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FOOD AND BEVERAGE TRADE ITEM EXTENSION v. 2.1 |
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Allergen Type Code List |
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Code List Name
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Code List Description
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Allergen Type
Code List
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Code indicating the allergen.
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Code Name
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Code Description
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AC
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Refers to the presence of Crustaceans and their derivates in the
product, as listed as listed in the regulations specified in
AllergenSpecificationAgency and AllergenSpecificationName
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AE
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Refers to the presence of eggs and their derivates in the product, as
listed as listed in the regulations specified in AllergenSpecificationAgency
and AllergenSpecificationName
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AF
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Refers to the presence of Fish and their derivates in the product, as
listed in as listed in the regulations specified in
AllergenSpecificationAgency and AllergenSpecificationName
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AM
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Refers to the presence of milk and their derivates in the product, as
listed in as listed in the regulations specified in AllergenSpecificationAgency
and AllergenSpecificationName
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AN
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Refers to the presence of nuts and their derivates in the product, as
listed in as listed in the regulations specified in
AllergenSpecificationAgency and AllergenSpecificationName
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AP
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Refers to the presence of peanuts and their derivates in the product,
as listed in as listed in the regulations specified in
AllergenSpecificationAgency and AllergenSpecificationName
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AS
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Refers to the presence of sesam seeds or their derivatives in the
product, as listed in as listed in the regulations specified in
AllergenSpecificationAgency and AllergenSpecificationName
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AU
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Refers to the presence of Refers to the presence Sulphur Dioxide and
Sulphites in the product, as listed in as listed in the regulations specified
in AllergenSpecificationAgency and AllergenSpecificationName
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AW
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Refers to the presence of
Cereals containing gluten and their derivates in the product, as listed in
the regulations specified in AllergenSpecificationAgency and
AllergenSpecificationName
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AY
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Refers to the presence of soybeans and their derivates in the product,
as listed in as listed in the regulations specified in
AllergenSpecificationAgency and AllergenSpecificationName
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BC
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Refers to the presence of celery or their derivatives in the product,
as listed in as listed in the regulations specified in
AllergenSpecificationAgency and AllergenSpecificationName
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BM
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Refers to the presence of mustard or their derivatives in the product,
as listed in as listed in the regulations specified in AllergenSpecificationAgency
and AllergenSpecificationName
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NC
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Refers to the presence of cocoa and their derivates in the product, as
listed in as listed in the regulations specified in
AllergenSpecificationAgency and AllergenSpecificationName
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NK
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Refers to the presence of coriander and their derivates in the
product, as listed in as listed in the regulations specified in
AllergenSpecificationAgency and AllergenSpecificationName
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NL
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Refers to the presence of Lupine and their derivates in the product,
as listed in as listed in the regulations specified in
AllergenSpecificationAgency and AllergenSpecificationName
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NM
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Refers to the presence of corn and their derivates in the product, as
listed in as listed in the regulations specified in
AllergenSpecificationAgency and AllergenSpecificationName
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NP
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Refers to the presence of pod fruits and their derivates in the
product, as listed in as listed in the regulations specified in
AllergenSpecificationAgency and AllergenSpecificationName
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NR
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Refers to the presence of rye and their derivates in the product, as
listed in as listed in the regulations specified in AllergenSpecificationAgency
and AllergenSpecificationName
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NW
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Refers to the presence of carrot and their derivates in the product,
as listed in as listed in the regulations specified in
AllergenSpecificationAgency and AllergenSpecificationName
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UM
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Refers to the presence of molluscs and their derivates in the product,
as listed in as listed in the regulations specified in
AllergenSpecificationAgency and AllergenSpecificationName
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UW
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Refers to the presence of wheat and their derivates in the product, as
listed in the regulations specified in AllergenSpecificationAgency and
AllergenSpecificationName
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Allergen Level Of Containment Code List |
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Code List Name
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Code List Description
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Allergen
Level Of Containment Code List
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Code indicating the level of presence.
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Code Name
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Code Description
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CONTAINS
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Intentionally included in the product
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FREE_FROM
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The product is free
from the indicated substance
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MAY_CONTAIN
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The substance is not
intentionally included, but due to shared production facilities or other
reasons, the product may contain the substance
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Diet
Type Code List |
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Code List Name
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Code List Description
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Diet Type Code List
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Code list or enumerated list of values
indicating the target group the product is suitable for.
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Code Name
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Code Description
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DIETETIC
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Denotes a product that is specially prepared or processed
for people on restrictive diets.
