Glossary
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Exclusivity Agreement
An exclusivity agreement is a commercial contract that grants one party sole rights to buy, sell or distribute a product…
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Expeller Press
An expeller press is a continuous screw-type machine that compresses oilseeds under high mechanical pressure to expel oil, producing both…
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Extraction Rate
Extraction rate is the percentage of flour obtained from a given quantity of cleaned grain in milling, from close to…
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Extraneous Matter
Extraneous matter is any material present in a product lot that does not belong there, including plant debris, soil, insects,…
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EXW (Ex Works)
Ex Works is an Incoterms 2020 rule under which the seller makes goods available at its own premises and the…
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Fairtrade
Fairtrade is a private ethical certification scheme that sets social, environmental and labour standards for producers and requires that buyers…
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Falling Number
Falling number, or Hagberg falling number, is the time in seconds a plunger takes to fall through a heated paste…
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FCL (Full Container Load)
FCL meaning full container load is a shipping arrangement in which a single consignee’s cargo occupies an entire container, making…
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FEFO
FEFO (first expired, first out) is a stock rotation method in which goods with the nearest expiry or best-before date…
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Fermentation (Honey)
Honey fermentation is spoilage caused by osmophilic yeasts that proliferate when moisture content exceeds safe levels, producing off-flavours, gas and…
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Fertigation
Fertigation is the practice of injecting soluble fertilisers into an irrigation system so that nutrients are delivered with water directly…
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Field of Vision
Field of vision labelling is the requirement under Regulation (EU) No 1169/2011 that certain mandatory particulars, including the food name,…
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FIFO
FIFO (first in, first out) is a stock rotation rule requiring that the earliest received goods are dispatched first, preventing…
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Filtered Honey
Filtered honey is honey that has been processed through fine filtration to remove pollen grains along with other fine particles,…
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Flaking
Flaking is the process of passing conditioned oilseeds or grains between smooth counter-rotating rollers to produce thin, uniform flakes that…
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Flash Freezing
Flash freezing is the rapid freezing of food at very low temperatures so that ice crystals remain small, cell walls…
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Flash Pasteurization
Flash pasteurization is a short-duration, high-temperature heat treatment applied to juice or puree, followed by rapid cooling, that inactivates microorganisms…
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Flavourings Regulation
Flavourings Regulation refers to Regulation (EC) No 1334/2008, which governs flavourings and food ingredients with flavouring properties in the EU…
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Flexible Packaging
Flexible packaging refers to bags, pouches and laminate films used as primary or secondary packaging for food products such as…
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Flotation Washing
Flotation washing is a fruit and vegetable cleaning method in which produce is submerged in a water bath where agitation…
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Flour Ash
Flour ash is the mineral residue left after incinerating a flour sample, expressed as a percentage, usually on dry matter.
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Flour Maturation
Flour maturation is the controlled resting period following milling during which natural oxidation of pigments and gluten-forming proteins improves dough…
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Flour Protein
Flour protein is the total protein content of flour, measured by the Kjeldahl or Dumas method and reported as a…
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Flour Sifting
Flour sifting is the process of passing milled flour through fine sieves to remove coarse particles, bran fragments and impurities,…
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Fluidized Bed Freezing
Fluidized bed freezing is an IQF method in which a strong upward airstream suspends small product pieces individually in cold…
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FOB (Free On Board)
FOB is an Incoterms 2020 rule for sea transport under which the seller delivers goods on board the buyer’s nominated…
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Food Additives Regulation
Food Additives Regulation refers to Regulation (EC) No 1333/2008, which permits only additives included on the EU Union list and…
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Food Business Operator
A food business operator is the natural or legal person responsible for ensuring that a food business under their control…
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Food Contact Material
A food contact material is any material or article intended to come into contact with food, including packaging, liners, containers…
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Food Contact Regulation
Regulation (EC) No 1935/2004 establishes the framework for materials and articles intended to come into contact with food, requiring that…
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Food Enzymes Regulation
Food Enzymes Regulation (EC) No 1332/2008 establishes a Union list of authorised food enzymes and the conditions for their use…
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Food Fraud
Food fraud is the deliberate misrepresentation of food or its ingredients for economic gain, including adulteration, substitution, mislabelling of origin…
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Food Hygiene Regulation
Food Hygiene Regulation refers to the EU hygiene package centred on Regulation (EC) No 852/2004, which sets HACCP-based hygiene rules…
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Food Information Regulation
Food Information Regulation (EU) No 1169/2011 governs the provision of food information to consumers in the EU, setting mandatory label…
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Food Waste Reduction
Food waste reduction is the systematic effort to minimise the loss of edible product at every stage of the supply…
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Force Majeure
Force majeure is a contract clause that suspends or excuses a party’s obligations when extraordinary events entirely beyond its control,…
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Framework Contract
A framework contract is a master agreement establishing the general terms governing a series of future transactions between parties, with…
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Free Acidity
Free acidity is the concentration of free acids in honey, expressed in milliequivalents per kilogram, and serves as a key…
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Free Circulation
Release for free circulation is the customs procedure that gives non-Union goods Union status, allowing them to move freely within…
