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Path: senator-bedfellow.mit.edu!dreaderd!not-for-mail Message-ID: <sci/food-science-faq/part2_1084272547@rtfm.mit.edu> Supersedes: <sci/food-science-faq/part2_1082972703@rtfm.mit.edu> Expires: 8 Jun 2004 10:49:07 GMT X-Last-Updated: 2004/05/02 From: pking123@sympatico.ca (Paul E. J. King) Newsgroups: sci.bio.food-science,sci.answers,news.answers Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 2/3) Followup-To: poster Organization: none Approved: news-answers-request@mit.edu Summary: Answers to legal, science, health, and industry questions concerning food science. Also has a list of abbreviations of significance to food science. Persons wishing to post to sci.bio.food-science are advised to read this FAQ first. Originator: faqserv@penguin-lust.MIT.EDU Date: 11 May 2004 10:50:36 GMT Lines: 1133 NNTP-Posting-Host: penguin-lust.mit.edu X-Trace: 1084272636 senator-bedfellow.mit.edu 557 18.181.0.29 Xref: senator-bedfellow.mit.edu sci.bio.food-science:15189 sci.answers:15998 news.answers:271122 Archive-Name: sci/food-science-faq/part2 Posting-Frequency: biweekly Last-modified: 2004/05/02 RE-POST: FAQ 2/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions See 1/3 See this part for a list of food science related sites and a list of abbreviations. See 3/3 for general questions and answers about food science. ***************************************************************************** IV.DEFINITIONS AND INTERPRETATIONS OF FOOD RELATED TERMS In the following list of definitions of food-related words and phrases, some of the items relate to the requirements under UK and/or European laws, regulations or Codes of Practice. In the near future anther list will be given referring to the requirements under US laws and regulations, and, in time, those of other countries. Any questions or comments about these definitions and interpretations should be directed to: <jralphb@easynet.co.uk INTRODUCTION In 1987, the Technical and Legislative Committee (TLC) of the Institute of Food Science & Technology, conscious that many descriptions of, or claims about, foods were made using ill-defined terms which were potentially misleading, set out to remedy that situation. Making use both of published material and the expertise of the Committee, it prepared and issued objective "definitions" for certain key words, a few of which were not considered potentially confusing but merely useful to include. The intention was not strict definitions in the dictionary sense. Some were accounts or interpretations of the limitations within which the use of a particular term was justified. Moreover, the intention was not to produce a comprehensive dictionary of food-related terms, but rather a guide to food scientists and technologists, and others professionally concerned with descriptions of foods, particularly in labelling and advertising. In 1989, the list was expanded and published in Food Science & Technology Today 3 (2), 128-9. In the period since that publication, some of those terms have been "officially" defined in legislation, official guidelines or Codes of Practice - and it is gratifying to note the extent to which these follow the lines of the definitions in the 1989 document. In the same period, members of IFST and of the Association of Public Analysts have suggested additional terms that are in common usage but are ill-defined or sometimes misused. Accordingly, the two professional bodies have decided to produce jointly an updated list. The list given here includes some terms that were in the 1989 list (in some cases modified or updated); and some terms that have been defined in the interim in legislation or in codes or guides. Many of the terms listed here have wider connotations in relation to which they may be defined or interpreted; but here it is only the food-related usage that is addressed. We draw attention to the category Marketing Terms at the end of this document, in which have been listed a number of terms often used without real meaning in relation to manufactured food products. As before, it is hoped that the use, by professionals, of these definitions and interpretations will help to minimise confusion and misleading use of the terms. With any such exercise, some readers will have differing views on individual items, or on the desirability of including other terms. IFST and APA will be glad to receive constructive comments from members, for consideration when this document is next revised and updated. Finally, it is pointed out that definitions other than those derived from EU or UK legislation, and all interpretations expressed here, are opinion, albeit opinion based on the views of the experts involved in their compilation. The information in this document may not be taken as binding on Public Analysts or enforcement authorities, and, in the event of dispute, only the courts can decide. Malvern Barnett J Ralph Blanchfield Adulteration The addition or contamination of a food by a substance foreign to the normal product, which debases it or disguises inferior quality. See Unadulterated. Botulinum Cook The heat treatment given to a low acid canned food (having a pH higher than 4.2) sufficient to inactivate 1012 spores of Clostridium botulinum. This heat treatment is called the Fo value and it is equivalent to a process of 3 mins at 121║C, 10 mins at 115║C or 32 mins at 110║C. Biopolymer A compound consisting of repeating units of a single biologically produced molecule, either straight chain or branched, e.g. amylose, amylopectin and cellulose. Biotechnology The application of biological science to the production, modification or processing of materials. It encompasses long-established activities such as traditional plant and animal breeding, brewing, bread-making and effluent treatment, and the more modern techniques of genetic modification and the use of fermentation technology for the production of some novel protein foods. Though meal preparation is arguably a form of biotechnology, it is already covered in other newsgroups, such as rec.cooking.