Bar Code Extension For Food and Beverage

Business Message Standard (BMS), Align Trade Item Extension for Food and Beverage, Release 2.8.
Business Message Standard (BMS) Align Trade Item Extension for Food and Beverage
BMS Release: 2.8.1, BRG Name: GDSN 2.1.6, 24 Oct 2012
24 Oct 2012, 2.1.6
All contents copyright GS1
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Business Message Standard (BMS), Align Trade Item Extension for Food and Beverage, Release 2.8.1
Document Summary
Document Item Document Title BMS Name BMS Release BRG Name Document Number Date Last Modified Status BMS Template Version Current Value Business Message Standard (BMS) Align Trade Item Extension for Food and Beverage 2.8.1 GDSN 2.1.6 24 Oct 2012 Issue 1.8
Change Request Reference

Date of CR Submission to GSMP: 06-Aug-2005 03-May-2007 01-Oct-2008 23-Jun-2008 23-Jun-2008 23-Jun-2008 24-Sep-2008 16-Dec-2008 CR Submitter(s): Loek Boortman GS1 SA2 Worldsync GmbH GS1 UK GS1 UK GS1 UK GS1 Netherlands GS1 Canada Refer to Change Request (CR) Number(s): 05-000195 (Bundle CRs: 02-123 02-176 03-129 04-232 05-034 (replaces 02-167) 05-079) 07-000187 08-000226 08-000123 08-000124 08-000125 08-000232 08-000288
Business Requirements Document (BRAD) Reference

BRAD Title: Business Requirements Analysis Document (BRAD) for IRT Foodservice/Food Retail (Master Data) BRAD For GDSN Item Maintenance Release 2 BRAD for GDSN Item Maintenance Release 4 BRAD for GDSN Item Maintenance Release 5 BRAD Date: 15-Jun-2006 BRAD Version 0.1.0
22-Jul-2007 14-Sept-2009 16-Nov-2010
0.0.5 0.0.3 0.0.5
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Document Change History

Date of Change 01-Aug2007 Version 1.0.0 Changed By Eric Kauz Reason for Change Document updated to fulfil requirements of MR2. See appendix for detailed information. MR3 MR4 See detailed change summary. Summary of Change Changes corresponding to the GDSN Maintenance Release 2
10-Sept2008 31-Aug2009 24-Nov2009
1.1.0 2.0.0
Eric Kauz Brian Bennett/Eric Kauz Eric Kauz
2.0.1
MR4 Comment Review
Added in Source Animal Code Referenced future removal of customerSupportCentre and productionFacility Fixed Typos Updated definition for ingredientPurpose Updated definition of rawMaterialUsedInPreparationWeight Changed the name of the attribute maximumOptimumDrinkingTemperature to maximumOptimumConsumptionTemperature Changed the name of the attribute minimumOptimumDrinkingTemperature to minimumOptimumConsumptionTemperature Changed definition of convenienceLevelPercentage to better explain meaning of percentages. Updated multiple code list values per MR5 BRAD Added Change Summary Updated GDD report for missing values, added missing code list, redefined allergen definitions for derivate.
11-Feb2010
2.0.2
Eric Kauz
MR4 Public Review
18-Feb2011 13-April2011 06-Jun2011 2.1.0 2.1.3 2.1.4 Brian Bennett Brian Bennett Eric Kauz Internal QA MR5 Public Review
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Date of Change 15-Aug2011
Version 2.1.5
Changed By Eric Kauz
Reason for Change Public Review
Summary of Change
Moved compulsoryAdditivesLabelInformation from FoodAndBeverageNutrientInformation to FoodAndBeverageMarketingInformation Extension Added alcoholPermissionLevel to FoodAndBeverageMarketingInformation Extension Added association to PartyInRole from FoodAndBeverageIngredient Deleted AT and redundant AU from AllergenCodeList. Added the following values to the nutritionalClaimCodeList: ADDITIVE_FREE,ARTIFICIALLY_SWEETENED, CHOLESTEROL_FREE, COLOURING_AGENT_FREE, CONTAINS_GLYZYRRHIZIN, CONTAINS_LIQUORICE, CONTAINS_SOY, EGG_FREE,FREE_FROM_GLUTEN, GUARANTEED_LACTOSE_FREE,LACTOSE_FREE, LOW_LACTOSE,LOW_PROTEIN, MILK_FREE, MILK_PROTEIN_FREE, NON_ALCOHOLIC, NUT_FREE, PEANUT_FREE, PRESERVATIVE_FREE, SOY_FREE, SWEETENED_WITH_AGAVE_SYRUP, SWEETENED_WITH_CANE_SUGAR, SWEETENED_WITH_CORN_SYRUP, SWEETENED_WITH_FRUCTOSE, SWEETENED_WITH_FRUIT_JUICE, SWEETENED_WITH_FRUIT_SYRUP, SWEETENED_WITH_HONEY, SWEETENED_WITH_MALT, SWEETENED_WITH_RAW_BEET_SUGAR, SWEETENED_WITH_WHITE_SUGAR, VERY_LOW_GLUTEN, WHEAT_FREE
Disclaimer
WHILST EVERY EFFORT HAS BEEN MADE TO ENSURE THAT THE GUIDELINES TO USE THE GS1 STANDARDS CONTAINED IN THE DOCUMENT ARE CORRECT, GS1 AND ANY OTHER PARTY INVOLVED IN THE CREATION OF THE DOCUMENT HEREBY STATE THAT THE DOCUMENT IS PROVIDED WITHOUT WARRANTY, EITHER EXPRESSED OR IMPLIED, REGARDING ANY MATTER, INCLUDING BUT NOT LIMITED TO THE OF ACCURACY, MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, AND HEREBY DISCLAIM ANY AND ALL LIABILITY, DIRECT OR INDIRECT, FOR ANY DAMAGES OR LOSS RELATING TO OR RESULTING FROM THE USE OF THE DOCUMENT. THE DOCUMENT MAY BE MODIFIED, SUBJECT TO DEVELOPMENTS IN TECHNOLOGY, CHANGES TO THE STANDARDS, OR NEW LEGAL REQUIREMENTS. SEVERAL PRODUCTS AND COMPANY NAMES MENTIONED HEREIN MAY BE TRADEMARKS AND/OR REGISTERED TRADEMARKS OF THEIR RESPECTIVE COMPANIES. GS1 IS A REGISTERED TRADEMARK OF GS1 AISBL.
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Table of Contents
1. Business Domain View ............................................................................................................. 7
1.1. 1.2. 1.3. 1.4. 1.5. Problem Statement / Business Need ................................................................................................. 7 Objective ............................................................................................................................................ 7 Audience ............................................................................................................................................ 7 References ......................................................................................................................................... 8 Acknowledgements ............................................................................................................................ 8 1.5.1. BRG Work Group ..................................................................................................................... 8 1.5.2. Design Team Members .......................................................................................................... 10
2. 3.
Business Context .................................................................................................................... 10 Additional Technical Requirements Analysis........................................................................ 11

3.1. Technical Requirements (optional) .................................................................................................. 11
4.
Business Transaction View .................................................................................................... 12

4.1. 4.2. 4.3. 4.4. Business Transaction Use Case Diagram ....................................................................................... 12 Use Case Description ...................................................................................................................... 12 Business Transaction Activity Diagram(s) ....................................................................................... 12 Business Transaction Sequence Diagram(s) (optional) .................................................................. 12
5.
Information Model (Including GDD Report) ........................................................................... 13

5.1. 5.2. GDD Report...................................................................................................................................... 13 Class Diagrams ................................................................................................................................ 25 5.2.1. Food And Beverage Additive Information .............................................................................. 26 5.2.2. Food And Beverage Allergy Related Information ................................................................... 26 5.2.3. Food And Beverage Diet Related Information ....................................................................... 26 5.2.4. Food And Beverage Ingredient Information ........................................................................... 27 5.2.5. Food And Beverage Marketing Information Extension .......................................................... 28 5.2.6. Food And Beverage Microbiological Information ................................................................... 28 5.2.7. Food And Beverage Nutrient Information............................................................................... 29 5.2.8. Food And Beverage Physiochemical Characteristic .............................................................. 29 5.2.9. Food And Beverage Preparation Information......................................................................... 30 5.2.10. Food And Beverage Serving Information ............................................................................... 30 5.3. Code Lists ........................................................................................................................................ 31 5.3.1. Internal Code Lists ................................................................................................................. 31 5.3.2. External Code Lists ................................................................................................................ 45
6. 7. 8.
Business Document Example................................................................................................. 49 Implementation Considerations ............................................................................................. 60 Testing ..................................................................................................................................... 61

8.1. Pass / Fail Criteria ............................................................................................................................ 61
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8.2.
Test Data .......................................................................................................................................... 61
9. 10.
Appendices .............................................................................................................................. 61 Summary of Changes ....................................................................................................... 62
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1.
1.1.
Business Domain View

Problem Statement / Business Need
The inclusion of data requirements from food service manufacturers, distributors and operators will facilitate communication across the entire food service and food retail Supply Chain. Due to government requirements manufacturers, distributors and retailers must identify nutritional requirements. The current differences in the identification of ingredients, nutrients, allergens, additives etc. are mostly caused by simple language translation issues. This forms a blockade for this information to be passed on through the GDSN network and amongst international active trading partners. The EU is in the process of allowing for pilots that facilitate an e-label as an addition to the physical label Product labels have reached their limitation in readability due to the vast amount of information that is to be printed on the label. The intolerance of people to allergic substances is rising fast and thus the importance of standardised information gathering to ensure availability to the public is evermore increasing. The relation between food and health (obesity, health claim) is attracting more and more attention and requires uniform and standardised information exchange between trading partners and public bodies.
1.2.
Objective
This BMS contains the detailed design of the specific information that needs to be communicated for food & beverage products, in order to meet the requirements in the referenced BRAD.
1.3.
Audience

Food service and food retail manufacturers Food retailers Food service operators Datapools Trade bodies
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1.4.
References
Reference Name [Ref1] [Ref2] [Ref3] [Ref4] Description Business Requirements Analysis Document (BRAD) for IRT Foodservice/Food Retail (Master Data) BRAD For GDSN Item Maintenance Release 1: Version: 0.0.2 BRAD for GDSN Item Maintenance Release 4 V3 BRAD for GDSN Item Maintenance Release 5 V5
1.5.
Acknowledgements
The following is a list of individuals (and their companies) who participated in the creation, review and approval of this BMS.
1.5.1.
BRG Work Group