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HALAL
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Denotes selling or serving food ritually fit
according to Islamic dietary laws.
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KOSHER
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Denotes selling or serving food ritually fit
according to Jewish dietary laws.
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ORGANIC
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Denotes a food product that was produced with the
use of feed or fertilizer of plant or animal origin, without employment of
chemically formulated fertilizers, growth stimulants, antibiotics or
pesticides.
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VEGAN
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Denotes a product that contains no dairy or animal
ingredients.
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VEGETARIAN
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Denotes a product that contains no meat, fish or
other animal products.
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WITHOUT_PORK
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Denotes a product that contains no pork meat
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WITHOUT_BEEF
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Denotes a product that contains no beef or beef-products.
Beef is considered to be a taboo foodproduct by some religians most notable
Hinduism, Boedism and Jainism
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Diet
Type Sub Code List |
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Code List Name
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Code List Description
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Diet Type Sub Code List
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Code list or
enumerated list of values indicating …..
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Code Name
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Code Description
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CIRCLE_U
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Kosher foodproduct that is certified by the Union of Orthodox
Jewish Congregations (www.ou.org )
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CRC
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Kosher foodproduct certified by the chicago rabbinical council (www.crcweb.org)
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K
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Kosher foodproduct that is certified by the OK Kosher Certification (www.ok.org)
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K_DAIRY
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Kosher foodproduct certified by the chicago rabbinical council (www.crcweb.org)
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K_PAREVE
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Kosher foodproduct certified by the chicago rabbinical council (www.crcweb.org)
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KOF_K
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Kosher foodproduct that is certified by the KOF-K Kosher
Supervision (www.kof-k.org)
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KOF_K,DAIRY
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Kosher foodproduct that is certified by the KOF-K Kosher
Supervision (www.kof-k.org)
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KSR_OVRSR
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Kosher foodproduct that is certified by the Grand rabbinat du
Quebec (www.rabbinat.qc.ca)
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KVHD
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Kosher foodproduct certified by the Massachusets Vaad
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OK_PAREVE
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Kosher foodproduct that is certified by the OK Kosher Certification (www.ok.org)
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OU
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Kosher foodproduct certified by the orthodox union (www.ou.org)
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OU_DAIRY
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Kosher foodproduct certified by the orthodox union (www.ou.org)
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OU_KOF_K
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Kosher foodproduct certified by the orthodox union (www.ou.org)
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OU_KOF_K_DAIRY
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Kosher foodproduct certified by the orthodox union (www.ou.org)
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OU_PAREVE
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Kosher foodproduct certified by the orthodox union (www.ou.org)
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STAR_K
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Kosher foodproduct that is certified by STAR-K Kosher
Certification (www.star-k.com)
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Product Yield Type Code List |
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Code List Name
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Code List Description
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Product Yield
Type Code List
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Codes identifying the type of product
yield measurement.
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Code Name
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Code Description
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AFTER_COOKING
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Weight or volume of
foodproduct after it has been prepared
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AFTER_DILUTION
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Volume of foodproduct
after a fluid has been added
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DRAINED_WEIGHT
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Weight of foodproduct
after the fluid in which the foodproduct was preserved has been removed
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UN INFOODS Code |
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Code List Name
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Code List Description
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UN INFOODS Code
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Codes
identifying food components (=nutrients).
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Code Name
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Code Description
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This is an external code
list. For allowed code values see: http://www.fao.org/infoods/tagnames_en.stm
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Physiochemical Characteristic Code List |
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Code List Name
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Code List Description
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Physiochemical
Characteristic Code List
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Codes identifying physiochemical
characteristics.
