Food Terminology Explained

Additive
An additive is a substance not considered to be a food in its own right but added to a food to improve it in someway (taste, appearance, texture, consistence etc). Additives can be natural extracted from natural ingredients or artificial being man made. All additives must go through thorough testing procedures to ensure they are safe to use in foods.

Antioxidants
This is our most important nutrient needed by every cell all the time. Without this nutrient we would not be able to release the energy in food which drives all body processes. An antioxidant is a food ingredient that prevents a chemical process called oxidation. Oxidation decribes the process of oxygen molecules joining with another chemicals. This can damage to body cells can cause gene changes (mutations) that can lead to cancer. So antioxidants may help to prevent cancer from developing. You can get antioxidants in your diet from fruit and vegetables, and other healthy foods. Vitamins A, C and E are antioxidants. The mineral selenium is also an antioxidant.

Artificial Sweeteners
A sugar substitute is a food additive which duplicates the effect of sugar in taste.

Aspartamine
This is an artificial sweetener made up of aspartic acid and phenylalanine. Soft drinks often contain aspartamine

Authentic
The Food Standards Agency has identified a number of terms that can often be misused by manufacturers and therefore have the potential to mislead and confuse the consumer. Authentic is one of these terms and should only be used to:
- to emphasise the geographic origin of a product, if it might be confused with other products of the same name that do not originate from that location, e.g. “authentic Devon toffees”;
- to describe the recipe used to make a product, the origin of which is
- specified, e.g. “authentic Indian recipe curry”;
- to emphasise the purity of single varieties of ingredients where such
- purity is essential to deliver specific characteristics.
For further information on this topic please visit the Food Standards Agency website on: www.food.gov.uk/multimedia/pdfs/fresh.pdf

Beta Caratene
Beta Caratene is a source of vitamin A and is found naturally in fresh vegetables such as carrots, spinach, tomatoes, red peppers, melons and mangos providing a natural colouring for food. Beta carotene is known to act as an antioxidant and immune booster.

Bulking Agents
A bulking agent is a substance which contributes to the volume of a food without contributing significantly to its available energy value.

Calcium
Calcium is a very important mineral essential for healthy strong bones and teeth. Only 20-30% of calcium in the average diet is absorbed into our bodies so it is very important to get plenty in your diet. Calcium is found in dairy products like milk, yoghurt and cheese. Other sources are white bread, broccoli, sunflower seeds, sardines and tofu. For further information please refer to the Vegan Society’s website at www.vegansociety.com/html/food/nutrition/calcium.php

Calories
The energy supplied by the foods we eat is measured in calories. Calories are units of energy contained in the food and drink we consume. Calories are either burned to produce energy or, if surplus to requirements, stored as fat.

Carbohydrates
Carbohydrates are the sugars and starches found in breads, cereals, fruits, and vegetables, which, during digestion, are changed into a simple sugar called glucose. Glucose is stored in the liver until cells need it for energy. Essentially, carbohydrates provide energy that your body needs to survive. Pasta, bread, rice beans and pulses all contain carbohydrates.

Citric Acid
Citric acid is naturally derived from a variety of fruits and vegetables being most concentrated in lemons and limes. As a food additive, citric acid is used as a flavouring and preservative in food and beverages, especially soft drinks; and is denoted by E number E330.

Dextrose
Dextrose is a simple sugar found in blood that serves as the body's main source of energy. Dextrose can often be found in soft drinks, dairy foods and ready made foods to sweeten food.

E numbers
An ‘E’ number is used as a ‘short form’ definition for food additives found on food labels. The 'E' prefix indicates the additive is approved for use in the European Union and has been tested for safety.

Fairtrade
The Fairtrade mark is an independent consumer label which appears on products as an independent guarantee that disadvantaged producers in the developing world are getting a better deal. To find out more please visit www.fairtrade.org.uk

Farm Assured
There are today many different farm assurances schemes on the market. Farm assurance schemes were developed by the food industry in response to consumer concerns about food safety and animal welfare standards. The main British assurances schemes today are:
- the Red Tractor scheme
- the RSPCA Freedom Food scheme
- the LEAF Marque (Linking the Environment and Farming)
- the Soil Association organic standard
For further information, please visit www.defra.gov.uk.

