FOODON
Food Ontology (food datum subset)
FoodOn (http://foodon.org) is a consortium-driven project to build a comprehensive and easily accessible global farm-to-fork ontology about food, that accurately and consistently describes foods commonly known in cultures from around the world.
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
A date recommended for the use of a product while at peak quality, this date is not a reflection of safety unless used on infant formula.
food quality date
A date which indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date.
food freeze-by date
A date intended for inventory management indicating how long to display a product for retail sale. It is not a safety date.
food sell-by date
A last date recommended to a consumer for the use of the product while at peak quality.
best if used by
use-by date
This is also a safety date when used on infant formula regulated by the U.S. Food and Drug Administration (FDA).
best if used by date
A food product's packaging date as marked by a food manufacturer or retailer.
food packaging date
A food product's production or assembly date as marked by a food manufacturer.
food production date
A food datum which is the proportion of a nutrient remaining in a cooked food in relation to the amount of that nutrient present in a given weight of the food before cooking.
"Thus, the direct measure of true retentions requires data on the weights of the food both before and after cooking, as well as the contents of the nutrient per gram (or other unit of weight) of raw and cooked food." - Comparisons of Methods for Calculationg Retentions of Nutrients in Cooked Foods.(https://pubmed.ncbi.nlm.nih.gov/1238446/)
true nutrient retention factor
A food datum which is the ratio of nutrient content in a cooked food - without inclusion of components that may have been separated during the cooking process - to nutrient content in the raw food, with both values expressed on a moisture-free basis.
"The use of apparent rather than true retentions involves the assumption that solids are not lost to any practical extent with cooking. This assumption is clearly not valid for meats, which give up both fat and protein to the drippings when cooked; it is probably not valid for vegetables, legumes, and many cereal products, either. "(https://pubmed.ncbi.nlm.nih.gov/1238446/)
apparent nutrient retention factor
Quality Wines Produced in Specified Regions
Vintners Quality Alliance
American Viticultural Area
"In wines, it parallels the hierarchical systems of France (1935) and Italy (1963), although Rioja (1925) and Jerez (1933) preceded the full system."[https://en.wikipedia.org/wiki/Denominaci%C3%B3n_de_origen]
Denominación de origen
Spanish wine production framework
Denominación de Origen Protegida
Denominación de Origen Calificada
Vino de Pago
Vino de Calidad con indicación geográfica
Indicación geográfica protegida
Vino de Mesa
All narrower term definitions extracted from 58 Federal Register 2302, January 6, 1993, part 101.62(b).
fat special claim or use
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*.
dietary food
dietary use
food for dietary use
food for special dietary use
special dietary food
dietary claim or use
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]
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]
low calorie food
LanguaL curation note: Renamed from *LOW CALORIE FOOD* [LanguaL 2008].
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].
reduced calorie food
LanguaL curation note: Renamed from *REDUCED CALORIE FOOD* [LanguaL 2008].
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]
sodium or salt free food
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]
very low sodium or salt food
very low salt or sodium claim or use
reduced sodium or salt food
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]
low sodium or salt food
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].
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'.
reduced fat food
All narrower term definitions extracted from 58 Federal Register 2302, January 6, 1993, part 101.62(d).
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).
no cholesterol food
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).
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'.
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.
calorie special claim or use
LanguaL curation note: Renamed from *CALORIE SPECIAL CLAIM OR USE*.
energy special claim or use
All narrower term definitions extracted from 58 Federal Register 2032, January 6, 1993, part 101.61.
sodium or salt special diet
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').
high dietary fiber food
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'.
dietary fiber special claim or use
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'.
no fat food
nonfat food
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]
calorie free food
LanguaL curation note: Renamed from *CALORIE FREE FOOD* [LanguaL 2008].
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]
sugar free food
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.
low in saturated fat food
label claim
LanguaL curation note: Renamed from *LABEL CLAIM* [LanguaL 2008]. Use when any 'claim or use' index term is derived from either the food name appearing on the label or from information appearing on the label that is separate from the food name.
general label claim
[REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]
high calorie food
LanguaL curation note: Renamed from *HIGH CALORIE FOOD* [LanguaL 2008].
high energy food claim or use
All narrower term definitions extracted from 58 Federal Register 2302, January 6, 1993, part 101.60(c).
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.
low sugars food
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.
