Confused about food and nutrition terminology? The following glossary contains clear definitions for a range of food and nutrition terms. Simply click on the links below:
Several entries include links to IGD's free factsheets and guides where you'll find even more information.
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Additives
Additives are substances added to food, to preserve or enhance flavours or appearance. To regulate additives each is assigned a unique ‘E number’ to demonstrate it has been approved by EFSA (European Food Safety Authority)
- 'Additives in Food' factsheet
- 'Manufactured and processed food and drinks' factsheet
- 'Best practice guide to communicating to consumers about manufactured foods' free guide
Antioxidants
Antioxidants are synthetic or naturally occurring substances found in some foods and drinks. They are added to foods to prevent oxidation, - for example Vitamin C in fruit juice prevents oxidation. They also may have protective effects on our body by counteracting the negative effects of free radicals (reactive atoms that may lead to cancer and other age-related diseases).
Aseptic packaging
This is a special packaging method which means that foods can last for months without refrigeration. During the process, food and packaging are sterilised by flash heating to high temperatures, killing micro-organisms and preserving nutrients. This method is often used for milk, fruit juices and liquid egg.
BMI
BMI stands for Body Mass Index and is used to calculate if someone is a healthy weight for their height. It is calculated by dividing weight (in kilograms) by the square of the height (in metres). A healthy BMI is considered to be between 18.5-24.9.
- 'Balanced Diet' factsheet
BMR
Basal Metabolic Rate is the energy required for metabolism for basic functions such as circulation and digestion when the body is at complete rest.
Caffeine
Caffeine is naturally found in many common foods and beverages, including coffee, tea, cola drinks and chocolate. It is a stimulant and has been proven to increase physical performance in exercise.
Calcium
Calcium is the most abundant mineral in the body and is needed for strong bones and teeth. It is also vital for many other processes including blood clotting, muscle contractions and transferring information via the nervous system. Calcium is found in dairy products (like milk and cheese) and also in some dark green vegetables as well as fortified soya products.
- 'Micronutrients' free guide
Calorie
A calorie is a unit measure of energy. When used on food labels, it is actually referring to kilocalorie(s)(kcal). Calories are used to define the amount of energy in the food we eat that is used by the body. Calories are found in fats, carbohydrates, proteins and alcohol.
To calculate calories to kilojoules you need to multiply by 4.2
- 'Balanced Diet' factsheet
Canning
Canned foods have been around for about 200 years. Food that would otherwise go off is filled into airtight cans and then heated to kill off any micro-organisms. This is all done very quickly so nutrients are ‘locked’ in the can. No chemicals or preservatives are required as the process itself acts as a preservative. Until opened, canned food can last for years at room temperature.
- 'Manufactured and processed food and drinks' factsheet
- 'Best practice guide to communicating to consumers about manufactured foods' free guide
Carbohydrates
Carbohydrates are a food group that include complex carbohydrates, such as starchy foods like bread and pasta, and simple carbohydrates, including sugar and sugary foods. Starchy carbohydrates should make up about a third of your diet. Sugary foods should be eaten occasionally and in smaller amounts. Carbohydrates provide 4 Kcal per gram (16KJ)
- 'Sugars: Improving information and messages to consumers' free guide
Cholesterol
Cholesterol is a waxy component of fat. It is an essential part of cell membranes in the body, a component of some hormones and also needed to synthesise vitamin D. However a high level of cholesterol in the blood— hypercholesterolemia—is a major risk factor for coronary heart disease.
Colours
Colours are used to improve the appearance of a food or drink. All colours approved for human consumption have allocated E numbers.
Natural colours: These are obtained from natural sources such as vegetables, grasses, fruit skins and seeds. They include natural constituents of food and natural sources which are not normally consumed as foods.
They can also be obtained from animals such as beetles, e.g. the red colouring cochineal.
Synthetic (artificial): These are colours that do not naturally occur and are man-made. They are carefully tested to make sure that they are safe.
- 'Manufactured and processed food and drinks' factsheet
Digestion
Digestion is the mechanical and chemical process of breaking down food into its smaller molecules, which can then be absorbed into the blood stream.
E numbers
E numbers are additives which have been approved by EFSA (European Food Safety Authority) as safe for human consumption. Each is assigned a unique ‘E number’ that can then be used internationally so there is no confusion as to what the ingredient is.
- 'Manufactured and processed food and drinks' factsheet
Emulsifier
Emulsifiers are used to stop emulsions from separating, e.g. lecithin in mayonnaise stops it from separating out into oil and water.
- 'Manufactured and processed food and drinks' factsheet
Emulsion
An emulsion is when droplets of one liquid are suspended evenly within another liquid, without separating into their separate parts, e.g. mayonnaise.
- 'Manufactured and processed food and drinks' factsheet
Enriched
Enriched foods have had nutrients added into them during the manufacturing process. This is often done to replace nutrients that may have been lost in processing.
Extrusion
Extrusion is used to form shapes in products such as cereals. The ingredients are mixed together to the required particle size and then forced through a very small mould at very high pressure. The friction caused by the high pressure creates heat which cooks the ingredients. Examples include pasta, puffed corn, cornflakes.
