T4359 Claim element code

Code value Name Description Used in Sweden
ALUMINIUM Aluminium Aluminium-based compounds are the active ingredients in antiperspirants. They block the sweat glands to keep sweat from getting to the skin's surface.
AMMONIA Ammonia Compound of nitrogen and hydrogen with the formula NH₃. A stable binary hydride, and the simplest pnictogen hydride, ammonia is a colourless gas with a characteristic pungent smell.
ANIMAL_CRUELTY Animal Cruelty Cruelty to animals, also called animal abuse, animal neglect or animal cruelty, is the infliction by omission (animal neglect) or by commission by humans of suffering or harm upon any non-human. More narrowly, it can be the causing of harm or suffering for specific achievement, such as killing animals for food, for their fur or even their tusks; opinions differ about the extent of cruelty associated with a given method of slaughter.
PESTICIDE Pesticide Pesticides are substances that are meant to control pests, including weeds. The term pesticide includes all of the following: herbicide, insecticides (which may include insect growth regulators, termiticides, etc.) nematicide, molluscicide, piscicide, avicide, rodenticide, bactericide, insect repellent, animal repellent, antimicrobial, and fungicide.
PESTICIDE_RESIDUES Pesticide residues Pesticide residue refers to the pesticides that may remain on or in food after they are applied to food crops. The maximum allowable levels of these residues in foods are often stipulated by regulatory bodies in many countries. Regulations such as pre-harvest intervals also often prevent harvest of crop or livestock products if recently treated in order to allow residue concentrations to decrease over time to safe levels before harvest. Exposure of the general population to these residues most commonly occurs through consumption of treated food sources, or being in close contact to areas treated with pesticides such as farms or lawns.
ACETONE Acetone Acetone is the trivial name for the organic chemical compound propanone or dimethyl ketone.
ADDITIVES Additives Substances added to foods to prevent spoilage, improve appearance, enhance flavor or texture, or increase nutritional value.
AGAVE_SYRUP Agave Syrup Syrup from the Agave plant.
ALCOHOL Alcohol Alcohol
ALMONDS Almonds The almond is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed (which is not a true nut) inside.
AMINO_ACIDS Amino acids A group of organic molecules that consist of a basic amino group, an acidic carboxyl group, and a unique organic side chain. Building blocks of protein.
ANCIENT_GRAINS Ancient Grains Ancient grains are considered to be uncommon grains cultivated before modern times. They are high in protein, calcium and magnesium. Some ancient grains include polenta, farro, spelt, millet, barley, oats, sorghum and quinoa.
ANIMAL_BY_PRODUCTS Animal by-products Materials of animal origin that people do not consume.
ANIMAL_TESTING Animal testing Any scientific experiment or test in which a live animal is forced to undergo something that is likely to cause them pain, suffering, distress or lasting harm.
ANTIBIOTICS Antibiotics Antibiotics are used in the care of livestock.
ANTIOXIDANTS Antioxidants Antioxidants are defined as substances which inhibit oxidation. Oxidation reactions or oxidative stress can damage or kill cells, and are thought to play an important part in many human diseases.
ARTIFICIAL_COLOUR Artificial Colour Artificial colour is defined as colour formed by chemical synthesis and is not identical to substances found in nature.
ARTIFICIAL_FLAVOUR Artificial flavour Artificial flavours are defined as flavours formed by chemical synthesis and not identical to substances found in nature.
ARTIFICIAL_PRESERVATIVES Artificial Preservatives Artificial preservatives are preservatives formed by chemical synthesis.
ARTIFICIAL_SWEETENERS Artificial Sweeteners Artificial sweeteners are sugar substitutes that are synthetic.
ASH Ash The inorganic component of an organic carbon containing substance. It predominately consists of minerals.
ASPARTAME Aspartame An artificial, non-saccharide sweetener used as a sugar substitute
AZO_DYE Azo Dye Any of a large class of synthetic dyes whose molecules contain two adjacent nitrogen atoms between carbon atoms.
AZODICARBONAMIDE Azodicarbonamide Azodicarbonamide (ADC) is a dough strengthener used by commercial bakers.
BACKBONE Backbone The backbone is made up of series of vertebrae that supports the body, and also protects the spinal cord.
BARLEY Barley Barley a hardy cereal that has coarse bristles extending from the ears. It is widely cultivated, chiefly for use in brewing and stock feed. The grain of the barley plant.
BEEF_GELATINE Beef Gelatine Translucent, colourless, brittle (when dry), flavourless substance derived from collagen obtained from various beef animal materials (connective tissues (skin) and bones). It is commonly used as a gelling agent in food, pharmaceutical drugs, photography, and cosmetic manufacturing.
