From f0e8a82ceb88a6e2b4ccf6dc1fce497b106338ff Mon Sep 17 00:00:00 2001 From: Nico Matentzoglu Date: Mon, 20 Oct 2025 14:29:33 +0300 Subject: [PATCH 1/5] Update ODK container version in QC workflow Bump the obolibrary/odkfull container from v1.2.29 to v1.6 in the ontology_qc GitHub Actions workflow to use the latest features and fixes. --- .github/workflows/qc.yml | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/.github/workflows/qc.yml b/.github/workflows/qc.yml index 75a4bec38..e9a3bb706 100644 --- a/.github/workflows/qc.yml +++ b/.github/workflows/qc.yml @@ -19,7 +19,7 @@ jobs: ontology_qc: # The type of runner that the job will run on runs-on: ubuntu-latest - container: obolibrary/odkfull:v1.2.29 + container: obolibrary/odkfull:v1.6 # Steps represent a sequence of tasks that will be executed as part of the job steps: From 9055071a452d1abb846fe9cfc69361effa68d4a8 Mon Sep 17 00:00:00 2001 From: Nico Matentzoglu Date: Mon, 20 Oct 2025 14:32:49 +0300 Subject: [PATCH 2/5] Update Foodon import --- src/envo/imports/foodon_import.owl | 1120 ++++++++++++++-------------- 1 file changed, 563 insertions(+), 557 deletions(-) diff --git a/src/envo/imports/foodon_import.owl b/src/envo/imports/foodon_import.owl index 9610696d3..54f7b3816 100644 --- a/src/envo/imports/foodon_import.owl +++ b/src/envo/imports/foodon_import.owl @@ -1,7 +1,6 @@ - - - - - @@ -194,9 +187,20 @@ - + + + + + + - + @@ -280,7 +284,7 @@ A food product made of meat, the skeletal muscle and associated fat, and other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs, of mammals. - + mammalian meat food product @@ -294,7 +298,7 @@ A processed meat food product that is made from a sausage. 2022-10-28T11:02:42Z - sausage food product + meat sausage food product @@ -304,14 +308,12 @@ - Damion Dooley - + Damion Dooley 2019-06-11T23:00:48Z SIREN DB annotation: -* has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) -* derives from 'liver' (http://purl.obolibrary.org/obo/UBERON_0002107) - +* semisolid with smooth consistency FOODON:03430119 +* liver UBERON:0002107 liver paste https://madison.com/lifestyles/chicken-liver-paste-is-still-a-tasty-treat/article_2194b8cb-82b5-5112-9a97-0042571e90d1.html @@ -324,8 +326,8 @@ A hot dog is a moist sausage of soft, even texture and flavor, often made from advanced meat recovery or meat slurry. Most types are fully cooked, cured or smoked. It is often placed hot in a special purpose soft, sliced hot dog bun. - Damion Dooley - + + Damion Dooley hotdog frankfurter @@ -340,6 +342,8 @@ + A processed food product consisting of meat which has been subjected to preservation and/or taste altering processes such as grinding, salting, curing, fermentation, smoking, and addition of chemical preservatives. + processed meat food product @@ -376,8 +380,8 @@ A dairy product produced by bacterial fermentation of milk. - Damion Dooley https://en.wikipedia.org/wiki/Yogurt + Damion Dooley https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Cacik-1.jpg/549px-Cacik-1.jpg yoghourt yoghurt @@ -391,7 +395,7 @@ - + This class includes food products which are derived from or produced by a plant. plant food product @@ -462,7 +466,6 @@ Cream component produced by churning and containing not less than 80% milkfat. - mammalian milk butter @@ -640,8 +643,8 @@ A food product made from domestic pig meat (Sus domesticus or Sus scrofa scrofa). - Damion Dooley http://en.wikipedia.org/wiki/Pork + Damion Dooley pork pork meat food product @@ -668,6 +671,10 @@ + + A food product that is derived from some chicken meat. + + 2025-06-06T13:59:11Z chicken meat food product @@ -677,15 +684,12 @@ - Meat from bovines, especially domestic cattle (cows). - beef food product + + A food product that is derived from some cow. + https://orcid.org/0000-0001-5275-8866 + 2025-02-01T09:59:11Z + cow food product - - - - Meat from bovines, especially domestic cattle (cows). - http://en.wikipedia.org/wiki/Beef - @@ -716,7 +720,7 @@ A seafood product is a vertebrate or invertibrate organism from an aquatic