LanguaL curation note: Used for any claim which states, suggests or implies that a food has particular beneficial nutritional properties. For European regulations, see http://ec.europa.eu/food/food/labellingnutrition/claims/community_register/nutrition_claims_en.htm
nutrition-related claim or use
no or reduced calories claim or use
reduced or no calories claim or use
reduced or no energy claim or use
LanguaL curation note: Renamed from *NO OR REDUCED CALORIES CLAIM OR USE* [LanguaL 2008].
no or reduced energy claim or use
reduced or no fat claim or use
no or reduced fat claim or use
no fat added claim or use
All narrower term definitions extracted from 58 Federal Register 2302, January 6, 1993, part 101.62(c).
saturated fat-related claim or use
no animal fat added claim or use
no coconut oil added claim or use
no tropical oils added claim or use
no palm oil added claim or use
fiber rich claim or use
rich in fiber claim or use
natural fiber source
naturally rich in fiber claim or use
less salt added claim or use
reduced or no salt or sodium claim or use
no or reduced salt or sodium claim or use
unsalted claim or use
LanguaL curation note: No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
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'.
salt free claim or use
low salt claim or use
Food having less than 35 milligrams of salt per serving and per 100 grams of food. (U.S. proposed)
very low salt claim or use
reduced salt claim or use
naturally sodium-free food
reduced or no sugar label claim
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)
no sugars added claim or use
starch-related claim or use
no modified food starch added claim or use
no starch added claim or use
mineral- or vitamin-related claim or use
vitamin- or mineral-related claim or use
color-related claim or use
no artificial colors claim or use
no color added claim or use
taste- or flavor-related claim or use
flavor- or taste-related claim or use
all natural flavors claim or use
no artificial flavors claim or use
no flavor added claim or use
sweetener-related claim or use
no artificial sweeteners claim or use
unsweetened claim or use
artificial ingredient-related claim or use
all natural claim or use
no artificial ingredients claim or use
no artificial additives claim or use
preservative-related claim or use
no nitrite/nitrate added claim or use
no sulfite added claim or use
no artificial preservatives claim or use
no preservatives claim or use
other constituent- or ingredient-related claim or use
other ingredient- or constituent-related claim or use
no msg added claim or use
no caffeine claim or use
caffeine free claim or use
no caffeine added claim or use
naturally caffeine free claim or use
processing-related claim or use
A raw food that has not been frozen, heat processed or otherwise preserved.
fresh, label claim
"fresh" label claim
not pasteurized claim or use
unrefined or unpurified claim or use
unpurified or unrefined claim or use
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]
LanguaL curation note: Used for any claim that states, suggests or implies that a relationship exists between a food category, a food or one of its components and health.
health-related claim or use
does not promote tooth decay claim or use
tooth decay-related claim or use
custom- or religion-related claim or use
religion- or customs-related claim or use
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]
no pesticides claim or use
organically grown label claim
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)
free, label claim
"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.
excellent source of label claim
high, label claim
rich in label claim
"high" label claim
less, label claim
LanguaL curation note: Used on label comparison statements to describe foods having 25% or greater reductions in a nutrient. (U.S. proposed)
"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)
light, label claim
"light" label claim
more, label claim
LanguaL curation note: Used in label comparison statement when a food contains at least 10% more of the daily nutritional value per amount customarily consumed.
"more" label claim
contains label claim
contains, label claim
good source of label claim
good source of, label claim
provides label claim
provides, label claim
source of, label claim
LanguaL curation note: The amount customarily consumed contains 10% to 19% of the daily nutritional value. May be used on meals or main dishes to indicate that product contains a food that meets the definition.
"source of" label claim
kosher for passover claim or use
reduced or no cholesterol claim or use
no or reduced cholesterol claim or use
percent fat free claim or use
LanguaL curation note: Used only in describing foods that qualify as low fat. (U.S. proposed). The claim is not allowed in EU [REGULATION (EC) No 1924/2006 Corrigendum].
(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'.
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.
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'.
reduced sodium claim or use
other special claim or use
LanguaL curation note: Use when the 'claim or use' index term is found in the name of the food appearing on the label (e.g., 'unbleached flour' indexed by *UNBLEACHED CLAIM OR USE*).
label claim in food name
LanguaL curation note: Use when the 'claim or use' index term appears on the food label but not in the food name (e.g., a label for bran cereal saying 'high in fiber' indexed by *HIGH FIBER FOOD*).
label claim separate from food name
no water added claim or use
parve claim or use
pareve claim or use
noncarbonated claim or use
lactose reduced food
lactose free food
unenriched claim or use
no mineral or vitamin added claim or use
no vitamin or mineral added claim or use
gluten free claim or use
egg free claim or use
alcohol free claim or use
LanguaL curation note: Used to indicate a food is kosher but may contain dairy ingredients [CFSAN thesaurus].
kosher milchlig claim or use
The food was quickly frozen while still fresh.
fresh frozen, label claim
"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].
