The Modified Core Classification

with Eurocode 2 revised codes

Prepared by Ian Unwin, Food Information Consultancy

in collaboration with

Anders Møller, Food Informatics, Danish Veterinary and Food Administration

 

This listing shows the hierarchical structure of the proposed modified core classification for Eurocode 2, including revised codes. Mostly the core classification listing consists of categories down to the second level sub-groups, although a few third-level categories are included to illustrate suggested reorganisations.

Generally the revised codes are compatible with the existing system. A further proposal is that the hierarchy will be managed separately from the codes which allows 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.

1 Milk and Milk Products

1.1 Milk

1.2 Cream

1.3 Kefir

1.4 Yogurt

1.5 Whey

1.6 Other fermented milk products

1.7 Cheese

1.8 Cheese substitutes

1.9 Ice cream

2 Egg and Egg Products

2.1 Chicken eggs

2.2 Duck eggs

2.3 Quail eggs

2.5 Turkey eggs

2.6 Goose eggs

2.7 Other bird eggs

2.8 Other eggs

3 Meat and Meat Products

3.1 Beef, carcase meat

3.2 Veal, carcase meat

3.3 Pork, carcase meat

3.4 Lamb, carcase meat

3.9 Other birds

3.10 Other mammals

3.11.5 Restructured meat and meat analogues

3.11 Meat products

3.11.3 Dry, smoked sausages (Rohwurst)

3.11.4 Fresh and lightly cooked sausages (Bratwurst)

3.11.7 Cooked sausages (Kochwurst)

3.11.8 Pastes, pâtés and terrines

3.11.9 Other meat products

3.13 Chicken

3.14 Turkey

3.15 Duck

3.16 Goose

3.17 Beef offal

3.18 Veal offal

3.19 Pork offal

3.20 Lamb offal

3.21 Poultry offal

3.22 Preserved meats, ham and bacon

3.22.1 Ham

3.22.2 Bacon

3.22.3 Preserved beef

3.22.4 Tongue (preserved)

3.22.5 Preserved poultry

4 Fish and Fish Products

4.1 Other fish and marine mammals

4.2 Clupeiformes

4.3 Perciformes

4.4 Gadiformes

4.5 Pleuronectiformes

4.7 Cypriniformes

4.9 Crustaceans

4.10 Molluscs

4.11 Insects

4.12 Reptiles

4.13 Frogs

4.14 Fish products

4.16 Miscellaneous marine and aquatic foods

4.17 Preserved fish

4.17.1 Smoked fish

4.17.2 Canned fish

4.17.3 Salted and pickled fish

4.17.4 Restructured fish and fish analogues

5 Fats and Oils

5.1 Butter

5X.2 Margarine

5X.2.1 Margarine, >25% saturates

5X.2.2 Margarine, <25% saturates

5.3 Animal fats

5.4 Marine oils

5.5 Vegetable fats and oils

5X.5.23 Compound fats and oils

5X.7 Fat spread

5X.7.1 Fat spread, >65% fat, >25% saturates

5X.7.2 Fat spread, >65% fat, <25% saturates

5X.7.3 Fat spread, 45-65% fat, >25% saturates

5X.7.4 Fat spread, 45-65% fat, <25% saturates

5X.7.5 Fat spread, 30-45% fat

5X.7.6 Fat spread, <30% fat

6 Grains and Grain Products

6.1 Wheat flours

6X.1 Wheat breads

6.3 Rye products

6.4 Barley products

6.5 Oat products

6.6 Maize products

6.7 Rice products and dishes

6.8 Millet products

6.9 Buckwheat products

6.10 Unripe spelt products

6.11 Breakfast cereals

6X.12 Mixed grain products

6.14 Pasta and noodles

6.15 Pastry and pies

6.16 Savoury products and dishes

6.17 Sweet products and dishes

7 Pulses, Seeds, Nuts and Products

7.1 Pulses

7.2 Seeds and kernals

7.4 Nuts

7.6 Pulse products

7.7 Nut and seed products

8 Vegetables and Vegetable Products

8.1 Leaf vegetables

8.2 Brassicas

8.3 Bulb vegetables

8.4 Tubers

8.5 Fruiting vegetables

8.6 Edible fungi

8X.8 Vegetable mixtures

8.9 Stalk vegetables

8.10 Shoot vegetables

8.11 Root vegetables

 

9 Fruit and Fruit Products

9.1 Miscellaneous fruit

9.2 Malaceous fruit

9.3 Stone fruit

9.4 Berries

9.5 Citrus fruit

9X.7 Fruit mixtures

10 Sugar, Chocolate and Related Products

10.1 Sugar

10.2 Sugar substitutes

10.3 Honey

10.4 Syrups

10X.5 Jelly

10X.6 Fruit jams, jellies and marmalades

10X.7 Non-chocolate dessert topping

10X.8 Chocolate and chocolate products

10X.9 Confectionery bars

10X.20 Non-chocolate confectionery

10X.21 Sugar products

11 Beverages (Non-Milk)

11.1 Beer

11.2 Wine

11.3 Dessert wine

11.4 Liqueur/fortified wine

11.5 Cocktails

11.6 Liqueurs

11.7 Spirits and brandy

11.8 Dilution drinks

11.9 Non-dilution drinks

11.11 Water

11.13 Infusion drinks

11.16 Vegetable juice

11.17 Fruit juice

11.18 Vegetable nectar

11.19 Fruit nectar

11.21 Other alcoholic long drinks

11.22 Other juices

12 Miscellaneous Foods

12X.1 Non dairy coffee creamer

12X.2 Spices and herbs

12X.3 Salad dressing

12.6 Baking goods and other ingredients

12X.9 Soups

12X.10 Sauces

12X.11 Mayonnaise

12X.15 Savoury snacks

12.16 Condiments, seasoning and extracts

12X.17 Prepared salads

13 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

 


 


Ian Unwin
3 February 1999