Function BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member Name Andersen,Kristin Arias,Javier Arseneau,Craig Ausili,Andrea Austen,Neale Bammer, Michael Bejarano Herrera,Marlene Bergmark,Clifton Biffi, Giovanni Boortman,Loek Brown,Scott Couty, Benjamin Davies,Tracey Dekleermaeker,Leo Dirksen,Tom Donovan,Ryan Drucker,Alex Durovec,John Etrie,John Fortier,Mitch Freedman,David Funk, Jim Company / organisation Wegmans Food Markets GS1 Spain Commport Communications Int'l Inc. GS1 Italy GS1 Australia CVS PHARMACY, INC. GS1 Colombia CILAB/COOP Sverige AB GS1 COLOMBIA GS1 Netherlands GS1 US GS1 FRANCE GXS (UK) GS1 Belgium & Luxembourg 1SYNC 1SYNC ITradeNetwork.com, Inc. GS1 US IDEA (US) GS1 Australia Inovis Inc. (US) S.C. JOHNSON & SON, INC. 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8 For Release 2.8 2.8 2.8 2.8 2.8
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Function BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member
Name Garrison,Zac German Pieros, Hector Goodrich, MaryAnn Gyuris,Jnos Haggard,James Ichihara, Hideki Kasper,Sascha Kidd,Robin Kille, Grant Kshirsagar,Sada Laskero, Nancy Laur,Rita Leblond,Jean-Luc Lerch, Hanjoerg Limanek,Dennis Lockhead, Sean Loek Boortman Longnecker,Melissa Luther,Juliet Mathar, Markus Matsubayashi, Roberto Meier,John Moise, Michael Mouton, Olivier Munro, Barbara Novak,Sara Olsson,Staffan Op den Acker,Joke Ovuc,Selcuk Page,Micheal Palacios, Anakaryna Patricia Vessey Pointel,Patrick Porri,Peter Post,Valerie Povey, Paul Pujol,Xavier Quigley, Rebecca Quintero Vergel,Yhozep Ralph,Meagan Ramos,Carlos Reddy,Sathish Robba,Steven
Company / organisation Big Hammer Data IBC SOLUTIONS COLOMBIA UNILEVER HOME & PERSONAL CARE NA GS1 Hungary GXS (US) EAN JAPAN SA2 Worldsync GmbH Nestle SA2 Worldsync GmbH Big Hammer Data SEARS, ROEBUCK AND CO GS1 Canada GS1 France METRO GROUP BUYING GMBH IBM (US) GS1 GS1 NEDERLAND Ontuet Inc. Safeway SINFOS GMBH GS1 BRASIL Ahold (USA) NESTLE AG CARREFOUR KRAFT FOODS, INC 1SYNC GS1 Sweden GS1 Belgium & Luxembourg SA2 Worldsync GmbH Commport Communications Int'l Inc. GS1 VENEZUELA BEST BUY COMPANY, INC. Big Hammer Data Coca-Cola Company (The) Link Snacks Inc, Jack Links Beef Jerky PROCTER & GAMBLE COMPANY GS1 Spain COCA-COLA BOTTLERS SALES AND SERVICES GS1 Colombia Commport Communications Int'l Inc. GS1 Mexico GXS (US) SA2 Worldsync GmbH
For Release 2.8
2.8 2.8
2.8 2.8 2.8 2.8
2.8 2.8
2.8 2.8 2.8 2.8
2.8
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Function BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member BRG Work Group Member
Name Rodriguez, Julie Roy,Patrick Sabogal,Hugo Sadowski,Rick Schneck,Joy Sobrino,Gabriel Spofford, Peggy Stewart,Joanna Thomsen,Tanja Tomassi,Gina Tovar, Eduardo Trelle,Ute Tussau, Lionel VanWyck,Chris Vatai,Krisztina Vazzano, Steve Wheatland,Lisa Windsperger,Bekki Wissel,Maureen Yska, Marcel Zwanziger, Greg
Company / organisation LEVI STRAUSS & CO FSE, Inc. GS1 Colombia Commport Communications Int'l Inc. General Mills, Inc. GS1 Netherlands 3M COMPANY GXS (US) GS1 Germany PepsiCo, Inc. PROCTER & GAMBLE COMPANY SA2 Worldsync GmbH GEORGIA-PACIFIC CORPORATION 1SYNC GS1 Hungary TRANSORA 1SYNC Best Buy Co., Inc. Best Buy Co., Inc. AHOLD NV SUPERVALU, INC.
For Release 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8
2.8
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1.5.2.
Design Team Members

Function Modeller XML Technical Designer EANCOM Technical Designer Peer Reviewer Eric Kauz, Giovanni Biffi, Mark Van Eeghem GS1 GO Name Coen Janssen, Esther Peelen, Eric Kauz, Brian Bennett Dipan Anarkat Organisation GS1 Netherlands, GS1 GO GS1 GO
2.
Business Context
Context Category Industry Geopolitical Product Process System Capabilities Official Constraints Value(s) All All Food, Beverage and Tobacco Align_Trade Item EAN.UCC None
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3.
3.1.
Additional Technical Requirements Analysis

This section documents the analysis of additional technical requirements.
Technical Requirements (optional)

Number Statement Rationale
Not Applicable
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4.
4.1. 4.2.
Business Transaction View

Business Transaction Use Case Diagram Use Case Description
UC-1 Align Trade Item
Use Case ID Use Case Name Use Case Description
Note this extension leverages the use case outlined in the BMS for Align Trade Item. Please note, Business Rules listed within this document are specifically for attributes within the Food and Beverage Extension.
See Use Case for Align Trade Item in Align Trade Item BMS See Use Case for Align Trade Item in Align Trade Item BMS See Use Case for Align Trade Item in Align Trade Item BMS See Use Case for Align Trade Item in Align Trade Item BMS See Use Case for Align Trade Item in Align Trade Item BMS See Use Case for Align Trade Item in Align Trade Item BMS See Use Case for Align Trade Item in Align Trade Item BMS Attribute Name fishCatchZone Business Rules This attribute should be used both when the fish is the product itself and when fish is included in the product as an ingredient. The European Commission Regulation 2065/2001 lists a number of catch zones based on an Food and Agriculture Organisation of the United Nations (FAO) standard.
Actors (Goal) Performance Goals Preconditions Post conditions Scenario Alternative Scenario Related Requirements Related Rules
4.3.
Business Transaction Activity Diagram(s)

Not Applicable
4.4.
Business Transaction Sequence Diagram(s) (optional)

Not Applicable
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5.
5.1.
Information Model (Including GDD Report)