* hierarchy. Boiled Having been cooked in boiling water (or, by extension, by steaming, as in 'boil-in-the-bag'). Chilled food Perishable food which, to extend the time during which it remains wholesome, is kept within a specified range of temperature usually between 2 and 8 degC. Chilled food chain The sequence of temperature controlled operations after initial harvesting, and including chilled transport, cooling during and after production, chilled storage, distribution and retailing, through to domestic storage until preparation for final consumption. Comercial Sterility A sterile product is one free from viable microorganisms, i.e. those capable of reproducing under optimum conditions for growth. 'Commercial sterility' is a term commonly used in the canning industry meaning the condition achieved by the application of heat sufficient to render the processed product free from viable microorganisms (including those of known public health significance), capable of growing in the food under normal non-refrigerated temperatures at which the food is likely to be held during distribution and storage. Controlled atmosphere packaging A procedure whereby residual air in a food pack is replaced by a gas such as nitrogen or carbon dioxide, in order to minimise deteriorative changes on storage. An example is the packaging of peanuts in an atmosphere of nitrogen to inhibit rancidity. Where food has been packed in this way in order to increase shelf life, the Food Labelling Regulations 1996 require the statement 'packaged in a protective atmosphere' to appear on the label. Convenience food A manufactured product requiring little or no preparation (other than heating, diluting or dissolving in water, where appropriate) before consumption. Cooked Having been subjected to a heating process sufficient to render the food suitable for consumption. Critical control point Any point in a specific food system where loss of control may result in an unacceptable risk. Crude fibre The structural component of the plant cell wall being the residue obtained after consecutive acid and alkali digestion of a food or food material. Crude fibre is determined for nutritional declarations on animal feeding stuffs and also for defining brown bread in the Bread and Flour Regulations 1984. Dairy When used as a descriptive term for food, refers exclusively to milk and milk products. In the EU its use is legally governed by Council Regulation 1898/87 on the Protection of Designations used in the marketing of Milk and Milk Products, as supplemented by Commission Decision 888/566/EEC. Help in interpreting some of these provisions was given by a MAFF Guidance Note (November 1989). The Council Regulation was subsequently implemented by the UK in the Milk and Milk Products (Protection of Designations) Regulations 1990. Dairy-free (Non-dairy) A description that may be applied to a food that is free from milk products and also from milk derivatives such as lactose, caseinate and whey powder. Dehydrated (food) Food or food products from which all but a small percentage of the water has been removed under controlled conditions. Designer food(s) See Functional Foods and Marketing Terms. Disinfection The application of effective chemical or physical agents or processes to a cleaned surface or to a water supply to reduce the number of microorganisms to a level consistent with good hygiene practice. Dietary fibre In scientific terms, dietary fibre is a mixture of components derived from plant cell wall material and non-structural polysaccharides, as well as non-starch polysaccharides added to foods. It includes non-digestible polysaccharides such as cellulose, hemicelluloses, gums, pectins, mucilages and lignin. From a nutrition point of view, some authorities also include 'resistant starch' (i.e. starch that is resistant to enzymic degradation, usually as a result of processing). Currently, there is no universally accepted method for determination of dietary fibre. For some years the UK Ministry of Agriculture, Fisheries and Food (MAFF) has adopted the definition, for the purposes of label declaration, that dietary fibre is non-starch polysaccharides as determined by the Englyst method; but in Guidelines issued in March 1994, MAFF indicated that analysts may use any other methods which give similar results. The Englyst method excludes resistant starch. Most EU countries and the USA use the AOAC Prosky method. This method includes resistant starch and the value for dietary fibre obtained is therefore invariably higher than that by the Englyst method. It should be noted, however, that no recognised analytical method fully corresponds to biological performance. Emulsion A term descriptive of a food or food material consisting of a stable blend of two or more otherwise immiscible liquids, usually an oil and an aqueous phase, achieved by appropriate physical means and usually with the incorporation of emulsifying and stabilising agents. Enriched See "fortified foods" Fast Food This term is not descriptive of food per se, but categorises a type of catering outlet, providing, within seconds of being ordered, counter delivery of freshly-prepared food items capable of being eaten without cutlery. This delivery is mainly dependent on scheduling based on accurate anticipation of fluctuating demand, a production system and staff capable of keeping pace with it, and sufficient counter servers to minimise queuing. Because some foods (e.g. burgers) have lent themselves more readily to this type of operation, the term has come to be applied to them too. Fermentation The process of chemical change in animal or plant material, catalysed by enzymes of biological origin. It may be intended, as in brewing of beer or vinegar, or unintended and undesirable, as in food spoilage. Fermented (food) Food material having been subjected to fermentation Fibre Sometimes used synonymously with "dietary fibre" including in European and UK nutrition labelling legislation Flavour/flavoured The term 'flavour' may have reference to sensory quality of a food as perceived by a combination of smell and taste. Alternatively, 'flavour', for which the legally correct term is 'flavouring', is defined in the Flavouring in Food Regulations 1992 as a material used to impart odour, taste or both to a food. Under the UK Food Labelling Regulations 1996, if the declared