Glossary of the food sector

Aroma obtained by heat treatment

Product obtained by heat treatment from a mixture of ingredients that do not necessarily have flavoring properties in themselves, at least one of which contains nitrogen (amino) and another is a reducing sugar; the ingredients used for the production of heat-treated flavorings may be:

i) foods; and/or

ii) source materials other than foods.

—Source: Regulation (EC) 1334/2008, Art. 3(2)(e)

Aroma precursor

A product that, in itself, does not necessarily have flavoring properties, but is intentionally added to foods for the sole purpose of producing a flavor by decomposition or reaction with other components during food processing; it may be obtained from:

i) foods; and/or

ii) source materials other than foods;

— Source: Regulation (EC) 1334/2008, Art. 3(2)(g)

Aromatic preparation

Product other than flavouring substances and obtained from:

i) foods produced by appropriate physical, enzymatic, or microbiological processes, whether in their raw state or processed for human consumption by one or more traditional food preparation processes listed in Annex II; and/or

ii) material of vegetal, animal, or microbiological origin, other than foods, produced by appropriate physical, enzymatic, or microbiological processes, used in its original form or prepared by one or more traditional food preparation processes listed in Annex II [of Regulation (EC) No 1334/2008, Editor's note].

— Source: Regulation (EC) No 1334/2008, Art. 3(2)(d)

Audit

Systematic and independent review to determine whether specific activities and the results of those activities comply with the provisions laid down and whether those provisions are applied effectively and are suitable for achieving the objectives.

— Source: Regulation (EU) 2017/625, Art. 3(30)

Authorization holder

The natural or legal person who holds an authorization for a plant protection product.

—Source: Reg. (EU) 1107/2009, Art. 3(24)

Authorized Representative

Any natural or legal person established within the Union who has received a written mandate from a manufacturer to act on his behalf in relation to specified tasks.

—Source: Regulation (EU) 2019/1009, art. 2, point 12

Average value

The value that best represents the amount of a nutrient contained in a given food and takes into account tolerances due to seasonal variations, consumption habits, and other factors that may influence the actual value.

— Source: Regulation (EU) 1169/2011, Annex I, point 13

Basic material

Material of vegetal, animal, microbiological, or mineral origin from which flavorings or food ingredients with flavoring properties are produced; this may be:

i) food; or

ii) source materials other than food.

—Source: Regulation (EC) 1334/2008, Art. 3(2)(j)

Batch [of products, Ed.]

A group or series of identifiable products obtained by a specific process under virtually identical circumstances and produced in a specific location within a defined production period.

— Source: Regulation (EC) 2073/2005, Art. 2(e)

Biodiversity

The variability among living organisms from all sources, including terrestrial, marine, and other aquatic ecosystems and the ecological complexes of which they are part; this variability may include diversity within species, between species, and of ecosystems.

— Source: Reg. (EU) 1107/2009, Art. 3(29)

Biodynamic preparations

Blends traditionally used in biodynamic agriculture.

—Source: Reg. (EU) 2018/848, Art. 3(25)

Biological heterogeneous material

A plant grouping belonging to a single botanical taxon of the lowest known rank that:

a) exhibits common phenotypic characteristics;

b) is characterized by a high level of genetic and phenotypic diversity among individual reproductive units, so that the plant grouping is represented by the material as a whole and not by a small number of individuals;

c) is not a variety within the meaning of Article 5(2) of Council Regulation (EC) No 2100/94 ( 2 );

d) is not a mixture of varieties; and

e) has been produced in accordance with this Regulation.

—Source: Regulation (EU) 2018/848, Art. 3(18)

Biological integrity

The fact that the product does not present a non-compliance that:

a) compromises, at any stage of production, preparation, and distribution, the organic or in-conversion characteristics of the product; or

b) is repetitive or intentional.

—Source: Reg. (EU) 2018/848, Art. 3(74)

Biological unit

Production unit, except during the conversion period referred to in Article 10 [of Regulation (EU) 2018/848, Editor's note], which is managed in accordance with the requirements applicable to organic production.

— Source: Regulation (EU) 2018/848, Art. 3(10)

Biological variety

Variety as defined in Article 5(2) of Regulation (EC) No 2100/94 that:

a) is characterized by a high level of genetic and phenotypic diversity among individual reproductive units; and

b) is the result of organic breeding activities pursuant to Annex II, Part I, point 1.8.4 of this Regulation.

— Source: Regulation (EU) 2018/848, Art. 3(19)