GDD Report
Attribute (BBIE) Association (ASBIE) Secondary Class Definition Fish, meat and poultry content of a food and beverage trade item. fishMeatPoultryTyp eCode The fish, meat, or poultry type for this food and beverage item. 1..1 Text. Content Min 1 Max 35 minimumFis hMeatPoultr yContent MultiMeasu rementValu e The minimum amount of fish, meat or poultry contained in a food and beverage trade item expressed as a measurement. Stated fish, meat and poultry content of a food and beverage trade item. fishMeatPoultryTyp eCodeListAgency The code list agency responsible for maintaining a fish, meat, poultry type code list for example USDA. The identification of a fish, meat, and poultry type code list for example the USDA Individual Intake Food Group List. fishMeatPo ultryConten t Fish meat and poultry content for a trade item. 0..1 Text. Content Min 1 Max 70 0..1 Text. Content Min 1 Max 70 1..* 1..1 Multiplicity Data Type Components Facets
Class (ABIE) FishMeatPoultryConte nt
FishMeatPoultryConte ntInformation
fishMeatPoultryTyp eCodeListIdentificati on
FoodAndBeverageAdd itiveInformation additiveName
Information on presence or absence of additives or genetic modifications contained in the trade item. The name of any additive or genetic modification contained or not contained in the trade item. 1..1 Text. Content Min 1 Max 200 1..1 Code. Content
levelOfContainment FoodAndBeverageAlle rgen
Code indicating the level of presence of the additive. Description of the presence or absence of allergens as governed by local rules and regulations, specified per allergen.
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Class (ABIE)
Attribute (BBIE) allergenSpecificatio nAgency allergenSpecificatio nName allergenTypeCode
Association (ASBIE)
Secondary Class
Definition Agency that controls the allergen definition. Free text field containing the name and version of the regulation or standard that contains the definition of the allergen. Code indicating the type of allergen.
Multiplicity 1..1 1..1
Data Type Components Text. Content Text. Content
Facets Unbounded
Unbounded 1..1 Code. Content Code List. Agency. Identifier Code List. Agency Name. Text Code. Content
levelOfContainment FoodAndBeverageAlle rgyRelatedInformation
Code indicating the level of presence of the allergen. Information about: - substances that might cause allergic reactions; and - substances subject to intolerance when consumed. The allergy information refers to specified regulations that apply to the target market to which the item information is published FoodAndB everageAll ergen allergenStat ement MultiLongD escription This information on FoodAndBeverageAllergen for FoodAndBeverageAllergyRelatedInformation Textual description of the presence or absence of allergens as governed by local rules and regulations, specified as one string. Trade Item information related to Cheese
1..1
0..*
0..1
FoodAndBeverageCh eeseInformation isRindEdible
An indicator whether or not the cheese rind is edible. Some cheeses are coated in plastic or their surface is treated with other traditional substances to increase their shelf life. This can result in the rind no longer being edible. An indicator whether or not the cheese was ripened in the rind. Due to modern production techniques cheeses can be ripened in foil. With this method the cheese is ripened without a rind developing. Depending on the envisaged use of the cheese and personal taste the end consumer will prefer either a cheese ripened in the rind the traditional way or in foil.
0..1
Code. Content
isRipenedInRind
0..1
Code. Content
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Class (ABIE)
Attribute (BBIE) rennetTypeCode
Association (ASBIE)
Secondary Class
Definition The type of rennet used for coagulation. The nezyme rennet is used for the coagulation of the cheese mass. Rennet and respectively similar enzymes can be gained through various processes. The period of time for ripening the cheese. During ripenting the aroma and consistency of a cheese constantly changes. The character of a cheese is thus strongly determined by the period of ripening. Depending on personal preference, the end consumer prefers either a "young" or a "mature" cheese. Information on whether the product meets the criteria to be classified as suitable for a specific targeted group. Certain groups of consumers are limited in consuming products, depending on the ingredients or preparation style. This can be i.e. due to religious reasons or restriction of diet reasons.
Multiplicity 0..1
Data Type Components Text. Content
Facets
Min 1 Max 35
ripeningTimePeriod
0..1
Measure. Content Measure Unit. Code Measure Unit. Code List Version. Identifier
FoodAndBeverageDiet RelatedInformation
dietCertificationAge ncy dietCertificationNum ber FoodAndB everageDie tTypeInfor mation dietTypeDes cription FoodAndBeverageDiet TypeInformation dietTypeCode MultiDescri ption
Name of organisation defining the requirements for diet claims. Identification given to the trade item by the certification organisation defining the requirements for diet claims. This information on FoodAndBeverageDietTypeInformation for FoodAndBeverageDietRelatedInformation Free text for indication of diet not stated in the list of diets. Information on the type of diet. Code indicating the diet the product is suitable for.
0..1 0..1
Text. Content Unbounded Text. Content Unbounded
1..1
1..1
1..1
Code. Content Code List. Agency. Identifier Code List. Agency Name. Text
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Class (ABIE)
Attribute (BBIE) dietTypeSubcode
Association (ASBIE)
Secondary Class
Definition Indicates a set of agreements or a certificate name that guarantees the product is permitted in a particular diet.
Multiplicity 0..1
Data Type Components Code. Content Code List. Agency. Identifier Code List. Agency Name. Text
Facets
FoodAndBeverageInfo rmation
Information on ingredients, nutrients, preparation, etc. of food and beverage products. This information can vary depending on the production circumstances under which the product was produced. productionVariantde scription Free text assigned by the manufacturer to describe the production variant. Examples are: package series X, package series Y. 0..1 Language. Identifier Language. Locale. Identifier Text. Content Date Time. Content Min 1 Max 70
productionVariantEf fectiveDate
The start date of a production variant. The variant applies to products having a date mark (a best before date or expiration date) on the package that comes on or after the effective date. FoodAndB everageAd ditiveInform ation FoodAndB everageAll ergyRelate dInformatio n FoodAndB everageDie tRelatedInf ormation FoodAndB everageIng redientInfor mation Additive information for this food and beverage trade item.
0..1
0..*
This information on FoodAndBeverageAllergyRelatedInformation for FoodAndBeverageInformation
0..1
This information on FoodAndBeverageDietRelatedInformation for FoodAndBeverageInformation This information on FoodAndBeverageIngredientInformation for FoodAndBeverageInformation
0..*
0..1
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Class (ABIE)
Attribute (BBIE)
Association (ASBIE)
Secondary Class FoodAndB everageMic robiological Information FoodAndB everageNut rientInform ation FoodAndB everagePh ysiochemic alCharacter istic FoodAndB everagePre parationInf ormation FoodAndB everageSer vingInforma tion
Definition This information on FoodAndBeverageMicrobiologicalInformation for FoodAndBeverageInformation This information on FoodAndBeverageNutrientInformation for FoodAndBeverageInformation This information on FoodAndBeveragePhysiochemicalCharacteristic for FoodAndBeverageInformation
Multiplicity 0..*
Data Type Components
Facets
0..*
0..*
This information on FoodAndBeveragePreparationInformation for FoodAndBeverageInformation This information on FoodAndBeverageServingInformation for FoodAndBeverageInformation Information on the constituent ingredient make up of the product split out per ingredient.
0..*
0..1
FoodAndBeverageIngr edient contentPercentage
Indication of the percentage of the ingredient contained in the product.
0..1
Percent_Numeri c. Content Numeric. Format. Text Code. Content Code List. Agency. Identifier Code List. Agency Name. Text Text. Content Min = 1 Max = 70;
countryOfOrigin
Code indicating the country of origin of the ingredient (ISO-3166).
0..*
fishCatchZone
The sea zone from which the seafood in the trade item was caught in.
0..*
grapeVarietyCode
The vine variety used for the production of this wine for example Merlot expressed as a code.
0..1
Text. Content
Min = 1; Max = 70
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Class (ABIE)
Attribute (BBIE) growingMethodCod e ingredientPurpose
Association (ASBIE)
Secondary Class
Definition The process through which fresh produce is grown and cultivated. An identifier of the primary purpose that an ingredient serves for example a colouring in the case of annatto in a cheese rind. Integer (1, 2, 3) indicating the ingredient order by content percentage of the product. (major ingredient = 1, second ingredient = 2) etc. The source of raw material used to produce the food product for example a goat for milk.
Multiplicity 0..* 0..*
Data Type Components Code. Content Text. Content
Facets Min = 1; Max = 35 Min = 1; Max = 70
ingredientSequence
1..1
Numeric. Content Text. Content Min = 1; Max = 70
ingredientSourceAni malCode ingredientNa me MultiDescri ption
0..*
Text field indicating one ingredient or ingredient group (according to regulations of the target market). Ingredients include any additives (colourings, preservatives, e-numbers, etc) that are encompassed. Party and party role information that relates to an ingredient to describe growers, breeders, etc. Information on the constituent ingredient make up of the product.
1..1 Min = 1; Max = 70
PartyInRole FoodAndBeverageIngr edientInformation degreeOfOriginalW ort
0..*
Specification of the degrees of original wort.
0..1
Tex. Content Min 1 Max 5
geneticallyModified DeclarationCode isHomogenised
A statement of the presence or absence of genetically modified protein or DNA in the trade item. The indication whether or not the milk used was actively homogenised. The homogenisation of milk is a technical process in the dairy. The milk fat is milled to such an extent that further creaming is prevented. The weight of the raw materials (meat) used to produce the finished food product. The weight of the raw materials (for example fat) can differ from the weight of the ingredient in the finished product. In some countries there are legal stipulations that the weight of the raw material used must be indicated if a product is produced using more than 100% of the finished product.
0..1
Code. Content
0..1
Code. Content
rawMaterialUsedInP reparationWeight
0..1
Measure. Content Measure Unit. Code Measure Unit. Code List Version. Identifier
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Class (ABIE)
Attribute (BBIE)
Association (ASBIE)
Secondary Class FoodAndB everageIng redient
Definition This information on FoodAndBeverageIngredient for FoodAndBeverageIngredientInformation Information on the constituent ingredient make up of the product specified as one string. This extension contains marketing related data elements that are specific to food and beverage products.
Multiplicity 0..*
Facets
ingredientSt atement FoodAndBeverageMar ketingInformationExte nsion alcoholicPermission Level
MultiDescri ption5000
0..1
Indication of a Permission level for alcoholic products dependent on the product classification. The permission level codes should reflect those of the target market. Code list reflecting the values of permitted nutritional claims of the EC and US (and any other known) regulations.
0..1
Text. Content
Min = 1 Max = 35
nutritionalClaimCod e
0..*
Code. Content Code List. Agency. Identifier Code List. Agency Name. Text Text. Content Min = 1; Max = 35
nutritionalProgramC ode FishMeatP oultryConte ntInformati on compulsoryA dditivesLabe lInformation MultiLongD escription
Programs designed to encourage people to eat a certain way in order to benefit their nutrition for example 5 a Day. Fish meat and poultry Content of this food and beverage trade item.
0..*
0..1
A description of any compulsory label information on the product for the serving counter for example the German additives regulation (ZzulV), for products such as meats and sausages, meat products, bread and bread products. Free text field for any health claims according to regulations of the target market. Free text field for any additional nutritional claims. Free text field for serving suggestion.
0..1 Min = 1; Max = 1000
healthClaim nutritionalCl aim servingSugg estion
MultiDescri ption MultiLongD escription MultiLongD escription
0..* 0..* 0..1
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Class (ABIE)
Attribute (BBIE)
Association (ASBIE)
Secondary Class FoodAndB everageCh eeseInform ation
Definition Trade Item information related to Cheese
Multiplicity 0..1
Facets
FoodAndBeverageMic robiologicalInformation organismCode
Information on the maximum allowable presence of certain micro-organisms as guaranteed by the manufactures upon receipt of the goods Code indicating the type of microbiological organism. 1..1 Code. Content Code List. Agency. Identifier Code List. Agency Name. Text Min = 1; Max = 70
organismMa ximumValue FoodAndBeverageNut rient
MultiMeasu rementValu e
Maximum allowable Colony Forming Units (CFU) of the microbiological organism per weight or volume. Information on the nutrients contained in the product. Examples are vitamins, minerals, different types of carbohydrates, different types of saturated fat, types of unsaturated fat, types of Polyunsaturated fat.
1..1
measurementPrecis ion
Code indicating whether the specified nutrient content is exact or approximate.
1..1
Code. Content Code List. Agency. Identifier Code List. Agency Name. Text Code. Content Code List. Agency. Identifier Code List. Agency Name. Text Percent_Numeri c. Content Numeric. Format. Text
nutrientTypeCode
Code from the list of the INFOODS food component tagnames (http://www.fao.org/infoods/tagnames_en.stm) identifying nutrients contained in the product.
1..1
percentageOfDailyV alueIntake
The percentage of the recommended daily intake of a nutrient as recommended by authorities of the target market. Is expressed relative to the serving size and base daily value intake.
0..1
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Class (ABIE)
Attribute (BBIE)
Association (ASBIE) quantityCont ained
Secondary Class MultiMeasu rementValu e
Definition Measurement value indicating the amount of nutrient contained in the product. Is expressed relative to the serving size. Information about content of nutrients. Multiple sets of nutrient information can be specified with varying state, serving size and daily value intake base.
Multiplicity 0..1
Facets
FoodAndBeverageNut rientInformation
preparationState
Code specifying whether the nutrient information applies to the prepared or unprepared state of the product.
1..1
Code. Content Code List. Agency. Identifier Code List. Agency Name. Text Percent_Numeri c
fatInMilkContent FoodAndB everageNut rient dailyValueInt akeReferenc e householdS ervingSize MultiDescri ption
The percentage of fat contained in milk content of the product. This information on FoodAndBeverageNutrient for FoodAndBeverageNutrientInformation Free text field specifying the daily value intake base for on which the daily value intake per nutrient has been based. Example: Based on a 2000 calorie diet. Free text field specifying the household serving size in which the information per nutrient has been stated. Example: Per 1/3 cup (42 g). Measurement value specifying the serving size in which the information per nutrient has been stated. Example: Per 100 grams. Information on the products physicochemical characteristics.
0..1 1..*
0..1 Min = 1; Max = 70 0..1 Min = 1; Max = 70
MultiDescri ption
servingSize
0..1 Min = 1; Max = 70
FoodAndBeveragePhy siochemicalCharacteri stic characteristicCode
Code indicating the type of physiochemical characteristic.
1..1
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Class (ABIE)
Attribute (BBIE)
Association (ASBIE) characteristi cValue
Secondary Class MultiMeasu rementValu e
Definition Measurement value of the physicochemical characteristic. Information on way the product can be prepared. Used to show alternate ways to prepare, such as microwaving, boiling etc.
Multiplicity 1..1
Facets
FoodAndBeveragePre parationInformation convenienceLevelP ercentage
An indication of the ease of preparation for semiprepared products. The convenience level indicates the level of preparation in percentage required to prepare and helps the consumer to assess how long it will take to prepare the meal. A code specifying the technique used to make the product ready for consumption. For example: baking, boiling.
0..1
Percent_Numeri c. Content
preparationType
1..1
FoodAndB everagePro ductYieldInf ormation preparationI nstructions MultiDescri ption2500
This information on FoodAndBeverageProductYieldInformation for FoodAndBeveragePreparationInformation Textual instruction on how to prepare the product before serving.
0..1
1..1 Min = 1; Max = 2500 0..1 Min = 1; Max = 1000
precautions
MultiLongD escription
Specifies additional precautions to be taken before preparation or consumption of the product. The upper limit drinking temperature of the optimum range of the drinking temperature. The optimum range of the drinking temperature is a recommendation and is based on the experience of the individual producer. The lower limit drinking temperature of the optimum range of the drinking temperature. The optimum range of the drinking temperature is a recommendation and is based on the experience of the individual producer.
maximumOp timumConsu mptionTemp erature minimumOpt imumConsu mptionTemp erature
0..1
0..1
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Class (ABIE) FoodAndBeveragePro ductYieldInformation
Attribute (BBIE)
Association (ASBIE)
Secondary Class
Definition Information on the amount of product that is available for consumption after preparing / serving the product.
Multiplicity
Facets
productYieldTypeC ode
Code indicating the type of yield measurement. Examples: After dilution Drained weight After cooking Etc
1..1
Code. Content Code List. Agency. Identifier Code List. Agency Name. Text Percent_Numeri c. Content Numeric. Format. Text
productYieldVariatio n
Indication of range in percent of the given cooking / roasting loss. Percentage that the actual weight of the trade item differs upward or downward from the average or estimated product yield. productYield MultiMeasu rementValu e Product quantity after preparation.
0..1
1..1
FoodAndBeverageSer vingInformation maximumNumberOf SmalllestUnitsPerP ackage
Information on the number of servings and units contained in the package. The maximum number of the smallest units contained in the package. This attribute is to be used in conjunction with numberOfSmallestUnitsPerPackage in order to enter a minimum and maximum value. For example for a package of meat balls where the smallest units per package could be from 56-60, the maximumNumberOfSmallestUnitsPerPackage would be 60. The total number of servings contained in the package. 0..1 Numeric. Content Numeric. Format. Text
numberOfServingsP erPackage
0..1
Numeric. Content Numeric. Format. Text Numeric. Content Numeric. Format. Text
numberOfSmallestU nitsPerPackage
The total number of smallest units contained in the package. The smallest unit cannot be further divided without breaking or slicing the product. Example: 10 pancakes. This extension contains trading partner neutral data elements that are specific to food and beverage products.
0..1
FoodAndBeverageTra deItemExtension
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Class (ABIE)
Attribute (BBIE) manufacturerPrepar ationTypeCode nutritionLabelTypeC ode
Association (ASBIE)
Secondary Class
Definition An indication of the preparation methods that a manufacturer has used on a particular ingredient. Code indicating that the trade item is eligible for certain nutritional labeling programs according to a specific regulation Code value indicating the preservation technique used to preserve the product from deterioration.
Multiplicity 0..*
Data Type Components Code. Content
Facets
0..*
Code. Content
Min 1 Max 70
preservationTechni queCode
0..*
FoodAndB everageInf ormation FoodAndB everageMa rketingInfor mationExte nsion customerSu pportCentre PartyIdentif ication
This information on FoodAndBeverageInformation for FoodAndBeverageTradeItemExtension This information on FoodAndBeverageMarketingInformationExtensio n for FoodAndBeverageTradeItemExtension
1..*
0..1
Identifies the customer support centre for the trade item. The information recipient may use this GLN to look up the telephone number of the identified Support Centre. Identifies the facility where the product is being produced. Enables users to identify and look up the name of the facility where the product has been produced. E.g. Bowmanville or West Side etc. This information on TradeItemCertificationInformation for FoodAndBeverageTradeItemExtension This information on TradeItemExternalInformation for FoodAndBeverageTradeItemExtension
0..1
productionF acility
PartyIdentif ication
0..*
Deprecated
TradeItem Certificatio nInformatio n TradeItemE xternalInfor mation
0..*
Deprecated
0..*
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5.2.
Class Diagrams
TradingPartnerNeutralTradeItemInformation
(from Tradi ng Partner Neutral Trade Item Information Base)
<<deprecated>> TradeItemExternalInformation 0..*
This relation is a logical extension only
<<deprecated>> TradeItemCertificationInformation 0..*
<<foodAndBeverage>> FoodAndBeverageTradeItemExtension preservationTechniqueCode [0..*] : PreservationTechniqueCodeList manufacturerPreparationTypeCode[0..*] : PreparationTypeCodeList nutritionLabelTypeCode[0..*] : String{1..70}
FoodAndBeverageMarketingInformationExtension 0..1 +productionFacility 0..*
PartyIdentification +customerSupportCentre 0..1 1..* 0..1

