Glossary
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Freeze-Dried Herbs
Freeze-dried herbs are dried by sublimating frozen water under vacuum, which preserves cell structure, colour and aroma far better than…
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Freezer Burn
Freezer burn is the dehydration of the surface of frozen product caused by sublimation of ice when packaging is damaged,…
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Freezing Curve
The freezing curve is the temperature-time graph recorded while a product freezes. It shows the initial cooling phase, the plateau…
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Freezing Rate
Freezing rate describes how quickly the product temperature falls through the zone of maximum ice crystallisation. Faster freezing produces smaller…
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Freight Forwarder
A freight forwarder is a service company that organises international transport on behalf of shippers: booking vessel or truck space,…
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Freight Forwarder
A freight forwarder arranges and coordinates the transport of goods on behalf of shippers, booking carrier capacity, preparing documentation and…
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Front of Pack Labelling
Front of pack labelling repeats or summarises key information on the principal display area, including voluntary nutrition repetition and schemes…
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Frost Damage
In frozen food logistics, frost damage refers to quality deterioration caused by ice formation on or inside product and packaging,…
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Frost Protection
Frost protection shields crops from damaging low temperatures using methods such as overhead irrigation, wind machines, heaters or frost blankets.…
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Frozen French Fries
Frozen French fries are produced by cutting, blanching, drying, par-frying and freezing potato strips. The process is tuned to achieve…
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Fructose
Fructose is the dominant sugar in most honeys, typically around 38 percent. Together with glucose it must make up at…
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Fruit Concentrate
Fruit concentrate is juice or puree from which part of the water has been removed by evaporation, expressed in Brix…
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Fruit Dicing
Fruit dicing cuts fruit into cubes of specified dimensions, such as 10 by 10 millimetres. Dice sizes are defined in…
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Fruit Halves
Fruit halves are pitted fruits such as apricots, peaches or plums cut into two symmetrical halves, typically pitted and frozen…
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Fruit Peeling
Fruit peeling removes the skin of apples, pears, peaches and similar fruit by mechanical, steam or lye methods. The method…
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Fruit Pressing
Fruit pressing extracts juice from crushed fruit using belt presses, hydraulic presses or screw presses. Press pressure and enzyme pre-treatment…
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Fruit Puree
Fruit puree is fruit flesh reduced to a smooth, homogeneous mass by sieving or refining, without concentration. It retains the…
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Fruit Puree
Fruit puree is fruit that has been crushed and sieved into a smooth, thick mass, with or without seeds depending…
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Fruit Slicing
Fruit slicing cuts fruit into uniform slices of defined thickness for freezing, drying or retail packs. Sharp blades and controlled…
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Fruit Sorting
Fruit sorting separates raw material into acceptable and rejected streams based on ripeness, colour, defects and size. It can be…
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Fruit Trimmings
Fruit trimmings are edible pieces and offcuts generated during destemming, peeling and cutting. They are typically diverted to juice, puree…
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Fruit Washing
Fruit washing removes field soil, dust, plant debris and reduces surface microorganisms using potable water. It is a mandatory step…
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Fruit Yield
Fruit yield is the ratio of usable finished product to raw material input, expressed as a percentage. It depends on…
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FSSC 22000
FSSC 22000 is a GFSI-benchmarked food-safety certification scheme built on ISO 22000 plus sector-specific prerequisite programmes and additional FSSC requirements.…
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Full Truck Load
Full truck load describes a shipment that occupies an entire truck, typically a complete reefer trailer of frozen product. FTL…
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Garlic Peeling
Garlic peeling separates cloves from the bulb and removes the papery skin, typically using compressed-air peeling systems. Peeled cloves are…
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GC-MS Analysis
GC-MS combines gas chromatography, which separates volatile compounds, with mass spectrometry, which identifies them. In food laboratories it detects volatile…
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General Food Law
The General Food Law, Regulation (EC) No 178/2002, is the foundation of EU food legislation, establishing the principles of food…
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GFSI
GFSI, the Global Food Safety Initiative, is a benchmarking organisation that recognises food-safety certification schemes, such as BRCGS, IFS, FSSC…
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Glass Packaging
Glass packaging, mainly jars and bottles, is chemically inert, provides a complete barrier and is widely used for retail honey,…
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Glaze (Ice Glazing)
Glazing is the application of a thin layer of ice, by spraying or dipping water onto frozen product, which acts…
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GlobalG.A.P.
GlobalG.A.P. is the leading farm-level certification for good agricultural practice, covering food safety, environmental protection, worker welfare and traceability from…
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Glucose
Glucose is the second main sugar in honey, typically around 31 percent. Because glucose is less soluble than fructose, it…
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Gluten
Gluten is the protein network formed when wheat flour is hydrated and mixed, giving dough elasticity and gas-holding ability. Gluten…
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Gluten-Free Certification
Gluten-free certification verifies that a product contains less than 20 ppm gluten, the threshold set by EU Regulation 828/2014 for…
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Glycoalkaloids
Glycoalkaloids such as solanine are natural bitter compounds in potatoes that increase with greening, damage and light exposure. High levels…
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GMP
GMP, Good Manufacturing Practice, is the set of basic hygiene and production practices that form the foundation of every food-safety…
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Goods Dispatch
Goods dispatch is the final stage of outbound processing, where picked orders are checked, loaded and documented for transport. Dispatch…
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Goods Receipt
Goods receipt is the controlled acceptance of incoming goods, including checking quantities, temperatures, packaging condition and documentation against the purchase…