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 Archive-Name: sci/food-science-faq/part2
 Posting-Frequency: weekly
 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.
          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: <
          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