp?termid=M0100 food container or wrapping http://www.langual.org/langual_thesaurus.asp?termid=M0101 plastic squeeze bottle or tube, top lined with foil http://www.langual.org/langual_thesaurus.asp?termid=M0102 plastic squeeze bottle or tube http://www.langual.org/langual_thesaurus.asp?termid=M0103 plastic squeeze bottle or tube, top lined with laminate http://www.langual.org/langual_thesaurus.asp?termid=M0104 plastic squeeze bottle or tube, unlined top http://www.langual.org/langual_thesaurus.asp?termid=M0105 plastic squeeze bottle or tube, top lined with cork http://www.langual.org/langual_thesaurus.asp?termid=M0106 glass container, tinless steel lid http://www.langual.org/langual_thesaurus.asp?termid=M0107 bimetal container http://www.langual.org/langual_thesaurus.asp?termid=M0108 glass container, plastic lid, paper lining http://www.langual.org/langual_thesaurus.asp?termid=M0109 laminate tube, ends lined with laminate http://www.langual.org/langual_thesaurus.asp?termid=M0110 laminate tube, ends lined with foil http://www.langual.org/langual_thesaurus.asp?termid=M0111 laminate tube, ends lined with cork http://www.langual.org/langual_thesaurus.asp?termid=M0112 paperboard tube with lid or ends http://www.langual.org/langual_thesaurus.asp?termid=M0113 textile or fabric stocking or casing http://www.langual.org/langual_thesaurus.asp?termid=M0114 ceramic or earthenware bottle http://www.langual.org/langual_thesaurus.asp?termid=M0115 ceramic or earthenware crock or jar http://www.langual.org/langual_thesaurus.asp?termid=M0116 ceramic or earthenware container http://www.langual.org/langual_thesaurus.asp?termid=M0117 paper bag, sack or pouch, plastic liner http://www.langual.org/langual_thesaurus.asp?termid=M0118 paper bag, sack or pouch, foil liner http://www.langual.org/langual_thesaurus.asp?termid=M0119 paper bag, sack or pouch, laminate liner http://www.langual.org/langual_thesaurus.asp?termid=M0120 paper bag, sack or pouch http://www.langual.org/langual_thesaurus.asp?termid=M0121 glass container, cork stopper http://www.langual.org/langual_thesaurus.asp?termid=M0122 plastic tray or pan, laminate cover or wrapping http://www.langual.org/langual_thesaurus.asp?termid=M0123 plastic tray or pan, aluminum foil cover or wrapping http://www.langual.org/langual_thesaurus.asp?termid=M0124 plastic tray or pan, plastic cover or wrapping http://www.langual.org/langual_thesaurus.asp?termid=M0125 plastic tray or pan, paper wrapping http://www.langual.org/langual_thesaurus.asp?termid=M0126 plastic tray or pan http://www.langual.org/langual_thesaurus.asp?termid=M0127 laminate tube, unlined aluminum ends http://www.langual.org/langual_thesaurus.asp?termid=M0128 plastic wrapper http://www.langual.org/langual_thesaurus.asp?termid=M0129 paperboard tray with wrapper http://www.langual.org/langual_thesaurus.asp?termid=M0130 glass container http://www.langual.org/langual_thesaurus.asp?termid=M0131 plastic tray or pan, cardboard cover http://www.langual.org/langual_thesaurus.asp?termid=M0132 glass container, aluminum lid http://www.langual.org/langual_thesaurus.asp?termid=M0133 glass container, plastic lid, laminate lining http://www.langual.org/langual_thesaurus.asp?termid=M0134 glass container, plastic lid or stopper http://www.langual.org/langual_thesaurus.asp?termid=M0135 glass container, aluminum lid, plastic lining http://www.langual.org/langual_thesaurus.asp?termid=M0136 glass container, plastic lid, plastic lining http://www.langual.org/langual_thesaurus.asp?termid=M0137 plastic shrink-pack http://www.langual.org/langual_thesaurus.asp?termid=M0138 laminate tube, unlined plastic ends http://www.langual.org/langual_thesaurus.asp?termid=M0139 aluminum tube, unlined plastic top http://www.langual.org/langual_thesaurus.asp?termid=M0140 glass container, plastic lid, aluminum foil lining http://www.langual.org/langual_thesaurus.asp?termid=M0141 paper bag, sack or pouch, paper liner http://www.langual.org/langual_thesaurus.asp?termid=M0142 paperboard container with laminate liner http://www.langual.org/langual_thesaurus.asp?termid=M0143 glass container, tin-plated steel lid http://www.langual.org/langual_thesaurus.asp?termid=M0144 laminate bag or pouch http://www.langual.org/langual_thesaurus.asp?termid=M0145 plastic boil-in-bag http://www.langual.org/langual_thesaurus.asp?termid=M0146 paperboard container with plastic liner http://www.langual.org/langual_thesaurus.asp?termid=M0147 paperboard container with aluminum foil liner http://www.langual.org/langual_thesaurus.asp?termid=M0148 paperboard container with paper liner http://www.langual.org/langual_thesaurus.asp?termid=M0149 tinless steel plate container http://www.langual.org/langual_thesaurus.asp?termid=M0150 paperboard molded pack http://www.langual.org/langual_thesaurus.asp?termid=M0151 metal container http://www.langual.org/langual_thesaurus.asp?termid=M0152 paperboard container, waxed http://www.langual.org/langual_thesaurus.asp?termid=M0153 paperboard container, plastic coated http://www.langual.org/langual_thesaurus.asp?termid=M0154 paperboard container with window http://www.langual.org/langual_thesaurus.asp?termid=M0155 paperboard container with liner http://www.langual.org/langual_thesaurus.asp?termid=M0156 paperboard container http://www.langual.org/langual_thesaurus.asp?termid=M0157 textile or fabric container http://www.langual.org/langual_thesaurus.asp?termid=M0158 textile or fabric bag http://www.langual.org/langual_thesaurus.asp?termid=M0159 paperboard or paper container http://www.langual.org/langual_thesaurus.asp?termid=M0160 aluminum tray or pan, plastic cover or wrapping http://www.langual.org/langual_thesaurus.asp?termid=M0161 aluminum tray or pan, cardboard cover http://www.langual.org/langual_thesaurus.asp?termid=M0162 aluminum tray or pan, laminate cover or wrapping http://www.langual.org/langual_thesaurus.asp?termid=M0163 aluminum tray or pan, aluminum foil cover or wrapping http://www.langual.org/langual_thesaurus.asp?termid=M0164 aluminum tray or pan, paper wrapping http://www.langual.org/langual_thesaurus.asp?termid=M0165 aluminum tray or pan http://www.langual.org/langual_thesaurus.asp?termid=M0166 plastic bag or pouch http://www.langual.org/langual_thesaurus.asp?termid=M0167 laminate tube http://www.langual.org/langual_thesaurus.asp?termid=M0168 aluminum tube http://www.langual.org/langual_thesaurus.asp?termid=M0169 aluminum tube, top lined with laminate http://www.langual.org/langual_thesaurus.asp?termid=M0170 aluminum tube, top lined with foil http://www.langual.org/langual_thesaurus.asp?termid=M0171 aluminum tube, top lined with cork Corresponds to FSTA Thesaurus Packaging 2.2.1 Plastic container. http://www.langual.org/langual_thesaurus.asp?termid=M0172 plastic container http://www.langual.org/langual_thesaurus.asp?termid=M0173 paper wrapper http://www.langual.org/langual_thesaurus.asp?termid=M0174 wood container http://www.langual.org/langual_thesaurus.asp?termid=M0175 aluminum can, drum or barrel http://www.langual.org/langual_thesaurus.asp?termid=M0176 tin plate container http://www.langual.org/langual_thesaurus.asp?termid=M0177 wood box http://www.langual.org/langual_thesaurus.asp?termid=M0178 wood drum http://www.langual.org/langual_thesaurus.asp?termid=M0179 wood barrel, cask or wheel http://www.langual.org/langual_thesaurus.asp?termid=M0180 plastic container, molded or bubble pack http://www.langual.org/langual_thesaurus.asp?termid=M0181 laminate container http://www.langual.org/langual_thesaurus.asp?termid=M0182 aluminum container http://www.langual.org/langual_thesaurus.asp?termid=M0183 plastic container, rigid or semirigid, tin-plated steel lid http://www.langual.org/langual_thesaurus.asp?termid=M0184 plastic container, rigid or semirigid http://www.langual.org/langual_thesaurus.asp?termid=M0185 plastic container, rigid or semirigid, tinless steel lid http://www.langual.org/langual_thesaurus.asp?termid=M0186 plastic container, flexible or film http://www.langual.org/langual_thesaurus.asp?termid=M0187 plastic container, rigid or semirigid, plastic lid http://www.langual.org/langual_thesaurus.asp?termid=M0188 plastic container, rigid or semirigid, aluminum lid http://www.langual.org/langual_thesaurus.asp?termid=M0189 steel plate container http://www.langual.org/langual_thesaurus.asp?termid=M0190 aluminum foil wrapper http://www.langual.org/langual_thesaurus.asp?termid=M0192 paperboard container with foil or liner overwrap http://www.langual.org/langual_thesaurus.asp?termid=M0193 plastic container, blow-molded http://www.langual.org/langual_thesaurus.asp?termid=M0194 can, bottle or jar Classification corresponding to FSTA Thesaurus Packaging 3.1 Package Types http://www.langual.org/langual_thesaurus.asp?termid=M0195 container or wrapping by form http://www.langual.org/langual_thesaurus.asp?termid=M0196 ampul According to FSTA Thesaurus Packaging 3.1 package types, includes boil-in bag, carrier bag, flat bag, inner bag, retort pouch, shipping bag, valve bag, and valve sack http://www.langual.org/langual_thesaurus.asp?termid=M0197 bag, sack or pouch http://www.langual.org/langual_thesaurus.asp?termid=M0198 drum (container) A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus]. http://www.langual.org/langual_thesaurus.asp?termid=M0199 envelope http://www.langual.org/langual_thesaurus.asp?termid=M0200 tube http://www.langual.org/langual_thesaurus.asp?termid=M0201 vial Classification corresponding to FSTA Thesaurus Packaging 2.1.2 Material http://www.langual.org/langual_thesaurus.asp?termid=M0202 container or wrapping by material http://www.langual.org/langual_thesaurus.asp?termid=M0203 bottle or jar http://www.langual.org/langual_thesaurus.asp?termid=M0204 can (container) http://www.langual.org/langual_thesaurus.asp?termid=M0205 leaf wrapper http://www.langual.org/langual_thesaurus.asp?termid=M0206 husk wrapper http://www.langual.org/langual_thesaurus.asp?termid=M0207 capsule http://www.langual.org/langual_thesaurus.asp?termid=M0208 multicontainer package http://www.langual.org/langual_thesaurus.asp?termid=M0209 wax container http://www.langual.org/langual_thesaurus.asp?termid=M0210 glass container, metal lid http://www.langual.org/langual_thesaurus.asp?termid=M0211 wrapper, material unspecified http://www.langual.org/langual_thesaurus.asp?termid=M0212 edible container http://www.langual.org/langual_thesaurus.asp?termid=M0213 box http://www.langual.org/langual_thesaurus.asp?termid=M0214 bottle http://www.langual.org/langual_thesaurus.asp?termid=M0215 jar http://www.langual.org/langual_thesaurus.asp?termid=M0216 drawn can http://www.langual.org/langual_thesaurus.asp?termid=M0217 three-part can http://www.langual.org/langual_thesaurus.asp?termid=M0218 jug or demijohn