flavour of a product is derived wholly or mainly from the named food, the product name is (for example) "Strawberry X". If it does not derive wholly or mainly from the named food, the product name is "Strawberry Flavour X". The UK Food Standards Committee's 2nd Report on Food Labelling suggested that consumers do not appreciate the difference between 'flavour', which the FSC equated with artificial flavouring and 'flavoured' which they equated with the use of the real food to provide flavouring. The UK Food Advisory Committee (FAC), in its 1990 Report on Labelling, decided that the difference between 'flavour' and 'flavoured' was significant and that since consumers were said to have difficulty distinguishing between the two, 'flavour' should be banned and replaced by 'taste'. The supposed confusion between the two words is a misconception. Contrary to paragraph 64 of the FAC Report, the then Food Labelling Regulations 1984 as amended, and the current UK Food Labelling Regulations 1996. make no provision for the use of the term 'flavoured'. As indicated above those Regulations provide for (e.g.) 'Strawberry X' or 'Strawberry Flavour X' but no intermediate designation such as ' strawberry flavoured X'. The only legal use of "flavoured" is in the Cocoa and Chocolate Products Regulations 1976. In those Regulations, cocoa products and non-filled chocolates may be described as 'Y flavoured chocolate', as the case may be, if the flavour is derived wholly or mainly from Y. The term 'flavour' serves a useful and well-established purpose. The FAC suggestion to prohibit it and substitute 'taste' (reiterated in September 1994) is scientifically inaccurate and, if it were to be embodied in legislation, would create instead of removing confusion. Food In the UK Food Safety Act 1990, 'food' is defined as including (a) drink; (b) articles and substances of no nutritional value which are used for human consumption; (c) chewing gum and other products of a like nature and use; and (d) articles and substances used as ingredients in the preparation of food or anything falling within this subsection. It does not include (a) live animals or birds, or live fish which are not used for human consumption while they are alive; (b) fodder or feeding stuffs for animals, birds or fish; (c) controlled drugs within the meaning of the Misuse of Drugs Act 1971; and (d) subject to certain exceptions, medicinal products in respect of which product licences or marketing authorisations are in force. This definition states what 'food' includes and excludes (similarly to the latter part of the Codex definition) but it is deficient in failing to define what food is, i.e. does not specify "intended for human consumption". The Codex Alimentarius defines 'food' as "any substance, whether processed, semi processed or raw, which is intended for human consumption and includes drink, chewing gum and any substance which has been used in the manufacture, preparation or treatment of food, but does not include cosmetics or tobacco or substances only used as drugs". The EU Commission, in its November 2000 Proposal for a Regulation laying down the general principles and requirements of food law, establishing the European Food Authority, and laying down procedures in matters of food, proposed the following definition: 'Food' (or 'foodstuff') means any substance or product, whether processed, partially processed or unprocessed, intended to be, or expected to be ingested by humans. It includes drink, chewing gum and any substance intentionally incorporated into the food during its manufacture, preparation or treatment. It includes water, without prejudice to the requirements of Directives 80/778/EEC and 98/83/EC. It shall not include: (a) feed; (b) live animals unless they are prepared, packaged and/or served for human consumption; (c) plants prior to harvesting; (d) medicinal products within the meaning of Council Directive 65/65/EEC 17; (e) cosmetics within the meaning of Council Directive 76/768/EEC 18 ; (f) tobacco and tobacco products within the meaning of Council Directive 89/622/EEC 19 ; (g) narcotic or psychotropic substances within the meaning of the United Nations Single Convention on Narcotic Drugs, 1961 and the United Nations Convention on Psychotropic Substances, 1971. Food hygiene All environmental factors, practices, processes and precautions involved in protecting food from contamination by any agency, and preventing any organism present from multiplying to an extent that would expose consumers to risk or result in premature spoilage or decomposition of food. Fortified (food) Three separate circumstances may be defined: Restored, enriched, and fortified foods, as described here: Restore the addition of nutrients to foods in order to restore the level of those nutrients that were originally present, but have been destroyed or lost in processing. Enrich The addition to a food of one or more nutrients which were already present in that food in lower than desirable amounts. Fortify The addition to a food of significant quantities of a nutrient that was not originally present in that food or was present only in nutritionally insignificant amount. Free from .... For food to be described as 'free from X' (or by terms having a similar import) the food, at the point of sale, must be either free from X when tested by a standard reference method of analysis or it must contain no more than a specified maximum of X. Free from added .... If a food in its original state contains X, it may be described as 'free from added X' (or by terms having a similar import) only if no X has been introduced, directly or indirectly, via any ingredient or during production, manufacture, processing, packaging, storage, distribution or point of sale. MAFF Guidelines (1993) specify that 'no added sugar' means that no sugars, or foods composed mainly of sugars, should be added to a food or any of its ingredients; and that 'no added salt' means that no salt or sodium compounds should be added to the food or to any of its ingredients. It should be noted, however, that in the instance of a food which strictly complies with the foregoing but itself has a high sugar content (for example date paste) the description 