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Archive-Name: sci/food-science-faq/part2
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Last-modified: 1995/05/04
RE-POST: FAQ 2/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions
See 1/3 for preliminary notes and changes to this FAQ. See this part also for a
list of food science related sites or a list of abbreviations.
See 3/3 for general questions and answers about food science.
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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