(from Party Identification)
FoodAndBeverageServingInformation
FoodAndBeverageInformation productionVariantEffectiveDate [0..1] : Date productionVariantDescription [0..1] : Description
0..1
FoodAndBeverageIngredientInformation
0..*
FoodAndBeverageNutrientInformation
0..1
FoodAndBeverageAllergyRelatedInformation
0..*
FoodAndBeverageMicrobiologicalInformation
0..* FoodAndBeveragePhysiochemicalCharacteristic 0..* FoodAndBeverageDietRelatedInformation
0..* FoodAndBeveragePreparationInformation
0..*
FoodAndBeverageAdditiveInformation
Note: The relationship between the extension and the Trading Partner Neutral Trade Item Information class is logical only and does not designate the physical location of the extension tag in the Schema. This relationship states that, logically, the information contained in the extension belongs with other Trading Partner Neutral Trade Item Information such as packaging marking and item dimensions. The physical placement of the extension tag is a technical decision as long as it allows the implementers to relate the extensions to a specific trade item.
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Release Note: In the next major release customerSupportCentre and productionFacility will be deleted. These attributes are replaced by Trade Item Contact Information (for the contact type of customer support centre) and manufacturingPlantIdentification which have been added to the Core Trade Item for Release 2.7. It is recommended that these new core item attributes be used starting with Release 2.7.
5.2.1.
Food And Beverage Additive Information
FoodAndBeverageAdditiveInformation additiveName : String{1..200} levelOfContainment : LevelOfContainmentCodeList
5.2.2.
Food And Beverage Allergy Related Information
FoodAndBeverageAllergyRelatedInformation
+allergenStatement 0..* FoodAndBeverageAllergen allergenSpecificationAgency : String allergenSpecificationName : String allergenTypeCode : AllergenTypeCodeList levelOfContainment : LevelOfContainmentCodeList 0..1 MultiLongDescription
(from Long Description)
5.2.3.
Food And Beverage Diet Related Information

FoodAndBeverageDietRelatedInformation dietCertificationAgency[0..1] : String dietCertificationNumber[0..1] : String <<choice>> <<choice>> 1 FoodAndBeverageDietTypeInformation dietTypeCode : DietTypeCodeList dietTypeSubcode[0..1] : DietTypeSubcodeList +dietTypeDescription 1 MultiDescription
(from Descripti on)
Page 26 of 63
5.2.4.
Food And Beverage Ingredient Information
FoodAndBeverageIngredientInformation degreeOfOriginalWort[0..1] : String{1..5} geneticallyModifiedDeclarationCode[0..1] : LevelOfContainmentCodeList isHomogenised[0..1] : NonBinaryLogicCodeList rawMaterialUsedInPreparationWeight[0..1] : MeasurementValue
0..1
MultiDescription5000
(from Description 5000)
+ingredientStatement
0..* FoodAndBeverageIngredient ingredientSequence : Integer countryOfOrigin[0..*] : ISO3166_1Code contentPercentage[0..1] : Percentage fishCatchZone[0..*] : String{1..70} grapeVarietyCode[0..1] : String{1..70} growingMethodCode[0..*] : String{1..35} ingredientPurpose[0..*] : String{1..70} ingredientSourceAnimalCode[0..*] : String{1..70}
PartyInRole
(from Party Synchroni sati on Comm on)
0..*
+ingredientName 1 MultiDescription
(from Description)
Page 27 of 63
5.2.5.
Food And Beverage Marketing Information Extension
FoodAndBeverageMarketingInformationExtension alcoholicPermissionLevel[0..1] : String{1..35} nutritionalClaimCode[0..*] : NutritionalClaimCodeList nutritionalProgramCode[0..*] : String{1..35}
FishMeatPoultryContentInformation fishMeatPoultryTypeCodeListAgency[0..1] : String{1..70} 0..1 fishMeatPoultryTypeCodeListIdentification[0..1] : String{1..70}
+nutritionalClaim +servingSuggestion 0..* 0..1 MultiLongDescription 0..1

+healthClaim 0..*
1..* FishMeatPoultryContent fishMeatPoultryTypeCode : String{1..35}
+compulsoryAdditivesLabelInformation
MultiDescription
(from Descripti on)
+minimumFishMeatPoultryContent 1 MultiMeasurementValue
(from M easurement)
0..1 FoodAndBeverageCheeseInformation isRindEdible[0..1] : NonBinaryLogicCodeList isRipenedInRind[0..1] : NonBinaryLogicCodeList rennetTypeCode[0..1] : String{1..35} ripeningTimePeriod[0..1] : MeasurementValue
5.2.6.
Food And Beverage Microbiological Information
FoodAndBeverageMicrobiologicalInformation organismCode : MicrobiologicalOrganismCodeList +organismMaximumValue
1 MultiMeasurementValue
(from M easurement)
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5.2.7.
Food And Beverage Nutrient Information

+dailyValueIntakeReference 0..1 FoodAndBeverageNutrientInformation preparationState : StateOfPreparationCodeList fatInMilkContent[0..1] : Percentage +householdServingSize 0..1 MultiDescription
(from Descripti on)
+servingSize MultiMeasurementValue 0..1 1..* FoodAndBeverageNutrient nutrientTypeCode : UN_INFOODS_Code measurementPrecision : MeasurementPrecisionCodeList percentageOfDailyValueIntake[0..1] : Percentage
(from M easurement)
0..1 +quantityContained
MultiMeasurementValue
(from M easurement)
5.2.8.
Food And Beverage Physiochemical Characteristic
FoodAndBeveragePhysiochemicalCharacteristic characteristicCode : PhysiochemicalCharacteristicCodeList +characteristicValue 1 MultiMeasurementValue

(from M easurement)
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5.2.9.
Food And Beverage Preparation Information

+precautions 0..1 MultiLongDescription
FoodAndBeveragePreparationInformation preparationType : PreparationTypeCodeList convenienceLevel[0..1] : Percentage
+preparationInstructions
MultiDescription2500
(from Descripti on 2500)
+minimumOptimumConsumptionTemperature 0..1 MultiMeasurementValue +maximumOptimumConsumptionTemperature 0..1
0..1
FoodAndBeverageProductYieldInformation productYieldTypeCode : ProductYieldTypeCodeList productYieldVariation[0..1] : Percentage
+productYield 1
MultiMeasurementValue
(from M easurement)
5.2.10. Food And Beverage Serving Information

