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Glossary

Glossary

Clear definitions of key terms used in international food trade, processing, logistics and quality standards for agricultural products.

  • Plain-language definitions
  • Grouped by category
  • Kept up to date

Popular Terms

The abbreviations buyers and suppliers use most often.

All Terms

  • Flour Ash

    Flour ash is the mineral residue left after incinerating a flour sample, expressed as a percentage, usually on dry matter.

  • Flour Maturation

    Flour maturation is the controlled resting period following milling during which natural oxidation of pigments and gluten-forming proteins improves dough…

  • Flour Protein

    Flour protein is the total protein content of flour, measured by the Kjeldahl or Dumas method and reported as a…

  • Flour Sifting

    Flour sifting is the process of passing milled flour through fine sieves to remove coarse particles, bran fragments and impurities,…

  • Fluidized Bed Drying

    Fluidized bed drying is a method in which small pieces of product are suspended and dried individually in an upward…

  • Fluidized Bed Freezing

    Fluidized bed freezing is an IQF method in which a strong upward airstream suspends small product pieces individually in cold…

  • 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…

  • Food Additives Regulation

    Food Additives Regulation refers to Regulation (EC) No 1333/2008, which permits only additives included on the EU Union list and…

  • Food Business Operator

    A food business operator is the natural or legal person responsible for ensuring that a food business under their control…

  • Food Contact Material

    A food contact material is any material or article intended to come into contact with food, including packaging, liners, containers…

  • Food Contact Regulation

    Regulation (EC) No 1935/2004 establishes the framework for materials and articles intended to come into contact with food, requiring that…

  • Food Enzymes Regulation

    Food Enzymes Regulation (EC) No 1332/2008 establishes a Union list of authorised food enzymes and the conditions for their use…

  • Food Fraud

    Food fraud is the deliberate misrepresentation of food or its ingredients for economic gain, including adulteration, substitution, mislabelling of origin…

  • 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…

  • Food Information Regulation

    Food Information Regulation (EU) No 1169/2011 governs the provision of food information to consumers in the EU, setting mandatory label…

  • Food Waste Reduction

    Food waste reduction is the systematic effort to minimise the loss of edible product at every stage of the supply…

  • Force Majeure

    Force majeure is a contract clause that suspends or excuses a party’s obligations when extraordinary events entirely beyond its control,…

  • Framework Contract

    A framework contract is a master agreement establishing the general terms governing a series of future transactions between parties, with…

  • Free Acidity

    Free acidity is the concentration of free acids in honey, expressed in milliequivalents per kilogram, and serves as a key…

  • Free Circulation

    Release for free circulation is the customs procedure that gives non-Union goods Union status, allowing them to move freely within…

  • Free Time

    Free time is the number of days a container may remain at a terminal or with a consignee before demurrage…

  • Freeze-Dried Herbs

    Freeze-dried herbs are herbs processed by sublimating frozen water under vacuum, preserving cell structure, colour and volatile aroma compounds far…

  • Freeze-Dried Product

    Freeze-dried product is food processed by freezing and then removing ice through sublimation under vacuum, yielding a porous, lightweight ingredient…

  • Freezer Burn

    Freezer burn meaning refers to surface dehydration on frozen product caused by ice sublimation when packaging is damaged or permeable,…

  • Freezing Curve

    A freezing curve is a temperature-time graph recorded as a product freezes, showing the initial cooling phase, the crystallisation plateau…

  • Freezing Rate

    Freezing rate is the speed at which product temperature passes through the zone of maximum ice crystallisation, directly determining crystal…

  • Freight Forwarder

    A freight forwarder is a specialist logistics intermediary that organises international transport on behalf of shippers, coordinating bookings, documentation, customs…

  • Front of Pack Labelling

    Front of pack labelling is information placed on the principal display area of a food package, summarising or repeating key…

  • Frost Damage

    Frost damage is quality deterioration caused by ice formation on or inside frozen product and packaging, typically resulting from temperature…

  • Frost Protection

    Frost protection refers to the methods used to shield crops from damaging sub-zero temperatures, including overhead irrigation, wind machines and…

How the glossary works

The glossary defines the vocabulary used across the rest of the site: trade terms, processing terms, quality parameters, certification acronyms and logistics jargon. It exists so that the guides and specification pages can use precise language without stopping to explain it every time.

Definitions, not explanations

A glossary entry says what a term means and, where it matters, what it is frequently confused with. It does not walk through how to apply the concept – that is what the guides are for, and each entry links to the guide that does the work. Keeping the two apart is what stops the glossary turning into a second, worse copy of the knowledge base.

Where the definition comes from

Where a term is defined in law or in a published standard, the entry uses that definition and names the source. Where a term is industry usage with no governing text – and a great deal of trade vocabulary is exactly that – the entry says so, and describes the range of ways the term is used rather than inventing an authority for one of them.

Linking discipline

A glossary term is linked on its first mention in an article and nowhere else. That rule exists because a page with the same term linked nine times is harder to read and no more useful. If you land on an article mid-way and meet an unfamiliar term with no link, it was linked further up the page, and it is here.

Abbreviations are spelled out once

An entry gives the full form of an acronym before it uses it, even when the acronym is the form everyone says out loud. IQF, MOQ, FCL, MRL and HS code all have an entry under the abbreviation and, where a reader would search for it, under the spelled-out term as well. The second slug is a redirect and not a second definition, so there is never a duplicate text to keep in step with the first one.

When a definition changes

Definitions taken from a regulation or from a certification scheme change when the source changes, and the entry is then rewritten rather than annotated. The review date at the foot of each entry says when the source was last read. If you are quoting a definition in a contract or in a specification, quote the source document and not this page: a glossary is a place to understand a term, not a place to cite it.

Same word, different trade

Several terms mean different things in different parts of the supply chain. Grade, class, lot and batch are the usual offenders, and the difference between a processor’s usage and a retailer’s usage has consequences in a specification. Where that happens, the entry gives both readings instead of quietly choosing one.

Start here

Three entry points that answer most first visits to this section.

Browse A to Z

The full index, jumpable by letter.

Questions

When you need the reasoning rather than the definition.

Guides

The long-form articles the definitions support.

Common questions about this section

How many terms are in the glossary?

Several hundred, and the count changes as new material is published. Use the letter index or the search box rather than scrolling.

Why is a term I searched for missing?

Either it has not been written yet or it is filed under a different form of the word. Request it through the contact page and it goes onto the list.

Are the definitions legally authoritative?

Where a definition is taken from a regulation or a standard, the source is named and that source is authoritative. Where the term is industry usage, the entry describes practice and says so.

Can I reuse a definition in my own documents?

For internal use, yes. If you are publishing it, quote a short passage and link back rather than republishing the entry.

Where to go next

Questions

Short answers to specific problems.

Guides

End-to-end walkthroughs of decisions.

Standards

Where the certification acronyms are unpacked.

Products

Specification pages using this vocabulary.

Vorezan provides informational and analytical content about agricultural products, markets, logistics and standards. We do not act as a seller, broker or guarantor of product quality or transactions.