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