BHA BHA Butylated hydroxyanisole (BHA) is an antioxidant which retards rancidity in fats, oils, and oil-containing products.
BHT BHT Butylated hydroxytoluene (BHT) is an antioxidant which retards rancidity in oils, and oil-containing products.
BIOTIN Biotin Biotin, also known as vitamin B7 or vitamin H or vitamin I, is a water-soluble vitamin from the B complex. As a prosthetic group of enzymes, it plays an important role in metabolism, but is also important in the nucleus for the epigenetic regulation of gene function. It plays an essential role in the production of energy from nutrients, as well as in the synthesis of fatty acids and amino acids. It is both provided by the diet and manufactured by the intestinal flora. Many countries like France often refer to biotin as vitamin B8. However, the name recommended by IUPAC (International Union of Pure and Applied Chemistry) is only biotin.
BLEACH Bleach Generic name for any chemical product which is used industrially and domestically to clean, to lighten hair colour and to remove stains. It often refers, specifically, to a dilute solution of sodium hypochlorite, also called "liquid bleach".
BPA BPA BPA (bisphenol A) is a chemical that is added to many commercial products, including food containers and hygiene products. BPA-containing plastics are commonly used in food containers, baby bottles, and other items. X
BRAZIL_NUTS Brazil nuts The Brazil nut (Bertholletia excelsa) is a South American tree in the family Lecythidaceae, and also the name of the tree's commercially harvested edible seed. Order[edit]. The Brazil nut family is in the order Ericales, as are other well-known plants such as blueberries, cranberries, sapote, gutta-percha, tea, gooseberries, phlox, and persimmons.
BRINE Brine Brine is a simple solution of water and salt that commonly used to preserve or season the food.
BROTH Broth Broth is a savory liquid made of water in which bones, meat, fish or vegetables have been simmered.
CAFFEINE Caffeine Caffeine is a central nervous system stimulant of the methylxanthine class.[10] It is the world's most widely consumed psychoactive drug.
CALCIUM Calcium Calcium
CALORIE Calorie Calories.
CANE_SUGAR Cane Sugar Sugar from sugar cane.
CARBOHYDRATES Carbohydrates Mainly sugars and starches, together constituting one of the three principal types of nutrients used as energy sources (calories) by the body. Carbohydrates can also be defined chemically as neutral compounds of carbon, hydrogen and oxygen.
CARRAGEENAN Carrageenan Carrageenan is a thickening, gelling, and stabilizing agent obtained from certain seaweeds.
CASHEWS Cashews The cashew nut is served as a snack or used in recipes, like other nuts, although it is actually a seed. The cashew apple is a fruit, whose pulp can be processed into a sweet, astringent fruit drink or distilled into liqueur. The shell of the cashew nut yield derivatives that can be used in many applications from lubricants to paints, and other parts of the tree have traditionally been used for snake-bites and other folk remedies.
CAULIFLOWER Cauliflower Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae family. It is an annual plant that reproduces by seed.
CELERY Celery Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves.
CERAMIDES Ceramides Ceramides help to renew the natural skin protection barrier and maintain an adequate moisture balance.
CHEMICAL_TREATMENT Chemical Treatment Technologies that use chemicals or chemical processes to treat materials or wastes.
CHLORIDE Chloride Chloride
CHOLESTEROL Cholesterol A claim that a food is free from Cholesterol. Note the amount that determines containment or lack of containment is based on target market regulations.
CHOLINE Choline Choline
CHROMIUM Chromium Chromium
CLONED_FOODS Cloned Foods Meat and milk from cloned cattle, pigs, plants, etc. and from the offspring of clones of any species traditionally used as food.
COCONUT_COPRA_OIL Coconut/Copra oil An oil extracted from dried or fresh coconut.
COCONUT_CREAM Coconut cream Coconut cream is much thicker and richer than coconut milk. It is made from simmering four parts shredded coconut in one part water. The cream that rises to the top of a can of coconut milk is also considered coconut cream.
COCONUT_WATER Coconut water Coconut water, less commonly known as coconut juice, is the clear liquid inside coconuts.
COLLAGENS Collagens Collagens are a group of structural proteins mainly found in multicellular animals / humans. Collagens are found in the white and inelastic fibres of tendons, ligaments, bones, layers of the skin and cartilages.
COLOURING_AGENTS Colouring Agents Natural or synthetic dyes used as coloring agents in processed foods.
COPPER Copper Copper
CORN Corn Corn is a grain as well as a vegetable. It grows within a tall grass-like stalk and produces large kernels on a cob.
