The Core Classification, version 98/1

Introduction

Generally the revised codes are compatible with the existing system. A further proposal made at the workshop was that the hierarchy should be managed separately from the codes which would allow existing codes to be retained even if they have been moved to a different level in the hierarchy. Thus the listing places some 3-field codes at the second level in the hierarchy. The listing is in code order so that it can be compared to the existing system, but an operational version would be listed logically.

The Eurocode 2 Review Project is further modifying this version of the Core Classification after the agreement at the workshop that the number of hierarchical levels can be increased and existing codes can be changed. We would very much appreciate your comments on this proposed classification so that they can be taken into account during this further revision of the Eurocode 2 Food Coding System and look forward to your feedback by e-mail to Ian Unwin or through the feedback form.

 

Milk and milk products		Scope notes and example items
1.1	Milk	Liquid milks, including fortified, UHT and sterilised products, and reconstituted dried milk, subdivided on fat content. Also items for buttermilk, soured milks and condensed milks
1.2	Cream	Subdivided on fat content
1.3	Kefir	A fermented milk drink containing alcohol and carbonated
1.4	Yogurt	A product of lactic cultures acting on milk. Subdivided by fat content
1.5	Whey	Residue from milk after removal of casein and most of the fat as the curd
1.6	Other fermented milk products	Excluding kefir, fermented (i.e. alcohol-containing) milk products. Subdivided by fat content
1.7	Cheese	Subdivided by type (hard, soft, fresh) and, for each type, by fat content
1.8	Cheese substitutes	Imitiation cheese products in which part or all the milk fat is replaced by plant oils or other fat substitutes
1.9	Ice cream	Dairy and non-dairy ice cream and other frozen confections, e.g. water ices and sorbets
Egg and egg products
2.1	Chicken eggs	Subdivided into whole, white and yolk
2.5	Turkey eggs
2.2	Duck eggs
2.6	Goose eggs
2.3	Quail eggs
2.7	Other bird eggs	e.g. of pheasant, gull, plover
2.8	Other eggs	e.g. turtle eggs
Meat and meat products
3.1	Beef, carcase meat	Cuts such as topside, brisket, possibly documented with pictures
3.17	Beef offal	Of calf, cow and oxen: liver, tongue, tripe, other offal
3.2	Veal, carcase meat	Leg of veal, veal (loin) chops
3.18	Veal offal	Liver
3.3	Pork, carcase meat	Tenderloin, chump, hock
3.19	Pork offal	Liver
3.4	Lamb, carcase meat	Includes lamb and mutton: leg, shoulder, best end of neck
3.20	Lamb offal	Lamb's liver
3.10	Other mammals	Horse, goat, rabbit, hare, boar, deer, kangaroo. Excludes marine mammals
3.13	Chicken	Breast, leg, wing
3.14	Turkey	Breast, leg, wing
3.15	Duck	Flesh
3.16	Goose	Flesh
3.21	Poultry offal	Chicken liver, duck liver, goose liver
3.9	Other birds	Pigeon, guinea fowl, pheasant, quail, ostrich
3.22	Preserved meats, ham and bacon
3.22.1	Ham	Parma ham, sugar-glazed ham
3.22.2	Bacon	Smoked or unsmoked. Back bacon, streaky bacon
3.22.3	Preserved beef	Corned beef, pastrami, bresaola
3.22.4	Tongue (preserved)
3.22.5	Preserved poultry	Smoked turkey, Spinkganz
3.11.5	Restructured meat and meat analogues	Reformed chicken, Textured Vegetable Protein (TVF)
x.x	Meat products
3.11.3	Dry, smoked sausages (Rohwurst)	Salami-type sausages, Blockwurst, peperoni, saucisson fumè, Teewurst
3.11.4	Fresh and lightly cooked sausages (Bratwurst)	Sausage meat, Cumberland sausage, chipolatos, haggis, Frankfurters, black pudding, Blutwurst