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Code Name
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Code Description
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AFLATOXIN_B1_LESS_THAN
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To indicate the value of aflatoxin B1 (stated in
less than X microgram per kilogram)
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AFLATOXIN_B2_LESS_THAN
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To indicate the value of aflatoxin B2 (stated in
less than X microgram per kilogram)
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AFLATOXIN_G1_LESS_THAN
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To indicate the value of aflatoxin G1 (stated in
less than X microgram per kilogram)
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AFLATOXIN_G2_LESS_THAN
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To indicate the value of aflatoxin G2 (stated in
less than X microgram per kilogram)
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AFLATOXIN_M1_LESS_THAN
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To indicate the value of aflatoxin M1 (stated in
less than X microgram per kilogram)
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CADMIUM_LESS_THAN
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To indicate the value of mercury (stated in less
than X microgram per kilogram)
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LEAD_LESS_THAN
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To indicate the value of mercury (stated in less
than X microgram per kilogram)
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MERCURY_LESS_THAN
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To indicate the value of mercury (stated in less
than X microgram per kilogram)
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MYCOTOXINS
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To indicate the value of mycotoxins
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OCHRATOXIN_A
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To indicate the value of ochratoxin A (stated in
less than X microgram per kilogram)
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TARGET_ACIDITY
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To indicate the target acidity of the product
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TARGET_DEGREE_BRIX
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Brix degree is the weight (in grams) of dry material
contained in 100 grams
f a distilled water solution
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TARGET_DENSITY
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To indicate the target density of the product
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TARGET_DRY_MATERIAL
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Target material quantity after total dehydration of
the product (constant weight)
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TARGET_FAT
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To indicate the target value of fat
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TARGET_FAT_ON_DRY_BASIS
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Target fat material proportion on dry material of
the product
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TARGET_HUMIDITY
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Target quantity of the water vapour contained in the
product
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TARGET_INHIBITOR
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Substance target quantity which jams or delays a
chemical reaction
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TARGET_NEUTRALISING_AGENT
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Substance target quantity which avoids the
realisation of a chemical reaction
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TARGET_NON-FAT_DRY_SOLIDS
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Target dry material quantity of the product minus
fat material
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TARGET_PH
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Measure of the target acidity or alkalinity of a
solution
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TARGET_PH_OLEIC_ACIDITY
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To indicate the target value of PH oleic acidity of
the product
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TARGET_PROTEIN_RATE
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To indicate the target value of protein rate
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TARGET_SPECIFIC_GRAVITY
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To indicate the target specific gravity of the
product
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TARGET_VISCOSITY
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Target resistance property to the flow
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TARGET_WATER_ACTIVITY
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Target chemical's potential of the water in the substance:
it defines the foods shelf life
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Microbiological
Organism Code List |
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Code List Name
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Code List Description
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Microbiological Organism Code List
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Codes identifying microbiological organisms.
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Code Name
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Code Description
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BACILLUS_CEREUS
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To indicate the value of bacillus cereus
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CAMPYLOBACTOR
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To indicate the value of campylobactor
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CLOSTRIDIUM_PERFRINGENS
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To indicate the value of clostridium perfringens
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COLIFORMS_AT_30_DEGREES_C
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To indicate the value of coliforms at 30°c
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COLIFORMS_AT_44_DEGREES_C
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To indicate the value of coliforms at 44°c or faecal
coliforms
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ENTEROBACTERIA
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To indicate the value of enterobacteria
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ESCHERICHIA_COLI
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To indicate the value of escherichia coli
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ESCHERICHIA_COLI_O157_H7
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To indicate the value of escherichia coli o157:h7
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FAECAL_STREPTOCOCCI
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To indicate the value of faecal_streptococci
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FUNGI
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To indicate the value of FUNGI
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HAEMOLYTIC_STREPTOCOCCI
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To indicate the value of haemolyticstreptococci
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HAFNIA ALVEI
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To indicate the value of hafnia alvei
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LISTERIA_MONOCYTOGENES
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To indicate the value of listeria monocytogenes
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MESOPHILIC_AEROBES
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To indicate the value of mesophilic aerobes
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MESOPHILIC_ANAEROBES
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To indicate the value of mesophilic anaerobes
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MILK-ACID
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To indicate the value of milk-acid
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MOULDS
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To indicate the value of moulds
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PATHOGENEN
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To indicate the value of Pathogenen
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POSITIVE_ COAGULASE_STAPHYLOCOCCI
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To indicate the value of positive coagulase staphylococci
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PSEUDOMONAS
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To indicate the value of pseudomonas
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SALMONELLA
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To indicate the value of Salmonella mesophilic aerobes
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STAPHYLOCOCCUS_AUREUS
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To indicate the value of staphylococcus aureus
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STAPHYLOCOCCUS_ENTEROTOXIN
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To indicate the value of staphylococcus enterotoxin
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SULPHITE_REDUCER_ANAEROBES_AT_46_DEGREES_C
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To indicate the value of sulphite-reducer anaerobes
46°c
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SULPHITE_REDUCER_CLOSTRIDIUM_AT_46_DEGREES_C
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To indicate the value of sulphite-reducer clostridium
46°c
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THERMOPHILIC_AEROBES
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To indicate the value of thermophilic aerobes
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THERMOPHILIC_ANAEROBES
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To indicate the value of thermophilic anaerobes
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VIBRIO_CHOLERAE
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To indicate the value of vibriocholerae
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VIBRIO_PARAHAEMOLYTICUS
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To indicate the value of vibrio parahaemolyticus
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YEASTS
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To indicate the value of yeasts
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Measurement
Precision Code List |
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Code List Name
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Code List Description
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Measurement Precision Code List
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Codes indicating the exactness of the method used to
analyze the nutritional value.