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'.
reduced saturated fat food
Food having at least 25% less sugars per amount customarily consumed than the sugars content of a comparable food product.
reduced sugars food
Wild or semiwild foods consumed only during periods of famine when no other food is available.
starvation food
aliment de disette
A food is 'enriched' when nutrients are added to it to replace those that are lost in processing.
LanguaL curation note: Used when nutrients are added to the food to replace those that are lost in processing
enriched claim or use
A food is 'fortified' when nutrients that were never present are added to it.
LanguaL curation note: Used when nutrients that were never present are added to the food.
fortified claim or use
iodized claim or use
unfortified claim or use
Characterized by adherence to the dietary practices required by Islamic law (Webster's).
halal claim or use
low alcohol claim or use
probiotic claim or use
full fat claim or use
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].
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.
diabetic or suitable for diabetics claim or use
vegan/vegetarian or suitability for vegan/vegetarian claim or use
LanguaL curation note: Denotes a product that contains no pork meat.
no pork added claim
LanguaL curation note: Denotes a product that contains no beef or beef-products. Beef is considered to be a taboo foodproduct by some religions most notable Hinduism, Boedism and Jainism.
no beef added claim
Food that is promoted as being either high or low in protein.
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].
high protein food
LanguaL curation note: A claim that a food is a natural 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 15% of the recommended daily allowance specified in the Annex of Council Directive 90/496/EEC per 100 g or 100 ml.
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].
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].
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].
LanguaL curation note: Used for claims like "contains [name of the nutrient or other substance]".
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].
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].
"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].
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].
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].
reduced {name of nutrient} nutrition claim
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
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.
LanguaL curation note: Used for cereals containing gluten ( i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains) and products thereof
food allergen labelling about cereals containing gluten and products thereof
food allergen labelling about crustaceans and products thereof
food allergen labelling about eggs and products thereof
food allergen labelling about fish and products thereof
food allergen labelling about peanuts and products thereof
food allergen labelling about soybeans and products thereof
food allergen labelling about milk and products thereof, including lactose
LanguaL curation note: Used for nuts i. e. Almond (Amygdalus communis L.), Hazelnut (Corylus avellana), Walnut (Juglans regia), Cashew (Anacardium occidentale), Pecan nut (Carya illinoiesis (Wangenh.) K. Koch), Brazil nut (Bertholletia excelsa), Pistachio nut (Pistacia vera), Macadamia nut and Queensland nut (Macadamia ternifolia) and products thereof.
food allergen labelling about nuts and products thereof
food allergen labelling about celery and products thereof
food allergen labelling about mustard and products thereof
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.
LanguaL curation note: Used for sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as SO2.
food allergen labelling about sulphur dioxide and sulphites
Contained in GS1 Allergen Code List.
food allergen labelling about cocoa and products thereof
Contained in GS1 Code List.
food allergen labelling about coriander and products thereof
food allergen labelling about lupine and products thereof
food allergen labelling about corn and products thereof
food allergen labelling about pod fruits and products thereof
food allergen labelling about carrot and products thereof
food allergen labelling about molluscs and products thereof
LanguaL curation note: Under the new FDA regulations, by Jan. 1, 2006, consumers will be able to find trans fat listed on food nutrition labels directly under the line for saturated fat. The new information is the first significant change on the Nutrition Facts panel since it was established in 1993. Source: http://www.fda.gov/oc/initiatives/transfat/.
"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]
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]
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]
LanguaL curation note: Use when "Traditional ingredients" is claimed.
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]
LanguaL curation note: Use when "Traditional composition" is claimed.
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]
LanguaL curation note: Use when "Traditional type of production and/or processing" is claimed.
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]
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]
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.
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
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].
high monounsaturated fat
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].
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].
high polyunsaturated fat
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]..
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].
source of omega-3 fatty acids
US FDA approved language lacking for the moment.