FoodAndBeverageServingInformation maximumNumberOfSmallestUnitsPerPackage[0..1] : Integer numberOfServingsPerPackage[0..1] : Integer numberOfSmallestUnitsPerPackage[0..1] : Integer
Page 30 of 63
5.3.
5.3.1.
Code Lists
Internal Code Lists
Code List Name Code List Definition AllergenTypeCodeList Code indicating the allergen. Code Value Code Value Definition Refers to the presence of amylcinnamyl alcohol as listed in the regulations specified AA in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of crustaceans and their derivatives in the product, as listed AC as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of eggs and their derivatives in the product, as listed as AE listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of fish and their derivatives in the product, as listed in as AF listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of anise alcohol as listed in the regulations specified in AH AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of alpha-Isomethyl Ionone as listed in the regulations AI specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of amyl cinnamal as listed in the regulations specified in AL AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of milk and their derivatives in the product, as listed in as AM listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of tree nuts and their derivatives in the product, as listed the regulations specified in AllergenSpecificationAgency and AN AllergenSpecificationName. Tree nuts include brazil nuts, cashews, chestnuts, filberts/hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, and walnuts. Refers to the presence of peanuts and their derivatives in the product, as listed in as AP listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of sesame seeds or their derivatives in the product, as listed AS in as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of sulphur dioxide and sulphites in the product, as listed in AU as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of cereals containing gluten and their derivatives in the AW product, as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presense of other gluten containing grain and gluten containing grain AX products as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of soybeans and their derivatives in the product, as listed in AY as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of benzyl alcohol as listed in the regulations specified in BA AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of benzyl benzoate as listed in the regulations specified in BB AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of celery or their derivatives in the product, as listed in as BC listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName
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BE BI BM BS CA CL CN CO CT EG EP
EV FA GB GE GK
GO
GS
HC HX HY ML MO NC
Refers to the presence of 2-(4-tert-Butylbenzyl) also known as Butylphenyl Methylpropional as listed in the regulations specified in the AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of benzyl cinnamate as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of mustard or their derivatives in the product, as listed in as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of benzyl salicylate as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of cinnamyl alcohol as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of cinnamal as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of citronellol as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of coumarin as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of citral as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of eugenol as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of Oak moss extract (Evernia Prunastri) as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of Treemoss extract (Evernia Furfuracea)as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of farnesol as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of barley and barley products (glutencontaining grain) as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of geraniol as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of kamut and kamut products (glutencontaining grain) as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of oat and oat products (gluten containing grain) as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of spelt and spelt products (gluten containing grain) as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of Hydroxy-methylpentylcyclohexenecarboxaldehyde as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of Hexyl Cinnamaldehyde as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of hydroxycitronellal as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of lactose as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of 3 Methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2on as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of cocoa and their derivatives in the product, as listed in as listed in the regulations specified in AllergenSpecificationAgency and
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NE NK
NL
NM
NP
NR
NW SA SC SH
SM
SP
SQ
SR
ST SW TN
UM
UW X99
AllergenSpecificationName Refers to the presence of peas and pea products as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of coriander and their derivatives in the product, as listed in as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of lupine and their derivatives in the product, as listed in as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of corn and their derivatives in the product, as listed in as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of pod fruits and their derivatives in the product, as listed in as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of rye and their derivatives in the product, as listed in as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of carrot and their derivatives in the product, as listed in as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of almond and almond products as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of cashew and cashew products as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of hazelnut and hazelnut products as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of macadamia nut and macadamia nut products as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of pecan nut and pecan nut products as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of queensland nut and queensland nut products as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of brazil nut and brazil nut products as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of pistachio and pistachio products as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName. Refers to the presence of walnut and walnut products as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Contains traces of tree nuts, i.e. almonds, various kinds of tree nuts as listed in as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of molluscs and their derivatives in the product, as listed in as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Refers to the presence of wheat and their derivatives in the product, as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName Does not contain declaration obligatory allergens as listed in the regulations specified in AllergenSpecificationAgency and AllergenSpecificationName.
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Code List Definition Code list or enumerated list of values indicating the target group DietTypeCodeList the product is suitable for. Code Value Code Value Definition Denotes a product that can be safely consumed by a person with coeliac disease. COELIAC Coeliac disease is caused by a reaction to gladin (a gluten protein found in wheat) and similar proteins found in other crops. Denotes a product that is specially prepared or processed for people on restrictive DIETETIC diets. Denotes a product that can be used in a gluten free diet, as specified by the FREE_FROM_GLUTEN appropriate authority within a target market. HALAL Denotes selling or serving food ritually fit according to Islamic dietary laws. KOSHER Denotes selling or serving food ritually fit according to Jewish dietary laws. Denotes a food product that was produced with the use of feed or fertiliser of plant ORGANIC or animal origin, without employment of chemically formulated fertilisers, growth stimulants, antibiotics or pesticides. Denotes a food product that was produced with the use of feed or fertiliser of plant VEGAN or animal origin, without employment of chemically formulated fertilisers, growth stimulants, antibiotics or pesticides. VEGETARIAN Denotes a product that contains no meat, fish or other animal products. Denotes a product that contains no beef or beef-products. Beef is considered to be WITHOUT_BEEF a taboo food product by some religions most notable Hinduism, Buddhism and Jainism. WITHOUT_PORK Denotes a product that contains no pork meat.
Code List Name
Code List Definition Code list or enumerated list of values indicating type of diet DietTypeSubCodeList product is suitable for. Code Value Code Value Definition Kosher food product that is certified by the Union of Orthodox Jewish Congregations CIRCLE_U (www.ou.org). CRC Kosher food product certified by the Chicago Rabbinical Council (www.crcweb.org). K Kosher food product that is certified by the OK Kosher Certification (www.ok.org). K_DAIRY Kosher food product certified by the Chicago Rabbinical Council (www.crcweb.org) K_PAREVE Kosher food product certified by the Chicago Rabbinical Council (www.crcweb.org). Kosher food product that is certified by the KOF-K Kosher Supervision (www.kofKOF_K k.org. Kosher food product that is certified by the KOF-K Kosher Supervision (www.kofKOF_K,DAIRY k.org) Kosher food product that is certified by the Grand Rabbinat du Quebec KSR_OVRSR (www.rabbinat.qc.ca) KVHD Kosher food product certified by the Massachusetts Vaad. OK_PAREVE Kosher food product that is certified by the OK Kosher Certification (www.ok.org). OU Kosher food product certified by the Orthodox Union (www.ou.org). OU_DAIRY Kosher food product certified by the Orthodox Union (www.ou.org). OU_KOF_K Kosher food product certified by the Orthodox Union (www.ou.org). OU_KOF_K_DAIRY Kosher food product certified by the Orthodox Union (www.ou.org). OU_PAREVE Kosher food product certified by the Orthodox Union (www.ou.org) Kosher food product that is certified by STAR-K Kosher Certification (www.starSTAR_K k.com)
Code List Name
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Code List Name Code List Definition LevelOfContainmentCodeList Code indicating the level of presence. Code Value Code Value Definition CONTAINS Intentionally included in the product. FREE_FROM The product is free from the indicated substance. The substance is not intentionally included, but due to shared production MAY_CONTAIN facilities or other reasons, the product may contain the substance.
Code List Definition Codes indicating the exactness of the method used to MeasurementPrecisionCodeList analyze the nutritional value. Code Value Code Value Definition The method used to analyse the products resulted in approximate value of APPROXIMATELY the nutritional content. The method used to analyse the products resulted in exact value of the EXACT nutritional content. To indicate presence when the measurement value is too small to be LESS_THAN measured precisely (rule states less than 0.5).
Code List Name
Code List Name MicrobiologicalOrganismCodeList Code Value BACILLUS_CEREUS CAMPYLOBACTOR CLOSTRIDIUM_PERFRINGENS COLIFORMS_AT_30_DEGREES_C COLIFORMS_AT_44_DEGREES_C ENTEROBACTERIA ESCHERICHIA_COLI ESCHERICHIA_COLI_O157_H7 FAECAL_STREPTOCOCCI FUNGI HAEMOLYTIC_STREPTOCOCCI HAFNIA_ALVEI LISTERIA_MONOCYTOGENES MESOPHILIC_AEROBES MESOPHILIC_ANAEROBES MILK-ACID MOULDS PATHOGENEN POSITIVE_COAGULASE_STAPHYLOCOCCI PSEUDOMONAS
Code List Definition Codes identifying microbiological organisms. Code Value Definition To indicate the value of bacillus cereus To indicate the value of campylobactor To indicate the value of clostridium perfringens To indicate the value of coliforms at 30c To indicate the value of coliforms at 44c or faecal coliforms To indicate the value of enterobacteria To indicate the value of escherichia coli To indicate the value of escherichia coli o157:h7 To indicate the value of faecal_streptococci To indicate the value of FUNGI To indicate the value of haemolyticstreptococci To indicate the value of hafnia alvei To indicate the value of listeria monocytogenes To indicate the value of mesophilic aerobes To indicate the value of mesophilic anaerobes To indicate the value of milk-acid To indicate the value of moulds To indicate the value of Pathogenen To indicate the value of positive coagulase staphylococci To indicate the value of pseudomonas
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To indicate the value of Salmonella mesophilic aerobes To indicate the value of staphylococcus STAPHYLOCOCCUS_AUREUS aureus To indicate the value of staphylococcus STAPHYLOCOCCUS_ENTEROTOXIN enterotoxin To indicate the value of sulphite-reducer SULPHITE_REDUCER_ANAEROBES_AT_46_DEGREES_C anaerobes 46c To indicate the value of sulphite-reducer SULPHITE_REDUCER_CLOSTRIDIUM_AT_46_DEGREES_C clostridium 46c To indicate the value of thermophilic THERMOPHILIC_AEROBES aerobes To indicate the value of thermophilic THERMOPHILIC_ANAEROBES anaerobes VIBRIO_CHOLERAE To indicate the value of vibriocholerae To indicate the value of vibrio VIBRIO_PARAHAEMOLYTICUS parahaemolyticus YEASTS To indicate the value of yeasts SALMONELLA
Code List Name Code List Definition PhysiochemicalCharacteristicCodeList Codes identifying physiochemical characteristics. Code Value Code Value Definition To indicate the value of aflatoxin B1 (stated in less than X microgram AFLATOXIN_B1_LESS_THAN per kilogram) To indicate the value of aflatoxin B2 (stated in less than X microgram AFLATOXIN_B2_LESS_THAN per kilogram) To indicate the value of aflatoxin G1 (stated in less than X microgram AFLATOXIN_G1_LESS_THAN per kilogram) To indicate the value of aflatoxin G2 (stated in less than X microgram AFLATOXIN_G2_LESS_THAN per kilogram) To indicate the value of aflatoxin M1 (stated in less than X AFLATOXIN_M1_LESS_THAN microgram per kilogram) To indicate the value of cadmium (stated in less than X microgram CADMIUM_LESS_THAN per kilogram) To indicate the value of lead (stated in less than X microgram per LEAD_LESS_THAN kilogram) To indicate the value of mercury (stated in less than X microgram per MERCURY_LESS_THAN kilogram) MYCOTOXINS To indicate the value of mycotoxins To indicate the value of ochratoxin A (stated in less than X OCHRATOXIN_A microgram per kilogram) PENETROMY To indicate the firmness (density) of the pulp in fruits and vegetables TARGET_ACIDITY To indicate the target acidity of the product Brix degree is the weight (in grams) of dry material con-tained in 100 TARGET_DEGREE_BRIX grams f a distilled water solution TARGET_DENSITY To indicate the target density of the product Target material quantity after total dehydration of the prod-uct TARGET_DRY_MATERIAL (constant weight) TARGET_FAT To indicate the target value of fat TARGET_FAT_ON_DRY_BASIS Target fat material proportion on dry material of the product TARGET_HUMIDITY Target quantity of the water vapour contained in the product TARGET_INHIBITOR Substance target quantity which jams or delays a chemical reaction Substance target quantity which avoids the realisation of a chemical TARGET_NEUTRALISING_AGENT reaction TARGET_NON-FAT_DRY_SOLIDS Target dry material quantity of the product minus fat material TARGET_PH Measure of the target acidity or alkalinity of a solution
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TARGET_PH_OLEIC_ACIDITY TARGET_PROTEIN_RATE TARGET_SPECIFIC_GRAVITY TARGET_VISCOSITY TARGET_WATER_ACTIVITY WEIGHT_DENSITY
To indicate the target value of PH oleic acidity of the product To indicate the target value of protein rate To indicate the target specific gravity of the product Target resistance property to the flow Target chemical's potential of the water in the substance: it defines the foods shelf life The volume of 1 measurement (e.g. LB) of water divided by the volume of 1 measurement (e.g.) of the product.
Code List Name Code List Definition PreparationTypeCodeList Codes indicating the type of preparation of a product. Code Value Code Value Definition BAKING Cooking food in an oven by dry heat applied evenly throughout the oven BARBECUING Method of cooking meat with the heat and hot gasses of a fire Food preparation wherein the food substance is rapidly plunged into boiling water BLANCHING and then removed after a brief, timed interval and then plunged into iced water or placed under cold running water BLIND_BAKING Baking a pie crust or other pastry without the filling BOILING Cooking food in boiling water, or other water-based liquid such as stock or milk BRAISING Cooking with "moist heat", typically in a covered pot with a small amount of liquid Cooking food with high heat with the heat applied directly to the food, most BROILING commonly from above. Heat transfer to the food is primarily via radiant heat DEEP_FRYING Cooking method whereby food is submerged in hot oil or fat. Cooking technique to prepare delicate food such as bird nests, shark fins etc. The DOUBLE_STEAMING food is covered with water and put in a covered ceramic jar FRYING Cooking of food in fat. GRIDDLE_FRYING Form of cooking where the food is fried with its own fat. Form of cooking that involves direct heat. The definition varies widely by region GRILLING and culture MICROWAVING Cooking food by employing microwave radiation PAN_FRYING Form of frying characterised by the use of less cooking oil than deep frying POACHING Cooking food by gently simmering food in liquid, generally water, stock or wine Method of cooking in a sealed vessel that does not permit air or liquids to escape PRESSURE_COOKING below a preset pressure Meat and cooking oil are brought to high temperatures while pressure is held high PRESSURE_FRYING enough that the water within is prevented from boiling off READY_TO_EAT Besides unpacking no additional preparation required. Restore a dry or concentrated food to its original strength or consistency by RECONSTITUTING adding water. Cooking method that uses dry heat, whether an open flame, oven, or other heat ROASTING source. ROTISSERIE Style of roasting where meat is skewered on a spit and revolves over a flame Cooking food using a small amount of fat in a shallow pan over relatively high SAUTING heat Technique used in grilling, roasting, braising, sauting, etc. That cooks the SEARING surface of the food (usually meat, poultry or fish) at high temperature so that a caramelised crust forms Cook food by heating it in water kept just below the boiling point (same as SIMMERING coddling) Process of curing, cooking, or seasoning food by exposing it for long periods of SMOKING time to the smoke from a wood fire Cooking by first boiling the water so it will evaporate into steam, then the steam STEAMING will carry heat to the food, thus achieving heating the food Preparing meat cut into smaller pieces or cubes by simmering it in liquid, usually STEWING together with vegetables
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STIR_FRYING
Chinese cooking technique used because of its fast cooking speed
Code List Name PreservationTechniqueCodeList Code Value ACIDIFICATION
Code List Definition Codes indicating types of preservation techniques. Code Value Definition Dropping pH of food Treatment of food by adding alcohol in order to preserve the ALCOHOL_CURING product ATTESTED_MILK Raw Milk (without heat treatment) BOILING Cooking BRINING Water saturating or strongly impregnating with salt Preserved in a sealed airtight container, usually made of tinCANNING coated iron COLD_SMOKE_CURING To smoke the food at between 70 degrees to 90 degrees F. CONSERVE Keep from harm or damage DEHYDRATION To remove water from food DRYING Making with moisture having evaporated, drained away Any of a group of chemical reactions induced by living or FERMENTATION nonliving ferments that split complex organic compounds into relatively simple substance FREEZE_DRYING Preserving food by freezing and then drying in a vacuum FREEZING Turning into ice or another solid by cold Legally also pasteurisation, MHD for longer (about 2 to 3 HIGH_TEMPERATURE_TREATED_MILK weeks), ESL-milk Hot-smoking partially or totally cooks the food by treating it at HOT_SMOKE_CURING temperatures ranging from 100 degrees to 190 degrees F. IONISATION To convert into an ion or ions Food irradiation is the process of exposing food to ionising IRRADIATION radiation in order to disinfest, sterilise, or preserve food. PASTEURISATION Partially sterilisation by heating QUICK_FREEZING Freezing (food) rapidly so as to preserve its qualities SALT_CURING Preserving by using a salt brine SOUS_VIDE Low temperature long time cooking under vacuum A process that effectively kills or eliminates transmissible STERILISATION agents (such as fungi, bacteria, viruses, spore forms, etc.). Treatment of food by adding sugar in order to preserve the SUGAR_CURING product ULTRA_HIGH_TEMPERATURE Ultra heat treated (especially for milk) UNDER_MODIFIED_ATMOSPHERE Packed with a gas with protective proprieties VACUUM_PACKED Sealed after the partial removal of air
Code List Name Code List Definition ProductYieldTypeCodeList Codes identifying the type of product yield measurement.Code Code Value Code Value Definition AFTER_COOKING Weight or volume of food product after it has been prepared. AFTER_DILUTION Volume of food product after a fluid has been added. Weight of food product after the fluid in which the food product was preserved DRAINED_WEIGHT has been removed.
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Code List Name NutritionalClaimCodeList
Code List Definition Codes indicating types of Nutritional Claims.
Code Value ADDITIVE_FREE
Code Value Definition A claim that a food is free from additives. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food contains artificial sweeteners. Artificial sweeteners are sugar substitutes that are synthetic. A claim that a food is free from Cholesterol. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food is free from colouring agents. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food contains glyzyrrhizin. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food is contains liquorice. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food contains soy. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food is free from egg. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food is energy-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains less than 4kcal (17kj)/100ml. In the case of energy-free foods, the term "naturally" may be used as a prefix to this claim. A claim that a food is energy-reduced, and any claim likely to have the same meaning for the consumer, may only be made where the energy value is reduced by at least 30%, with an indication of the characteristic(s), which make(s) the food reduced in its
ARTIFICIALLY_SWEETENED
CHOLESTEROL_FREE
COLOURING_AGENT_FREE
CONTAINS_GLYZYRRHIZIN
CONTAINS_LIQUORICE
CONTAINS_SOY
EGG_FREE
ENERGY_FREE
ENERGY_REDUCED
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total energy value. A claim that a food is enriched or fortified in vitamins and/or minerals, and any claim likely to have the same meaning for the consumer, may only ENRICHED_OR_FORTIFIED_IN_VITAMINS_AND_OR_MINERALS be made where the product contains the vitamins and/or minerals in at least a significant amount as defined in the Annex of Directive 90/496/EEC. A claim that a food is fat-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0.5g of fat per 100g or FAT_FREE 100ml. However, claims expressed as "X% fat-free" shall be prohibited. In the case of foods naturally fat-free, the term "naturally" may be used as a prefix to this claim. FREE_FROM_GLUTEN A claim that a food is free from Gluten. Any claim likely to have the same meaning for the consumer, may only be made where the product contains an amount less than or equal to 20 mg/kg gluten according to the Commission Regulation (EC) No 41/2009 GUARANTEED_LACTOSE_FREE A claim that a food is regularly analysed to guarantee that the product is free from lactose. A claim that a food is high in fibre, and any claim likely to have the same meaning for the consumer, may only be made where the product contains HIGH_FIBRE at least 6g of fibre per 100g or at least 3g of fibre per 100kcal. In the case of foods naturally high in fibre, the term "naturally" may be used as a prefix to this claim. A claim that a food is high in protein, and any claim likely to have the same meaning for the consumer, may only be made where at least 20% of the HIGH_PROTEIN energy value of the food is provided by protein. In the case of foods naturally high in protein, the term "naturally" may be used as a prefix to this claim. A claim that a food is high in vitamins and/or minerals, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least twice the HIGH_VITAMINS_AND_OR_MINERALS value of "source of vitamins and minerals". In case of foods naturally high in vitamins and/or minerals, the term "naturally" may be used as a prefix to this claim. LACTOSE_FREE A claim that a food is free of lactose. Note the amount that determines containment or lack of containment is
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based on target market regulations. A claim stating that a product is "light" or "lite", and any claim likely to have the same meaning for the consumer, shall follow the same conditions as those set for the term "reduced"; the claim shall also be accompanied by an indication of the characteristic(s) which make the food "light" or "lite". A claim that a food is low in energy, and any claim likely to have the same meaning for the consumer, may only be made where the product contains less than 40 kcal (170 kj)/100g and less than 20kcal (80kj)/100ml. In the case of foods naturally low in energy, the term "naturally" may be used as a prefix to this claim. A claim that a food is low in fat, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 3g of fat per 100g or 1.5g of fat per 100ml. In the case of foods naturally low in fat, the term "naturally" may be used as a prefix to this claim. A claim that a food is low in lactose. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food contains low levels of protein. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food is low in saturated fat, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 1.5g of saturates per 100g for solids or, 0.75g of saturates per 100ml for liquids and in either case saturated fat must not provide more than 10% of energy. In the case of foods naturally low in saturated fat, the term "naturally" may be used as a prefix to this claim. A claim that a food is low in sodium, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0.12g of sodium, or the equivalent value for salt, per 100g or per 100ml. In the case of foods naturally low in sodium, the term "naturally" may be used as a prefix to this claim.
LIGHT_LITE
LOW_ENERGY
LOW_FAT
LOW_LACTOSE
LOW_PROTEIN
LOW_SATURATED_FAT
LOW_SODIUM_SALT
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LOW_SUGARS
MILK_FREE
MILK_PROTEIN_FREE
NATURAL_SOURCE_OF_VITAMINS_AND_OR_MINERALS
NON_ALCOHOLIC
NUT_FREE
PEANUT_FREE
PRESERVATIVE_FREE
SATURATED_FAT_FREE
SODIUM_FREE_OR_SALT_FREE
A claim that a food is low in sugars, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 5g of sugars per 100g or 100ml. In the case of foods naturally low in sugars, the term "naturally" may be used as a prefix to this claim. A claim that a food is free from milk. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food is free from milk proteins. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food is a natural source of vitamins and/or minerals, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 15% of the recommended daily allowance specified in the Annex of Council Directive 90/496/EEC per 100 g or 100 ml. A claim that a food contains no alcohol. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food is free from nuts. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food is free from peanuts. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food is free from preservatives. A preservative is a natural or synthetic substance or chemical that is added to products to prevent decomposition by microbial growth or by undesirable chemical changes. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food does not contain saturated fat, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0.1g of saturated fat per 100g or 100ml. In the case of foods naturally saturated fat-free, the term "naturally" may be used as a prefix to this claim. A claim that a food is sodium-free,
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SOURCE_OF_FIBRE
SOURCE_OF_PROTEIN
SOY_FREE
STRONGLY_SALTED
and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0.005g of sodium, or the equivalent value for salt, per 100g. In the case of foods naturally sodium-free, the term "naturally" may be used as a prefix to this claim. A claim that a food is a source of fibre, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 3g of fibre per 100g or at least 1.5g of fibre per 100kcal. In the case of foods that are naturally sources of fibre, the term "naturally" may be used as a prefix to this claim. A claim that a food is a source of protein, and any claim likely to have the same meaning for the consumer, may only be made where at least 12% of the energy value of the food is provided by protein. In the case of foods that are naturally sources of protein, the term "naturally" may be used as a prefix to this claim. A claim that a food is free from Soy. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food has a high sodium content. Note the amount that determines containment or lack of containment is based on target market regulations. A claim that a food is sugars-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0.5g of sugars per 100g or 100ml. In the case of foods naturally sugars-free, the term "naturally" may be used as a prefix to this claim. A claim that a food is sweetened with syrup from the Agave plant. A claim that a food is sweetened with sugar from sugar cane. A claim that a food is sweetened with corn syrup. A claim that a food is sweetened with fructose. A claim that a food is sweetened with fruit juice. A claim that a food is sweetened with fruit syrup. Fruit syrup is made from fruit and other ingredients such as sugar, corn syrup and water.
SUGARS_FREE
SWEETENED_WITH_AGAVE_SYRUP SWEETENED_WITH_CANE_SUGAR SWEETENED_WITH_CORN_SYRUP SWEETENED_WITH_FRUCTOSE SWEETENED_WITH_FRUIT_JUICE SWEETENED_WITH_FRUIT_SYRUP
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SWEETENED_WITH_HONEY SWEETENED_WITH_MALT SWEETENED_WITH_RAW_BEET_SUGAR
SWEETENED_WITH_WHITE_SUGAR
VERY_LOW_GLUTEN
A claim that a food is sweetened with honey. A claim that a food is sweetened with malt. A claim that a food is sweetened with raw sugar derived from the sugar beet. A claim that a food is sweetened with white sugar. White or granulated sugar is refined sugar (pure white crystalline sucrose) ground to granules or grains. A claim that a food contains a low level of gluten which is defined as 21 - 100 mg/kg gluten according to the Commission Regulation (EC) No 41/2009 A claim that a food is very low in sodium, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0.04g of sodium, or the equivalent value for salt, per 100g or per 100 ml. In the case of foods naturally very low in sodium, the term "naturally" may be used as a prefix to this claim. A claim that a food is free from wheat. Note the amount that determines containment or lack of containment is based on target market regulations. A claim stating that sugar has not been added to a food, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain any added mono- or disaccharides or any other food used for its sweetening properties.
VERY_LOW_SODIUM_SALT
WHEAT_FREE
WITH_NO_ADDED_SUGARS
Code List Name Code List Definition StateOfPreparationCodeList Codes indicating the state of preparation of a product. Code Value Code Value Definition PREPARED The state of the product after preparation (e.g. after adding milk or water). UNPREPARED The initial state of the product.
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5.3.2.
External Code Lists