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Code Name
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Code Description
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APPROXIMATELY
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The method used to analyse the products resulted in approximate
value of the nutritional content
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EXACT
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The method used to analyse the products resulted in
exact value of the nutritional content
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LESS_THAN
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To indicate presence when the measurement value is
too small to be measured precisely (rule states less than 0.5)
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Preparation Type Code List |
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CODE
LIST NAME
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Code
list description
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preparation type code list
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Codes indicating the type of preparation of a
product.
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CODE
NAME
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Code description
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BAKING
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Cooking food in an oven by dry heat applied evenly
throughout the oven
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BARBECUING
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Method of cooking meat with the heat and hot gasses
of a fire
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BLANCHING
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Food preparation wherein the food substance is
rapidly plunged into boiling water and then removed after a brief, timed
interval and then plunged into iced water or placed under cold running water
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BLIND_BAKING
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Baking a pie crust or other pastry without the
filling
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BOILING
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Cooking food in boiling water, or other water-based
liquid such as stock or milk
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BRAISING
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Cooking with "moist heat", typically in a
covered pot with a small amount of liquid
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BROILING
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Cooking food with high heat with the heat applied
directly to the food, most commonly from above. Heat transfer to the food is
primarily via radiant heat
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DEEP_FRYING
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Cooking method whereby food is submerged in hot oil
or fat.
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DOUBLE_STEAMING
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Cooking technique to prepare delicate food such as
bird nests, shark fins etc. The food is covered with water and put in a
covered ceramic jar
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FRYING
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Cooking of food in fat.
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GRILLING
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Form of cooking that involves direct heat. The
definition varies widely by region and culture
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MICROWAVING
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Cooking food by employing microwave radiation
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PAN_FRYING
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Form of frying characterized by the use of less
cooking oil than deep frying
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POACHING
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Cooking food by gently simmering food in liquid,
generally water, stock or wine
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PRESSURE_COOKING
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Method of cooking in a sealed vessel that does not
permit air or liquids to escape below a preset pressure
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PRESSURE_FRYING
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Meat and cooking oil are brought to high
temperatures while pressure is held high enough that the water within is prevented
from boiling off
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READY_TO_EAT
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Besides unpacking no additional preparation required.
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ROASTING
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Cooking method that utilizes dry heat, whether an
open flame, oven, or other heat source.
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ROTISSERIE
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Style of roasting where meat is skewered on a spit
and revolves over a flame
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SAUTÉING
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Cooking food using a small amount of fat in a
shallow pan over relatively high heat
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SEARING
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Technique used in grilling, roasting, braising,
sautéing, etc. That cooks the surface of the food (usually meat, poultry or
fish) at high temperature so that a caramelized crust forms
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SIMMERING
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Cook food by heating it in water kept just below the
boiling point (same as coddling)
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SMOKING
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Process of curing, cooking, or seasoning food by
exposing it for long periods of time to the smoke from a wood fire
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STEAMING
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Cooking by first boiling the water so it will
evaporate into steam, then the steam will carry heat to the food, thus
achieving heating the food
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STEWING
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Preparing meat cut into smaller pieces or cubes by simmering
it in liquid, usually together with vegetables
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STIR_FRYING
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Chinese cooking technique used because of its fast
cooking speed
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State of Preparation
Code List |
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Code List Name
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Code List Description
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State of Preparation Code List
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Codes indicating
the state of preparation of a product.
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Code Name
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Code Description
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PREPARED
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The state of the product
after preparation (e.g. after adding milk or water)
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UNPREPARED
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The initial state of a product
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Preservation
Technique Code List |
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Code List Name
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Code List Description
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Preservation Technique Code List
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Codes indicating
types of preservation techniques.
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Code Name
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Code Description
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ACIDIFICATION
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Dropping pH of
food
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ALCOHOL_CURING
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Treatment of food by adding alcohol in
order to preserve the product
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BRINING
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Water saturating
or strongly impregnating with salt
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CANNING
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Preserved in a sealed airtight container,
usually made of tin-coated iron
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COLD_SMOKE_CURING
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To smoke the
food at between 70 degrees to 90 degrees F.