'no added sugar', though true, could be held to be misleading (Section 3(2) of the Trade Descriptions Act 1968). Fresh The condition of a short shelf-life perishable unprocessed food prior to perceptible evidence of physical, chemical or microbiological change. Fresh is normally applied to unprocessed foods e.g. fresh eggs, fresh meat, showing that they are in their original state. It is also used in apparently contradictory terms, e.g. fresh pasteurised cream to distinguish it from more highly processed sterilised cream. Functional Fulfilling a specific physical, chemical or biological function. Functional food(s) All foods are functional, and to term some (as distinct from others) as 'functional' is illogical. The term is one of the marketing-coined names (others are 'neutraceuticals' and 'designer foods') to categorise foods which are considered or claimed to offer specific health benefits while avoiding the requirement to be licensed medicines (See Marketing terms, below). Genetic modification The process of making changes to the genes of an organism (whether an animal or plant organism or a microorganism). Genetic changes occur spontaneously in nature over a long period of time, but they may be produced intentionally either by traditional methods of selective breeding of animals and plants, or by modern methods of removal or insertion of genes. The latter method involves four basic steps; 1. the DNA of a cell of the donor organism is broken down and the pieces separated; 2. the desired gene is selected; 3. that gene is copied many times; and 4. nth generation laboratory copies (not the donor's original genes) are then inserted into the DNA of the receiver organism. 'Within-species' genetic modification is essentially similar to traditional breeding methods (except that it is much speedier and much less haphazard). Through 'trans-species' modification, results are obtainable that could not be obtained by traditional breeding methods. In relation to food, the potential scientific benefits of genetic modification are: * Improved agricultural performance (yields) with reduced use of pesticides * Ability to grow crops in inhospitable environments (e.g. via increased ability of plants to grow in conditions of drought, salinity and extremes of temperature * Delayed ripening, permitting improvements in quality and processing advantages. * Altered sensory attributes of food (e.g. flavour, texture, etc.) * Improved nutritional attributes e.g. combatting anti-nutritive and allergenic factors, and increased Vitamin A content in rice. * Improved processing characteristics leading to reduced waste and lower food costs to the consumer. Some forms of trans-species modification may give rise to ethical and religious issues. See also FAQ in section V (including within-species and trans-species) Part 2, Q 7, 8, and 9 Genetically modified-See FAQ same sections as above Genuine 'Genuine' in connection with foods means an authentic type or source. It serves to distinguish ingredients which might otherwise be synthetic (e.g. 'vanilla ice cream, made with genuine vanilla') or it may establish the origin or type of a food (e.g. genuine Manzanilla olives, genuine Italian olive oil). GMP 'Good manufacturing practice' (GMP) is that part of a food control operation aimed at ensuring that products are consistently manufactured to a specified quality appropriate to their intended use. It thus has two complementary and interacting components; the manufacturing operation itself and the control system and procedures. Reference should be made to the IFST publication 'Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management'. (3rd Edition, 1991). HACCP Hazard Analysis Critical Control Point (HACCP) is a preventive system of food control. It involves 1. Hazard analysis - examining and analysing every stage of a food-related operation to identify and assess hazards (q.v., below); 2. determining the 'critical control points' (q.v., above) at which action is required to control the identified hazards; 3. establishing the critical limits that must be met at each critical control point; 4. establishing monitoring procedures; 5. establishing corrective procedures when a deviation is identified by monitoring; 6. establishing verification procedures to demostrate that it is working correctly. 7. Establishing record-keeping and documentation. A few authoritative sources of information are: * "HACCP Systems and Guidelines" , CODEX Alimentarius, 1997. * Hazard Analysis and Critical Control Point Principles and Application Guidelines, (US) National Advisory Committee on Microbiological Safety of Foods, 14 August 1997 http://www.fst.vt.edu/haccp97/ * Food Safety and Inspection Service, US Department of Agriculture, Pathogen Reduction/HACCP & HACCP Implementation http://www.fsis.usda.gov/OA/haccp/imphaccp.htm * Canadian Food Inspection Agency 's Food Safety Enhancement Program Web page of links at http://www.cfia-acia.agr.ca/english/ppc/haccp/haccp.html * A Simple Guide to Understanding and Applying the Hazard Analysis Critical Control Point Concept. ILSI Europe, 1997. http://www.ilsi.org/pubs/ilsihace.pdf HAZOP Hazard and Operability Studies (HAZOP) is a systematic structured approach to questioning the sequential stages of a proposed operation in order to optimise the efficiency and the management of risk. Thus, the application of HAZOP to the design of a proposed food-related operation, should result in a system in which as many critical control points as possible have been eliminated, making the subsequent application of HACCP during subsequent operations much easier to carry out. Hazard Any intrinsic property of a system, operation, material or situation that could, in certain circumstances, lead to an adverse consequence. In food terms, this particularly refers to an adverse consequence (health risk or loss by spoilage) to the consumer. Health food This is essentially a marketing term, the meaning of which has never been clear. There is no legal basis and no evident objective justification for the term, which implies a superiority over foods not so described. So-called health foods fall into four main categories, namely 1) products in respect of which there is adequate scientific substantiation for the specific permissible nutrition and/or health claims made, and which are labelled in accordance with relevant legislation; 2) those in respect of which there is 'folklore' and some scientific evidence for the claims, but falling short of substantiation; 3) those making claims for which there is little or no scientific evidence; 4) other products that are frequently sold in health food shops e.g. 