Glossary
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Liquidated Damages
Liquidated damages are a pre-agreed contractual sum payable by the breaching party upon a defined event such as late delivery,…
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Listeria monocytogenes
Listeria monocytogenes is a pathogenic bacterium capable of growing at refrigeration temperatures that poses a serious risk in ready-to-eat and…
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Lot Marking
Lot marking is the code or mark on a prepacked food that identifies the batch to which it belongs, required…
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LTL (Less than Truck Load)
LTL, or less than truck load, is a shipment that does not fill an entire truck and therefore shares vehicle…
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Lye Peeling
Lye peeling is an industrial process in which fruit or vegetables are briefly immersed in a heated food-grade caustic soda…
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Mandatory Label Particulars
Mandatory label particulars are the specific information items that Regulation (EU) No 1169/2011 requires to appear on prepacked food sold…
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Master Carton
A master carton is the outer corrugated carton that groups multiple retail or consumer units for transport and storage, carrying…
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Maximum Residue Limit
A maximum residue limit (MRL) is the highest legally tolerated concentration of a pesticide residue in or on food, set…
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Mechanical Pressing
Mechanical pressing is a solvent-free oil extraction method in which oilseeds are compressed in a screw or expeller press to…
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Melissopalynology
Melissopalynology is the microscopic examination of pollen grains in honey to determine and verify its botanical and geographical origin, supporting…
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Microbiological Criteria Regulation
Microbiological Criteria Regulation is the common name for Regulation (EC) No 2073/2005, which sets legally binding microbiological criteria for foodstuffs,…
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Migratory Beekeeping
Migratory beekeeping is the practice of relocating hives to successive flowering areas during the season to maximise nectar collection, increase…
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Milling
Milling is the process of grinding cereal grains into flour, semolina or other fractions by progressively separating the endosperm from…
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Mineral Content
Mineral content is the total inorganic matter in a food product, usually determined by incineration and reported as ash, and…
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Minimum Font Size
Minimum font size is the legally required x-height for mandatory particulars on EU food labels, set by Regulation (EU) No…
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Modified Atmosphere Packaging
Modified atmosphere packaging (MAP) is a preservation technique that replaces the air inside a sealed pack with a controlled gas…
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Moisture Content
Moisture content definition: the percentage of water present in a food product, determined by oven-drying or refractometric methods, which directly…
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Moisture Determination
Moisture determination is the laboratory procedure used to measure the water content of a food or agricultural product, typically by…
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Monofloral Honey
Monofloral honey is honey derived wholly or predominantly from a single plant species, identifiable by its characteristic colour, aroma, flavour…
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MOQ (Minimum Order Quantity)
MOQ, or Minimum Order Quantity, is the smallest amount a supplier is willing to sell in one order. In B2B…
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Mulching
Mulching is the practice of covering soil with organic material or plastic film to conserve moisture, suppress weeds and moderate…
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Multi-Residue Pesticide Analysis
Multi-residue pesticide analysis is a laboratory method that screens a single sample simultaneously for hundreds of pesticide residues using chromatographic…
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Multifloral Honey
Multifloral honey is honey produced from the nectar of multiple plant species blooming in the same area and season, traded…
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Multimodal Transport
Multimodal transport is the movement of goods under a single contract using at least two different modes, such as road…
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Mushroom Blanching
Mushroom blanching is a short heat treatment applied before freezing, canning or drying to inactivate enzymes, stabilise colour and reduce…
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Mushroom Canning
Mushroom canning is a thermal preservation process in which blanched mushrooms are sealed in cans or jars with brine and…
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Mushroom Cleaning
Mushroom cleaning is the removal of growing substrate, casing material and surface debris from harvested fruiting bodies by brushing, trimming…
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Mushroom Cultivation
Mushroom cultivation is the controlled growing of edible fungi on prepared substrates under managed temperature, humidity, CO2 and light conditions,…
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Mushroom Extract
Mushroom extract is a concentrated preparation obtained by hot-water or solvent extraction of mushroom solids, then spray-dried or retained as…
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Mushroom Flush
A mushroom flush is one wave of fruiting bodies harvested from a single crop cycle, with most cultivated species producing…
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Mushroom Freezing
Mushroom freezing is the preservation of blanched or raw mushrooms at minus 18 degrees Celsius or below, most commonly in…
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Mushroom Grading
Mushroom grading is the classification of fruiting bodies by cap diameter, colour uniformity and veil condition into defined commercial grades…
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Mushroom Harvesting
Mushroom harvesting is the manual or mechanical collection of fruiting bodies at the optimal maturity stage, where timing and handling…
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Mushroom Powder
Mushroom powder is a dehydrated, milled ingredient produced by drying whole or sliced mushrooms to a low moisture content and…
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Mushroom Quality Defects
Mushroom quality defects are deviations from grade standards including open veils, discolouration, bruising, elongated stems, water spotting and pest damage,…
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Mushroom Shelf Life
Mushroom shelf life is the period during which mushrooms retain acceptable appearance, texture and safety for sale or use, and…
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Mushroom Sizing
Mushroom sizing is the separation of fruiting bodies by cap diameter using rollers, belts or sieves so that processing batches…
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Mushroom Slicing
Mushroom slicing is the industrial cutting of cleaned mushrooms into pieces of defined thickness, producing a format widely used in…
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Mushroom Sorting
Mushroom sorting is the process of separating discoloured, damaged, insect-infested or off-specification pieces from acceptable product before packing, protecting end-product…