LanguaL curation note: Used in USA.
calcium and osteoporosis related claim or use
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]
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]
article 13 health claims (european commission)
nutrient function claim (codex alimentarius)
structure/function claim
native american food claim or use
alaskan native food claim or use
apache food claim or use
navajo food claim or use
shoshone bannock food claim or use
pacific food claim or use
northern plains food claim or use
southwest plains food claim or use
hopi food claim or use
plant sterols or stanols claim or use
phytosterol claim or use
A data item consisting of a claim or record of a food product's origin or processing history or suitability for some purpose.
adjunct characteristics of food
food datum
The French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National des Appellations d'Origine (INAO). [Wikipedia]
controlled designation of origin
controlled name
protected name
Appellation d'origine contrôlée
A datum indicating that use of a food product name is regulated within some legal framework.
food product appelation framework
US FDA 1995 Code: HA00
haccp guide food safety term
LanguaL curation note: US FDA 1995 Code: ANIN
anisakis infestation
LanguaL curation note: US FDA 1995 Code: ASFP
amnesic shellfish poisoning
LanguaL curation note: US FDA 1995 Code: CGTX
ciguatoxic
LanguaL curation note: US FDA 1995 Code: CHFP
chimaeroid poisoning
LanguaL curation note: US FDA 1995 Code: CPFP
clupeotoxic poisoning
LanguaL curation note: US FDA 1995 Code: DBIN
diphyllobothrium infestation
LanguaL curation note: US FDA 1995 Code: DSFP
diarrhetic shellfish poisoning
LanguaL curation note: US FDA 1995 Code: HA01
hazard 1
LanguaL curation note: US FDA 1995 Code: HA02
hazard 2
LanguaL curation note: US FDA 1995 Code: HA03
hazard 3
LanguaL curation note: US FDA 1995 Code: HA04
hazard 4
LanguaL curation note: US FDA 1995 Code: HA05
hazard 5
LanguaL curation note: US FDA 1995 Code: HA06
hazard 6
LanguaL curation note: US FDA 1995 Code: HA07
hazard 7
LanguaL curation note: US FDA 1995 Code: HA08
hazard 8
LanguaL curation note: US FDA 1995 Code: HA09
hazard 9
LanguaL curation note: US FDA 1995 Code: HA10
hazard 10
LanguaL curation note: US FDA 1995 Code: IAFP
ichthyoallyeinotoxic poisoning
LanguaL curation note: US FDA 1995 Code: ICFP
ichthyocrinotoxic poisoning
LanguaL curation note: US FDA 1995 Code: IHFP
ichthyohepatotoxic poisoning
LanguaL curation note: US FDA 1995 Code: IOFP
ichthyootoxic poisoning
LanguaL curation note: US FDA 1995 Code: LEPO
lead poisoning
LanguaL curation note: US FDA 1995 Code: NATP
sodium tripolyphosphate
LanguaL curation note: US FDA 1995 Code: NMIN
nematode infestation
LanguaL curation note: US FDA 1995 Code: NSFP
neurotoxic shellfish poisoning
LanguaL curation note: US FDA 1995 Code: PSFP
paralytic shellfish poisoning
LanguaL curation note: US FDA 1995 Code: SCOM
scombrotoxic
LanguaL curation note: US FDA 1995 Code: TDFP
tetrodotoxic poisoning
LanguaL curation note: US FDA 1995 Code: PCBP
chlorinated biphenyl
A legal framework defined in European Union law to protect the names of regional foods.
PGS
Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG) are geographical indications, or more precisely regimes, within the framework. The law (enforced within the EU and being gradually expanded internationally via bilateral agreements of the EU with non-EU countries) ensures that only products genuinely originating in that region are allowed in commerce as such. The legislation came into force in 1992. The purpose of the law is to protect the reputation of the regional foods and eliminate the unfair competition and misleading of consumers by non-genuine products, which may be of inferior quality or of different flavour. [https://en.wikipedia.org/wiki/Geographical_indications_and_traditional_specialities_in_the_European_Union#Protected_geographical_indication_(PGI)]
Protected Geographical Status
A Protected Geographical Status which covers agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area using recognised know-how.
PDO
Protected Designation of Origin
A Protected Geographical Status which covers agricultural products and foodstuffs closely linked to the geographical area.
PGI
"At least one of the stages of production, processing or preparation takes place in the area." [http://ec.europa.eu/agriculture/quality/schemes/index_en.htm].
Protected Geographical Indication
A Protected Geographical Status which highlights traditional character, either in the composition or means of production.
TSG
Traditional Speciality Guaranteed
Denominazione di origine controllata