CORN_SYRUP Corn Syrup Corn syrup.
CREAM Cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. Please refer to local regulations for full definition.
CRUSTACEAN Crustacean The crustacean is an arthropod of the large, mainly aquatic group Crustacea, such as a crab, lobster, shrimp, or barnacle.
DAIRY Dairy Milk or milk products including ingredients, processing aids and additives.
DARK_MEAT_TUNA Dark meat tuna This tuna typically comes from either Skipjack or Yellowfin tuna. The meat is darker in colour, more red and pink than light tan and tan-ish pink, than its "Light Meat" counterpart.
DIETARY_FIBRE Dietary Fibre The USFDA definition for Dietary fibre that can be declared on the Nutrition Facts label includes certain naturally occurring fibres that are “intrinsic and intact” in plants, and added isolated or synthetic non-digestible soluble and insoluble carbohydrates that FDA has determined have beneficial physiological effects to human health. www.fda.gov
EGGS Eggs Eggs X
ENERGY Energy Energy
ESSENTIAL_OIL Essential oil An essential oil is a concentrated hydrophobic liquid containing volatile chemical compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove.
FAT Fat Fat
FIBRE Fibre The undigestible material in the fruits, vegetables and whole grains.
FISH Fish A limbless cold-blooded vertebrate animal with gills and fins and living wholly in water. X
FISHBONES Fishbones Bones are bony, more tender parts of the skeleton of bony fish such as ribs and fin rays, but especially the connective tissue ossifications, which are inclined transversely backwards to the ribs between the muscle segments and have no contact with the spine.
FLAVOUR_ENHANCERS Flavour Enhancers Flavour enhancers (e.g. monosodium glutamate, MSG).
FLAX Flax A flowering plant, Linum ustiatissimum, that is cultivated as a food and fibre crop.
FLUORIDE Fluoride Fluoride
FOLATE Folate Folate
FOLIC_ACID Folic Acid Folic acid is a stable, artificial form of vitamin B9. It's not found naturally in food but often added to processed foods and used in multivitamin-mineral supplements. However, folic acid must be converted into active vitamin B9, known as 5-MTHF, before your body can use it.
FORMALDEHYDE Formaldehyde Formaldehyde is a naturally occurring organic compound with the formula CH₂O. It is the simplest of the aldehydes. The common name of this substance comes from its similarity and relation to formic acid. Formaldehyde is an important precursor to many other materials and chemical compounds.
FORMALDEHYDE_RELEASING_CHEMICALS Formaldehyde Releasing Chemicals In personal care products, formaldehyde can be added directly, or more often, it can be released from preservatives such as quaternium-15, DMDM hydantoin, imidazolidinyl urea, diazolidinyl urea, polyoxymethylene urea, sodium hydroxymethylglycinate, bromopol and glyoxal.
FRAGRANCE Fragrance/Perfume Something (such as a perfume) compounded to give off a sweet or pleasant odor. X
FRUCTOSE Fructose Fructose.
FRUIT Fruit Fruit is the sweet and fleshy product of a tree or other plant that contains seed and can be eaten as food.
FRUIT_JUICE Fruit Juice Fruit juice.
FRUIT_JUICE_CONCENTRATE Fruit juice concentrate Fruit juice concentrate is where the water content from the fruit has been removed.
FRUIT_PUREE Fruit puree Fruit puree is cooked fruits that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid.
FRUIT_SYRUP Fruit Syrup A syrup made from fruit and other ingredients such as sugar, corn syrup and water.
FULLY_HYDROGENATED_VEGETABLE_OIL Fully hydrogenated vegetable oil Fully hydrogenated vegetable oils are solid fats, produced from liquid, typically vegetable, oils by full hydrogenation. Full hydrogenation results in fats very high in saturated fatty acids (SAFA). Fully hydrogenated vegetable oils do not contain significant amounts of artificial trans fatty acids (TFA).
FUNGICIDE Fungicide A chemical substance used to kill fungus or prevent it from growing.
GELATINE Gelatine Translucent, colourless, brittle (when dry), flavourless substance derived from collagen obtained from various animal raw materials (connective tissues (skin) and bones). It is commonly used as a gelling agent in food, pharmaceutical drugs, photography, and cosmetic manufacturing.
GIBLETS Giblets The liver, heart, gizzard, and the like, of a fowl.
GLUTEN Gluten Gluten. X
GLYCAEMIC Glycaemic A glucose response after a meal.
GLYZYRRHIZIN Glyzyrrhizin Glyzyrrhizin.
GMO GMO GMOs (genetically modified organisms), are novel organisms created in a laboratory using genetic modification/engineering techniques. Scientists and consumer and environmental groups have cited many health and environmental risks with foods containing GMOs.