http://www.langual.org/langual_thesaurus.asp?termid=M0219 pail Classification corresponding to FSTA Thesaurus Packaging 3.2.4 Sealing/closing means http://www.langual.org/langual_thesaurus.asp?termid=M0220 sealing/closing element http://www.langual.org/langual_thesaurus.asp?termid=M0221 adhesive http://www.langual.org/langual_thesaurus.asp?termid=M0222 multicomponent adhesive http://www.langual.org/langual_thesaurus.asp?termid=M0223 multicomponent adhesive, no solvent http://www.langual.org/langual_thesaurus.asp?termid=M0224 multicomponent adhesive, organic solvent http://www.langual.org/langual_thesaurus.asp?termid=M0225 multicomponent adhesive, water soluble http://www.langual.org/langual_thesaurus.asp?termid=M0226 one component adhesive http://www.langual.org/langual_thesaurus.asp?termid=M0227 one component adhesive, organic solvent http://www.langual.org/langual_thesaurus.asp?termid=M0228 one component adhesive, water soluble http://www.langual.org/langual_thesaurus.asp?termid=M0229 thermoplastic adhesive http://www.langual.org/langual_thesaurus.asp?termid=M0231 glass stopper http://www.langual.org/langual_thesaurus.asp?termid=M0233 plastic stopper http://www.langual.org/langual_thesaurus.asp?termid=M0234 polyethylene plug http://www.langual.org/langual_thesaurus.asp?termid=M0235 polypropylene plug http://www.langual.org/langual_thesaurus.asp?termid=M0236 polyvinyl chloride plug http://www.langual.org/langual_thesaurus.asp?termid=M0237 plastic screw cap or lid http://www.langual.org/langual_thesaurus.asp?termid=M0239 plastic screw cap/pilfer proof http://www.langual.org/langual_thesaurus.asp?termid=M0244 crown cap http://www.langual.org/langual_thesaurus.asp?termid=M0245 metal screw cap or lid http://www.langual.org/langual_thesaurus.asp?termid=M0246 metal screw cap/pilfer proof http://www.langual.org/langual_thesaurus.asp?termid=M0256 wooden cork http://www.langual.org/langual_thesaurus.asp?termid=M0257 seal/gasket http://www.langual.org/langual_thesaurus.asp?termid=M0258 cork wood gasket http://www.langual.org/langual_thesaurus.asp?termid=M0259 metal gasket http://www.langual.org/langual_thesaurus.asp?termid=M0260 plastic gasket http://www.langual.org/langual_thesaurus.asp?termid=M0261 rubber gasket http://www.langual.org/langual_thesaurus.asp?termid=M0262 steel solder http://www.langual.org/langual_thesaurus.asp?termid=M0263 tin solder http://www.langual.org/langual_thesaurus.asp?termid=M0264 ceramic or earthenware bottle, coloured http://www.langual.org/langual_thesaurus.asp?termid=M0265 ceramic or earthenware bottle, uncoloured http://www.langual.org/langual_thesaurus.asp?termid=M0266 ceramic or earthenware jar, coloured http://www.langual.org/langual_thesaurus.asp?termid=M0267 ceramic or earthenware jar, uncoloured http://www.langual.org/langual_thesaurus.asp?termid=M0273 glass container, uncoloured http://www.langual.org/langual_thesaurus.asp?termid=M0274 glass container, uncoloured, light weight http://www.langual.org/langual_thesaurus.asp?termid=M0275 glass container, uncoloured, normal weight http://www.langual.org/langual_thesaurus.asp?termid=M0276 glass container, uncoloured, strengthened http://www.langual.org/langual_thesaurus.asp?termid=M0277 glass container, uncoloured, covered/protected http://www.langual.org/langual_thesaurus.asp?termid=M0278 glass container, coloured http://www.langual.org/langual_thesaurus.asp?termid=M0279 glass container, coloured, light weight http://www.langual.org/langual_thesaurus.asp?termid=M0280 glass container, coloured, normal weight http://www.langual.org/langual_thesaurus.asp?termid=M0281 glass container, coloured, strengthened http://www.langual.org/langual_thesaurus.asp?termid=M0282 glass container, coloured, covered/protected http://www.langual.org/langual_thesaurus.asp?termid=M0287 aluminum box http://www.langual.org/langual_thesaurus.asp?termid=M0288 aluminium box, plastic-coated http://www.langual.org/langual_thesaurus.asp?termid=M0289 aluminium box, varnished http://www.langual.org/langual_thesaurus.asp?termid=M0291 aluminium can, drum or barrel, plastic coated http://www.langual.org/langual_thesaurus.asp?termid=M0292 aluminium can, drum or barrel, varnished http://www.langual.org/langual_thesaurus.asp?termid=M0295 aluminium foil wrapper, coated for heat sealing http://www.langual.org/langual_thesaurus.asp?termid=M0296 aluminium foil-paper wrapper http://www.langual.org/langual_thesaurus.asp?termid=M0297 aluminum coextruded with paper http://www.langual.org/langual_thesaurus.asp?termid=M0298 aluminum combined with paper and plastic http://www.langual.org/langual_thesaurus.asp?termid=M0299 aluminum combined with regenerated cellulose http://www.langual.org/langual_thesaurus.asp?termid=M0300 laminated aluminum combination with paper http://www.langual.org/langual_thesaurus.asp?termid=M0301 stainless steel container http://www.langual.org/langual_thesaurus.asp?termid=M0308 steel plate container tinned one side http://www.langual.org/langual_thesaurus.asp?termid=M0309 steel plate container tinned both sides http://www.langual.org/langual_thesaurus.asp?termid=M0310 varnished tin-plate container http://www.langual.org/langual_thesaurus.asp?termid=M0320 natural polymer container http://www.langual.org/langual_thesaurus.asp?termid=M0321 casein resin http://www.langual.org/langual_thesaurus.asp?termid=M0322 cellulose film http://www.langual.org/langual_thesaurus.asp?termid=M0323 acetate cellulose film http://www.langual.org/langual_thesaurus.asp?termid=M0324 butyrate cellulose film http://www.langual.org/langual_thesaurus.asp?termid=M0325 propyonate cellulose film http://www.langual.org/langual_thesaurus.asp?termid=M0326 regenerated cellulose film http://www.langual.org/langual_thesaurus.asp?termid=M0327 regenerated cellulose film, coated http://www.langual.org/langual_thesaurus.asp?termid=M0328 regenerated cellulose film, coloured http://www.langual.org/langual_thesaurus.asp?termid=M0329 rubber container http://www.langual.org/langual_thesaurus.asp?termid=M0330 paper container, treated http://www.langual.org/langual_thesaurus.asp?termid=M0331 lacquered paper container http://www.langual.org/langual_thesaurus.asp?termid=M0332 saturated (immersed) paper container http://www.langual.org/langual_thesaurus.asp?termid=M0333 waxed paper container http://www.langual.org/langual_thesaurus.asp?termid=M0334 paper container, untreated http://www.langual.org/langual_thesaurus.asp?termid=M0335 bleached paper container http://www.langual.org/langual_thesaurus.asp?termid=M0336 kraft or brown paper container http://www.langual.org/langual_thesaurus.asp?termid=M0337 grease proof paper container http://www.langual.org/langual_thesaurus.asp?termid=M0338 imitation grease proof paper container Porous, wet-strength paper, e.g. tea bag. http://www.langual.org/langual_thesaurus.asp?termid=M0339 tissue paper container http://www.langual.org/langual_thesaurus.asp?termid=M0340 paperboard container, untreated http://www.langual.org/langual_thesaurus.asp?termid=M0341 paperboard container, surface treated http://www.langual.org/langual_thesaurus.asp?termid=M0342 paperboard container, surface treated both sides http://www.langual.org/langual_thesaurus.asp?termid=M0343 paperboard container, surface treated inside http://www.langual.org/langual_thesaurus.asp?termid=M0344 paperboard container, surface treated outside http://www.langual.org/langual_thesaurus.asp?termid=M0345 paper combined material http://www.langual.org/langual_thesaurus.asp?termid=M0346 impregnated/micro waxed paper http://www.langual.org/langual_thesaurus.asp?termid=M0347 metalized paper wrapper http://www.langual.org/langual_thesaurus.asp?termid=M0348 metalized paper coextruded with plastic http://www.langual.org/langual_thesaurus.asp?termid=M0349 metalized paper laminated with plastic http://www.langual.org/langual_thesaurus.asp?termid=M0350 metalized paper laminated with treated paper http://www.langual.org/langual_thesaurus.asp?termid=M0351 paper-aluminium foil-plastic wrapper http://www.langual.org/langual_thesaurus.asp?termid=M0352 coextruded paper-aluminium-plastic wrapper http://www.langual.org/langual_thesaurus.asp?termid=M0353 laminated paper-aluminium-plastic wrapper http://www.langual.org/langual_thesaurus.asp?termid=M0354 paper-paper combination http://www.langual.org/langual_thesaurus.asp?termid=M0355 paper-plastic combination http://www.langual.org/langual_thesaurus.asp?termid=M0356 laminate paper coextruded with plastic Corresponds to FSTA Thesaurus Packaging 2.2.1 'Type of plastic' http://www.langual.org/langual_thesaurus.asp?termid=M0357 plastic container, according to type of plastic http://www.langual.org/langual_thesaurus.asp?termid=M0358 thermoplastic sheet or container http://www.langual.org/langual_thesaurus.asp?termid=M0359 polyamide container http://www.langual.org/langual_thesaurus.asp?termid=M0360 acryl-nitrile container http://www.langual.org/langual_thesaurus.asp?termid=M0361 nylon 11 container http://www.langual.org/langual_thesaurus.asp?termid=M0362 nylon 6,6 container http://www.langual.org/langual_thesaurus.asp?termid=M0363 polycarbonate container http://www.langual.org/langual_thesaurus.asp?termid=M0364 polyester container http://www.langual.org/langual_thesaurus.asp?termid=M0365 polyester container, glass fibre strengthened http://www.langual.org/langual_thesaurus.asp?termid=M0366 linear polyester container http://www.langual.org/langual_thesaurus.asp?termid=M0367 polyethylene container http://www.langual.org/langual_thesaurus.asp?termid=M0368 high density polyethylene container http://www.langual.org/langual_thesaurus.asp?termid=M0370 low density polyethylene container http://www.langual.org/langual_thesaurus.asp?termid=M0371 linear low density polyethylene container http://www.langual.org/langual_thesaurus.asp?termid=M0372 low density polyethylene container, treated http://www.langual.org/langual_thesaurus.asp?termid=M0373 polymethylmethacrylate container http://www.langual.org/langual_thesaurus.asp?termid=M0374 polypropylene container http://www.langual.org/langual_thesaurus.asp?termid=M0375 biaxial oriented polypropylene container http://www.langual.org/langual_thesaurus.asp?termid=M0376 oriented polypropylene container http://www.langual.org/langual_thesaurus.asp?termid=M0377 polystyrene container http://www.langual.org/langual_thesaurus.asp?termid=M0378 polyvinyl chloride container http://www.langual.org/langual_thesaurus.asp?termid=M0379 unplasticized polyvinyl chloride container http://www.langual.org/langual_thesaurus.asp?termid=M0380 plasticized polyvinyl chloride container http://www.langual.org/langual_thesaurus.asp?termid=M0381 polyvinylidene chloride container http://www.langual.org/langual_thesaurus.asp?termid=M0382 