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The LanguaL 2017™ Thesaurus  -  Systematic Display


 Updated 2018-06-12

 

FTCH0225
Descriptor    INGREDIENT ADDED
Scope note 
Description 
A food product is characterized by its main ingredient (food source and part); the addition of secondary ingredients is considered a treatment applied to the product. Secondary ingredients are indexed according to rules that are based on the order of predominance by weight (not counting water) as seen from the label statement, formulation or recipe and/or from the amount of the ingredient as percentage of total product weight. The general rule is: an ingredient is always indexed if it is the second ingredient in order of predominance, if it is used as a filling, or if it is part of the product name(e.g., raisin bread). Specific rules are given in the scope note for the individual ingredient added; these rules specify more exhaustive indexing. For example, *MUSHROOM ADDED* is indexed regardless of ingredient position. another specific rule is given in the scope note for *SALTED*: Use if the level of salt is more than 4%. Such a rule is used only when the percentage level can be inferred from the list of ingredients.
 
Showing 61 terms
Close expanded terms     

 

A. PRODUCT TYPE

B. FOOD SOURCE

C. PART OF PLANT OR ANIMAL

E. PHYSICAL STATE, SHAPE OR FORM

F. EXTENT OF HEAT TREATMENT

G. COOKING METHOD

H. TREATMENT APPLIED

COMPONENT REMOVED

COMPONENT SUBSTITUTED

FOOD MODIFIED

INGREDIENT ADDED

CARBOHYDRATE OR RELATED COMPOUND ADDED

COATED OR COVERED

COLOR ADDED

FAT OR OIL ADDED

FILLED OR STUFFED

FLAVORING OR TASTE INGREDIENT ADDED

FOOD ADDED

FOOD ADDITIVE ADDED

FOOD ADDITIVE ADDED, USA

LEAVENING AGENT ADDED

NUTRIENT OR DIETARY SUBSTANCE ADDED

PHOSPHATE ADDED

PROTEIN ADDED

NO TREATMENT APPLIED

TREATMENT APPLIED NOT KNOWN

WATER ADDED OR REMOVED

J. PRESERVATION METHOD

NO PRESERVATION METHOD USED

PRESERVATION METHOD NOT KNOWN

PRESERVED BY ADDING SPICES OR EXTRACTS

PRESERVED BY CHEMICALS

PRESERVED BY CHILLING OR FREEZING

PRESERVED BY FERMENTATION

PRESERVED BY FILTRATION

PRESERVED BY HEAT TREATMENT

PRESERVED BY IRRADIATION

PRESERVED BY OTHER METHOD

PRESERVED BY REDUCING WATER ACTIVITY

PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE

STERILIZED BY ULTRA HIGH PRESSURE

K. PACKING MEDIUM

M. CONTAINER OR WRAPPING

N. FOOD CONTACT SURFACE

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD

ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN

ADJUNCT CHARACTERISTICS OF MEAT, POULTRY OR FISH

ADJUNCT CHARACTERISTICS OF PLANTS

BIOTECHNOLOGICALLY DERIVED FOOD

FOOD CONTENT RANGE (EUROPE)

FORMULATED MIX

BEVERAGE BASE

DRY MIX

HACCP GUIDE

MATERIAL OF CONTACT PRIOR TO PACKAGING

PRESENCE OF CASING OR RIND

PRESENCE OF PACKING MEDIUM

PRODUCTION ENVIRONMENT

STATUS OF FOOD NAME




 News
First Albanian food composition tables (2022).

2023-07-01
First Albanian food composition tables (2022) published with assistance from NPPC-VÚP in the frame of the Slovak Republic Official Development Support Programme.
Download here.
 
Swedish food composition database updated.

2023-06-13
New version of the Swedish food composition database with updated nutritional values for several food groups and new foods and iodine values added. See the Swedish Food Agency's website.
 
First edition of the Kyrgyz Food Composition Table.

2022-10-04
Kyrgyzstan has released their first national food composition table. For more information, see the EuroFIR website.
 
2021 Release of the New Zealand Food Composition Database.

2022-10-04
The 2021 update of New Zealand food composition database (NZFCD) released online on 31st March 2022. For more information, see the EuroFIR website.