'wholefoods' (q.v.). It should be noted that some products in categories 2 and 3 have given rise to concerns about their safety, which, in certain cases, have led to prohibition. Hermetically sealed container Strictly, an 'hermetically sealed container' is one that is sealed so as to be air-tight. Commercially sterile food products may be packed in non-metallic containers that are not completely air-tight. In the latter context, an 'hermetically sealed container' has been defined as one that is designed and intended to be secure against entry of microorganisms. High in ..... Complying either with a declared or, where existing, a legally-specified minimum, or a legally-specified percentage increase compared with a product not making a "high in" claim for the parameters involved." Higher in (increased) ..... Complying either with a declared or, where existing, a legally-specified percentage increase compared with a product not making such a claim, for the parameter involved. Home made This term has no defined meaning but it implies that a food has been prepared on a small scale, either on domestic premises or premises not associated with large scale manufacture. Improved Primarily a marketing term, and sometimes used in conjunction with 'new', it may cover a wide variety of circumstances, including minor cosmetic changes, cost-cutting changes, and formulation changes to make the product more acceptable to purchasers. It is the latter case that most properly justifies the use of the term. Instant This term is strictly justified only in the cases of dry powders or mixes which rehydrate instantly, i.e. in a matter of a few seconds (e.g. instant coffee, instant tea) and should be reserved for such speedy action. By extension, however, the term has sometimes been misused by applying it to dry mix products which rehydrate faster than some others but still take a few minutes rather than a few seconds. For the latter, a term such as 'rapid' would be more appropriate. Irradiated Having been subjected to ionising radiation. Isotonic A term applied to a liquid product, e.g. a drink, having osmotic properties approximating to those of blood serum, i.e. 280 milli- osmoles per kg. However, the EU Scientific Committee for Food's February 2001 Report on Sports Drinks http://europa.eu.int/comm/food/fs/sc/scf/out64_en.pdf includes "It has become common to refer to carbohydrate-electrolyte sports drinks as isotonic drinks, as though the tonicity was their most important characteristic. The osmolality of ingested fluids is important as this can influence both the rates of gastric emptying and of intestinal water flux: both of these processes together will determine the effectiveness of rehydration fluids at delivering water for rehydration. An increasing osmolality of the gastric contents will tend to delay emptying, and increasing the carbohydrate or electrolyte content of sports drinks will generally result in an increased osmolality. The composition of the drinks and the nature of the solutes is, however, of greater importance than the osmolality itselfàà." and concludes: "Although most of the popular sports drinks are formulated to have as close to that of body fluids [102] and are promoted as isotonic drinks, there is good evidence that hypotonic solutions are more effective when rapid rehydration is desired. Although it is argued that a higher osmolality is inevitable when adequate amounts of carbohydrate are to be included in sports drinks, the optimum amount of carbohydrate necessary to improve exercise performance has not been clearly established." Junk Food This term has no specific meaning. It is an invented label which has, for example, been applied indiscriminately to all fast food and all snack foods. It has also been applied to any food high in fat and/or sugar (and so in calories) but low in other nutrients. However, there is no evidence that such foods are other than acceptable as part of a balanced diet Light/Lite These terms are used to signify a lower energy or lower fat version of a particular food, [and therefore should comply with conditions applying to a reduced .... claim. (see Reduced .......)]. That would imply at least 25% reduction of the norm, but some opinion holds that it should mean at least 50% reduction. Low calorie/low energy A description which may be applied to foods which, when ready for consumption, have an energy value no greater than 167 kJ (40 kcal) per 100 g (for the purposes of theUK Food Labelling Regulations 1984, intense sweeteners and similar products are exempted from this limit). Low in ..... Complying either with a declared or, where existing, a legally-specified maximum or a legally-specified percentage reduction compared with a product not making a 'low in' claim for the parameters involved. Manufacture The complete cycle of production of a food product from the acquisition of all materials, through all stages of subsequent processing, packaging and storage, to the despatch of the finished product. Meat 'Meat' means the flesh, including fat and the skin, rind, gristle and sinew in amounts naturally associated with the flesh, of any animal or bird which is normally used for human consumption, but including only those parts of the carcase listed in Part I of Schedule 2 of the UK Meat Products and Spreadable Fish Products Regulations 1984. Note that from 1 January 2003 EU Member States will have to give effect to a Directive amending Directive 2000/13/EC, limiting the definition of "meat" to skeletal-attached muscle plus not more than 25% muscle-adhering fat and connective tissue (not more than 10% in the case of birds and rabbits), requiring systematic indication of the species from which the meat comes, and excluding "mechanically separated meat" from the definition. Natural