urn:gs1:gdd:cl:PreservationTechniqueTypeCode Preservation technique code Beredningsform 2 2025-08-23 gdsn ACIDIFICATION false Acidification Dropping pH of food ALCOHOL_CURING false Alcohol Curing Treatment of food by adding alcohol in order to preserve the product ALIVE Alive Levande Living animal or plant, not dead Levande växt eller djur. Ej död. ATTESTED_MILK false Attested Milk Raw Milk (without heat treatment) BOILING Boiling Kokt Cooking Kokt produkt BRINING Brining Rimmad Water saturating or strongly impregnating with salt Rimmad CANNING false Canning Preserved in a sealed airtight container, usually made of tin-coated iron COLD_SMOKE_CURING Cold Smoked Kallrökt To smoke the food at between 70 degrees to 90 degrees F. Produkt rökt i mellan 20-30°C CONSERVE Conserve Konserverad Keep from harm or damage Konserverad produkt DEHYDRATION false Dehydration To remove water from food DRYING Drying Torkad Making with moisture having evaporated, drained away Torkad produkt FERMENTATION false 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 false Fine-filtered/Microfiltered Microfiltration (MF) is mainly used for the reduction of bacteria in skim milk, whey and brine. It is also used for defatting whey intended for whey protein concentrate (WPC) and for protein fractionation. MF membranes have a pore size of 10-1 to 101 µm. The resulting permeate of MF separation is water, minerals, lactose and some proteins. FREEZE_DRYING false Freeze Drying Preserving food by freezing and then drying in a vacuum FREEZING Freezing Fryst Turning into ice or another solid by cold Fryst produkt FRESH Fresh Färsk Recently made or obtained food in its natural conditions and not altered by any preservation methods Färsk produkt FRY false Fry The cooking of food in hot fats or oils. HEATED false 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 false 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 false 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 false 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 false 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 false High Temperature Treated Milk Legally also pasteurisation, MHD for longer (about 2 to 3 weeks), ESL-milk HOT_SMOKE_CURING Hot Smoked Varmrökt Hot-smoking partially or totally cooks the food by treating it at temperatures ranging from 100 degrees to 190 degrees F. Produkt rökt i mellan 37-88°C IONISATION false Ionisation To convert into an ion or ions IRRADIATION false Irradiation Food irradiation is the process of exposing food to ionising radiation in order to disinfect, sterilise, or preserve food. MARINATED false 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. MILK_MIXTURE false Milk mixture A mixture of raw milk and pasteurised or thermised milk, or a mixture of microfiltered skimmed milk and whole raw milk or raw cream. OTHER false 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 false Pasteurisation Pasteurisation is a process where the product is treated with heat from 60°C to 85°C. PRESERVED_WITHOUT_ARTIFICIAL_NITRATES false Preserved Without Artificial Nitrates A food is treated with natural curing agents and without artificial nitrates, e.g. celery powder. QUICK_FREEZING false Quick Freezing Freezing (food) rapidly so as to preserve its qualities REFRIGERATED false Refrigerated Preserving the food by chilling and keeping it cold. SALT_CURING Salt Curing Saltad Preserving by using a salt brine Saltad produkt SOUS_VIDE false Sous Vide Low temperature long time cooking under vacuum STERILISATION false Sterilisation A process that effectively kills or eliminates transmissible agents (such as fungi, bacteria, viruses, spore forms, etc.). SUGAR_CURING Sugar Curing Sockrad Treatment of food by adding sugar in order to preserve the product Sockrad produkt THERMISATION false Thermisation Thermisation is a heat treatment process applied at lower temperature than pasteurisation. The product is heated to a temperature of more than 40°C and less than 72°C for at least 15 seconds, e.g., for milk. ULTRA_FILTERED false 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 false 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 false Under Modified Atmosphere Packed with a gas with protective properties VACUUM_PACKED false Vacuum Packed Sealed after the partial removal of air