Fat
Fats are compounds that are insoluble in water. They can be liquid (e.g. vegetable oils) or solid (e.g. lard) at room temperature and can be derived from both vegetable and animal sources. A gram of fat provides 9 calories (37KJ) meaning that foods high in fat are energy dense.
- 'The role of energy density in helping consumers make healthy choices' free guide
- 'Saturated Fat Communication: Enabling Consumers to Make Informed Choices' free guide
- 'Fats in the diet' factsheet
Fermentation
Fermentation is when microorganisms, particularly yeasts, convert carbohydrates (e.g. sugar) producing alcohol and carbon dioxide. This process is used in many food and drink processes such as brewing, baking and making yoghurts.
Fibre
Fibre is the indigestible part of plants. It helps to keep your gut healthy and prevent constipation. Fibre is defined as soluble or insoluble. Soluble fibre is fermented in the colon and insoluble fibre moves through the gut undigested aiding defecation. In the UK most people are not meeting their recommended fibre intake.
- 'UK Whole Grain Guidance' free guide
Flavours
Flavours are chemical substances added to foods in tiny amounts to ensure that food and drink tastes good and is consistent. They are obtained by chemical synthesis or isolated using chemical processes.
Flavourings have to undergo stringent safety tests to prove they are safe for human consumption.
Natural flavours: These are made from animal or vegetable sources. They may be used in their raw state or can be further processed, by traditional food preparation processes.
- 'Manufactured and processed food and drinks' factsheet
Fortification
Fortification is the process of adding nutrients to a food. Sometimes this has to be done by law, for example, in the case of margarine, and sometimes nutrients are added to help the population meet their nutrient needs, e.g. breakfast cereals.
Freezing
Freezing has been used as a method for preserving food for thousands of years. Today foods are frozen quickly making it impossible for microorganisms to multiply. Food is then stored at -18oC or below. If stored correctly foods should retain their nutrients as well as maintain their quality.
Homogenisation
This process is used to make liquids of different substances into a consistent blend. It is achieved by forcing the liquid at high pressure through small holes, this forces the particles to become smaller and uniform in size. A common example is milk. Milk is homogenised so that the fat particles are evenly distributed within the water making it smooth with no separation.
Irradiation
This process is used as a preservation technique as it kills bacteria that could cause food poisoning. It is also used to delay ripening of some foods. It works by exposing food to electron beams, x-rays or gamma-rays. The food does not become radioactive itself, and the appearance and quality of the food is not affected as much as during cooking or pasteurisation.
Iron
Iron is a mineral which forms an important part of haemoglobin, helping to transport oxygen round the body in our blood. Iron also has an important role in the immune system.
- 'Micronutrients' free guide
Kilojoules
Kilojoules are another measure of energy like calories. Kilojoules have to legally be used on food labels where energy is declared as they are the internationally accepted unit. To calculate calories from kilojoules you need to divide by 4.2
Malnutrition
Malnutrition is the condition of an unbalanced diet, which may be lacking in nutrients, too high in nutrients or nutrients are provided in the wrong proportions.
- 'Balanced Diet' factsheet
Metabolism
The chemical reactions that happen in living cells to sustain life. This includes digestion and transporting substances between cells. The speed of metabolism will determine how much food is needed.
Modified Atmosphere Packaging (MAP)
Modified Atmosphere Packaging is a way of preserving food products by changing the air in the pack to a protective mix of natural gases. This prevents the growth of micro-organisms.
NPD
New product development is the process of bringing a new product to market.
Obesity
A chronic disease characterised by excessively high body fat in relation to lean body tissue, leading to adverse affects on health. Obesity is classified as having a BMI >29.5.
- 'Balanced Diet' factsheet
Overweight
Being overweight is classified as having a BMI >24.9, with more body fat than is optimally healthy.
- 'Balanced Diet' factsheet
Pasteurisation
Pasteurisation involves heating a food or drink to a high temperature (less than boiling) for several minutes. This does not kill all the microbes but, as long as the food or drink is stored appropriately, it slows down spoilage. This process is mainly used for milk and fruit juice.
Phytochemicals
These are chemicals naturally occurring in plants, but are not classified as nutrients. They may have protective properties against cancers, heart disease and other chronic health conditions.
Protein
Proteins are made up of chains of amino acids. Proteins are important both structurally and functionally in every cell of our body. Protein in the diet can be provided by both animal and plant sources. Protein provides 4 Kcal (17KJ) per gram.
QUID
Quantitative, Ingredient Declarations (QUID) are used when ingredients are mentioned in the name of the food (such as ‘chicken’ in chicken pie), or emphasised on the label in words (e.g. ‘made with real cream’) or pictures, or are usually associated with the food (as lamb is with shepherd’s pie). The amount contained in the food will be given as a percentage. This should appear either next to the name of the food product or in the list of ingredients at the relevant point.
RDA
Recommended Dietary Amounts are estimates of the amount of vitamins and minerals which are sufficient (or more than sufficient) to meet the needs of an adult; these form part of European nutrition labelling regulations. The UK also has RNI (Recommended Nutrient Intakes) which provide ranges of recommendations for vitamins and minerals dependent on age, sex and physiological status.