The extensive use of 'natural' in labelling and advertising arises from a public misconception, that 'natural' necessarily means 'safe', healthy', 'nutritious' (in contrast to its perceived opposites, 'unnatural', 'unsafe', 'chemical', 'processed', etc). The consequent marketing view that 'natural' should be used wherever possible to reassure those fearing adverse effects of 'unnatural' foods, resulted in widespread indiscriminate use of 'natural' despite the efforts of food scientists and technologists in industry and enforcement to restrict its use to justifiable cases. Although based on a misconception of the significance of 'natural', if some consumers wish to select foods which are 'natural', they are entitled to information that is meaningful and not misleading. In 1989 MAFF published FAC guidelines on the detailed conditions and circumstances in which the use of 'natural' or similar terms) was justified. In summary these were (a) to describe single foods of a traditional nature to which nothing has been added and which have been subjected only to such processing as to render them suitable for human consumption.; (b) to describe food ingredients obtained from recognised food sources, and which meet the criteria in (a); (c) to describe flavouring substances (but see 'natural flavouring', below) or permitted food additives obtained from recognised food sources by appropriate physical processes or traditional food preparation processes. The reference in (a) to 'a traditional nature' was intended to exclude foods such as mycoprotein which may be products of natural sources but were not considered by FAC to accord with the public perception of 'natural'. Compound food should not be described as 'natural' but could be described as 'made from natural ingredients' if all of the ingredients comply with (b) or (c). In the cases of foods not complying with the above criteria, 'natural' or its derivatives should not be used in brand or fancy names or incorporated in meaningless copy. Phrases such as 'naturally good', naturally better', etc should be avoided. At the time IFST urged that the abuse of the term was such that these conditions should be embodied in legislation, but Ministers decided otherwise. Nevertheless, although these conditions do not have de jure force of law, enforcement authorities and courts can use them as yardsticks in assessing whether a particular usage is misleading; so to that extent they have de facto legal force. However, see also the FAC Review of the use of the terms Fresh, Pure, Natural etc. in Food Labelling 2001, in connection with which the UK Food Standards Agency has announced an intention to legislate www.foodstandards.gov.uk/press_releases/uk_press/2001/pr010725.htm Natural flavouring The UK Flavourings in Food (Amendment) Regulations 1994 now provides a legal definition to supersede that provided in relation to flavourings in the FAC Guidelines on the use of the word 'natural'. It provides that a 'natural' flavouring may be obtained from vegetable or animal material by enzymatic or microbiological methods as well as physical ones; and that if the name of the flavouring refers to its vegetable or animal origin, it can only be designated 'natural' if it is derived wholly or mainly from the named vegetable or animal source. Nature-Identical a term applied to flavouring substances or mixtures thereof that have been synthesised or isolated from aromatic raw materials but are chemically identical with substances found in natural products used for human consumption - in the US this is otherwise known as "Artificial flavor". New Primarily a marketing term, and sometimes used in conjunction with 'improved', it may cover a wide variety of circumstances, ranging from a minor formulation or packaging change from a previously marketed product, through a product that is new to the manufacturer but very similar to products already on the market, to a product that is really innovative. How long can a product labelled 'New' continue to be so labelled? There is no official answer, and it is extremely difficult to give one. This is because a new product may be subjected to test marketing in a particular part of the country, and then 'rolled out' progressively until it reaches national distribution, perhaps taking up to two years in doing so. A maximum of one year from national distribution seems a reasonable limit. Novel (food, process) Food or food ingredients produced from raw material that has not hitherto been used (or has been used only to a small extent) for human consumption in the area of the world in question, or that is produced by a new or extensively modified process not previously used in the production of food. A question open to debate is "At what point does a novel food (e.g. mycoprotein), having come on the market and being fairly widely consumed, cease to be a novel food?" Any person or company contemplating marketing in the UK a novel food or one containing a novel ingredient should make a prior submission to the Advisory Committee on Novel Foods and Processes (ACNFP). Nutraceutical See Functional food. Organic (See FAQ part 1, No. 20 for comparisons between organic and other foods) Organic food can be defined as "the product of a farming system which avoids the use of man-made fertilisers, pesticides, growth regulators and livestock feed additives. Instead the system relies on crop rotation, animal and plant manures, some hand weeding and biological pest control". This definition serves to distinguish the use of the word 'organic' in this context from its more traditional scientific meaning as a description of a carbon-containing molecule. 