Class Name FoodAndBeverageCheeseInformat ion FoodAndBeverageMarketingInform ationExtension FoodAndBeverageIngredient FoodAndBeverageIngredient FoodAndBeverageIngredient FoodAndBeverageTradeItemExten sion Attribute Name rennetTypeCode nutritionalProgramCode grapeVarietyCode growingMethodCode ingredientSourceAnimalCode nutritionLabelTypeCode Code List RennetTypeCodeList nutritionalProgramCode GPC Attribute Descriptions for Grape Variety (e.g. MERLOT). Growing Method Code List Source Animal Code NutritionLabelTypeCodeList
Code List Name GrowingMethodCodeList Code Value CAGE_FREE
CLONED_FOODS CONVENTIONAL FARM_RAISED FIELD_GROWN FLY_FREE FREE_RANGE GRASS_FED
GREENHOUSE HYDROPONIC HUMANELY_RAISED
INTEGRATED_PEST_MANAGEMENT
Code List Definition The process through which fresh produce is grown, cultivated or raised. Code Value Definition Animal is not confined to a cage. Definition may vary depending upon target market. Consult your target markets regulatory or association's guidelines to the proper usage. Product is a result of genetic engineering. Foods grown non-organically, either indoors or outdoors without any special processes. Animal is raised on a farm. Definition may vary depending upon target market. Consult your target market's regulatory or association's guidelines to the proper usage. Plants Grown Outdoors Citrus Grown in an area certified to be free of all Caribbean Fruit Flies based on trappings A method that animals are allowed to roam with little restriction to their movements. Animal is predominately fed grass or forage. Definition may vary depending upon target market. Consult your target market's regulatory or association's guidelines to the proper usage. Plants that are grown and cultivated in an indoor covered place. Plants grown using mineral nutrient solutions instead of soil. A process where animals are raised such that the welfare of the animal is a foremost concern. (IPM) Plants grown using a pest control strategy that uses an array of complimentary methods: mechanical devices, physical devices, genetic, biological, legal, cultural management and chemical management. These methods are done in three stages: prevention, observation, and intervention. It is an ecological approach with a main goal of significantly reducing or eliminating the use of pesticides.
ORGANIC
SHADE_GROWN
Foods grown organically, either indoors or outdoors More detail provided via the OrganicTradeItemCharacteristics Class of attributes. . Produce which has been grown under shade or grown under cloth.
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SUSTAINABLE
A method of growing a resource so that the resource is not depleted or permanently damaged The animal or plant was not inhibited or prohibited from roving, wandering, and not tamed or domesticated.
WILD
Code List Name NutritionalProgramCodeList Code Value 1
Code List Definition Programs designed to encourage people to eat a certain way in order to benefit their nutrition for example 5 a Day. Code Value Definition 5 a day. A program designed to encourage the consumption of at least five portions of fruit and vegetables per day,
Code List Name NutritionLabelTypeCodeList Code Value
Code List Definition A code indicating that the trade item is eligible for certain nutritional labeling programs according to a specific regulation. Code Value Definition The USDA Child Nutrition (CN) Labeling Program provides food manufacturers the option to include a standardised food crediting statement on their product label. Labels must be approved by USDA, FNS prior to use and manufacturers must have quality control procedures and inspection oversight that meet the FNS requirements. Products produced in accordance with the CN Labeling Program are generally purchased by foodservice providers for FNS meal programs.
Code List Name Rennet Type Code List Code Value ANIMAL_RENNET MICROBIAL_RENNET NO_RENNET VEGETABLE_RENNET
Code List Definition The type of Rennet used for coagulation. The enzyme rennet is use for the coagulation of the cheese mass. Rennet and respectively similar enzymes can be gained through various processes. Code Value Definition Rennet derived from animals. Rennet derived from mold able to produce proteolytic enzymes. NO_RENNET Rennet derived from vegetable.
Code List Name SourceAnimalCodeList Code Value ALLIGATOR ASS BEAR BEEF_COW BOAR BUFFALO CALF CAMEL CHICKEN COCKEREL
Code List Definition The source of raw material used to produce the food product for example a goat for milk expressed as a code. Code Value Definition A crocodilian in the genus Alligator of the family Alligatoridae. A domesticated member of the horse family. Mammals of the family Ursidae. Cattle raised principally for meat production, other uses include leather and products used in shampoo and cosmetics. A wild relative of the domestic pig. A large bovine animal, frequently used as livestock. A general term for a juvenile member of any species of domestic cattle which is intentionally raised to be processed at a young age. Even-toed ungulates within the genus Camelus. A domesticated fowl. A male chicken.
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COW CROCODILE DEER DOG DUCK DUCKLING FISH FOWL FROG GOAT GOOSE GROUSE GUINEAFOWL HARE HORSE INVERTEBRATE LAMB LAND_SNAIL MILK_COW MOOSE OSTRICH OTHER PARTRIDGE PHEASANT PIGEON PORK POUSSIN QUAIL RABBIT RAT REINDEER ROE_DEER SHEEP SHELLFISH SNAKE SNIPE SPARROW THRUSH TURKEY TURTLE WOODCOCK
A domesticated member of the subfamily Bovinae. Any species belonging to the family Crocodylidae. Ruminant mammals forming the family Cervidae. A domesticated form of the Wolf, a member of the Canidae family of the order Carnivora. Aquatic birds, mostly smaller than the swans and geese, and may be found in both fresh water and sea water. A young duck. Fresh or sea water fish. Non-domesticated birds in general but usually refers to birds belonging to one of two biological orders, namely the gamefowl or landfowl and the waterfowl. Amphibians in the order Anura. A member of the Bovidae family and is closely related to the sheep A bird belonging to the family Anatidae A group of birds from the order Galliformes. A family of birds in the Galliformes order Leporidaes belonging to the genus Lepus. A hoofed (ungulate) mammal, a subspecies of one of seven extant species of the family Equidae. Fresh or sea water invertebrate. A young domestic sheep. A member of the molluscan class Gastropoda that have coiled shells in the adult stage and live on land. Also referred to Milk Cattle, this cow is bred to produce large quantities of Milk, from which dairy products are made. The largest extant species in the deer family. Large flightless bird native to Africa. Other animal not specified on this list. Medium-sized birds, intermediate between the larger pheasants and the smaller quails. A bird in the subfamily of Phasianidae in the order Galliformes. A bird in the family Columbidae. Meat from the domestic pig A young chicken, less than 28 days old at slaughter Several genus of mid-sized birds in the pheasant family. Small mammals in the family Leporidae of the order Lagomorpha. Rats are various medium-sized, long-tailed rodents of the superfamily Muroidea. An Arctic and Subarctic-dwelling deer, widespread and numerous across the Arctic and Subarctic. A deer species of Europe, Asia Minor, and Caspian coastal regions. Small ruminants, usually with a crimped hair called wool and often with horns forming a lateral spiral. A fresh or sea water animal, such as a mollusk or crustacean, that has a shell or shell-like exoskeleton. Elongate legless carnivorous reptiles of the suborder Serpentes. Any of nearly 20 wading bird species in three genera in the family Scolopacidae. Small passerine birds in the family Passeridae. Plump, soft-plumaged, small to medium-sized passerine birds. A large bird in the genus Meleagris. Reptiles characterised by a special bony or cartilaginous shell developed from their ribs that acts as a shield. The woodcocks are a group of seven or eight very similar living species of wading birds in the genus Scolopax.
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YAK
A long-haired bovine found throughout the Himalayan region of south Central Asia, the Tibetan Plateau and as far north as Mongolia.
Code List Name UN INFOODSCode Code Name
Code List Description Codes identifying food components (=nutrients). Code Description
This is an external code list. For allowed code values see: http://www.fao.org/infoods/tagnames_en.stm The following are additional values (controlled by GS1 pending change requests to UN/FAO) are as follows: ENERSF G_CMO G_NICT G_NMES G_TAR IODIZED_SALT SALTEQ Calories From Saturated Fat Carbon Monoxide Nicotine Non-milk Extrinsic Sugars Tar Table salt mixed with a minute amount of various iodine-containing salts Salt Equivalent: The calculated level of salt equal to Na (natrium (sodium)) x 2,5.
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6.
Business Document Example

