Glossary
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Free Time
Free time is the number of days a container may remain at a terminal or with a consignee before demurrage…
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Freeze-Dried Herbs
Freeze-dried herbs are herbs processed by sublimating frozen water under vacuum, preserving cell structure, colour and volatile aroma compounds far…
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Freezer Burn
Freezer burn meaning refers to surface dehydration on frozen product caused by ice sublimation when packaging is damaged or permeable,…
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Freezing Curve
A freezing curve is a temperature-time graph recorded as a product freezes, showing the initial cooling phase, the crystallisation plateau…
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Freezing Rate
Freezing rate is the speed at which product temperature passes through the zone of maximum ice crystallisation, directly determining crystal…
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Freight Forwarder
A freight forwarder is a specialist logistics intermediary that organises international transport on behalf of shippers, coordinating bookings, documentation, customs…
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Front of Pack Labelling
Front of pack labelling is information placed on the principal display area of a food package, summarising or repeating key…
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Frost Damage
Frost damage is quality deterioration caused by ice formation on or inside frozen product and packaging, typically resulting from temperature…
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Frost Protection
Frost protection refers to the methods used to shield crops from damaging sub-zero temperatures, including overhead irrigation, wind machines and…
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Frozen French Fries
Frozen French fries are potato strips that have been cut, blanched, dried, par-fried and individually quick frozen, and are traded…
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Fructose
Fructose is the principal simple sugar in most honeys, and together with glucose it must meet the combined minimum set…
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Fruit Concentrate
Fruit juice concentrate is juice or puree from which a significant portion of water has been removed by evaporation, measured…
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Fruit Dicing
Fruit dicing is a processing operation that cuts fruit into cubes of specified dimensions, producing a uniform format used in…
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Fruit Halves
Fruit halves are stone fruits such as apricots, peaches or plums split into two symmetrical pieces, pitted and supplied IQF-frozen…
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Fruit Peeling
Fruit peeling is the removal of the outer skin from apples, pears, peaches and similar fruit by mechanical, steam or…
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Fruit Pressing
Fruit pressing is the mechanical extraction of juice from crushed or mashed fruit using belt, hydraulic or screw presses, and…
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Fruit Puree
Fruit puree definition: fruit puree is fruit that has been crushed and sieved into a smooth, homogeneous mass, supplied frozen,…
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Fruit Puree Production
Fruit puree production is the process of reducing fruit flesh to a smooth, homogeneous mass by sieving or refining without…
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Fruit Slicing
Fruit slicing is a processing operation that cuts fruit into uniform slices of a defined thickness, producing a consistent format…
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Fruit Sorting
Fruit sorting is the process of separating raw material into acceptable and rejected streams based on ripeness, colour, size and…
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Fruit Trimmings
Fruit trimmings are edible offcuts and pieces generated during destemming, peeling and cutting operations, and are typically diverted to juice,…
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Fruit Washing
Fruit washing is the processing step in which harvested fruit is cleaned with potable water to remove field soil, dust,…
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Fruit Yield
Fruit yield is the ratio of usable finished product to raw material input, expressed as a percentage, and is one…
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FSSC 22000
FSSC 22000 certification is a GFSI-benchmarked food-safety scheme built on ISO 22000 plus sector-specific prerequisite programmes and additional FSSC requirements,…
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Full Truck Load
Full truck load is a shipping arrangement in which a single consignment occupies an entire truck, typically a reefer trailer,…
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Garlic Peeling
Garlic peeling is the separation of cloves from the bulb and removal of the papery skin, typically using compressed-air systems,…
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GC-MS Analysis
GC-MS analysis is an analytical technique that couples gas chromatography, which separates volatile compounds in a sample, with mass spectrometry,…
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General Food Law
General Food Law is Regulation (EC) No 178/2002, the foundational EU instrument establishing principles of food safety, traceability and the…
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Germination Energy
Germination energy is the percentage of barley kernels that germinate within a set time under standard test conditions, used to…
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GFSI
GFSI, the Global Food Safety Initiative, is a benchmarking organisation that evaluates and recognises food safety certification schemes such as…
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Glass Packaging
Glass packaging, in the form of jars and bottles, is a chemically inert, impermeable format used for retail honey, preserves…
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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 a private certification scheme setting good agricultural practice requirements at farm level, covering food safety, environmental protection, worker…
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Glucose
Glucose is the second principal simple sugar in honey, and because it is less soluble than fructose it governs crystallisation…
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Gluten
Gluten, or wheat gluten, is the protein network formed from gliadins and glutenins when wheat flour is mixed with water,…
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Gluten Index
Gluten index is a measure of gluten strength: the share of wet gluten, on a 0 to 100 scale, that…
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Gluten-Free Certification
Gluten-free certification verifies that a product meets the threshold for gluten-free claims set by EU Regulation 828/2014 and that the…
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Glycoalkaloids
Glycoalkaloids are naturally occurring bitter-tasting compounds, principally solanine and chaconine, found in potato tubers, whose concentration increases with greening, physical…
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GMP
GMP (Good Manufacturing Practice) is the set of baseline hygiene and production controls — covering premises, cleaning, pest control, personnel…