- 'Micronutrients' free guide
Refined
Refers to the fine grinding of grains and removal of unwanted components that may not be desirable for processing or the finished product. An example is white flour, where the grain is ground and the husk and germ are removed.
Salt
Sodium and chloride form salt (NaCl). Salt is used in many foods for flavour, as a preservative and for processing e.g. controlling yeast fermentation in bread. Too much salt can lead to hypertension (high blood pressure). The recommended intake is no more than 6g a day for an adult.
- 'Salt in the diet' factsheet
- Food and technology case study: Salt reduction
- 'Gradually grinding down salt intake' article
Saturated Fat
Saturated fats contain fatty acids that have no double bonds as the carbon chains are fully saturated with hydrogen atoms. This means they are solid at room temperature. Saturated fats are often from animal sources such as lard, but also some vegetable sources such as palm oil and coconut oil. Consuming too much saturated fat can lead to high levels of cholesterol in the blood, which, in turn, can increase the risk of cardiovascular disease.
- 'Saturated Fat Communication: Enabling Consumers to Make Informed Choices' free guide
- 'Fats in the diet' factsheet
Sodium (Na)
Sodium is needed for cellular fluid balance and muscle retractions in the body. Sodium and chloride form salt (NaCl). To calculate the salt value from sodium on food labels, multiply the sodium by 2.5.
- Food and technology case study: Salt reduction
- 'Gradually grinding down salt intake' article
Spray drying
Spray drying is used to make liquid foods into powders by drying the liquid really quickly with hot air, making the water vaporise leaving just powder. This increases the shelf life as dry foods are less likely to be affected by microbiological spoilage. It also makes products lighter for transit. Common examples include powdered milk and egg.
Starch
A complex carbohydrate made up of many glucose units that the body digests to use for energy. About a third of our diet should be made of starchy carbohydrates which are found in foods such as bread, potatoes and pasta.
Sugar
Sugars are simple carbohydrates that our bodies break down and use for energy quicker than complex carbohydrates. Sugars can be defined as either monosaccharides (one unit), examples include glucose, fructose and galactose or disaccharides (two units) examples include sucrose, which we know as white table sugar, lactose (the sugar in milk) and maltose.
- 'Sugars: Improving information and messages to consumers' free guide
Sweeteners
Sweeteners are additives used for sweetening foods and drink. They can either be artificial or natural and are usually many times sweeter than sugar, often with fewer or no calories. Sweeteners undergo the same strict safety testing as all other food additives.
- 'Manufactured and processed food and drinks' factsheet
Trans fats
Trans fatty acids are naturally occurring in tiny amounts in foods from ruminant animals such as milk and lamb. They also occur through processing when unsaturated oils are partially hydrogenated, moving the location of the double bond. This makes the oils more solid and better for processing. There is a concern around trans fats as they have been proven to have negative health effects, increasing the levels of bad cholesterol (LDL). In the UK the food industry have made great progress in removing trans fats from their products and the UK population currently consumes less than the target level.
- 'Fats in the diet' factsheet
Triglycerides
The scientific name for the common form of fat, found in both vegetable and animal fats. Most body fat is stored in the form of triglycerides, when there are unused calories.
Ultra Heat Treatment (UHT)
Ultra-heat treatment involves heating food or drink to a very high temperature (>135oC) for only 1-2 seconds. This destroys micro-organisms meaning that the product can last for months without refrigeration. It is often used for long life milk, which does not have to be kept refrigerated.
Unsaturated Fat
Unsaturated fats have one or more double bonds, meaning they are liquid at room temperature. They are often from vegetable sources such as sunflower and olive oil. Monounsaturated fats have one double bond and can be found in various foods, e.g. avocados. Polyunsaturated fats contain more than one double bond and can be found in both vegetable sources and fish. Unsaturated fats have been proven to have positive effects on our heart health and help reduce cholesterol in the blood.
- 'Fats in the diet' factsheet
Vacuum packing
Vacuum packing describes the process where the air is removed from a pack prior to sealing. This is usually to remove oxygen, resulting in extended shelf life
Vegetarian
There is no single definition for vegetarian but it refers to a diet that excludes some or all foods from animal sources.
Semi-vegetarians: do not eat red meat, but will often eat fish and poultry.
Lacto-ovo vegetarians: do not eat meat, but will eat dairy products and eggs.
Lacto vegetarians: do not eat meat, only dairy products
Vegans: strict vegetarians, with no foods from animal sources at all - they may also avoid clothing and other non-food products derived from animals.
Vitamins
A group of nutrients that our bodies need in small amounts to maintain many processes. Vitamins can be defined as either water soluble or fat soluble. Most vitamins cannot be made by the body and therefore have to be obtained through the diet.
- 'Micronutrients' free guide
Whole Grain
Applies to grains in which the whole grain, including the endosperm, bran and germ are not removed during processing.
- 'UK Whole Grain Guidance' free guide
Further Terms
If there are any additional terms you think we should include in our glossary, please email hannaharnold@IGD.com