[continued from previous message]

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').

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--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

[continued from previous message]

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').

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