GRAINS Grains Wheat or any other cultivated cereal crop used as food.
GRASS Grass Vegetation consisting of short plants with long narrow leaves, growing wild or cultivated in lawns or pastures.
HAZELNUTS Hazelnuts A hazelnut is the nut of the hazel and is also known as cobnut or filbert nut according to species. A cob is roughly spherical to oval, about 15–25 mm long and 10–15 mm in diameter, with an outer fibrous husk surrounding a smooth shell. A filbert is more elongated, being about twice as long as it is round. The nut falls out of the husk when ripe, about seven to eight months after pollination. The kernel of the seed is edible and used raw or roasted, or ground into a paste. Hazelnuts are also used for livestock feed, as are chestnuts and acorns. The seed has a thin, dark brown skin, which is sometimes removed before cooking.
HERBICIDE Herbicide A chemical that is used to destroy plants, especially weeds.
HIGH_FRUCTOSE_CORN_SYRUP High Fructose Corn Syrup High fructose corn syrup (HFCS) (also called glucose-fructose, isoglucose and glucose-fructose syrup) is a sweetener made from corn starch that has been processed by glucose isomerase to convert some of its glucose into fructose.
HONEY Honey Honey.
HORMONES Hormones Hormones are used in the grown of livestock. Common hormones are rBST, rBGH, and others.
HYALURONIC_ACID Hyaluronic acid Hyaluronic acid is a moisture binder and belongs to the mucopolysaccharide. These are multiple sugars, i.e. long molecular chains, which are composed of disaccharide subunits (double sugars), which in turn consist of glucuronic acid and an amino sugar.
HYDROCARBON_PROPELLANT Hydrocarbon Propellant Propellants commonly used in pharmaceutical aerosols cover both liquefied gases (CFC, hydrocarbons, hydrochlorofluorocarbons (HCFC), and HFC) and compressed gases (nitrogen, nitrous oxide, and carbon dioxide) [1].
HYDROQUINONE Hydroquinone A crystalline compound made by the reduction of benzoquinone.
ICE_CREAM Ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. Please refer to local regulation how Ice Cream is defined in target markets.
INSECTICIDE Insecticide A chemical substance made and used for killing insects, especially those that eat plants.
INSOLUBLE_FIBRE Insoluble Fibre Insoluble fibre does not dissolve in water and passes through the gastrointestinal tract relatively intact and, therefore, is not a source of calories.
IODINE Iodine Iodine
IRON Iron Iron
JUICE Juice The liquid obtained from or present in fruit or vegetables.
KIDNEYS Kidneys A pair of organs in the abdominal cavity of mammals, birds, and reptiles, excreting urine.
LACTOSE Lactose Lactose. X
LATEX Latex A milky fluid found in many plants, such as poppies and spurges, which exudes when the plant is cut and coagulates on exposure to the air. The latex of the rubber tree is the chief source of natural rubber. Also, a synthetic product resembling latex, consisting of a dispersion in water of polymer particles, used to make paints, coatings, and other products. X
LEGUME_PROTEIN Legume Protein A seed, pod, or other edible part of a leguminous plant, used as food. X
LIGHT_MEAT_TUNA Light meat tuna This tuna typically comes from either Skipjack or Yellowfin tuna. The meat is darker in colour – somewhere between a light tan and tan-ish pink, than "White meat tuna". It has a soft texture and is more flavourful than white meat tuna.
LIQUORICE Liquorice Liquorice
LOBSTER_MEAT Lobster meat Lobster meat is typically harvested from the tail, legs, knuckles, and the large claws which can be done commercially after cooking.
LOW_FAT_ICE_CREAM Low fat ice cream Low fat or reduced fat ice cream contains a lesser percent of total fat than the referenced product (either an average of leading brands, or the company's own brand). Please refer to target market regulations for definition of 'low fat'.
LOW_FAT_MILK Low fat milk Low fat milk is a reduction in fat and claim based on regulation what "Low fat" means.
MACADAMIA Macadamia Macadamia is a genus of four species of trees indigenous to Australia and constituting part of the plant family Proteaceae.[1][2] They grow naturally in north eastern New South Wales and central and south eastern Queensland. Common names include macadamia, macadamia nut, Queensland nut, bush nut, maroochi nut, queen of nuts and bauple nut; and from Indigenous Australians' languages bauple, gyndl, jindilli, and boombera. Previously, more species, with disjunct distributions, were named as members of this genus Macadamia.
MAGNESIUM Magnesium Magnesium
MALT Malt Malt
MANGANESE Manganese Manganese
MAPLE_SYRUP Maple Syrup Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species.