thermosetting polymer container http://www.langual.org/langual_thesaurus.asp?termid=M0383 alkyd resin container http://www.langual.org/langual_thesaurus.asp?termid=M0384 amin resin container http://www.langual.org/langual_thesaurus.asp?termid=M0385 aniline-formaldehyde container http://www.langual.org/langual_thesaurus.asp?termid=M0386 carbamide-formaldehyde container http://www.langual.org/langual_thesaurus.asp?termid=M0387 diciandiamide-formaldehyde container http://www.langual.org/langual_thesaurus.asp?termid=M0388 epoxy resin container http://www.langual.org/langual_thesaurus.asp?termid=M0389 phenonile resin container http://www.langual.org/langual_thesaurus.asp?termid=M0390 polyester resin container http://www.langual.org/langual_thesaurus.asp?termid=M0391 plastic container, combined material http://www.langual.org/langual_thesaurus.asp?termid=M0392 metallized polymer container http://www.langual.org/langual_thesaurus.asp?termid=M0393 metallized polyamide container http://www.langual.org/langual_thesaurus.asp?termid=M0394 metallized polyester container http://www.langual.org/langual_thesaurus.asp?termid=M0395 polyethylene (high density) - polyamide container http://www.langual.org/langual_thesaurus.asp?termid=M0396 polyethylene (high density) - nylon 11 container http://www.langual.org/langual_thesaurus.asp?termid=M0397 polyethylene (high density) - polyester container http://www.langual.org/langual_thesaurus.asp?termid=M0398 polyethylene (high density) - polypropylene container http://www.langual.org/langual_thesaurus.asp?termid=M0399 polyethylene (low density) - polyamide container http://www.langual.org/langual_thesaurus.asp?termid=M0400 polyethylene (low density) - nylon 11 container http://www.langual.org/langual_thesaurus.asp?termid=M0401 polyethylene (low density) - polyester container http://www.langual.org/langual_thesaurus.asp?termid=M0402 polyethylene (low density) - polyethylene (high density) container http://www.langual.org/langual_thesaurus.asp?termid=M0403 polyethylene (low density) - polyethylene (low density) container http://www.langual.org/langual_thesaurus.asp?termid=M0404 polyethylene (low density) - polypropylene container http://www.langual.org/langual_thesaurus.asp?termid=M0405 polyethylene - regenerated cellulose container http://www.langual.org/langual_thesaurus.asp?termid=M0406 polyethylene - vinyl copolymer container http://www.langual.org/langual_thesaurus.asp?termid=M0407 polyvinyl chloride - polyvinylidene chloride container http://www.langual.org/langual_thesaurus.asp?termid=M0409 natural textile container http://www.langual.org/langual_thesaurus.asp?termid=M0410 animal hair container http://www.langual.org/langual_thesaurus.asp?termid=M0411 bass fibre container http://www.langual.org/langual_thesaurus.asp?termid=M0412 asbestos container http://www.langual.org/langual_thesaurus.asp?termid=M0413 cotton container http://www.langual.org/langual_thesaurus.asp?termid=M0414 leaf fibre container http://www.langual.org/langual_thesaurus.asp?termid=M0415 polymer base textile container http://www.langual.org/langual_thesaurus.asp?termid=M0416 polyamide container http://www.langual.org/langual_thesaurus.asp?termid=M0417 polyester container http://www.langual.org/langual_thesaurus.asp?termid=M0418 polyolefine container http://www.langual.org/langual_thesaurus.asp?termid=M0419 boil-in bag http://www.langual.org/langual_thesaurus.asp?termid=M0420 inner bag http://www.langual.org/langual_thesaurus.asp?termid=M0423 closing cap or lid http://www.langual.org/langual_thesaurus.asp?termid=M0424 closing capsule http://www.langual.org/langual_thesaurus.asp?termid=M0425 screw cap or lid http://www.langual.org/langual_thesaurus.asp?termid=M0426 peel-off lid http://www.langual.org/langual_thesaurus.asp?termid=M0427 stopper Example: egg box. http://www.langual.org/langual_thesaurus.asp?termid=M0429 recycled paperboard container http://www.langual.org/langual_thesaurus.asp?termid=M0430 polyethylene terephthalate (pet) container http://www.langual.org/langual_thesaurus.asp?termid=M0431 polyolefin container The specific container or coating materials in direct contact with the food. Multiple values can be assigned. [FDA CFSAN 1995] http://www.langual.org/langual_thesaurus.asp?termid=N0010 food contact surface http://www.langual.org/langual_thesaurus.asp?termid=N0011 beverage can enamel http://www.langual.org/langual_thesaurus.asp?termid=N0012 beverage can enamel, noncarbonated beverage http://www.langual.org/langual_thesaurus.asp?termid=N0013 beverage can enamel, carbonated soft drink http://www.langual.org/langual_thesaurus.asp?termid=N0014 beverage can enamel, beer Wax may be applied directly as a coating to the food product or may be used as a container material. Examples include wax-coated cheese, wax-coated cucumber, waxed fiberboard container, etc. http://www.langual.org/langual_thesaurus.asp?termid=N0015 wax http://www.langual.org/langual_thesaurus.asp?termid=N0016 fruit enamel (f-enamel) PE http://www.langual.org/langual_thesaurus.asp?termid=N0017 polyethylene http://www.langual.org/langual_thesaurus.asp?termid=N0018 citrus enamel http://www.langual.org/langual_thesaurus.asp?termid=N0019 milk enamel http://www.langual.org/langual_thesaurus.asp?termid=N0020 meat enamel http://www.langual.org/langual_thesaurus.asp?termid=N0021 polypropylene http://www.langual.org/langual_thesaurus.asp?termid=N0022 polystyrene http://www.langual.org/langual_thesaurus.asp?termid=N0023 seafood enamel A class of coatings that contains a specially prepared vehicle, instead of raw oil. Sometimes referred to as varnish or lacquer. http://www.langual.org/langual_thesaurus.asp?termid=N0024 coating enamel Trade name of polyvinylidene chloride copolymer film. Chief packaging uses are in film and in coatings for other flexible substrates such as cellophane and paper. http://www.langual.org/langual_thesaurus.asp?termid=N0025 saran Trade name of polyester used in the usa. http://www.langual.org/langual_thesaurus.asp?termid=N0026 mylar A generic term for a class of polyamides containing repeating amide groups connected by methylene units. The most common types used in food industry are ny-lon-66 and nylon-11. http://www.langual.org/langual_thesaurus.asp?termid=N0027 nylon Trade name of a shrinkable version of pvdc used for vacuum packaging, e.g. of red meat. http://www.langual.org/langual_thesaurus.asp?termid=N0028 cryovac PVDC http://www.langual.org/langual_thesaurus.asp?termid=N0029 vinylidene http://www.langual.org/langual_thesaurus.asp?termid=N0030 corn enamel (c-enamel) http://www.langual.org/langual_thesaurus.asp?termid=N0031 cellophane A rubber hydrochloride, first introduced as a packaging film in 1936 in the U.S.A. http://www.langual.org/langual_thesaurus.asp?termid=N0032 pliofilm http://www.langual.org/langual_thesaurus.asp?termid=N0033 polyester CA: thermoplastic material made by the esterification of cellulose with acetic anhydride and acetic acid. http://www.langual.org/langual_thesaurus.asp?termid=N0034 cellulose acetate http://www.langual.org/langual_thesaurus.asp?termid=N0036 plastic PVC http://www.langual.org/langual_thesaurus.asp?termid=N0037 polyvinyl chloride http://www.langual.org/langual_thesaurus.asp?termid=N0038 ceramic http://www.langual.org/langual_thesaurus.asp?termid=N0039 paper or paperboard An amorphous, inorganic, inert substance consisting of a mixture of silicates, borates or phosphates, and usually transparent or translucent. http://www.langual.org/langual_thesaurus.asp?termid=N0040 glass http://www.langual.org/langual_thesaurus.asp?termid=N0041 metal http://www.langual.org/langual_thesaurus.asp?termid=N0042 aluminum http://www.langual.org/langual_thesaurus.asp?termid=N0043 tin http://www.langual.org/langual_thesaurus.asp?termid=N0044 steel http://www.langual.org/langual_thesaurus.asp?termid=N0045 textile or fabric http://www.langual.org/langual_thesaurus.asp?termid=N0046 cork Some cheeses are surrounded by a layer of ashes. http://www.langual.org/langual_thesaurus.asp?termid=N0047 ash http://www.langual.org/langual_thesaurus.asp?termid=N0048 leaf, food contact surface http://www.langual.org/langual_thesaurus.asp?termid=N0049 husk, food contact surface http://www.langual.org/langual_thesaurus.asp?termid=N0050 food contact surface from natural material http://www.langual.org/langual_thesaurus.asp?termid=N0051 food contact surface from human-made material http://www.langual.org/langual_thesaurus.asp?termid=N0052 egg shell, food contact surface http://www.langual.org/langual_thesaurus.asp?termid=N0053 mollusc shell, food contact surface http://www.langual.org/langual_thesaurus.asp?termid=N0054 latex Trade name for a polymer used to provide better protection and longer life to porous metals (nickel alloys) in coextruded sheets and films. http://www.langual.org/langual_thesaurus.asp?termid=N0055 teflon http://www.langual.org/langual_thesaurus.asp?termid=N0056 edible casing http://www.langual.org/langual_thesaurus.asp?termid=N0057 natural-based polymers http://www.langual.org/langual_thesaurus.asp?termid=P0010 laboratory animal as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0011 food fish as consumer http://www.langual.org/langual_thesaurus.asp?termid=P0012 pet fish as consumer http://www.langual.org/langual_thesaurus.asp?termid=P0013 non-food animal as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0014 sheep or goat as consumer http://www.langual.org/langual_thesaurus.asp?termid=P0015 food animal as consumer All narrower term definitions extracted from 58 Federal Register 2302, January 6, 1993, part 101.62(b). http://www.langual.org/langual_thesaurus.asp?termid=P0017 fat special claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0018 poultry as consumer http://www.langual.org/langual_thesaurus.asp?termid=P0019 cattle as consumer Food produced and marketed to supply the particular dietary needs of normal infants (21 CFR 105.65) or normal toddlers (age 1 to 2 years). Junior foods are included with the strained foods for infants up to one year. Foods fall in this category only if the label bears a statement such as 'baby food', 'strained food', 'junior food' or 'toddler food'. http://www.langual.org/langual_thesaurus.asp?termid=P0020 infant or toddler as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0021 animal as food consumer Renamed from *FOOD FOR SPECIAL DIETARY USE* [LanguaL 2008]. These descriptors are used either for foods intended for special dietary use as defined in 21 CFR 105 or for foods that have special characteristics indicated in the name or labeling. Such claims would include 'low calorie', 'low cholesterol', 'diet' or 'dietetic', etc. Prior to february 1992, this category of descriptors was limited