Fat
There are two main types of fat; saturated and unsaturated. Saturated fat is found in cakes, biscuits, meat and dairy products and consumed at high levels increases cholesterol levels and the risk of having a heart attack. Unsaturated Fat (otherwise known as polyunsaturated and monosaturated fats) if consumed in moderation can help lower cholesterol and help maintain a healthy heart. Great sources of this type of fat can be found in sardines, olive oil, avocado’s and soya. A recent government survey has shown that 92% of children have too much saturated fat in their diet.

Fibre
Fibre keeps our bowels working regularly and is often referred to as roughage. There are in fact two types of fibre soluble and insoluble. Soluble fibre is found in pulses, oats, fruits and vegetables. Insoluble fibre is found in wholegrain cereals, breads, beans fruit and vegetables and pulses. Most people in the UK do not eat enough fibre.

Flavour Enhancers
Flavour enhancers are commonly added to food products such as instant soups, ready made food and crisps to bring out the flavour. Monosodium glutamate known as MSG is an example of a flavour enhancer. The use of flavour enhancers in food is controlled by the Miscellaneous Food Additives Regulations 1995 (as amended). They are banned in foods designed for children under the age of 3.

Fresh
The Food Standards Agency has identified a number of terms that can often be misused by manufacturers and therefore have the potential to mislead and confuse the consumer. Fresh is one of these terms and should only be used in certain circumstances. Foods described in this way should therefore;
- not be old, stale or spoiled: recently harvested or made
- not show any sign of staleness or decay
- be recently made or obtained, produced, harvested, gathered or
- not be chemically preserved, processed, dried, soured
For more information, please click on the Food Standards Agency link www.food.gov.uk/multimedia/pdfs/fpnfullreport.pdf

Genetically Modified (GM)
A genetically modified organism (GMO) is an organism in which the genetic material has been altered in a way that does not occur naturally by mating and/or combination. Any food which contains more than 0.9% of approved GM Ingredients or derived should be labelled. For unapproved GM ingredients or derivatives these can be present up to 0.5% without being approved.

Glycaemic Index
The Glycemic Index is a dietary index that is used to rank carbohydrate-based foods. The index forecasts the rate at which the food we eat will increase blood sugar levels. Low GI foods include brown rice, pulses, brown rice, orange juice and porridge.

Gluten
Gluten is a protein found in wheat, barley and rye products. There appears to be a steady rise each year in the amount of people in the UK who are claiming to be gluten intolerant, occurring presently in 1 in 300 people. Many foods now brand themselves as ‘gluten free’ and this Service samples from time to time food labelled in this way.
For further information please visit the Coeliac Society’s website on www.coeliac.co.uk/coeliac_disease/default.asp.

Home Made
The Food Standards Agency has identified a number of terms that can often be misused by manufacturers and therefore have the potential to mislead and confuse the consumer. Homemade is one of these terms and should only be used in certain circumstances. The FSA have concluded that most consumers would expect a food label with such a description to have not been made in a factory or a manufacturers kitchen but in a domestic kitchen. For further information please click on the Food Standards Agency link on www.food.gov.uk/multimedia/pdfs/fpnfullreport.pdf

Hydrogenated Vegetable Oil
Many processed foods like biscuits, cakes, pastries and margarine contain hydrogenated vegetable oil. Hydrogenation is the process that turns liquid oil into solid fat, creating hydrogenated vegetable oil or hydrogenated fat. where the oil has it’s chemical structure changed so that it becomes hard at room temperature. The process of hydrogenation causes trans fat to be formed which raise the bad cholesterol levels in the blood. Trans fats are also naturally found at very low levels in foods such as dairy products, beef and lamb.

Irradiation
Irradiation is the treatment of ionising radiation used to extend the shelf life of a product. If a food has been irradiated then it should be labelled as such as either ‘irradiated’ or ‘treated with ionising radiation’. Typical foods that may have undergone this process are herbs, spices or seasonings.

Iron
Iron is essential for the production of haemoglobin which transports oxygen to every cell in the body. Iron is also needed to produce white blood cells which is important for your immune system. Foods rich in iron are beans, red meat, tuna, leafy vegetables and whole and enriched grains.

Low Fat
Any product with 3g of fat per 100g is classified as low fat whilst a food which has 20g or more of fat per 100g is high in fat. Remember foods low in fat might have a high salt or sugar level so always check the label.

Mechanically Recovered Meat (MRM)
MRM comes from the carcass of an animal once the good meat has been removed. MRM is therefore essentially meat residue (flesh, cartilage and sinew) which has been pressure-blasted off the bones by machinery to form a reddish slurry which resembles mince. Some companies then use it to bulk up their meat products. If MRM is used in a product the label must say so.