'Organic' is the description used only in English-speaking countries; in other markets 'Bio' , 'Oko' or 'Eco' are appropriate. The Organic Products Regulations 1992 as amended implement EU Council Regulation EEC No 2091/91 (as amended in 1995) on organic production of agricultural products and foodstuffs. The use of the word 'organic' is restricted to agricultural crops and livestock and products made from them, in compliance with the detailed provisions of Annexes I, II and III of the Council Regulation. Organic processed foods are labelled depending on the proportion of organic ingredients present: * Category 1: Product contains a minimum of 95% organic ingredients by weight. Product can be labelled 'Organic' eg Organic Cornflakes * Category 2: Product contains 70 - 95% organic ingredients by weight. Product can be labelled 'Made with Organic Ingredients' eg Tomato Ketchup made with Organic Tomatoes. Regulation 2092/91 as amended contains a list of the non-organic ingredients which can be included in an otherwise organic food - for example water, salt, permitted food additives, processing aids, carrier solvents and flavourings. The Regulations also specifically exclude the use of irradiated or genetically modified (GM) ingredients in organic food. Throughout the EU each member state has a national Control Body. In the UK it is UKROFS, (The Register of Organic Food Standards) which regulates the activities of six UK Certification Bodies, who are the organisations charged with inspecting and regulating UK organic producers and manufacturers. The largest Certification Body is the Soil Association, which currently undertakes 80% of all certification in the UK. The other UK Certification Bodies are Organic Farmers & Growers, Scottish Organic Producers Association, Demeter, Organic Food Federation (OFF) and Irish Organic Farmers & Growers Association. Other prominent EU certification bodies include Ecocert (France), Naturland (Germany) and Skal (Holland), whilst OCIA, OGBA, QAI and FVO are the prominent certification bodies in the USA. The production of organic food requires the same involvement of professional food scientists and technologists and is subject to the same requirements of good manufacturing practice and food safety as the rest of the food industry, but is also subject to specific additional legal requirements as to cultivation, composition and labelling. Original This adjective may be justified in respect of a well established product, to distinguish it from subsequent variants marketed by the manufacturer. Likewise it could be used in respect of a product which was first in the marketplace to distinguish it from subsequent 'me-too' imitations. Probiotic This term, as a noun or adjective, has previously been used to refer to 'microorganisms and substances which contribute to the intestinal microbial balance'. However, the inclusion of 'substances' created the paradox that antibiotics could be probiotics if they were specific enough to destroy harmful bacteria thereby restoring the intestinal microbial balance. Accordingly, it is now suggested that 'probiotic' should be taken to refer to 'a live microbial preparation, either as a food or animal feed, which can benefit the host through restoring its intestinal microbial balance'. The microorganisms most commonly involved as probiotics are the Lactobacilli, Bifidobacteria, Streptococci and some yeasts and moulds. Probiotic preparations may have one or a mixture of organisms of various genera, species, sub-species or strains, and may take a variety of physical forms. There is conflicting evidence, and controversy, about the extent to which colon flora can be influenced by oral administration of the various microorganisms involved, at the levels found in conventional foods. Processed Having been subjected to treatment designed to change one or more of the properties (physical, chemical, microbiological, sensory) of food. Processing aid In the UK Food Labelling Regulations 1984, 'processing aids' are not separately defined; but the definition of 'additive' 'includes processing aids insofar as they added to, or used in or on, food'. It follows that a processing aid is an additive which facilitates processing without significantly influencing the character or properties of the finished product. Examples would be a tablet release agent used to coat the inside of tablet moulds, or a spray used to allow bread to be released from baking tins or trays. There are, however, anomalous instances. For example, if an anti-caking agent is added to a powder ingredient to facilitate its flow properties while being conveyed to a mixer, where it is incorporated into a liquid product or a dough for baking, the anti-caking agent is used solely as a processing aid, and hence need not be declared. If however, that powder ingredient is directly packed into containers for sale as such, or is incorporated in a dry mix product, the anti-caking agent is not acting solely as a processing aid and must be declared as an additive. Pure This word is used as a marketing term, and is usually applied to a single ingredient with no additions, e.g. pure vegetable oil, pure orange juice, whether in the form of a single ingredients food or when used as a major ingredient of a compound food. Quality When applied meaningfully to the character of a food, 'quality' may refer to (a) the degree or standard of excellence; or (b) the fitness for purpose; or (c) the consistency of attainment of the specified properties of the food. In the context of food control, it is meaning (c) that applies. The term is sometimes used in a meaningless marketing sense (e.g. 'X is a quality product'). Raw In the earliest or primary state, after harvesting or slaughter, not having been subjected to any treatment apart from cleaning, size grading or size reduction, (e.g. diced raw vegetables, raw minced beef). Some ingredients termed 'raw materials' may actually be 'raw'. Often, however, one manufacturer's starting materials are other manufacturers' finished products; and a more accurate description would be 'starting materials'. Real A marketing term, used normally to emphasise the presence of an authentic ingredient in a product, as distinct from a substitute (e.g. biscuits with a real chocolate coating). See also Genuine. Re-formed 'Re-formed' meat is an artefact having the appearance of a cut, joint, slice or portion of meat, formed by combining pieces of meat which have undergone processes generally including tumbling or massaging or specific alignment of fibres, with or without the addition of finely comminuted meat and/or meat emulsion, and then forming in moulds or into shapes. Codes of Practice exist for the labelling of cured meat products and quick frozen meat products respectively, made