solely to food for adult humans. The category is now used in conjunction with any appropriate *CONSUMER GROUP* descriptor(s), for example, 'low sugar baby food' would be indexed by *INFANT OR TODDLER FOOD* as well as by *LOW SUGARS FOOD*. http://www.langual.org/langual_thesaurus.asp?termid=P0023 dietary claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0025 horse as consumer Food produced and marketed for human use. http://www.langual.org/langual_thesaurus.asp?termid=P0026 human as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0027 pig as consumer http://www.langual.org/langual_thesaurus.asp?termid=P0028 pet cat as consumer Pet animals as a consumer group; products are labeled accordingly. http://www.langual.org/langual_thesaurus.asp?termid=P0029 pet animal as consumer http://www.langual.org/langual_thesaurus.asp?termid=P0030 pet bird as consumer http://www.langual.org/langual_thesaurus.asp?termid=P0031 pet dog as consumer Dietary use, where the food has special characteristics, claims or uses or is intended for individuals with particular dietary needs; and label or labeling claims, used when special dietary use factor terms were derived from actual food labels. Multiple descriptors may be used from all three categories. [FDA CFSAN 1995] http://www.langual.org/langual_thesaurus.asp?termid=P0032 dietary use/label claim A claim that a food is low in energy, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain more than 40 kcal (170 kJ)/100 g for solids or more than 20 kcal (80 kJ)/100 ml for liquids. For table-top sweeteners the limit of 4 kcal (17 kJ)/portion, with equivalent sweetening properties to 6 g of sucrose (approximately 1 teaspoon of sucrose), applies [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having 40 calories or less per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 120 calories or less per 100 grams of food [US FDA] http://www.langual.org/langual_thesaurus.asp?termid=P0033 low energy food claim or use A claim that a food is energy-reduced, and any claim likely to have the same meaning for the consumer, may only be made where the energy value is reduced by at least 30 %, with an indication of the characteristic(s) which make(s) the food reduced in its total energy value [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having at least 25% fewer calories per amount customarily consumed from the calories of a comparable food product. The complarable food may not be 'low calorie' [US FDA]. http://www.langual.org/langual_thesaurus.asp?termid=P0034 reduced energy food claim or use A claim that a food is sodium-free or salt-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,005 g of sodium, or the equivalent value for salt, per 100 g. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having less than 5 milligrams of salt or sodium per amount customarily consumed (or for meals and main dishes, less than 5 miligrams of salt or sodium per labeled serving). Such foods must not contain an ingredient that is salt or sodium or generally understood to comtain salt or sodium except where the ingredient listed is footnoted '*adds a trivial amount of {salt or sodium}' [US FDA] http://www.langual.org/langual_thesaurus.asp?termid=P0035 salt or sodium free claim or use A claim that a food is very low in sodium/salt, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,04 g of sodium, or the equivalent value for salt, per 100 g or per 100 ml. This claim shall not be used for natural mineral waters and other waters [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having 35 milligrams or less salt or sodium per amount customarily consumed (and per 50 grams if the amount customarily consumed is small). Meals and main dishes contain 35 milligrams or less salt or sodium per 100 grams of food [US FDA] http://www.langual.org/langual_thesaurus.asp?termid=P0036 very low salt or sodium claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0037 reduced salt or sodium claim or use A claim that a food is low in sodium/salt, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,12 g of sodium, or the equivalent value for salt, per 100 g or per 100 ml. For waters, other than natural mineral waters falling within the scope of Directive 80/777/EEC, this value should not exceed 2 mg of sodium per 100 ml [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having 140 milligrams or less salt or sodium per amount customarily consumed. Meals and main dishes have 140 milligrams or less salt or sodium per 100 grams food [US FDA] http://www.langual.org/langual_thesaurus.asp?termid=P0038 low salt or sodium claim or use A claim that a food is low in fat, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 3 g of fat per 100 g for solids or 1,5 g of fat per 100 ml for liquids (1,8 g of fat per 100 ml for semi-skimmed milk). [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having 3 grams of fat or less per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 3 grams or less fat per 100 grams of food and not more than 30% of calories from fat [US FDA]. http://www.langual.org/langual_thesaurus.asp?termid=P0039 low fat food Food containing at least 25% less fat per amount customarily consumed from the fat content of a comparable food product. The comparable food may not be 'low fat'. http://www.langual.org/langual_thesaurus.asp?termid=P0040 reduced fat food All narrower term definitions extracted from 58 Federal Register 2302, January 6, 1993, part 101.62(d). http://www.langual.org/langual_thesaurus.asp?termid=P0041 cholesterol special claim or use Food having less than 2 milligrams cholesterol per amount customarily consumed (or for meals and main dishes, less than 2 milligrams cholesterol per labeled serving). Such food must contain no ingredient that contains cholesterol except where the ingredient listed has been footnoted '*adds a trivial amount of cholesterol'. If the food contains less than 2 milligrams cholesterol per amount customarily consumed by special processing and the total fat exceeds 13 grams cholesterol per amount or labeled serving, the amount of cholesterol must be 'Substantially less' (25%) than in a comparable food with significant market share (5% of market). http://www.langual.org/langual_thesaurus.asp?termid=P0042 cholesterol free claim or use Food having 20 miligrams or less cholesterol per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 20 milligrams or less cholesterol per 100 grams of food. If the food qualifies by special processing and total fat exceeds 13 grams per amount and labeled serving, the amount of cholesterol must be 'substantially less' (25%) than in a comparable food with significant market share (5% of market). http://www.langual.org/langual_thesaurus.asp?termid=P0043 low in cholesterol claim or use Food having at least 25% less cholesterol per amount customarily consumed from the cholesterol content of a comparable food product. The comparable food may not be 'low cholesterol'. http://www.langual.org/langual_thesaurus.asp?termid=P0044 reduced cholesterol claim or use All narrower term definitions are extracted from 58 Federal Register 2302, January 6, 1993, part 101.60(b) and from Corrigendum to Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. http://www.langual.org/langual_thesaurus.asp?termid=P0045 energy special claim or use All narrower term definitions extracted from 58 Federal Register 2032, January 6, 1993, part 101.61. http://www.langual.org/langual_thesaurus.asp?termid=P0047 salt or sodium special claim or use A claim that a food is high in fibre, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 6 g of fibre per 100 g or at least 3 g of fibre per 100 kcal [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food that is promoted as a source of or as high in dietary fiber (often called simply 'fiber'). http://www.langual.org/langual_thesaurus.asp?termid=P0048 high fiber food Food that is promoted as being either high or low in dietary fiber (often called simply 'fiber'). If the food is not low in total fat, total fat must be stated in conjunction with claim such as 'more fiber'. http://www.langual.org/langual_thesaurus.asp?termid=P0049 fiber special claim or use A claim that a food is fat-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,5 g of fat per 100 g or 100 ml. However, claims expressed as "X % fat-free" shall be prohibited [REGULATION (EC) No 1924/2006 Corrigendum]. Food having less than 0.5 grams fat per amount customarily consumed. Meals and main dishes have less than 0.5 grams fat per labeled serving. Such foods must contain no ingredient that is fat or understood to contain fat except when the ingredient listed has been footnoted '*adds a trivial amount of fat'. http://www.langual.org/langual_thesaurus.asp?termid=P0054 fat free food A claim that a food is energy-free, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain more than 4 kcal (17 kJ)/100 ml. For table-top sweeteners the limit of 0.4 kcal (1.7 kJ)/portion, with equivalent sweetening properties to 6 g of sucrose (approximately 1 teaspoon of sucrose), applies [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having less than 5 calories per amount customarily consumed. Calorie amount is not defined for meals or main dishes [US FDA] http://www.langual.org/langual_thesaurus.asp?termid=P0055 energy free food claim or use A claim that a food is sugars-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,5 g of sugars per 100 g or 100 ml [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having less than 0.5 grams sugars per amount customarily consumed (or for meals and main dishes, less than 0.5 grams sugars per labeled serving). Such foods nust contain no ingredient that is a sugar or generally understood to contain sugars except where the ingredient listed is footnoted '*adds a trivial amount of sugars' [US FDA] http://www.langual.org/langual_thesaurus.asp?termid=P0056 sugars free food A claim that a food is low in saturated fat, and any claim likely to have the same meaning for the consumer, may only be made if the sum of saturated fatty acids and trans-fatty acids in the product does not exceed 1.5 g per 100 g for solids or 0.75 g/100 ml for liquids and in either case the sum of saturated fatty acids and trans-fatty acids must not provide more than 10 % of energy. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having one gram or less saturated fat per amount customarily consumed and 15% or less of calories from saturated fat. Meals and main dishes contain one gram or less saturated fat per 100 grams food and less than 10% of calories from saturated fat. http://www.langual.org/langual_thesaurus.asp?termid=P0057 low in saturated fat food http://www.langual.org/langual_thesaurus.asp?termid=P0059 general label claim [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18] http://www.langual.org/langual_thesaurus.asp?termid=P0060 high energy food claim or use All narrower term definitions extracted from 58 Federal Register 2302, January 6, 1993, part 101.60(c). http://www.langual.org/langual_thesaurus.asp?termid=P0061 sugars special claim or use A claim that a food is low in sugars, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 5 g of sugars per 100 g for solids or 2,5 g of sugars per 100 ml for liquids [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Not defined in U.S. Federal Register; no basis for a recommended intake. http://www.langual.org/langual_thesaurus.asp?termid=P0062 low sugars food http://www.langual.org/langual_thesaurus.asp?termid=P0063 low fiber food As defined in Corrigendum to Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods, "claim" means any message or representation, which is not mandatory under Community or national legislation, including pictorial, graphic or symbolic representation, in any form, which states, suggests or implies that a food has particular characteristics; specificly, "nutrition claim" means any claim which states, suggests or implies that a food has particular beneficial nutritional properties due to: (a) the energy (calorific value) it (i) provides; (ii) provides at a reduced or increased rate; or (iii) does not provide; and/or (b) the nutrients or other substances it (i) contains; (ii) contains in reduced or increased proportions; or (iii) does not contain. http://www.langual.org/langual_thesaurus.asp?termid=P0065 nutrition-related claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0066 no or reduced energy claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0069 no or reduced fat claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0070 no fat added claim or use All narrower term definitions extracted from 58 Federal Register 2302, January 6, 1993, part 101.62(c). http://www.langual.org/langual_thesaurus.asp?termid=P0071 saturated fat-related claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0072 no animal fat added claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0073 no tropical oils added claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0074 no palm oil added claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0075 rich in fiber claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0076 naturally rich in fiber claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0077 no or reduced salt or sodium claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0078 no salt added claim or use Food having less than 5 milligrams salt per amount customarily consumed (or for meals and main dishes less than 5 milligrams salt per labeled serving). Such food must contain no ingredient that is salt or generally understood to contain salt except where the ingredient listed is footnoted '*adds a trivial amount of salt'. http://www.langual.org/langual_thesaurus.asp?termid=P0080 salt free claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0083 low salt claim or use Food having less than 35 milligrams of salt per serving and per 100 grams of food. (U.S. proposed) http://www.langual.org/langual_thesaurus.asp?termid=P0085 very low salt claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0087 reduced salt claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0088 naturally sodium-free food http://www.langual.org/langual_thesaurus.asp?termid=P0090 no or reduced sugar claim or use A claim stating that sugars have not been added to a food, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain any added mono- or disaccharides or any other food used for its sweetening properties. If sugars are naturally present in the food, the following indication should also appear on the label: "CONTAINS NATURALLY OCCURRING SUGARS" [REGULATION (EC) No 1924/2006 Corrigendum]. No added sugars and 'without added sugars' are allowed if no sugar or sugar containing ingredient is added during processing. (28 Federal Register 2302, January 6, 1993) http://www.langual.org/langual_thesaurus.asp?termid=P0091 no sugars added claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0092 starch-related claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0093 no modified food starch added claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0094 no starch added claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0095 vitamin- or mineral-related claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0096 color-related claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0097 no artificial colors claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0098 no color added claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0099 flavor- or taste-related claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0100 no artificial flavors claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0102 no flavor added claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0103 sweetener-related claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0104 no artificial sweeteners claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0105 unsweetened claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0106 artificial ingredient-related claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0107 no artificial ingredients claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0108 no artificial additives claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0110 preservative-related claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0111 no nitrite/nitrate added claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0112 no sulfite added claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0113 no artificial preservatives claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0114 no preservatives claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0115 other ingredient- or constituent-related claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0116 no msg added claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0117 caffeine free claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0118 naturally caffeine free claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0119 processing-related claim or use A raw food that has not been frozen, heat processed or otherwise preserved. http://www.langual.org/langual_thesaurus.asp?termid=P0120 "fresh" label claim http://www.langual.org/langual_thesaurus.asp?termid=P0121 not pasteurized claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0122 unpurified or unrefined claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0123 unbleached claim or use Health claim means any claim made on the label or in labeling of a food, including a dietary supplement, that expressly or by implication, including "third party" references, written statements (e.g., a brand name including a term such as "heart"), symbols (e.g., a heart symbol), or vignettes, characterizes the relationship of any substance to a disease or health-related condition. See also 21 CFR 101.14 [http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.14]. A claim is a health claim if in the naming of the substance or category of substances, there is a description or indication of a functionality or an implied effect on health; examples: "contains antioxidants" (the function is an antioxidant effect); "containsprobiotics/prebiotics" (the reference to probiotic/prebiotic implies a health benefit). Equally, claims which refer to an indication of a functionality in the description of a nutrient or a substance (for instance as an adjective to the substance) should also beclassified as a health claim; examples: "with prebiotic fibres" or "contains prebiotic fibres". In Europe, a health claim is any statement about a relationship between food and health [http://ec.europa.eu/food/food/labellingnutrition/claims/health_claims_en.htm], and only authorized health claims are legal [see http://ec.europa.eu/food/food/labellingnutrition/claims/community_register/health_claims_en.htm]. COMMISSION REGULATION (EU) No 432/2012 of 16 May 2012 establishes a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children"s development and health [http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:136:0001:0040:en:PDF] http://www.langual.org/langual_thesaurus.asp?termid=P0124 health-related claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0125 tooth decay-related claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0126 religion- or customs-related claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0127 kosher claim or use USA: The 1990 Farm Act specifies that a food labeled 'organic' must meet four requirements: 1) the food must be raised by specified methods to replenish and maintain the fertility of the soil; 2) the food must be certified as having been produced with a nationally approved list of materials and practices; 3) to be eligible for certification at least three years must have elapsed between the first organic harvest and first use of nationally approved materials on land and crops;and 4) organic foods must meet all local, state and federal regulations governing the quality and safety of the food supply. Europe: Foods produced in accordance with Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91. [http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2007:189:0001:0023:EN:PDF] http://www.langual.org/langual_thesaurus.asp?termid=P0128 organic food claim or use Considerations include amounts that are 'nutritionally trivial' and amounts that can be declared as zero on the nutrition label. An additional criterion based on amount per weight (e.g., per 100 grams) is not considered necessary because the amount of nutrient in a 'free' food is so low that even frequent and repeated consumption is unlikely to have physiological consequences. (U.S. proposed) http://www.langual.org/langual_thesaurus.asp?termid=P0129 "free" label claim An amount customarily consumed contains 20% or more of the daily nutritional value to describe protein, vitamins, minerals, dietary fiber, or potassium. May be used on meals or main dishes to indicate that product contains a food that meets the definition. http://www.langual.org/langual_thesaurus.asp?termid=P0130 "high" label claim http://www.langual.org/langual_thesaurus.asp?termid=P0131 "less" label claim A claim stating that a product is "light" or "lite", and any claim likely to have the same meaning for the consumer, shall follow the same conditions as those set for the term "reduced", see *REDUCED {NAME OF NUTRIENT} NUTRITION CLAIM [P0132]*; the claim shall also be accompanied by an