3.11.7	Cooked sausages (Kochwurst)	Jagdwurst, Schinkensulzwurst
3.11.8	Pastes, pâtès and terrines	Beef paste, Liverwurst, pâtè de foie gras, duck terrine
3.11.9	Other meat products	Including meat products preserved as pieces rather than as the original cut, e.g. galantine, brawn, souse, meat loaves
Fish and fish products
4.2	Clupeiformes	Includes Clupeoidei (Herrings), Salmonoidei (Salmon and trout) and Esocoidei (Pikes)
4.3	Perciformes	Includes Percoidei (Perches) and Scombroidei (Mackerels)
4.4	Gadiformes	Cods including Burbot
4.5	Pleuronectiformes	Flat fish
4.7	Cypriniformes	Includes Cyprinoidei (Carps) and Siluroidei (Catfishes)
4.1	Other fish and marine mammals	Includes: Scad as Trachurus spp.; Tuna, etc. as Thunnus spp.; mullets as Mugilidae spp.
4.9	Crustaceans
4.10	Molluscs	Including land molluscs (Snail)
4.16	Miscellaneous marine and aquatic foods	Seaweeds, echinoderms
4.11	Insects
4.12	Reptiles
4.13	Frogs
x.x	Preserved fish
4.17.1	Smoked fish	Kippers, smoked salmon, bloater
4.17.2	Canned fish	Canned sardine, canned tuna
4.17.3	Salted and pickled fish	Matjes herring, rollmop herring
4.17.4	Restructured fish and fish analogues	Reformed scampi, crabsticks
4.14	Fish products	Caviar, herring roe, fish pastes, fish cake
Fats and oils
5.1	Butter	Butter oil, butter ghee
5X.2	Margarine	Margarine, >25% saturates Margarine, <25% saturates
5X.7	Fat spread	Fat spread, >65% fat, >25% saturates Fat spread, >65% fat, <25% saturates Fat spread, 45-65% fat, >25% saturates Fat spread, 45-65% fat, <25% saturates Fat spread, 30-45% fat Fat spread, <30% fat
5.3	Animal fats
5.4	Marine oils
x.x	Vegetable fats and oils	Palm oil, coconut oil, blended vegetable oils
5X.5.23	Compound fats and oils	Mixtures incorporating animal, vegetable and/or artificial sourced materials
Grains and grain products
6.1	Wheat flours
6X.1	Wheat breads
6.3	Rye products	Rye flour; rye bread, dark; rye crispbread
6.4	Barley products	Barley flour, barley breads, barley products
6.5	Oat products	Oatcakes
6.6	Maize products
6.7	Rice products and dishes	Rice flour, brown rice, Basmati rice
6.8	Millet products
6.9	Buckwheat products
6.10	Unripe spelt products
6X.12	Mixed grain products
6.11	Breakfast cereals	Cereals, oats based
6.14	Pasta and noodles
6.15	Pastry and pies	Choux pastry, meat pies, mixed pies (major fillings from >1 main group)
6.16	Savoury products and dishes	Savoury biscuits, savoury pancakes, pizza
6.17	Sweet products and dishes	Fruit cake, gâteau, Danish pastries, trifle
Pulses, seeds, kernals, nuts and products
7.1	Pulses	Soybean, dried peas, lentils, beans
7.2	Seeds and kernals	Linseed, beechnut seed, pine kernel (syn. pine nut)
7.4	Nuts	Peanut, hazelnut
7.6	Pulse products	Black fermented Chinese bean, soya milk, tofu, soya noodles, tempeh
7.7	Nut and seed products	Coconut milk, marzipan, nuts and raisins
Vegetables and vegetable products
8.2	Brassicas	Used for Brassica species grown for their heads (white cabbage), leaves (spring greens, kale), flowering heads (broccoli) or sprouts. Other species are classified as root vegetables
8.1	Leaf vegetables	Lettuces, mustard and cress
8.9	Stalk vegetables	Celery, Florence fennel, rhubarb
8.10	Shoot vegetables	Asparagas, chicory, palm hearts
8.3	Bulb vegetables	Leek, onion, spring onion
8.4	Tubers	Potato, sweet potato, cassava
8.11	Root vegetables	Carrot, turnip, beetroot, radish
8.5	Fruiting vegetables	Cucumber, gherkin, marrow, courgette
8.6	Edible fungi	Cultivated mushroom, shiitake mushroom, straw mushroom, truffle
