4. Food Related Terms Definitions U-Z
Description
This article is from the Food Science FAQ, bypking123@sympatico.ca (Paul E. J. King) with numerous contributions by others.
4. Food Related Terms Definitions U-Z
Unadulterated
A food material containing no additions or contaminants foreign to
the normal product which otherwise would debase it or confer or disguise
inferior quality.
Wholefood
Any food which contains all its naturally occurring components,
(e.g. pulses, raw vegetables) and without the addition of other
substances. A wholefood can be a mixture of wholefoods.
Wholesomeness
'Wholesomeness' is a convenient single term which embodies a large
number of aspects and attributes of a food. In summary, a wholesome food
is one that satisfactorily meets the expectations of the segment of
consumers at which it is aimed; and that has been made, stored and
handled in compliance with any relevant legislative standards and with
all of the principles of good manufacturing practice.
Full consideration of these characteristics is given in IFST
Professional Conduct Guideline 'Wholesomeness of Food'. This relates to
a clause in the Code of Professional Conduct, requiring each member "to
take legitimate steps through proper channels to ensure (or assist in
ensuring) the wholesomeness of any food with which he or she is
concerned".
Continue to:
My Books