MEAT Meat Meat is animal flesh that is eaten as food.
MILK Milk Milk is a nutrient-rich liquid food produced in the mammary glands of mammals. X
MILK_PROTEIN Milk Protein Milk proteins.
MINERAL_OIL Mineral Oil Any of various colourless, odourless, light mixtures of higher alkanes from a mineral source, particularly a distillate of petroleum, as distinct from usually edible vegetable oils.
MISSING_PARTS Missing parts A product that has parts missing. Example: Poultry missing a leg.
MOLASSES Molasses Molasses is a viscous by-product of refining sugarcane or sugar beets into sugar.
MOLLUSCS Molluscs The mollusc is an invertebrate of a large phylum that includes snails, slugs, mussels, and octopuses. They have a soft, unsegmented body and live in aquatic or damp habitats, and most kinds have an external calcareous shell.
MOLYBDENUM Molybdenum Molybdenum
MONO_PROTEIN Mono protein Mono-protein is particularly effective for treating allergies and intolerances. Most of the allergens are generated by proteins, so the single source protein foods can help limit the exposure to potential allergens. A single source protein food can be used as a diagnostic method or as a long-term treatment.
MONO_UNSATURATED_FAT Mono Unsaturated Fat Monounsaturated Fat
MSG Monosodium Glutamate Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods. MSG is used in the food industry as a flavour enhancer with an umami taste that intensifies the meaty, savoury flavour of food, as naturally occurring glutamate does in foods such as stews and meat soups.
MULTIGRAIN Multigrain More than one type of grain. Could be several whole grains, several refined grains or a combination of both.
MUSTARD Mustard Mustard is a pungent-tasting yellow or brown paste made from the crushed seeds of certain plants, typically eaten with meat or used as a cooking ingredient. The yellow-flowered Eurasian plant of the cabbage family whose seeds are used to make this paste.
NANOPARTICLE Nanoparticle A particle between 1 and 100 nanometres in size.
NATURAL_FLAVOUR Natural Flavour Flavouring substances obtained from plant or animal raw materials, by physical, microbiological or enzymatic processes.
NATURAL_GLUTEN Natural Gluten Gluten is a group of proteins, termed prolamins and glutelins,[1] stored with starch in the endosperm of various cereal (grass) grains.
NATURALLY_OCCURING_SUGARS Naturally Occuring Sugars Naturally Occuring Sugars
NIACIN Niacin Niacin, also known as nicotinic acid, is an organic compound and a form of vitamin B3, an essential human nutrient. It has the formula C6H5NO2 and belongs to the group of the pyridinecarboxylic acid.
NITRATE Nitrate The chemical formula is NO3.
NON_CALORIC_SWEETENERS Non-Caloric Sweeteners Non-Caloric Sweeteners are sugar substitutes that do not contribute any caloric value.
NONYLPHENOL_ETHOXYLATES Nonylphenol Ethoxylates (NPEs) NP/NPEs, also known as nonylphenols and nonylphenol ethoxylates, are nonionic surfactants, or detergent-like substances, with uses that lead to widespread release into aquatic environments.
NUTS Nuts Nuts
OAT Oat The oat is a cereal plant cultivated chiefly in cool climates and widely used for animal feed as well as human consumption. The grain yielded by this, used as food.
OCTINOXATE Octinoxate Octyl methoxycinnamate or ethylhexyl methoxycinnamate or octinoxate is an organic compound that is an ingredient in some sunscreens and lip balms. It is an ester formed from methoxycinnamic acid and 2-ethylhexanol.
OCTOCRYLENE Octocrylene Octocrylene is an organic compound used as an ingredient in sunscreens and cosmetics. It is an ester formed by the reaction of 3,3-diphenylcyanoacrylate with 2-ethylhexanol.
OIL Oil Oil is a viscous liquid derived from petroleum, plant, animal fat or synthetic fat.
OLIVE_OIL Olive oil Olive oil is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking or as a salad dressing.
OMEGA_3_FATTY_ACIDS Omega 3 Fatty Acids Omega-3 Fatty Acids
OMEGA_6 Omega-6 A class of fatty acids, double bond on 6th carbon from the methyl end of the fatty acid (most common linoleic acid and arachidonic acid).
OPTICAL_BRIGHTENERS Optical Brighteners Synthetic chemicals added to liquid and powder laundry detergents to make clothing appear whiter and brighter, and thus cleaner.
OXYBENZONE Oxybenzone Oxybenzone is a benzophenone derivative used as a sunscreen agent. Oxybenzone absorbs UVB and UVA II rays, resulting in a photochemical excitation and absorption of energy.