Class in core item model Class in common library Root class in core item model Class in extension Attribute
Example 1
TradeItemDocument - creationDateTime - documentStatus EntityIdentification (+tradeItemDocumentIdentification) - uniqueCreatorIdentification PartyIdentification (+contentOwner) - gLN TradeItem - tradeItemUnitDescriptor TradeItemIdentification - gTIN TradeItemInformation InformationProvider (+informationProviderOfTradeItem) - nameOfInformationProvider PartyIdentification (+informationProvider) - gLN TargetMarketInformation *1 - targetMarketCountryCode - targetMarketDescription (language, shortText) TargetMarketInformation *2 - targetMarketCountryCode - targetMarketDescription (language, shortText) TradeItemDescriptionInformation - brandName MultiShortDescription (+functionalName) - description (language, shortText) MultiShortDescription (+variant) EN, Soup Camps Frozen 124 EN,Canada 840 EN,United States 8712345678944 Foodservice distributor 10063211038689 BASE_UNIT_OR_EACH 8712345678913 2005B09 2005-06-27T11:00:00 ORIGINAL
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- description (language, shortText) TradeItemDescription - language, text AdditionalTradeItemDescription - language, text
EN, Homestyle Minestrone
EN, Camps Frozen Soup Homestyle Minestrone EN, An Italian tradition full of diced carrots, kidney beans, peas and penne pasta.
TradingPartnerNeutralTradeItemInformation ManufacturerOfTradeItem - nameOfManufacturer PartyIdentification (+manufacturer) - gLN MarketingInformation - tradeItemFeatureBenefit Consistent fresh-frozen quality featuring traditional and on-trend varieties. Easy to prepare-simply add water. Less waste-use as little as half a tray. More than forty varieties to meet customer taste preferences. Industry leading merchandising support available. 8712345678913 Camp
PackagingMarking - isPackagingMarkedReturnable TradeItemUnitIndicator - isTradeItemABaseUnit - isTradeItemAConsumerUnit - isTradeItemADespatchUnit - isTradeItemAnInvoiceUnit - isTradeItemAnOrderableUnit - isTradeItemAVariableUnit FoodAndBeverageTradeItemExtension - preservationTechniqueCode PartyIdentification (+customerSupportCentre) *1 - gLN PartyIdentification (+productionFacility) - gLN FoodAndBeverageMarketingInformationExtension MultiLongDescription (+servingSuggestion) - description (language, longText) As a soup, or ingredient in many of your favourite recipes. Add simple garnishes to create signature soups. 8712345678913 8712345678913 FREEZING TRUE TRUE FALSE FALSE FALSE FALSE FALSE
FoodAndBeverageInformation
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- productionVariantEffectiveDate FoodAndBeverageIngredientInformation MultiDescription5000 (+ingredientStatement) - description (language, text)
2005-12-01
EN, Water, tomato paste, tomatoes (citric acid, calcium chloride), carrots, red kidney beans, celery, ...
FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) 8 EN, Rehydrated potatoes (sodium phosphate) 7 EN, Celery 6 EN, Red kidney beans 5 EN, Carrots 4 EN, Tomatoes (citric acid, calcium chloride) 3 EN, Tomato paste 2 EN, Water 1
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- description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text)
EN, Italian green beans
EN, Penne pasta (enriched wheat flour, egg white)
10
EN, Zucchini
11
EN, Peas
12
EN, Spinach
13
EN, Salt
14
EN, Modified corn starch
15
EN, Parmesan cheese
16
EN, Spice
17
EN, Canola oil
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FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageNuttrientInformation - preparationState MultiMeasurementValue (+servingSize) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient *1 - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient *2 - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient *3 - NutrientTypeCode - measurementPrecision PROAPPROXIMATELY GR, 19.3 CHOCDF APPROXIMATELY kcal, 96 ENERC APPROXIMATELY GR, 125 UNPREPARED EN, Parsley 22 EN, Disodium inosinate 21 EN, Disodium guanylate 20 EN, Garlic powder 19 EN, Enriched wheat flour 18
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MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient *4 - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient *5 - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient *6 - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient *7 - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient *8 - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeveragePreparationInformation - preparationType MultiLongDescription (+precautions) - description (language, longText) MultiDescription2500 (+preparationInstructions) - description (language, text) Cooking Directions: Remove plastic film. 1)Place 1 tray (2 blocks) of soup in pot. 2)Add one full tray (1.9 L or 8 cups) water and cover. 3)Heat to boiling (min 80C\180F), stirring occasionally. Reduce heat (70C\160F) and cover. Stir periodically. Do not re-freeze. Do not use if film is torn or missing. COOKING GR, 4.5 FIBAPPROXIMATELY ME, 1029.6 NA APPROXIMATELY ME, 1.1 CHOLC APPROXIMATELY GR, 0.2 FASAT APPROXIMATELY GR, 0.3 FAT APPROXIMATELY GR, 4.1
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Example 2
TradeItemDocument - creationDateTime - documentStatus EntityIdentification (+tradeItemDocumentIdentification) - uniqueCreatorIdentification PartyIdentification (+contentOwner) - gLN TradeItem - tradeItemUnitDescriptor TradeItemIdentification - gTIN TradeItemInformation InformationProvider (+informationProviderOfTradeItem) - nameOfInformationProvider PartyIdentification (+informationProvider) - gLN TargetMarketInformation - targetMarketCountryCode - targetMarketDescription (language, shortText) TradeItemDescriptionInformation - brandName - subBrand MultiShortDescription (+functionalName) - description (language, shortText) AdditionalTradeItemDescription - language, text MultiShortDescription (+variant) - description (language, shortText) TradeItemDescription - language, text TradingPartnerNeutralTradeItemInformation ManufacturerOfTradeItem - nameOfManufacturer PartyIdentification (+manufacturer) - gLN PackagingMarking 05000118052255 UNI UK FOODS EN, NORR TONIGHTS CHICKEN SAUCE FOR CHICKEN SWEET AND SOUR EN,FOR CHICKEN SWEET AND SOUR SAUCE NORR TONIGHTS CHICKEN UK EN,UNITED KINGDOM 05000118052255 UNI UK FOODS 05000118017354 BASE_UNIT_OR_EACH 05000118052255 TRIGIINTERFACE23 2006-01-12T12:00:00 ORIGINAL
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- isPackagingMarkedReturnable TradeItemMeasurements MultiMeasurementValue (+depth) -measurementValue MultiMeasurementValue (+height) -measurementValue TradeItemUnitIndicator - isTradeItemABaseUnit - isTradeItemAConsumerUnit - isTradeItemADespatchUnit - isTradeItemAnInvoiceUnit - isTradeItemAnOrderableUnit - isTradeItemAVariableUnit FoodAndBeverageTradeItemExtension - preservationTechniqueCode - preservationTechniqueCode PartyIdentification (+productionFacility) - gLN PartyIdentification (+customerSupportCentre) *1 - gLN FoodAndBeverageMarketingInformationExtension MultiLongDescription (+servingSuggestion) - description (language, longText)
FALSE
TRUE TRUE FALSE FALSE FALSE FALSE
PASTEURISATION ACIDIFICATION
05000118052255
05000118052255
EN,SWEET AND SOUR SAUCE FOR CHICKEN CONTAINING PEPPERS AND PINEAPPLE. SERVES 4 HUNGRY PEOPLE
FoodAndBeverageInformation - productionVariantEffectiveDate - productionVariantDescription FoodAndBeverageServingInformation - numberOfServingsPerPackage - numberOfSmallestUnitsPerPackage - maximumNumberOfSmallestUnitsPerPackage FoodAndBeverageIngredientInformation FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence 2 EN,WATER 1 4 4 6 2006-01-12
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MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence - contentPercentage MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence - contentPercentage MultiDescription (+ingredientName) - description (language, text) FoodAndBeverageIngredient * - ingredientSequence MultiDescription (+ingredientName) - description (language, text) FishMeatPoultryContentInformation* -fishMeatPoultryTypeCodeListAgency -fishMeatPoultryTypeCodeListIdentification FishMeatPoultryContent -fishMeatPoultryTypeCode 263 USDA Manual Of Food Codes For Individual Intake EN,CELERY 9 EN,GREEN PEPPERS 8 3% EN,PINEAPPLE IN JUICE 7 4% EN,TOMATO 6 EN,SPIRIT VINEGAR 5 EN,TOMATO PUREE 4 EN,ONION 3 EN,SUGAR
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-minimumFishMeatPoultryContent FoodAndBeverageAdditiveInformation* -additiveName - levelOfContainment FoodAndBeverageNuttrientInformation - preparationState MultiMeasurementValue (+servingSize) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient * - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient * - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient * - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient * - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient * - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient * - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value)
GR,131.25
ALUMINUM POTASSIUM SULFATE MAY_CONTAIN
UNPREPARED
GR,131.25
ENERAPPROXIMATELY
KCAL,96
PRO APPROXIMATELY
GR,0.4
CHOAVL APPROXIMATELY
GR,20.8
SUGAR APPROXIMATELY
GR,18.7
FAT APPROXIMATELY
GR,0.1
FASAT APPROXIMATELY
ME,0.001
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FoodAndBeverageNutrient * - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeverageNutrient * - NutrientTypeCode - measurementPrecision MultiMeasurementValue (+quantityContained) -measurementValue (unitOfMeasure, value) FoodAndBeverageAllergyRelatedInformation - allergenSpecificationAgency - allergenSpecificationName - levelOfContainment MultiDescription (+allergenTypeName) - description (language, text) FoodAndBeverageAllergyRelatedInformation - allergenSpecificationAgency - allergenSpecificationName - allergenTypeCode - levelOfContainment FoodAndBeverageDietRelatedInformation - dietCertificationAgency Food AndBeverageDietTypeInformation - dietTypeCode FoodAndBeveragePreparationInformation * - preparationType MultiLongDescription (+precautions) - description (language, longText) EN,Once cooked, the finished dish can be frozen in a suitable container. MultiDescription2500 (+preparationInstructions) - description (language, text) EN, To Oven cook 1. Preheat oven to 180c (Gas Mark 4). 2. Pan-Fry 450g boneless chicken* until golden. 3. Place chicken in a casserole dish, stir in the sauce and cover. 4. Cook in the oven for 1 hour (or BAKING VEGETARIAN UNI UK FOODS European Union 2003/89/EC AP MAY_CONTAIN CELERY European Union 2005/26/EC CONTAINS GR,0.19 NA APPROXIMATELY GR,0.5 FIB APPROXIMATELY
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until chicken is fully cooked) * If you prefer chicken pieces, use 900g and allow 10 minutes extra cooking time. FoodAndBeveragePreparationInformation * - preparationType MultiLongDescription (+precautions) - description (language, longText) EN,Once cooked, the finished dish can be frozen in a suitable container. MultiDescription2500 (+preparationInstructions) - description (language, text) EN, 1. Pan-fry the chicken until golden. 2. Stir in the sauce, cover and simmer for 20 minutes until the chicken is fully cooked. FRYING
7.
Implementation Considerations
Breaking down ingredient information and allergy statements Not all suppliers are currently able to break down the ingredient declaration or the allergy statement. That is why ingredients can also be specified in the ingredientStatement at-tribute and allergen statement in the allergenStatement attribute. The ingredient (and allergen) split however is needed: 1. To enable structured searches 2. To enable specification of related information per ingredient, such as the content percentage and country of origin. Production variant, GTIN allocation rules and minor ingredient changes The GTIN Allocation rules state (http://www.gs1.org/gtinrules/) that: The following changes warrant the allocation of a new GTIN: 1. Formulation change where the consumer is expected to distinguish the new from the old product and order accordingly. 2. Where regulations or other requirements dictate the ability to distinguish the old formulation from the new, e.g. healthcare 3. Where the changes alter the fundamental consumer benefit, e.g. new flavour, aroma, etc 4. Changes that result in a different description (declaration to the consumer) The following changes do not warrant the allocation of a new GTIN: 1. Minor formulation or characteristic changes that will replace the existing trade item and does not involve any change in the declaration to the consumer (e.g. is not covered by legislation). Examples include: changes for cost reduction reasons without changing the trade item characteristics (e.g. taste, viscosity, minor ingredients change, etc.); changes to the button colour used on fashion items, etc
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2. Changes to ingredients as a result of seasonal variations, e.g. yoghurt with seasonal fruit, where the actual fruits within are dependent on the season The theory of changing a GTIN for every change in product formulation is sound and logical. However it must be remembered that changing a GTIN also requires a change to packaging with subsequent design/packaging and write off consequences. Many formulation changes might not actually require a change to packaging design other than to change the barcode. For instance one might change the technical specification of an ingredient such that the product might now exceed or fail a current allergen claim. This would require a change to a products declaration through GDS but not to packaging. A manufacturer will need to decide whether such a change warrants a change to GTIN with its subsequent costs. The buyer of a particular product will also need to be able to manage changes of GTINs through their systems carefully. Buyers (in a GDS sense) rightly or wrongly do not like changes to GTINS and tend to treat them all as new listings with subsequent costs and the hassles of introducing the product and changing many systems to accommodate. The best practice is to use the best before date of a product to distinguish between different variants of the same product. If manufacturers get calls from consumers about allergens etc and manufacturers know that they have multiple variants then they have to ask the consumer to tell the best before date on the consumer unit as well as the GTIN.
8.
8.1.
Testing
This section describes the testing criteria for business solutions.
Pass / Fail Criteria