8X.8	Vegetable mixtures	Mixed salad, mixed vegetables
Fruit and fruit products
9.2	Malaceous fruit	Apple, pear, quince
9.3	Stone fruit	Apricot, cherry, olive, plum
9.4	Berries	Grapes, raspberries, currants
9.5	Citrus fruit	Grapefruit, lemon, orange
9.1	Miscellaneous fruit	Banana, date, kiwi fruit, melon
9X.7	Fruit mixtures	Fruit salad, fruit cocktail, mixed fruit
Sugar, chocolate and related products
10.1	Sugar
10.2	Sugar substitutes	Nutritive substitutes (e.g. sorbitol) Non-nutritive substitutes (e.g. saccharine)
10.3	Honey	Honey, honeycomb
10.4	Syrups	Corn syrup, maple syrup, black treacle, molasses
10X.6	Fruit jams, jellies and marmalades	Plum jam, blackcurrant jelly, mincemeat, NOT redcurrant jelly
10X.5	Jelly	Dessert (sweet) jellies with gelatine base and flavoured with fruit juice, wine or liqueur
10X.7	Non-chocolate dessert topping	Tip Top, Dream Topping, fruit syrups
10X.8	Chocolate and chocolate products	Chocolate spread, cooking chocolate, fruit and nut chocolate, chocolate covered caramels, truffles, Creme eggs
10X.9	Confectionery bars	Chocolate covered bars, chocolate covered ice cream bars, other confectionery bars
10X.20	Non-chocolate confectionery	Toffee, boiled sweets, fudge, nougat, sherbet sweets, confectionery (paste) jellies, Turkish delight
10X.21	Sugar products	Icing, marzipan, candied fruit and nuts
Beverages (non-milk)
11.1	Beer	Alcoholic beverage prepared from malted cereals. Also includes barley beer/wine
11.21	Other alcoholic long drinks	Cider, perry, alcoholic ginger beer
11.2	Wine	Subdivided by alcohol content
11.3	Dessert wine	Wines from grapes with high sugar content
11.4	Liqueur/fortified wine	Port, sherry, madeira, marsala
11.5	Cocktails	Bloody Mary, Screwdriver
11.6	Liqueurs	Advocaat, cherry brandy, Cointeau, cream liqueur
11.7	Spirits and brandy	Gin, whiskey, vodka
11.9	Non-dilution drinks	Non-cola carbonated drinks, colas, mixers, non-carbonated lemonades
11.8	Dilution drinks	Squash, cordial
11.13	Infusion drinks	Tea, coffee, cocoa, herb teas
11.11	Water	Tap water, still and carbonated spring water, mineralised water
11.16	Vegetable juice	Carrot juice, tomato juice, mixed vegetable juice
11.17	Fruit juice	Apple juice, cranberry juice, orange juice
11.18	Vegetable nectar	Diluted vegetable juice
11.19	Fruit nectar	Diluted fruit juice
11.22	Other juices	Coconut milk, clam juice
Miscellaneous foods
12X.1	Non dairy coffee creamer
12.6	Baking goods and other ingredients	Yeast, baking powder, cornflower, arrowroot, custard powder, gelatine
12X.2	Spices and herbs	Cloves, coriander seeds, curry powder, paprika, sage, thyme
12.16	Condiments, seasoning and extracts	Salt, mustard, vinegar, tomato ketchup, Worcestershire sauce, beef stock cubes, yeast extract
12X.3	Salad dressing	Vinegar and oil based cold sauce. Subdivided on fat or oil content
12X.11	Mayonnaise	Egg and oil based cold sauce. Subdivided on fat or oil content
12X.9	Soups	Subdivided on base constituent, e.g. Soup, vegetable base
12X.10	Sauces	Subdivided on base constituent, e.g. Sauces, vegetable base. Note, Redcurrant jelly is Sauces, fruit base
12X.17	Prepared salads	Subdivided on base constituent, e.g. Prepared salads, cooked vegetable base
12X.15	Savoury snacks	Subdivided on base constituent, e.g. Savoury snacks, potato base
Products for special nutritional use
13.1	Enteral foods
13.2	Fat-modified foods
13.3	Protein-enriched foods
13.4	High-carbohydrate products
13.5	High-energy products
13.6	Low-energy products
13.7	Carbohydrate, protein or fat-rich products
13.8	Vitamin / mineral products / tonics
13.9	Baby foods