| ACIDIFICATION | Acidification | Dropping pH of food | |
| ALCOHOL_CURING | Alcohol Curing | Treatment of food by adding alcohol in order to preserve the product | |
| ALIVE | Alive | Living animal or plant, not dead | X |
| ATTESTED_MILK | Attested Milk | Raw Milk (without heat treatment) | |
| BOILING | Boiling | Cooking | X |
| BRINING | Brining | Water saturating or strongly impregnating with salt | |
| CANNING | Canning | Preserved in a sealed airtight container, usually made of tin-coated iron | |
| COLD_SMOKE_CURING | Cold Smoked | To smoke the food at between 70 degrees to 90 degrees F. | X |
| CONSERVE | Conserve | Keep from harm or damage | X |
| DEHYDRATION | Dehydration | To remove water from food | |
| DRYING | Drying | Making with moisture having evaporated, drained away | X |
| FERMENTATION | Fermentation | Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substance | |
| FINE_MICRO_FILTERED | Fine-filtered/Microfiltered | A pasteurized product is treated to a very fine filtration process which removes virtually all the spoilage bacteria present in the product. | |
| FREEZE_DRYING | Freeze Drying | Preserving food by freezing and then drying in a vacuum | |
| FREEZING | Freezing | Turning into ice or another solid by cold | X |
| FRESH | Fresh | Recently made or obtained food in its natural conditions and not altered by any preservation methods | X |
| FRY | Fry | The cooking of food in hot fats or oils. | |
| HEATED | Heated | Preserving the food by exposure to heat (e.g. cooking, grilling, etc.). Specific heating requirements may be regulated by local legislation. Example: exposure to at least a temperature of 70 °C/158 °F for at least 10 minutes. | |
| HIGH_PRESSURE_PASTEURISATION | High Pressure Pasteurisation | High Pressure Pasteurisation is a pasteurisation process where the product is treated with pressure of up to 10'000 bar and heat between 0°C and 120°C | |
| HIGH_PRESSURE_PROCESSING | High Pressure Processing | High Pressure Processing (HPP) is a pasteurisation process where the product is treated with pressure of up to 6’000 bar without the use of heat | |
| HIGH_TEMPERATURE_PASTEURISATION | High Temperature Pasteurisation | High Temperature Pasteurisation is a pasteurisation process where the product is treated with heat between 85°C and 135°C | |
| HIGH_TEMPERATURE_SHORT_TIME | High temperature short time (HTST) | High temperature short time (HTST) pasteurization requires fluid milk to be heated to 72°C for 15 seconds (continuous flow pasteurization). | |
| HIGH_TEMPERATURE_TREATED_MILK | High Temperature Treated Milk | Legally also pasteurisation, MHD for longer (about 2 to 3 weeks), ESL-milk | |
| HOT_SMOKE_CURING | Hot Smoked | Hot-smoking partially or totally cooks the food by treating it at temperatures ranging from 100 degrees to 190 degrees F. | X |
| IONISATION | Ionisation | To convert into an ion or ions | |
| IRRADIATION | Irradiation | Food irradiation is the process of exposing food to ionising radiation in order to disinfect, sterilise, or preserve food. | |
| MARINATED | Marinated | Marinate a food in a mixture of e.g. oil, vinegar, spices, or herbs, before cooking it, so that it can develop a special flavour. This preserves the product. | |
| OTHER | Other | The value needed is not listed or is not defined within this list’s individual code values and definitions. Please send a work request into GS1 or your solution provider requesting the code you are searching for. | |
| PASTEURISATION | Pasteurisation | Pasteurisation is a process where the product is treated with heat from 60°C to 85°C. | |
| PRESERVED_WITHOUT_ARTIFICIAL_NITRATES | Preserved Without Artificial Nitrates | A food is treated with natural curing agents and without artificial nitrates, e.g. celery powder. | |
| QUICK_FREEZING | Quick Freezing | Freezing (food) rapidly so as to preserve its qualities | |
| REFRIGERATED | Refrigerated | Preserving the food by chilling and keeping it cold. | |
| SALT_CURING | Salt Curing | Preserving by using a salt brine | X |
| SOUS_VIDE | Sous Vide | Low temperature long time cooking under vacuum | |
| STERILISATION | Sterilisation | A process that effectively kills or eliminates transmissible agents (such as fungi, bacteria, viruses, spore forms, etc.). | |
| SUGAR_CURING | Sugar Curing | Treatment of food by adding sugar in order to preserve the product | X |
| ULTRA_FILTERED | Ultra-filtered | A pasteurized product that is passed through filters which permit the smaller lactose, water, mineral, and vitamin molecules to pass through the membrane, while the larger protein and fat molecules are retained and concentrated. As a result, the water and lactose (sugar) content is reduced; whereas the protein and calcium are increased. | |
| ULTRA_HIGH_TEMPERATURE | Ultra High Temperature | Ultra High Temperature (UHT) is a pasteurisation process where the product is treated with high heat between 135°C and 155°C | |
| UNDER_MODIFIED_ATMOSPHERE | Under Modified Atmosphere | Packed with a gas with protective properties | |
| VACUUM_PACKED | Vacuum Packed | Sealed after the partial removal of air | |