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CONSERVE
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Keep from harm
or damage
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DEHYDRATION
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To remove water
from food
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DRYING
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Making with
moisture having evaporated, drained away
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FERMENTATION
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Any of a group
of chemical reactions induced by living or nonliving ferments that split
complex organic compounds into relatively simple substance
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FREEZE_DRYING
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Preserving food
by freezing and then drying in a vacuum
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FREEZING
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Turning into ice
or another solid by cold
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HOT_SMOKE_CURING
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Hot-smoking
partially or totally cooks the food by treating it at temperatures ranging
from 100 degrees to 190 degrees F
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IONISATION
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To convert into
an ion or ions
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IRRADIATION
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Food irradiation
is the process of exposing food to ionizing radiation in order to disinfest,
sterilize, or preserve food.
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PASTEURISATION
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Partially
sterilisation by heating
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QUICK_FREEZING
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Freezing (food)
rapidly so as to preserve its qualities
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SALT_CURING
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Preserving
by using a salt brine
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SOUS_VIDE
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Low
temperature long time cooking under vacuum
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STERILISATION
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Deprivation
of reproductive powers
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SUGAR_CURING
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Treatment
of food by adding sugar in order to preserve the product
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ULTRA_HIGH_TEMPERATURE
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Ultra
heat treated (especially for milk)
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UNDER_MODIFIED_ATMOSPHERE
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Packed
with a gas with protective proprieties
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VACUUM_PACKED
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Sealed
after the partial removal of air
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Nutritional Claim Code List |
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Code
List Name
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Code
List description
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Nutritional Claim
Code List
|
Codes indicating types of Nutritional Claims. Code definitions are
based on EC regulation 2003/0165
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Code
Name
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Code
description
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ENERGY_FREE
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A
claim that a food is energy-free, and any claim likely to have the same
meaning for the consumer, may only be made where the product contains less
than 4kcal (17kj)/100ml. In the case of energy-free foods, the term
"naturally" may be used as a prefix to this claim.
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ENERGY_REDUCED
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A
claim that a food is energy-reduced, and any claim likely to have the same
meaning for the consumer, may only be made where the energy value is reduced
by at least 30%, with an indication of the characteristic(s), which make(s)
the food reduced in its total energy value.
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ENRICHED_OR_FORTIFIED_IN VITAMINS_AND_OR_MINERALS
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A
claim that a food is enriched or fortified in vitamins and/or minerals, and
any claim likely to have the same meaning for the consumer, may only be made
where the product contains the vitamins and/or minerals in at least a
significant amount as defined in the Annex of Directive 90/496/EEC.
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FAT_FREE
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A
claim that a food is fat-free, and any claim likely to have the same meaning
for the consumer, may only be made where the product contains no more than
0.5g of fat per 100g or 100ml. However, claims expressed as "X%
fat-free" shall be prohibited. In the case of foods naturally fat-free,
the term "naturally" may be used as a prefix to this claim.
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HIGH_FIBRE
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A
claim that a food is high in fibre, and any claim likely to have the same
meaning for the consumer, may only be made where the product contains at
least 6g of fibre per 100g or at least 3g of fibre per 100kcal. In the case
of foods naturally high in fibre, the term "naturally" may be used
as a prefix to this claim.
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HIGH_PROTEIN
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A
claim that a food is high in protein, and any claim likely to have the same
meaning for the consumer, may only be made where at least 20% of the energy
value of the food is provided by protein. In the case of foods naturally high
in protein, the term "naturally" may be used as a prefix to this
claim.
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HIGH_VITAMINS_AND_OR_MINERALS
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A
claim that a food is high in vitamins and/or minerals, and any claim likely
to have the same meaning for the consumer, may only be made where the product
contains at least twice the value of "source of vitamins and
minerals". In case of foods naturally high in vitamins and/or minerals,
the term "naturally" may be used as a prefix to this claim.
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LIGHT_LITE
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A
claim stating that a product is "light" or "lite", and
any claim likely to have the same meaning for the consumer, shall follow the
same conditions as those set for the term "reduced"; the claim
shall also be accompanied by an indication of the characteristic(s) which
make the food "light" or "lite".
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LOW_ENERGY
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A
claim that a food is low in energy, and any claim likely to have the same
meaning for the consumer, may only be made where the product contains less
than 40 kcal (170 kj)/100g and less than 20kcal (80kj)/100ml. In the case of
foods naturally low in energy, the term "naturally" may be used as
a prefix to this claim.
