Glossary

Any of a group of natural esters of glycerol and various fatty acids, which are solid at room temperature and are the main constituents of animal and vegetable fat.

Fibre plays a key role in preventing constipation, cancer and heart disease. Wholegrain breads, cereals, legumes, rice, pasta, fruit and vegetables are good sources of fibre. There are a number of different types of dietary fibre. The three major types are soluble fibre, insoluble fibre and resistant starch. (Although it is not actually a fibre, resistant starch is now being recognised as a member of the ‘fibre family’ due to its similar effects on the body.)

A quantity of soft material that fills or is used to fill something.

The distinctive taste of a food or drink.

Any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth.

Is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods.

Access by all people at all times to sufficient, safe and nutritious food needed for a healthy and active life. (1996 World Food Summit definition).

Foods that are not eaten for cultural or religious reasons.

Is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into blood during digestion. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. The name "fructose" was coined in 1857 by the English chemist William Allen Miller.Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars. Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.

The FSSC-22000 Food Safety System Certification provides a framework for effectively managing your organization's food safety responsibilities. FSSC-22000 is fully recognized by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards.

Functional foods are foods that have been manufactured to contain a specific compound to provide a particular health benefit. Also called nutraceuticals or designer foods.