PALM_OIL Palm Oil Palm oil is a yellow oil which comes from the fruit of certain palm trees and is used in making soap and sometimes as a fat in cooking.
PANTOTHENIC_ACID Pantothenic Acid Pantothenic acid, also called vitamin B5 (a B vitamin), is a water-soluble vitamin. Pantothenic acid is an essential nutrient. Animals require pantothenic acid in order to synthesize coenzyme-A (CoA), as well as to synthesize and metabolize proteins, carbohydrates, and fats. The anion is called pantothenate. Not to be confused with pantethine.
PARABEN Paraben Any of a group of compounds used as preservatives in pharmaceutical and cosmetic products and in the food industry.
PARAFFIN Paraffin Paraffin refers to a mixture of acyclic alkanes (saturated hydrocarbons) with the general total formula CnH2n+2.
PARTIALLY_HYDROGENATED_VEGETABLE_OIL Partially Hydrogenated Vegetable Oil Partially Hydrogenated Vegetable Oils (PHOs are the most common source of artificial trans fats within processed foods. The US FDA has revoked PHOs GRAS status and food manufacturers must remove PHOs from products.
PEA_PROTEIN Pea protein It is a source of protein derived and extracted in powder form from the yellow and green split peas (Pisum sativum).
PEANUTS Peanuts A claim that a food is free from peanuts. Note the amount that determines containment or lack of containment is based on target market regulations. X
PECANS Pecans A species of hickory, native to south-central North America, in Mexico from Coahuila south to Jalisco and Veracruz,[1][2] in the United States in Alabama, Arkansas, Florida, Georgia, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Mississippi, Missouri, Oklahoma, South Carolina, Tennessee, and Texas.
PEEL Peel The peel is the outer covering, mostly solid, of a fruit, nut or shellfish.
PEG_EMULSIFIERS PEG emulsifiers Polyethylene glycols (PEG) are a humectant (which help retain or preserve moisture) or emulsifiers that can be found in many cosmetic products.
PEROXIDE Peroxide Peroxides are a group of compounds with the structure R−O−O−R. The O−O group in a peroxide is called the peroxide group or peroxo group. In contrast to oxide ions, the oxygen atoms in the peroxide ion have an oxidation state of −1. The most common peroxide is hydrogen peroxide, colloquially known simply as "peroxide".
PFAS Per- and polyfluoroalkyl substances (PFAS) Per- and polyfluoroalkyl substances (PFAS) are a group of man-made chemicals that includes PFOA, PFOS, GenX, and many other chemicals.
PHENYLALANINE Phenylalanine A essential amino acid. X
PHOSPHATE Phosphate The chemical formula is PO3−4.
PHENOXYETHANOL Phenoxyethanol Germicidal and germistatic glycol ether, phenol ether, and aromatic alcohol often used together with quaternary ammonium compounds.
PHOSPHORUS Phosphorus Phosphorus
PHTHALATE Phthalate Phthalates or phthalate esters, are esters of phthalic acid. They are mainly used as plasticizers, i.e., substances added to plastics to increase their flexibility, transparency, durability, and longevity.
PINENUTS Pinenuts The edible seed of various pine trees.
PISTACHIOS Pistachios The pistachio is the edible pale green seed of an Asian tree. The pistachio is the evergreen tree of the cashew family that produces this nut, with small brownish-green flowers and reddish wrinkled fruit borne in heavy clusters. It is widely cultivated, especially in the US and around the Mediterranean.
PLANT_STEROLS Plant sterols Plant sterols are defined as cholesterol‐like substances that occur naturally at low levels in many fruits, vegetables, nuts and cereals. Plant sterols can help to improve cholesterol levels.
PLANT_BASED_ALTERNATIVE_TO_MEAT Plant based alternative to meat A product whose structure and protein content mimic that of a type of meat. Also known as meat replacement in some markets. The determination of this is made by the supplier and is subject to target market regulations or trade organisation guidelines."
PLANT_PROTEIN Plant protein The protein is derived from plant-based sources. There may be one or more sources of protein. Examples of vegetable protein sources are soy, oats or broad bean.
POLYETHYLENE_MICROBEADS Polyethylene Microbeads Microbeads are really tiny plastic particles usually smaller than two millimeters. The composition of microbeads can vary and often include polyethylene (PE).
POLYPHOSPHATE Polyphosphate A chemical compound that contains phosphorus.
POLYUNSATURATED_FAT Polyunsaturated Fat Polyunsaturated Fat
PORK_GELATINE Pork Gelatine Translucent, colourless, brittle (when dry), flavourless substance derived from collagen obtained from various pork raw materials (connective tissues (skin) and bones). It is commonly used as a gelling agent in food, pharmaceutical drugs, photography, and cosmetic manufacturing.