indication of the characteristic(s) which make(s) the food "light" or "lite" [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Used for foods that have 33.3% fewer calories than a comparable product and a minimum reduction of more than 40 calories per serving. Any other use of 'light' must specify whether it refers to the look, taste or smell; for example, 'light in color'. (U.S. FDA proposed) http://www.langual.org/langual_thesaurus.asp?termid=P0132 "light" label claim http://www.langual.org/langual_thesaurus.asp?termid=P0133 "more" label claim http://www.langual.org/langual_thesaurus.asp?termid=P0134 "source of" label claim http://www.langual.org/langual_thesaurus.asp?termid=P0135 kosher for passover claim or use A food consumer group is a class of organism based on their heterotrophic requirements or preferences. http://www.langual.org/langual_thesaurus.asp?termid=P0136 food consumer group http://www.langual.org/langual_thesaurus.asp?termid=P0149 no or reduced cholesterol claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0150 (percent) fat free claim or use Food having less than 5 miligrams sodium per amount customarily consumed (or for meals and main dishes, less than 5 milligrams sodium per labeled serving). Such food must contain no ingredient that is sodium chloride or generally understood to contain sodium except where the ingredient listed is footnoted '*adds a trivial amount of sodium'. http://www.langual.org/langual_thesaurus.asp?termid=P0152 sodium free claim or use Food having 35 milligrams or less sodium per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 35 milligrams or less sodium per 100 grams food. http://www.langual.org/langual_thesaurus.asp?termid=P0153 very low sodium claim or use Food containing at least 25% less sodium per amount customarily consumed than the sodium content of a comparable food product. The comparable food may not be 'low sodium'. http://www.langual.org/langual_thesaurus.asp?termid=P0154 reduced sodium claim or use Foods having 140 milligrams or less sodium per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes have 140 milligrams sodium per 100 grams of food. http://www.langual.org/langual_thesaurus.asp?termid=P0156 low sodium claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0157 game as consumer http://www.langual.org/langual_thesaurus.asp?termid=P0158 rabbit as consumer http://www.langual.org/langual_thesaurus.asp?termid=P0159 other special claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0161 label claim in food name http://www.langual.org/langual_thesaurus.asp?termid=P0162 label claim separate from food name http://www.langual.org/langual_thesaurus.asp?termid=P0167 no water added claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0168 pareve claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0169 noncarbonated claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0170 lactose reduced food http://www.langual.org/langual_thesaurus.asp?termid=P0171 lactose free food http://www.langual.org/langual_thesaurus.asp?termid=P0172 unenriched claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0173 no vitamin or mineral added claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0174 gluten free claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0175 egg free claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0176 alcohol free claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0177 kosher milchlig claim or use The food was quickly frozen while still fresh. http://www.langual.org/langual_thesaurus.asp?termid=P0178 "fresh frozen" label claim A claim that a food does not contain saturated fat, and any claim likely to have the same meaning for the consumer, may only be made where the sum of saturated fat and trans-fatty acids does not exceed 0,1 g of saturated fat per 100 g or 100 ml [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. Food having less than 0.5 grams saturated fat per amount customarily consumed (or for meals and main dishes, less than 0.5 grams saturated fat per labeled serving). Trans fatty acids are not more than 1% of total fat. Such foods contain no ingredient that is understood to contain saturated fat except where the ingredient listed has been footnoted '*adds a trivial amount of saturated fat' [US FDA]. http://www.langual.org/langual_thesaurus.asp?termid=P0179 saturated fat free food Food containing at least 25% less saturated fat per amount customarily consumed than the saturated fat content of a comparable food product. The comparable food product may not be 'low saturated fat'. http://www.langual.org/langual_thesaurus.asp?termid=P0180 reduced saturated fat food Food having at least 25% less sugars per amount customarily consumed than the sugars content of a comparable food product. http://www.langual.org/langual_thesaurus.asp?termid=P0181 reduced sugars food Wild or semiwild foods consumed only during periods of famine when no other food is available. http://www.langual.org/langual_thesaurus.asp?termid=P0182 aliment de disette A food is 'enriched' when nutrients are added to it to replace those that are lost in processing. http://www.langual.org/langual_thesaurus.asp?termid=P0183 enriched claim or use A food is 'fortified' when nutrients that were never present are added to it. http://www.langual.org/langual_thesaurus.asp?termid=P0184 fortified claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0185 iodized claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0186 unfortified claim or use Characterized by adherence to the dietary practices required by Islamic law (Webster's). http://www.langual.org/langual_thesaurus.asp?termid=P0187 halal claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0188 adult human as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0189 infant as food consumer, 0 - 3 months http://www.langual.org/langual_thesaurus.asp?termid=P0190 infant as food consumer, 3 - 6 months http://www.langual.org/langual_thesaurus.asp?termid=P0191 infant as food consumer, 6 - 12 months http://www.langual.org/langual_thesaurus.asp?termid=P0192 toddler as food consumer, 12 months and onwards http://www.langual.org/langual_thesaurus.asp?termid=P0193 low alcohol claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0194 probiotic claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0195 full fat claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0196 trans fat claim or use Food Quality/Food Assurance Claim indicates, with reference to the product branding, labelling or packaging, whether the product is stamped with a quality mark, as approved by the governing authority, such as USDA for USA products [Source: GS1]. http://www.langual.org/langual_thesaurus.asp?termid=P0197 food quality claim It should be noted that such claims are illegal in some countries, e.g. Denmark, and that other countries, e.g. United Kingdom, are calling for an end to the use of terms such as 'diabetic' or 'suitable for diabetics' on food labels. The European Commission is considering how foods intended specifically for people with diabetes can be controlled. http://www.langual.org/langual_thesaurus.asp?termid=P0198 diabetic or suitable for diabetics claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0199 vegan/vegetarian or suitability for vegan/vegetarian claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0200 no pork added claim http://www.langual.org/langual_thesaurus.asp?termid=P0201 no beef added claim Food that is promoted as being either high or low in protein. http://www.langual.org/langual_thesaurus.asp?termid=P0202 protein special claim or use A claim that a food is high in protein, and any claim likely to have the same meaning for the consumer, may only be made where at least 20 % of the energy value of the food is provided by protein [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. http://www.langual.org/langual_thesaurus.asp?termid=P0203 high protein food http://www.langual.org/langual_thesaurus.asp?termid=P0204 natural source of vitamins and or minerals A claim that a food is a source of fibre, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 3 g of fibre per 100 g or at least 1,5 g of fibre per 100 kcal [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. http://www.langual.org/langual_thesaurus.asp?termid=P0205 source of fibre A claim that a food is a source of protein, and any claim likely to have the same meaning for the consumer, may only be made where at least 12 % of the energy value of the food is provided by protein. [REGULATION (EC) No 1924/2006 Corrigendum]. http://www.langual.org/langual_thesaurus.asp?termid=P0206 source of protein A claim that a food contains a nutrient or another substance, for which specific conditions are not laid down in this Regulation, or any claim likely to have the same meaning for the consumer, may only be made where the product complies with all the applicable provisions of this Regulation, and in particular Article 5. For vitamins and minerals the conditions of the claim "source of" shall apply. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. http://www.langual.org/langual_thesaurus.asp?termid=P0207 contains {name of the nutrient or other substance} nutrition claim A claim stating that the content in one or more nutrients, other than vitamins and minerals, has been increased, and any claim likely to have the same meaning for the consumer, may only be made where the product meets the conditions for the claim "source of" and the increase in content is at least 30 % compared to a similar product. [Forordning (EF) nr. 1924/2006 Berigtigelse 2007-01-18]. http://www.langual.org/langual_thesaurus.asp?termid=P0208 increased {name of nutrient} nutrition claim Where a food naturally meets the condition(s) laid down in this Annex for the use of a nutritional claim, the term "naturally/natural" may be used as a prefix to the claim [REGULATION (EC) No 1924/2006 Corrigendum2007-01-18]. http://www.langual.org/langual_thesaurus.asp?termid=P0209 "naturally/natural" label claim A claim that a food is a source of vitamins and/or minerals, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least a significant amount as defined in the Annex to Directive 90/496/EEC or an amount provided for by derogations granted according to Article 6 of Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods [REGULATION (EC) No 1924/2006 Corrigendum2007-01-18]. http://www.langual.org/langual_thesaurus.asp?termid=P0210 source of {name of vitamin/s} and/or {name of mineral/s} nutrition claim A claim that a food is high in vitamins and/or minerals, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least twice the value of "source of [NAME OF VITAMIN/S] and/or [NAME OF MINERAL/S]" [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. http://www.langual.org/langual_thesaurus.asp?termid=P0211 high {name of vitamin/s} and/or {name of mineral/s} nutrition claim A claim stating that the content in one or more nutrients has been reduced, and any claim likely to have the same meaning for the consumer, may only be made where the reduction in content is at least 30 % compared to a similar product, except for micronutrients, where a 10 % difference in the reference values as set in Directive 90/496/EEC shall be acceptable, and for sodium, or the equivalent value for salt, where a 25 % difference shall be acceptable. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]. http://www.langual.org/langual_thesaurus.asp?termid=P0212 reduced {name of nutrient} nutrition claim http://www.langual.org/langual_thesaurus.asp?termid=P0213 food allergen labelling Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://www.langual.org/langual_thesaurus.asp?termid=P0214 food allergen labelling about cereals containing gluten and products thereof Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://www.langual.org/langual_thesaurus.asp?termid=P0215 food allergen labelling about crustaceans and products thereof Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://www.langual.org/langual_thesaurus.asp?termid=P0216 food allergen labelling about eggs and products thereof Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://www.langual.org/langual_thesaurus.asp?termid=P0217 food allergen labelling about fish and products thereof Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://www.langual.org/langual_thesaurus.asp?termid=P0218 food allergen labelling about peanuts and products thereof Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://www.langual.org/langual_thesaurus.asp?termid=P0219 food allergen labelling about soybeans and products thereof Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://www.langual.org/langual_thesaurus.asp?termid=P0220 food allergen labelling about milk and products thereof, including lactose Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://www.langual.org/langual_thesaurus.asp?termid=P0221 food allergen labelling about nuts and products thereof Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://www.langual.org/langual_thesaurus.asp?termid=P0222 food allergen labelling about celery and products thereof Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://www.langual.org/langual_thesaurus.asp?termid=P0223 food allergen labelling about mustard and products thereof Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://www.langual.org/langual_thesaurus.asp?termid=P0224 food allergen labelling about sesame seeds and products thereof Sulphur dioxide and sulphites are included in the EU list of allergens because they can cause adverse reactions in some people. Regulated by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. http://www.langual.org/langual_thesaurus.asp?termid=P0225 food allergen labelling about sulphur dioxide and sulphites Contained in GS1 Allergen Code List. http://www.langual.org/langual_thesaurus.asp?termid=P0226 food allergen labelling about cocoa and products thereof Contained in GS1 Code List. http://www.langual.org/langual_thesaurus.asp?termid=P0227 food allergen labelling about coriander and products thereof Contained in GS1 Code List. http://www.langual.org/langual_thesaurus.asp?termid=P0228 food allergen labelling about lupine and products thereof Contained in GS1 Code List. http://www.langual.org/langual_thesaurus.asp?termid=P0229 food allergen labelling about corn and products thereof Contained in GS1 Code List. http://www.langual.org/langual_thesaurus.asp?termid=P0230 food allergen labelling about pod fruits and products thereof Contained in GS1 Code List. http://www.langual.org/langual_thesaurus.asp?termid=P0231 food allergen labelling about carrot and products thereof Contained in GS1 Code List. http://www.langual.org/langual_thesaurus.asp?termid=P0232 food allergen labelling about molluscs and products thereof http://www.langual.org/langual_thesaurus.asp?termid=P0233 "no trans fat" claim or use '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] http://www.langual.org/langual_thesaurus.asp?termid=P0234 traditional food claim or use 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. [Ethnic Groups and Foods in Europe, EuroFIR Synthesis report No 3, 2005] "Ethnic food" has been used colloquially for a wide variety of foodstuffs, virtually any that can be identified in the public mind with a foreign source or an ethnic minority group. In the narrower ethnographic meaning, it pertains only to food prepared or consumed by members of an ethnic group as a manifestation of its ethnicity. In the end ethnic food is food that members of an ethnic group consider their own and that others attribute to them. [http://www.answers.com/topic/ethnic-cuisines] http://www.langual.org/langual_thesaurus.asp?termid=P0235 ethnic food claim or use 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] http://www.langual.org/langual_thesaurus.asp?termid=P0236 traditional ingredient claim or use 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] http://www.langual.org/langual_thesaurus.asp?termid=P0237 traditional composition claim or use 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] http://www.langual.org/langual_thesaurus.asp?termid=P0238 traditional type of production and/or processing claim or use 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] http://www.langual.org/langual_thesaurus.asp?termid=P0239 authentic ethnic food claim or use Modified ethnic food: a commercially-available version of a food that has been modified to suit the taste and preference of the host country. [Ethnic Groups and Foods in Europe, EuroFIR Synthesis report No 3, 2005] http://www.langual.org/langual_thesaurus.asp?termid=P0240 modified ethnic food claim or use COMMISSION REGULATION (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims. http://www.langual.org/langual_thesaurus.asp?termid=P0241 monounsaturated fat claim or use COMMISSION REGULATION (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims http://www.langual.org/langual_thesaurus.asp?termid=P0242 polyunsaturated fat claim or use A claim that a food is high in monounsaturated fat, and any claim likely to have the same meaning for the consumer, may only be made where at least 45 % of the fatty acids present in the product derive from monounsaturated fat under the condition that monounsaturated fat provides more than 20 % of energy of the product [COMMISSION REGULATION (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims]. http://www.langual.org/langual_thesaurus.asp?termid=P0243 high monounsaturated fat http://www.langual.org/langual_thesaurus.asp?termid=P0244 omega-3 fatty acids claim or use A claim that a food is high in omega-3 fatty acids, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 0,6 g alpha-linolenic acid per 100 g and per 100 kcal, or at least 80 mg of the sum of eicosapentaenoic acid and docosahexaenoic acid per 100 g and per 100 kcal [COMMISSION REGULATION (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims]. http://www.langual.org/langual_thesaurus.asp?termid=P0245 high omega-3 fatty acids A claim that a food is high in polyunsaturated fat, and any claim likely to have the same meaning for the consumer, may only be made where at least 45 % of the fatty acids present in the product derive from polyunsaturated fat under the condition that polyunsaturated fat provides more than 20 % of energy of the product [COMMISSION REGULATION (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims]. http://www.langual.org/langual_thesaurus.asp?termid=P0246 high polyunsaturated fat http://www.langual.org/langual_thesaurus.asp?termid=P0247 unsaturated fat claim or use A claim that a food is high in unsaturated fat, and any claim likely to have the same meaning for the consumer may only be made where at least 70 % of the fatty acids present in the product derive from unsaturated fat under the condition that unsaturated fat provides more than 20 % of energy of the product [COMMISSION REGULATION (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims].. http://www.langual.org/langual_thesaurus.asp?termid=P0248 high unsaturated fat A claim that a food is a source of omega-3 fatty acids, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 0,3 g alpha-linolenic acid per 100 g and per 100 kcal, or at least 40 mg of the sum of eicosapentaenoic acid and docosahexaenoic acid per 100 g and per 100 kcal [COMMISSION REGULATION (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims]. http://www.langual.org/langual_thesaurus.asp?termid=P0249 source of omega-3 fatty acids US FDA Approved user group. http://www.langual.org/langual_thesaurus.asp?termid=P0250 human as food consumer, four years and above http://www.langual.org/langual_thesaurus.asp?termid=P0251 man as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0252 woman as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0253 pregnant or lactating woman as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0254 senior as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0255 teenager as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0256 child as food consumer, less than four years US FDA approved language lacking for the moment. http://www.langual.org/langual_thesaurus.asp?termid=P0257 calcium and osteoporosis related claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0259 athlete as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0260 bodybuilder as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0261 menopaused woman as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0262 weight-reducer as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0263 infant as food consumer, 0 - 6 months In the United States, these claims, usually referred to as "qualified health claims", are regulated by the Food and Drug Administration in the public interest, see 21 Code of Federal Regulations § 101.14 [http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.14] http://www.langual.org/langual_thesaurus.asp?termid=P0264 qualified health claim Structure/function claims describe the role of a nutrient or dietary ingredient intended to affect normal structure or function in humans, for example, "calcium builds strong bones". In addition, they may characterize the means by which a nutrient or dietary ingredient acts to maintain such structure or function, for example, "fiber maintains bowel regularity," or "antioxidants maintain cell integrity," or they may describe general well-being from consumption of a nutrient or dietary