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LOW_FAT
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A
claim that a food is low in fat, and any claim likely to have the same
meaning for the consumer, may only be made where the product contains no more
than 3g of fat per 100g or 1.5g of fat per 100ml. In the case of foods
naturally low in fat, the term "naturally" may be used as a prefix
to this claim.
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LOW_SATURATED_FAT
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A
claim that a food is low in saturated fat, and any claim likely to have the
same meaning for the consumer, may only be made where the product contains no
more than 1.5g of saturates per 100g for solids or, 0.75g of saturates per
100ml for liquids and in either case saturated fat must not provide more than
10% of energy. In the case of foods naturally low in saturated fat, the term
"naturally" may be used as a prefix to this claim.
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LOW_SODIUM_SALT
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A
claim that a food is low in sodium, and any claim likely to have the same
meaning for the consumer, may only be made where the product contains no more
than 0.12g of sodium, or the equivalent value for salt, per 100g or per
100ml. In the case of foods naturally low in sodium, the term
"naturally" may be used as a prefix to this claim.
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LOW_SUGARS
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A
claim that a food is low in sugars, and any claim likely to have the same
meaning for the consumer, may only be made where the product contains no more
than 5g of sugars per 100g or 100ml. In the case of foods naturally low in sugars,
the term "naturally" may be used as a prefix to this claim.
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NATURAL_SOURCE_OF VITAMINS_AND_OR_MINERALS
|
A
claim that a food is a natural source of vitamins and/or minerals, and any
claim likely to have the same meaning for the consumer, may only be made
where the product contains at least 15% of the recommended daily allowance
specified in the Annex of Council Directive 90/496/EEC per 100 g or 100 ml.
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SATURATED_FAT_FREE
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A
claim that a food does not contain saturated fat, and any claim likely to
have the same meaning for the consumer, may only be made where the product
contains no more than 0.1g of saturated fat per 100g or 100ml. In the case of
foods naturally saturated fat-free, the term "naturally" may be
used as a prefix to this claim.
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SODIUM_FREE_OR_SALT_FREE
|
A
claim that a food is sodium-free, and any claim likely to have the same
meaning for the consumer, may only be made where the product contains no more
than 0.005g of sodium, or the equivalent value for salt, per 100g. In the
case of foods naturally sodium-free, the term "naturally" may be
used as a prefix to this claim.
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SOURCE_OF_FIBRE
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A
claim that a food is a source of fibre, and any claim likely to have the same
meaning for the consumer, may only be made where the product contains at
least 3g of fibre per 100g or at least 1.5g of fibre per 100kcal. In the case
of foods that are naturally sources of fibre, the term "naturally"
may be used as a prefix to this claim.
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SOURCE_OF_PROTEIN
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A
claim that a food is a source of protein, and any claim likely to have the
same meaning for the consumer, may only be made where at least 12% of the
energy value of the food is provided by protein. In the case of foods that
are naturally sources of protein, the term "naturally" may be used
as a prefix to this claim.
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SUGARS_FREE
|
A
claim that a food is sugars-free, and any claim likely to have the same
meaning for the consumer, may only be made where the product contains no more
than 0.5g of sugars per 100g or 100ml. In the case of foods naturally
sugars-free, the term "naturally" may be used as a prefix to this
claim.
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VERY_LOW_SODIUM_SALT
|
A
claim that a food is very low in sodium, and any claim likely to have the
same meaning for the consumer, may only be made where the product contains no
more than 0.04g of sodium, or the equivalent value for salt, per 100g or per
100 ml. In the case of foods naturally very low in sodium, the term "naturally"
may be used as a prefix to this claim.
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WITH_NO_ADDED_SUGARS
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A
claim stating that sugar has not been added to a food, and any claim likely
to have the same meaning for the consumer, may only be made where the product
does not contain any added mono- or disaccharides or any other food used for
its sweetening properties.
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TradeItem External Information Type List |
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Code List Name
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Code List Description
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TradeItemExternalInformationTypeList
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Codes indicating the type of information contained
in the external file.
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Code Name
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Code Description
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PRODUCT_IMAGE
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Link to a file containing a visual representation of
the product.
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PRODUCT_LABEL_IMAGE
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Link to a file containing a visual representation of
the product label.
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Back
to Message Description |
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Business Document Example |
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Implementation Considerations |
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