POTASSIUM Potassium Potassium
POTATO Potato Widely cultivated edible, starchy root vegetable of the nightshade family (solanum tuberosum).
POULTRY Poultry Domesticated birds kept by humans for their eggs, their meat or their feathers.
POWDER Powder Fine, dry particles produced by the grinding, crushing, or disintegration of a solid substance.
PREBIOTICS Prebiotics Compounds in food that induce the growth or activity of beneficial microorganisms such as bacteria and fungi.
PRESERVATIVES Preservatives A preservative is a natural or synthetic substance or chemical that is added to products to prevent decomposition by microbial growth or by undesirable chemical changes.
PROBIOTICS Probiotics Probiotics.
PROTEIN Protein Protein
PULP Pulp Pulp is the juicy, soft part inside of fruits. Many consumers would like to avoid fruit pulp in fruit juices for personal reasons.
PVC PVC (polyvinyl chloride) Polyvinyl Chloride (PVC) is a common, strong but lightweight plastic used in construction. It is made softer and more flexible by the addition of plasticizers. X
PVC_WITH_PHTHALATES PVC (polyvinyl chloride) with Phthalates Polyvinyl Chloride (PVC) with Phthalates is a common, strong but lightweight plastic used in construction. It is made softer and more flexible by the addition of Phthalates, used to plasticise PVC. X
PVC_WITHOUT_PHTHALATES PVC (polyvinyl chloride) without Phthalates Polyvinyle Chloride (PVC) with Phthalates is a common, strong but lightweight plastic used in construction. It is made softer and more flexible by without the addition of Phthalates as plasticizers. X
RAISINS Raisins Raisins are dried grapes. The term "raisins" is both the generic term for all dried raisins and the specific term for the dried fruit of a particular grape variety.
RASPBERRIES Raspberries The raspberry is the edible fruit of a multitude of plant species in the genus Rubus of the rose family, most of which are in the subgenus Idaeobatus.
RAW_BEET_SUGAR Raw Beet Sugar Raw sugar derived from the sugar beet.
RETINYL_PALMITATE Retinyl Palmitate Retinyl Palmitate (Vitamin A Palmitate) is an ingredient composed of palmitic acid and retinol (Vitamin A).
RIBOFLAVIN Riboflavin Vitamin B2, corresponding to riboflavin, or lactoflavin, is a water-soluble vitamin necessary for the synthesis of flavine adenine dinucleotide and flavine mononucleotide, two essential cofactors for flavoproteins. Vitamin B2 plays an important role in converting simple foods (carbohydrates, fats and proteins) into energy. It is involved in muscle repair metabolism.
RYE Rye A wheat like cereal plant that tolerates poor soils and low temperatures.
SATURATED_FAT Saturated Fat 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.
SAUCE Sauce A liquid or semiliquid mixture that is added to a food as it cooks or that is served with it. Sauces provide flavour, moisture, and a contrast in texture and colour. They may also serve as a medium in which food is contained.
SEEDS Seeds A seed is a plant's unit of reproduction, capable of developing into another such plant.
SELENIUM Selenium Selenium
SESAME Sesame The edible seeds of the sesame plant, which are used whole or have the oil extracted.
SILICONE Silicone Silicones, also known as polysiloxanes, are polymers that include any synthetic compound made up of repeating units of siloxane, which is a chain of alternating silicon atoms and oxygen atoms, combined with carbon, hydrogen, and sometimes other elements.
SKIN Skin The layer of tissue forming the natural outer covering of the body of an animal, fish or plant.
SMOKE_FLAVOUR Smoke Flavour Smoke flavourings are produced by thermal degradation of wood. As an alternative to traditional smoking, they can be added to a range of different foods to give a “smoked” flavour.
SOAP Soap Soap is a substance used with water for washing and cleaning, made of a compound of natural oils or fats with sodium hydroxide or another strong alkali, and typically having perfume and colouring added.
SODIUM_NITRITE Sodium Nitrite The chemical formula is NaNO2
SODIUM_SALT Sodium Salt Sodium or salt.
SOLUBLE_FIBRE Soluble Fibre Soluble fibre dissolves in water to form a thick gel-like substance in the stomach. It is broken down by bacteria in the large intestine and provides some calories.
SORBITOL Sorbitol A sugar substitute with a sweet taste which the human body metabolizes slowly.