No. 1 Test Criteria Not Applicable Related Requirement Design Element Pass Criteria Fail Criteria
8.2.
Test Data
Attribute See business document example Value
9.
Appendices
Not Applicable
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10.
Summary of Changes
Change BSD Version 0.1.6 0.1.6 0.1.8 1.0.0 06-000198 07-000187 Associate d CR Number
Class FoodAndBeverageInformation: changed cardinality of attribute productionVariantEffectiveDate from 1..1 into 0..1 Allergen Type Code List: added code UW for Wheat Added code value to the Physiochemical Characteristic Code List : PENETROMY Added code value to Preparation Type Code List: GRIDDLE_FRYING Added code value to Preparation Type Code List: RECONSTITUTING Added FishMeatPoultryContent and sub-classes to FoodAndBeverageMarketingExtension Created class FoodAndBeverageAdditiveInformation added to FoodAndBeverageInformation Changed Code List Name from AllergenLevelOfContainmentCodeList to LevelOfContainmentCodeList in order to enable re-use. Added Genetically Modified Declaration Code to Food And Beverage Ingredients Information Deprecated association to TradeItemExternalInformation as this has been moved to core trade item. Added fishCatchZone to FoodAndBeverageIngredient Added maximumNumberOfSmallestUnitsPerPackage to FoodAndBeverageServingInformation Added the following for the GDSN MR: Added the following values to the Source Animal Code List: (ALLIGATOR, ASS,BEAR, BOAR, BUFFALO, CAMEL, CHICKEN, COCKEREL, COW, CROCODILE, DEER, DOG, DUCK, DUCKLING, FROG, GOAT, GOOSE,GROUSE,GUINEAFOWL,HARE,HORSE, LAMB, LAND_SNAIL, MOOSE, OSTRICH, PARTRIDGE, PHEASANT,PIGEON,PORK, POUSSIN, QUAIL, RABBIT, RAT, REINDEER, ROE_DEER, SHEEP, SNAKE, SNIPE, SPARROW, THRUSH, TURKEY, TURTLE,WOODCOCK,YAK) Added the following values to the UN_INFOODS code list: (G_CMO, G_NICT, G_TAR, G_NMES) Added the following values to the Growth Method Code List (CONVENTIONAL, FIELD_GROWN, FLY-FREE, GREENHOUSE, HYDROPONIC, INTEGRATED_PEST_MANAGEMENT) Updated Definition for STERILISATION Added the following values to the Preservation Technique Code List (ATTESTED_MILK, HIGH_TEMPERATURE_TREATED_MILK, BOILING) Added WEIGHT_DENSITY to the Physiochemical Characteristics Code List. Added isRindEdible, isRipenedInRind, ripeningTimePeriod and rennetTypeCode to FoodAndBeverageCheeseInformation. Added ingredientSourceAnimalCode, ingredientPurpose, grapeVarietyCode, growingMethodCode to FoodAndBeverageIngredient. Added rawMaterialUsedInProcessingWeight , isHomogenised to FoodAndBeverageIngredientInformation. Added nutritionalProgramCode to FoodAndBeverageMarketingExtension Added fatInMilkContent to FoodAndBeverageNutrientInformation.
1.1.0
2.0.0
Multiple for MR
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Change
BSD Version
Associate d CR Number
Added convenienceLevelPercentage, maximumOptimumConsumptionTemperature, minimumOptimumConsumptionTemperature to FoodAndBeveragePreparationInformation Added . manufacturerPreparationTypeCode toFoodAndBeverageTradeItemExtension Updated the definition for GDSN MR5: organismMaximumValue Changed to "Maximum allowable Colony Forming Units (CFU) of the microbiological organism per weight or volume." Added degreeOfOriginalWort Added FREE_FROM_GLUTEN to DietTypeCodeList Added the following values to AllergenTypeCodeList: (AA,AH,AI,AL,AX,BA,BB,BE,BI,BS,CA,CL,CN, CO, CT, EG, EP, EV, FA,GB, GE,GK,GO,GS,HC,HX,HY,ML, MO, NE, SA, SC,SH,SM, SP, SQ, SR,ST,SW,TN,X99) Added IODIZED_SALT to UN_INFOODS Code List Added compulsoryAdditivesLabelInformation to the FoodAndBeverageMarketingInformationExtension class Added nutritionLabelTypeCode to the FoodAndBeverageTradeItemExtension Class. Added the following values to the NutritionalClaimCodeList (ADDITIVE_FREE, ARTIFICIALLY_SWEETENED,CHOLESTEROL_FREE, COLOURING_AGENT_FREE, CONTAINS_GLYZYRRHIZIN,CONTAINS_LIQUORICE,CONTAINS_SOY, EGG_FREE, FREE_FROM_GLUTEN, GUARANTEED_LACTOSE_FREE, LACTOSE_FREE, LOW_LACTOSE, LOW_PROTEIN, MILK_FREE, MILK_PROTEIN_FREE, NON_ALCOHOLIC, NUT_FREE, PEANUT_FREE, PRESERVATIVE_FREE, SOY_FREE, STRONGLY_SALTED, SWEETENED_WITH_AGAVE_SYRUP, SWEETENED_WITH_CANE_SUGAR, SWEETENED_WITH_CORN_SYRUP, SWEETENED_WITH_FRUCTOSE, SWEETENED_WITH_FRUIT_JUICE , SWEETENED_WITH_FRUIT_SYRUP, SWEETENED_WITH_HONEY, SWEETENED_WITH_MALT, SWEETENED_WITH_RAW_BEET_SUGAR, SWEETENED_WITH_WHITE_SUGAR, VERY_LOW_GLUTEN, WHEAT_FREE, COELIAC, FREE_FROM_GLUTEN) Added the code value 1 to nutritionLabelTypeCodeList Added alcoholicBeveragePermissionLevel to the FoodAndBeverageMarketingInformationExtension class. Added association to PartyInRole to FoodAndBeverageIngredient Added ENERSF, SALTEQ to UN_INFOODS code list. Updated the definitions of the following codes in the Allergen Code List (BE, EV, EP, HC, HX, MO). Updated Source Animal Code List with the following values (BEEF_COW, CALF, FISH, FOWL, INVERTEBRATE, MILK_COW, OTHER, SHELLFISH) Added following values to Growing Method Code List (CLONED_FOODS, FREE_RANGE, SUSTAINABLE, HUMANELY_RAISED, WILD, SHADE_GROWN, CAGE_FREE, FARM_RAISED, FREE_RANGE, GRASS_FED, ORGANIC) 2.1.3 08000112 09000172 09000187 09000263 10000110 10000111
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Bar Code Extension For Food and Beverage

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Business Message Standard (BMS), Align Trade Item Extension for Food and Beverage, Release 2.8.

24 Oct 2012, 2.1.6

All contents copyright GS1

Change Request Reference

Business Requirements Document (BRAD) Reference

22-Jul-2007 14-Sept-2009 16-Nov-2010

0.0.5 0.0.3 0.0.5

24 Oct 2012, 2.1.6

All contents copyright GS1

Document Change History

10-Sept2008 31-Aug2009 24-Nov2009

Eric Kauz Brian Bennett/Eric Kauz Eric Kauz

MR4 Comment Review

MR4 Public Review

24 Oct 2012, 2.1.6

All contents copyright GS1

Date of Change 15-Aug2011

Changed By Eric Kauz

Reason for Change Public Review

24 Oct 2012, 2.1.6

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Business Context .................................................................................................................... 10 Additional Technical Requirements Analysis........................................................................ 11

Business Transaction View .................................................................................................... 12

Information Model (Including GDD Report) ........................................................................... 13

24 Oct 2012, 2.1.6

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Test Data .......................................................................................................................................... 61

Appendices .............................................................................................................................. 61 Summary of Changes ....................................................................................................... 62

24 Oct 2012, 2.1.6

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Business Domain View

24 Oct 2012, 2.1.6

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BRG Work Group

24 Oct 2012, 2.1.6

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For Release 2.8

2.8 2.8 2.8 2.8

2.8 2.8 2.8 2.8

2.8 2.8 2.8 2.8 2.8

2.8 2.8 2.8

2.8 2.8 2.8 2.8 2.8

24 Oct 2012, 2.1.6

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2.8 2.8 2.8 2.8 2.8

Design Team Members

24 Oct 2012, 2.1.6

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Additional Technical Requirements Analysis

Technical Requirements (optional)

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Business Transaction View

Use Case ID Use Case Name Use Case Description

Business Transaction Activity Diagram(s)

Business Transaction Sequence Diagram(s) (optional)

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Information Model (Including GDD Report)

Class (ABIE) FishMeatPoultryConte nt

FoodAndBeverageAdd itiveInformation additiveName

levelOfContainment FoodAndBeverageAlle rgen

24 Oct 2012, Draft 2.1.6, Issue