ingredient. [http://www.fda.gov/Food/LabelingNutrition/LabelClaims/StructureFunctionClaims/default.htm] http://www.langual.org/langual_thesaurus.asp?termid=P0265 structure/function claim The term infant is typically applied to young children between the ages of 1 month and 12 months. [http://en.wikipedia.org/wiki/Infant] http://www.langual.org/langual_thesaurus.asp?termid=P0266 infant as food consumer http://www.langual.org/langual_thesaurus.asp?termid=P0267 native american food claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0268 alaskan native food claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0269 apache food claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0270 navajo food claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0271 shoshone bannock food claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0272 pacific food claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0273 northern plains food claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0274 southwest plains food claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0275 hopi food claim or use http://www.langual.org/langual_thesaurus.asp?termid=P0277 phytosterol claim or use Additional groups of descriptors of a miscellaneous nature. [FDA CFSAN 1995] http://www.langual.org/langual_thesaurus.asp?termid=Z0005 adjunct characteristics of food http://www.langual.org/langual_thesaurus.asp?termid=Z0008 cut of meat, u.s. http://www.langual.org/langual_thesaurus.asp?termid=Z0020 brisket http://www.langual.org/langual_thesaurus.asp?termid=Z0021 chuck http://www.langual.org/langual_thesaurus.asp?termid=Z0022 flank http://www.langual.org/langual_thesaurus.asp?termid=Z0023 rib (meat cut) http://www.langual.org/langual_thesaurus.asp?termid=Z0024 round or leg (meat cut) http://www.langual.org/langual_thesaurus.asp?termid=Z0025 fore shank http://www.langual.org/langual_thesaurus.asp?termid=Z0026 short loin http://www.langual.org/langual_thesaurus.asp?termid=Z0027 sirloin http://www.langual.org/langual_thesaurus.asp?termid=Z0028 short plate http://www.langual.org/langual_thesaurus.asp?termid=Z0031 loin http://www.langual.org/langual_thesaurus.asp?termid=Z0037 fat back http://www.langual.org/langual_thesaurus.asp?termid=Z0040 jowl, trimmed http://www.langual.org/langual_thesaurus.asp?termid=Z0041 foot (meat cut) http://www.langual.org/langual_thesaurus.asp?termid=Z0043 shoulder (meat cut) http://www.langual.org/langual_thesaurus.asp?termid=Z0045 breast (meat cut) http://www.langual.org/langual_thesaurus.asp?termid=Z0046 side (meat cut) http://www.langual.org/langual_thesaurus.asp?termid=Z0047 cut of meat, composite A stage of development of a plant or plant part. Maturity influences safety, nutrient composition and consumption characteristics. http://www.langual.org/langual_thesaurus.asp?termid=Z0050 degree of plant maturity A stage of plant development at which a plant or plant part has not achieved full maturity. This condition does not necessarily preclude utilization, for example, green tomatoes are consumed despite their relative unripeness to red tomatoes. http://www.langual.org/langual_thesaurus.asp?termid=Z0051 unripe or immature A stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization. http://www.langual.org/langual_thesaurus.asp?termid=Z0052 ripe or mature Boneless skeletal meat from the lower sides of meat animals; usually belly meat is smoked and cured to produce bacon. http://www.langual.org/langual_thesaurus.asp?termid=Z0063 belly meat http://www.langual.org/langual_thesaurus.asp?termid=Z0108 preparation establishment http://www.langual.org/langual_thesaurus.asp?termid=Z0109 home prepared http://www.langual.org/langual_thesaurus.asp?termid=Z0110 restaurant prepared http://www.langual.org/langual_thesaurus.asp?termid=Z0111 fast food restaurant prepared http://www.langual.org/langual_thesaurus.asp?termid=Z0112 food industry prepared http://www.langual.org/langual_thesaurus.asp?termid=Z0113 commissary prepared Foods prepared in the kitchens of restaurants or fast food restaurants and served to patrons. http://www.langual.org/langual_thesaurus.asp?termid=Z0119 restaurant or fast food prepared Foods prepared at on- or off-site locations, commissaries (e.g., wrapped fresh sandwiches) or food industry establishments (e.g., bagged potato chips), but which are sold from vending establishments. Examples include hot dog stands, trucksandwich vendors, etc. http://www.langual.org/langual_thesaurus.asp?termid=Z0120 street vendor prepared and/or sold http://www.langual.org/langual_thesaurus.asp?termid=Z0121 cut of meat, french http://www.langual.org/langual_thesaurus.asp?termid=Z0122 quartier avant http://www.langual.org/langual_thesaurus.asp?termid=Z0123 caparacon http://www.langual.org/langual_thesaurus.asp?termid=Z0124 bavette http://www.langual.org/langual_thesaurus.asp?termid=Z0125 flanchet http://www.langual.org/langual_thesaurus.asp?termid=Z0126 hampe http://www.langual.org/langual_thesaurus.asp?termid=Z0127 plat-de-cote http://www.langual.org/langual_thesaurus.asp?termid=Z0128 poitrine http://www.langual.org/langual_thesaurus.asp?termid=Z0129 collier http://www.langual.org/langual_thesaurus.asp?termid=Z0130 basses-cotes http://www.langual.org/langual_thesaurus.asp?termid=Z0131 raquette http://www.langual.org/langual_thesaurus.asp?termid=Z0132 gite avant http://www.langual.org/langual_thesaurus.asp?termid=Z0133 jumeau http://www.langual.org/langual_thesaurus.asp?termid=Z0134 marcreuse http://www.langual.org/langual_thesaurus.asp?termid=Z0135 quartier arriere http://www.langual.org/langual_thesaurus.asp?termid=Z0136 cuisse http://www.langual.org/langual_thesaurus.asp?termid=Z0137 gite arriere http://www.langual.org/langual_thesaurus.asp?termid=Z0138 semelle http://www.langual.org/langual_thesaurus.asp?termid=Z0139 tranche (meat cut) http://www.langual.org/langual_thesaurus.asp?termid=Z0140 tranche grasse http://www.langual.org/langual_thesaurus.asp?termid=Z0141 aloyau http://www.langual.org/langual_thesaurus.asp?termid=Z0142 entre-cote http://www.langual.org/langual_thesaurus.asp?termid=Z0143 faux-filet http://www.langual.org/langual_thesaurus.asp?termid=Z0144 filet http://www.langual.org/langual_thesaurus.asp?termid=Z0145 rumsteck http://www.langual.org/langual_thesaurus.asp?termid=Z0146 cut of meat http://www.langual.org/langual_thesaurus.asp?termid=Z0152 agricultural production environment http://www.langual.org/langual_thesaurus.asp?termid=Z0153 wild or gathered http://www.langual.org/langual_thesaurus.asp?termid=Z0154 domestic or cultivated http://www.langual.org/langual_thesaurus.asp?termid=Z0155 tail http://www.langual.org/langual_thesaurus.asp?termid=Z0156 cut of poultry meat http://www.langual.org/langual_thesaurus.asp?termid=Z0157 wing (poultry meat cut) http://www.langual.org/langual_thesaurus.asp?termid=Z0158 breast (poultry meat cut) http://www.langual.org/langual_thesaurus.asp?termid=Z0159 leg (poultry meat cut) http://www.langual.org/langual_thesaurus.asp?termid=Z0160 thigh (poultry meat cut) http://www.langual.org/langual_thesaurus.asp?termid=Z0204 semidomestic or semiwild http://www.langual.org/langual_thesaurus.asp?termid=Z0206 production environment http://www.langual.org/langual_thesaurus.asp?termid=Z0207 growing condition http://www.langual.org/langual_thesaurus.asp?termid=Z0208 outdoor/open-air growing condition Conventional outdoor/open-air production includes ICMS (Integrated Crop Management Systems) http://www.langual.org/langual_thesaurus.asp?termid=Z0209 conventional outdoor/open-air production growing condition Organic: grown with only animal or vegetable fertilisers, as manure, bone meal, compost, etc. (Source: Webster's). Foods produced in accordance with Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91. [http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2007:189:0001:0023:EN:PDF] http://www.langual.org/langual_thesaurus.asp?termid=Z0210 organic outdoor/open-air production growing condition http://www.langual.org/langual_thesaurus.asp?termid=Z0211 under glass/protected growing condition http://www.langual.org/langual_thesaurus.asp?termid=Z0212 conventional under glass/protected production growing condition Organic: grown with only animal or vegetable fertilisers, as manure, bone meal, compost, etc. (Source: Webster's). Foods produced in accordance with Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91.[http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2007:189:0001:0023:EN:PDF] http://www.langual.org/langual_thesaurus.asp?termid=Z0213 organic under glass/protected production growing condition The science of growing or the production of plants in nutrient-rich solutions or moist inert material, instead of in soil (Source: Webster's) http://www.langual.org/langual_thesaurus.asp?termid=Z0214 hydroponic growing condition http://www.langual.org/langual_thesaurus.asp?termid=Z0217 tenderloin Organic: grown with only animal or vegetable fertilisers, as manure, bone meal, compost, etc. (Source: Webster's). Foods produced in accordance with Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91. [http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2007:189:0001:0023:EN:PDF] http://www.langual.org/langual_thesaurus.asp?termid=Z0253 organic growing condition http://www.langual.org/langual_thesaurus.asp?termid=Z0268 food plant physical quality In Europe, "organic production" means the use of the production method compliant with the rules established in Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91, at all stages of production, preparation and distribution.[http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2007:189:0001:0023:EN:PDF] For more on organic farming, see the European Commissions site on Organic Farming [http://ec.europa.eu/agriculture/organic/splash_en]. http://www.langual.org/langual_thesaurus.asp?termid=Z0291 organic production The term, free range is a farming method whereby animals are given the ability to roam freely instead of being restricted to a confined area. This term can be applied to egg, dairy, poultry, and meat production.[http://www.ecolife.com/define/free-range.html] http://www.langual.org/langual_thesaurus.asp?termid=Z0292 free-range A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)] http://www.langual.org/langual_thesaurus.asp?termid=Z0293 shank (meat) http://www.langual.org/langual_thesaurus.asp?termid=Z0294 neck (poultry meat cut) http://www.langual.org/langual_thesaurus.asp?termid=Z0295 foot (poultry meat cut) A generically dependent continuant that is about some thing. information content entity A dependent entity that inheres in a bearer by virtue of how the bearer is related to other entities quality A quality which inheres in a continuant. physical object quality