SOY Soy/Soya Soybean (or soyabean); protein derived from soybeans, used as a replacement for animal protein in certain foods. X
SOYBEAN_OIL Soybean oil Soybean oil is extracted from the seeds of the soybean. It is one of the most widely consumed cooking oils and the second most consumed vegetable oil.
STEVIA Stevia Stevia is a high-potency sweetener extracted from the leaves of the plant species stevia rebaudiana.
SULPHITES Sulphites Sulphites or sulfites are substances that are naturally found in some foods. They are used as an additive to maintain food colour, shelf-life and prevent the growth of fungi or bacteria.
SUGARS Sugars Includes sugars that are present naturally in the food such as lactose in milk and fructose in fruit, sucrose in fruits and vegetables, as well as sugars added to the food during processing, such as sugar / sucrose, corn syrup, honey, high fructose corn syrup, fruit juice concentrates and dextrose." X
SULFATE Sulfate A salt or ester of sulfuric acid, containing the anion SO42− or the divalent group —OSO2O—.
SUNFLOWER_OIL Sunflower oil Sunflower oil is the non-volatile oil pressed from the seeds of sunflower. Sunflower oil is commonly used in food as a frying oil or cooking.
SWEETENERS Sweeteners Any substance that sweetens such as sugar or a low-calorie synthetic product used instead of sugar. X
THIAMIN Thiamin Thiamin, or vitamin B1, is involved in the transformation of glucose into energy and in the metabolism of amino acids. It is essential to the functioning of the nervous system and seems indispensable for memory and intellectual faculties.
TRANS_FAT Trans fat Trans fatty acids
TREE_NUTS Tree nuts Tree nuts include, but are not limited to, walnut, almond, hazelnut, cashew, pistachio, and Brazil nuts.
TRICLOCARBAN Triclocarban Triclocarban is an antibacterial agent common in personal care products like soaps and lotions as well as in the medical field, for which it was originally developed. Studies on its antibacterial qualities and mechanisms are growing.
TRICLOSAN Triclosan Triclosan (sometimes abbreviated as TCS) is an antibacterial and antifungal agent present in some consumer products, including toothpaste, soaps, detergents, toys, and surgical cleaning treatments.
TRITICALE Triticale Triticale is a hybrid grain produced by crossing wheat and rye, grown as a fodder crop.
ULTRA_FILTERED_NONFAT_MILK Ultra-filtered nonfat milk Ultrafiltered nonfat or skimmed milk, also known as diafiltered, is a subclassification of milk protein concentrate that is produced by passing nonfat or skim milk under pressure through a thin, porous membrane to separate the components of milk according to their size. Please refer to target market regulations for definition of 'nonfat' or 'skimmed' and the allowable percentage of fat to be contained.
UNSATURATED_FAT Unsaturated Fat Unsaturated Fat
UREA Urea Urea, also known as carbamide, is an organic compound with chemical formula CO(NH2)2.
VEGETABLES Vegetables Vegetables are parts of plants that are consumed by humans or other animals as food.
VITAMIN_A Vitamin A Vitamin A is also known as retinol.
VITAMIN_B12 Vitamin B12 Vitamin B12
VITAMIN_B6 Vitamin B6 Vitamin B6
VITAMIN_C Vitamin C Vitamin C
VITAMIN_D Vitamin D Vitamin D
VITAMIN_E Vitamin E Vitamin E is also known as tocopherol.
VITAMIN_K Vitamin K Vitamin K
VITAMINS_AND_OR_MINERALS Vitamins and or Minerals Vitamins and/or minerals.
WALNUTS Walnuts A large wrinkled edible seed of a deciduous tree, consisting of two halves contained within a hard shell that is enclosed in a green fruit.
WATER Water Water is a chemical substance with the chemical formula H2O. Water is an inorganic, transparent, tasteless, odorless, and nearly colourless substance and it is used in food preparation.
WHEAT Wheat Wheat
WHITE_MEAT_TUNA White meat tuna The only species of fish that can be called “White Tuna” is Albacore, refers to the relatively white-coloured flesh versus other tuna species, which have light tan or hint of pink flesh.
WHITE_SUGAR White Sugar White or granulated sugar is refined sugar (pure white crystalline sucrose) ground to granules or grains.
WHOLE_GRAIN Whole grain The intact grain or the dehulled, ground, milled, cracked or flaked grain where the constituents – endosperm, germ and bran – are present in such proportions that represent the typical ratio of those fractions occurring in the whole cereal.
WHOLE_WHEAT Whole wheat Whole wheat refers to wheat which contains all constituents of the wheat grain.
YEAST Yeast A microscopic fungus consisting of single oval cells that reproduce by budding, and capable of converting sugar into alcohol and carbon dioxide.
ZINC Zinc Zinc
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