from re-formed meats. Reduced ... Complying either with a declared or, where existing, legally-specified percentage reduction compared with a product not making a ""reduced" claim, for the parameter involved. Restore See Fortified (foods). Rich in ... See High in ... Risk The probability that a particular adverse consequence results from a hazard within a stated time under stated conditions. "Risk assessment" should take account of both the probability of occurrence and its seriousness if it occurs. See Hazard and Risk Analysis. Risk Analysis This comprises risk assessment, risk management and risk communication. Risk assessment requires expertise both in the product or process in which the risk has been identified, and in modern risk assessment techniques. While experts also have a responsibility to contribute to risk management (i.e. the action to be taken in relation to the assessed risk), it is not the province of experts alone; in relation to a product or process within a food operation, it is the responsibility of top management; in the wider context of food legislation it is the responsibility of the appropriate governmental authority after consultation. Consultation is part of the process of risk communication, which should take place both before and after risk management. Selected Primarily a marketing term, implying superior quality. It should not be used unless it can be substantiated that the product quality has been enhanced by an actual selection process. Sensory Relating to the use of the sense organs. (Note the distinction from 'organoleptic' 'relating to an attribute of a product perceptible by the sense organs').. BS 5098 (identical with ISO 5492: 1992) entitled 'Sensory Analysis Vocabulary' provides an extensive and authoritative set of definitions of terms relating to sensory analysis. Snack A small quantity of food, eaten informally between, or in place of, main meals. Snackfood (Snack food) A convenient food item specifically manufactured for use as a snack. Spoilage Any perceivable change undergone by a food, through any cause, that renders it unwholesome or unacceptable for use. Spoilage is usually the result of enzyme or microbial action resulting, for example, in lipolytic rancidity, putrefaction, fermentation, or mould growth; but food can also spoil by other means, for example overlong storage, non-enzymic browning, or exposure to air or light. In practice the term is most frequently applied to categorising such deteriorative changes (other than food infection or intoxication) when caused by microorganisms. Steak 'Steak' has, in the past, been taken to mean a cut or thick slice from the beef animal. However, a judgement in the Court of Appeal in 1986 allowed a re-formed product to be called 'Chicken Breast Steaks Flaked and Formed Chicken in a Crispy Crumb' on the grounds that the description of the product, as a whole, was clear, accurate and not misleading. This judgement, therefore, means that 'steak' can be used, provided that it is properly qualified, as a generic term, probably in relation to any animal, bird or fish normally used for human consumption, and whether or not the meat has been re-formed. Traditional One way of defining 'traditional' in relation to foods and food processes is to say it is the opposite of 'new' or 'modern' (cf. the FAC's use of 'traditional' with the intention to exclude novel foods, see 'natural', above). It can also be applied to a particular characteristic of a food; for example 'traditional flavour', 'made in the traditional way'. This leaves unresolved, however, the question "at what point does yesterday's 'new' or 'modern' become today's 'traditional'?". One suspects that for each generation, 'traditional' means anything up to and including the foods and methods of one's early youth! For some, 'traditional' appears to mean rule-of-thumb craft-based rather than based on science/technology. Unadulterated A food material containing no additions or contaminants foreign to the normal product which otherwise would debase it or confer or disguise inferior quality. Wholefood Any food which contains all its naturally occurring components, (e.g. pulses, raw vegetables) and without the addition of other substances. A wholefood can be a mixture of wholefoods. Wholesomeness 'Wholesomeness' is a convenient single term which embodies a large number of aspects and attributes of a food. In summary, a wholesome food is one that satisfactorily meets the expectations of the segment of consumers at which it is aimed; and that has been made, stored and handled in compliance with any relevant legislative standards and with all of the principles of good manufacturing practice. Full consideration of these characteristics is given in IFST Professional Conduct Guideline 'Wholesomeness of Food'. This relates to a clause in the Code of Professional Conduct, requiring each member "to take legitimate steps through proper channels to ensure (or assist in ensuring) the wholesomeness of any food with which he or she is concerned". MARKETING TERMS When used in the labelling, advertising or description of a food, the main (and sometimes total) role of the terms listed under this heading is to promote the sale of the product rather than provide necessary information to the purchaser. Terms often falling into this category include 'health food', 'designer food', 'functional food', 'improved', 'natural', 'new', 'pure', 'quality', 'selected', 'traditional'. Food scientists and technologists who are in a position to advise on product labelling, advertising or promotional material should do their best to ensure that such terms are not used in ways that could mislead (see IFST Professional Guideline No 6 'Scientific Issues and Food Promotion'). ***************************************************************************** END OF FILE 2/3 CONTINUED ON FILE 3/3 =========================================================== Place the course code at the start of the "Subject:" line when you send email. Examples: SBI OA, SCH 3A, or SCH OA. Paul King Oakville, ON Course Pages: http://strider0123.bravepages.com Food Science: http://www3.sympatico.ca/pking123 ===========================================================