Modified Starch
Modified starch is used as a thickener in processed foods such as yoghurts, soups and sauces.

Monosodium Glutamate
Monosodium glutamate is a flavour enhancer often added to processed foods such as crisps, pies, gravies and processed cheese. It is banned in foods given to babies up to 3 years of age.

Natural
The Food Standards Agency has identified a number of terms that can often be misused by manufacturers and therefore have the potential to mislead and confuse the consumer. Natural is one of these terms and should only be used to describe a single ingredient product 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. For more information, please click on the Food Standards Agency link at www.food.gov.uk/multimedia/pdfs/fpnfullreport.pdf

Niacin
Niacin is crucial for conversion of food into energy, helping to maintain normal functioning of the skin, nerves and digestive system. Niacin is found in beef, pork, dates, apricots and green leafy vegetables.

Offal
Offal is all the parts that are cut away when the carcass is dressed, including parts of the liver, kidneys, tripe and tongue.

Organic
This is food that has been naturally produced and cultivated without the use of artificial pesticides, herbicides or fertilizers. The description 'organic' can only be used to describe agricultural products, livestock and food which are produced and prepared in accordance with the detailed standards laid down. These standards also include requirements for record keeping, labelling, marketing and an inspection and certification system.

Original
The Food Standards Agency has identified a number of terms that can often be misused by manufacturers and therefore have the potential to mislead and confuse the consumer. Original is one of these terms and should only be used to describe a food that is made to a formulation, the origin of which can be traced, and that has remained essentially unchanged over time. It can similarly be used to describe a process, provided it is the process first used in the making of the food, and which has remained essentially unchanged over time. For more information please click on the Food Standards Agency link at www.food.gov.uk/multimedia/pdfs/fpnfullreport.pdf

Phenylalanine
Phenylalanine is an amino acid present in aspartame.

Preservatives
Preservatives are used to prevent food from spoiling and are found in many foods on the market today. Sodium benzoate and sulphur dioxide are examples of preservatives.

Protein
Protein is needed to help our body grow and repair itself. Eggs, meat, beans, pulses, fish, soya are all great sources of protein.

Pure
The Food Standards Agency has identified a number of terms that can often be misused by manufacturers and therefore have the potential to mislead and confuse the consumer. Pure is one of these terms and should only be used to describe an single ingredient food to which nothing has been added;
For more information please click on the Food Standards Agency link at www.food.gov.uk/multimedia/pdfs/fpnfullreport.pdf

Quid
Most prepacked food containing more than one ingredient must indicate the percentage of the ingredient in the name of the food or where it is usually associated with that name by the consumer.

Recommended Daily Allowance (RDA)
RDA refers to the nutrients in food.

Reformed Meat
Reformed meat has the appearance of a cut, slice or joint of meat, formed by tumbling chopped meat; also finely comminuted meat and other ingredients may be added to bind the pieces together in a pre-ordained shape. The process must be indicated in the name of the food, unless the fact is obvious (eg burgers).

Rusk
Rusk is a bulking ingredient that is often added to meat products like beef burgers, sausages and pork pies.

Saccharin (E954)
A low calorie artificial sweetener often used as a substitute for sugar. Saccharin is an additive and as such is assessed carefully for safety before use.

Textured Vegetable Protein (TVP)
TVP is a meat substitute made from soya flour that has been processed and dried.

Vitamins
Vitamins are substances found in a range of different foods that we eat. There are two types of vitamins:
- Fat soluble, and
- Water soluble
When you eat foods that contain fat-soluble vitamins, the vitamins are stored in the fat tissues in your body and in your liver. Vitamins A, D, E, and K are all fat-soluble vitamins.
When you eat foods that have water-soluble vitamins, the vitamins are not stored in your body to the same degree. Instead, they travel through your bloodstream, and whatever your body doesn't use is expelled when you urinate.

- Vitamin A aids vision and healthy skin. Foods rich in vitamin A include milk, eggs, spinach, and carrots
- Vitamin C, found in fruit, helps the body heal itself when it gets injured and generally helps your body resist infection.
- Vitamin D in milk is great for your teeth and bones. Milk and fish are both good sources of this vitamin.
- Vitamin E maintains the health of your eyes, skin and liver, and is very important for the formation of red blood cells. Leafy green vegetables, whole grains and sardines are all good sources of vitamin E.