Glossary of the food sector

National Accreditation Body

National accreditation body as defined in Article 2, point 11, of Regulation (EC) No 765/2008.

— Source: Regulation (EU) 2019/1009, art. 2, point 19

Natural flavoring substance

Flavouring substance obtained by appropriate physical, enzymatic, or microbiological processes from material of plant, animal, or microbiological origin, either in its raw state or processed for human consumption by one or more traditional food preparation processes listed in Annex II. Natural flavoring substances correspond to substances normally present and identified in nature.

— Source: Reg. (EC) 1334/2008, Art. 3(2)(c)

New food

Any food not used for human consumption to a significant extent in the EU before 15 May 1997, regardless of the date of accession of the Member States to the Union, that falls into at least one of the following categories:

i) foods with a new or intentionally modified molecular structure that were not used as a food or in a food in the EU before 15 May 1997;

ii) foods consisting of, isolated from, or produced from microorganisms, fungi, or algae;

iii) foods consisting of, isolated from, or produced from materials of mineral origin;

(iv) foods consisting of, isolated from, or produced from plants or parts thereof, except foods that have a history of safe use as food in the Union and are consisting of, isolated from, or produced from a plant or variety of the same species obtained by:

-- traditional breeding practices used for food production in the Union before 15 May 1997, or

-- non-traditional breeding practices not used for food production in the Union before 15 May 1997, where such practices do not result in significant changes in the composition or structure of the food that would affect its nutritional value, metabolism, or level of undesirable substances;

(v) foods consisting of, isolated from, or produced from animals or parts thereof, except animals obtained by traditional breeding practices used for food production in the Union before 15 May 1997, where such foods, obtained from those animals, have a history of safe use as food in the Union;

(vi) foods consisting of, isolated from, or produced from cell or tissue cultures derived from animals, plants, microorganisms, fungi, or algae;

(vii) foods resulting from a new production process not used for food production in the Union before 15 May 1997, which leads to significant changes in the composition or structure of the food that affect its nutritional value, metabolism, or level of undesirable substances;

(viii) foods consisting of "engineered nanomaterials" as defined in point (f) of this paragraph;

(ix) vitamins, minerals, and other substances used in accordance with Directive 2002/46/EC, Regulation (EC) No 1925/2006, or Regulation (EU) No 1303/2013; 609/2013:

-- resulting from a production process not used for food production in the Union before 15 May 1997 as referred to in point (a)(vii) of this paragraph, or

-- containing or consisting of engineered nanomaterials, as defined in point (f) of this paragraph;

(x) foods used exclusively in food supplements in the Union before 15 May 1997, if intended for use in foods other than food supplements as defined in Article 2(a) of Directive 2002/46/EC.

— Source: Regulation (EU) 2015/2283, Art. 3(2)(a)

Non-biological unit

Production unit that is not managed in accordance with the requirements applicable to organic production.

— Source: Regulation (EU) 2018/848, Art. 3(12)

Non-chemical methods

Alternative methods to chemical pesticides for plant protection and pest management, based on agronomic techniques such as those referred to in point 1 of Annex III to Directive 2009/128/EC, or physical, mechanical, or biological pest control methods.

— Source: Reg. (EU) 1107/2009, Art. 3(8)

Non-conformity

Non-compliance with this Regulation or with delegated or implementing acts adopted pursuant thereto.

—Source: Regulation (EU) 2018/848, Art. 3(57)

Non-fat foods

Foods for which Annex III, Table 2, of this Regulation [Regulation (EU) 10/2011, Art. 3(16), Editor's note] provides for food simulants other than simulants D1 or D2 for migration testing.

— Source: Reg. (EU) 10/2011, Art. 3(16)

Non-Intentionally Added Substance (NIAS)

Impurity present in the substances used, reaction intermediate formed during the production process, or reaction or decomposition product.

— Source: Reg. (EU) 10/2011, Art. 3(9)

Nursery

A site used for an intermediate aquaculture production system, between the hatchery and the grow-out phase. The grow-out phase ends within the first third of the production cycle, except for species undergoing a smoltification process.

— Source: Reg. (EU) 2018/848, Art. 3(37)

Nutrient

Proteins, carbohydrates, fats, fibre, sodium, vitamins and minerals listed in point 1 of Part A of Annex XIII to this Regulation [Regulation (EU) 1169/2011, Editor's note] and substances belonging to or constituting one of those categories.

— Source: Regulation (EU) 1169/2011, Art. 2(2)(s)

Nutrition labeling

Information indicating:

a) the energy value; or

b) the energy value and one or more of the following nutrients only:

— fat (saturated, monounsaturated, polyunsaturated),

— carbohydrates (sugars, polyols, starch),

— salt,

— fiber,

— protein,

— vitamins or minerals listed in Annex XIII, Part A, point 1, when present in significant quantities in accordance with Annex XIII, Part A, point 2.

— Source: Directive 90/496/EEC (now 1169/2011)

Nutritional declaration

Information indicating:

a) the energy value; or

b) the energy value and one or more of the following nutrients only: fat (saturated, monounsaturated, polyunsaturated), carbohydrates (sugars, polyols, starch), salt, fiber, protein, vitamins, or minerals listed in Annex XIII, Part A, point 1, when present in significant quantities in accordance with Annex XIII, Part A, point 2 of Regulation (EU) 1169/2011.

— Source: Regulation (EU) 1169/2011, Annex I, point 1

Nutritional information

Any claim that states, suggests, or implies that a food has particular beneficial nutritional properties due to:

a) the energy (caloric value) it

-- i) provides,

-- ii) provides at a reduced or increased rate, or

-- iii) does not provide, and/or

b) the nutrients or other substances it

-- i) contains,

-- ii) contains in reduced or increased proportions, or

-- iii) does not contain.

— Source: Reg. (EC) 1924/2006, Art. 2(2)(4)