environment. Some of the subclasses are currently freshwater organisms. - Damion Dooley + Damion Dooley animal seafood product @@ -764,7 +768,7 @@ A food product having tempeh as a defining ingredient - Damion Dooley + Damion Dooley tempeh food product @@ -830,12 +834,10 @@ - - A fine powder made from cereals or other starchy food sources. - Damion Dooley + + A food product made from flour. Wikipedia:Flour - - flour added + Damion Dooley flour food product @@ -876,12 +878,11 @@ Apple juice is a fruit juice made by the maceration and pressing of an apple. https://en.wikipedia.org/wiki/Apple_juice - apple juice SIREN DB annotation: -* has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) -* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) +* liquid, low viscosity, with no visible particles FOODON:03430123 +* fruit, peel present, core, pit or seed present FOODON:03420140 apple juice @@ -902,8 +903,8 @@ Any of certain cuts of meat taken from the sides, belly or back of a pig that may be cured and/or smoked. - Damion Dooley https://en.wikipedia.org/wiki/Bacon + Damion Dooley bacon food product @@ -946,10 +947,10 @@ A class of cow's milk, sheep's milk, or goat's milk cheeses that have had Penicillium cultures added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mould, and carries a distinct smell. SIREN DB annotation: -* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) -* derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) -* formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) -* formed as a result of 'interior mold curing process' (http://purl.obolibrary.org/obo/FOODON_03460331) +* solid FOODON:03430151 +* curd FOODON:03420245 +* curing or aging process FOODON:03460253 +* interior mold curing process FOODON:03460331 blue cheese food product https://en.wikipedia.org/wiki/List_of_blue_cheeses @@ -994,17 +995,17 @@ A food produced by fermenting rice, barley and/or soybeans, with salt and the mold koji-kin (Aspergillus oryzae). - Damion Dooley + Damion Dooley SIREN DB annotation: -* has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) -* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) -* derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) -* formed as a result of 'fermentation/modification process, multiple component' (http://purl.obolibrary.org/obo/FOODON_03460128) -* formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) -* formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) -* formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) +* semisolid FOODON:03430144 +* fully heat-treated FOODON:03440014 +* seed, skin present, germ present FOODON:03420133 +* fermentation/modification process, multiple component FOODON:03460128 +* salted FOODON:03460173 +* curing or aging process FOODON:03460253 +* preservation by fermentation FOODON:03470104 miso food product @@ -1107,17 +1108,13 @@ - + - A food preserved by soaking and storing it in vinegar or brine. + Food material which is preserved by soaking and storing it in vinegar or brine. - SUBSET_SIREN:F1302 - SUBSET_SIREN:F16510 + + pickled - subset_siren - SIREN DB annotation: -* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) -* formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) food (pickled) @@ -1190,7 +1187,7 @@ A lipid material derived from plants. Physically, oils are liquid at room temperature. Damion Dooley - + vegetable oil food product @@ -1202,9 +1199,8 @@ An oil used as a nutritional supplement and is a traditional European ethnic food, highly regarded for its nutty flavor. - - + 2019-09-19T21:51:42Z langual:H0852 flax oil @@ -1220,9 +1216,10 @@ - - corn flour food product + + A food product made from milling corn. + milled corn food product @@ -1260,7 +1257,7 @@ A food product which is derived from or produced by an animal that has a vertibrae. - Damion Dooley + Damion Dooley vertebrate animal food product @@ -1288,16 +1285,14 @@ - Damion Dooley - + Damion Dooley 2019-06-11T07:25:19Z alcoholic beverage SIREN DB annotation: -* has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) -* formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) -* formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) - +* liquid FOODON:03430130 +* microbial/enzymatic modification process FOODON:03460119 +* curing or aging process FOODON:03460253 fermented beverage @@ -1362,17 +1357,15 @@ - Damion Dooley - + Damion Dooley 2019-06-20T07:47:47Z SIREN DB annotation: -* has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) -* formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) -* has substance added 'water addition process' (http://purl.obolibrary.org/obo/FOODON_03460148) -* has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) -* has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) - +* liquid, low viscosity FOODON:03430109 +* acidified FOODON:03460200 +* ingredient: water addition process FOODON:03460148 +* ingredient: sweetener added FOODON:03460202 +* ingredient: flavoring, spice or herb added FOODON:03460227 orange fruit beverage @@ -1564,8 +1557,8 @@ A food product made from domesticated bird meat. - Damion Dooley + Damion Dooley poultry meat food product @@ -1577,8 +1570,8 @@ Suidae is a family of artiodactyl mammals which are commonly called pigs, hogs or boars. In addition to numerous fossil species, 17 extant species are currently recognized (or 18 counting domestic pigs and wild boars separately), classified into between four and eight genera. The family includes the domestic pig, Sus scrofa domesticus or Sus domesticus, in addition to numerous species of wild pig, such as babirusas and warthogs. All suids, or swine, are native to the Old World, ranging from Asia to Europe and Africa. - Damion Dooley https://en.wikipedia.org/wiki/Suidae + Damion Dooley porcine meat swine food product @@ -1588,12 +1581,13 @@ - + A relish, sauce, or seasoning added to food to impart a particular flavour or to complement the dish. - Damion Dooley https://en.wikipedia.org/wiki/Condiment + Damion Dooley + condiment - condiment food product + condiment @@ -1643,8 +1637,8 @@ A beverage product derived from leaves of the tea plant (Camellia sinensis). - Damion Dooley + Damion Dooley "While fermentation is also referred to in the production of brewed teas, this is inaccurate. Some herbal teas on the market today include probiotic cultures alongside tea leaves to maintain gut health but the tea itself hasn't been fermented. Most dried teas however don't use live cultures at all during production. Instead, harvested tea leaves undergo a natural chemical process known as oxidation, which also changes the color, flavor and level of health benefits in the resulting brew." [https://eatcultured.com/blogs/our-awesome-blog/fermented-tea] tea based beverage product @@ -1678,13 +1672,11 @@ - - - 2023-05-03T04:59:00Z + + 2023-05-03T04:59:00Z SIREN DB annotation: -* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) - +* seed (anatomical part) FOODON:03420155 wheat food product @@ -1695,8 +1687,8 @@ A food product deriving primarily from corn (maize). - Damion Dooley + Damion Dooley maize food product maize (corn) food product @@ -1731,7 +1723,7 @@ A potato food product is any product derived from potatoes. - Damion Dooley + Damion Dooley potato food product @@ -1742,8 +1734,8 @@ Food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well. - - confectionery food product + + confectionery food @@ -1763,8 +1755,8 @@ A citrus fruit is botanically classified as a type of berry called a hesperidium that has a thick, leathery rind, with numerous oil glands, and a large flesh portion composed of several wedge-shaped sections. Unlike pome fruit, such as the apple, the citrus fruit is derived from a superior ovary, an ovary completely separate from the calyx. - Damion Dooley https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/hesperidium + Damion Dooley citrus citrus fruit food product @@ -1796,7 +1788,7 @@ Citrullus lanatus is a plant species in the family Cucurbitaceae, a vine-like (scrambler and trailer) flowering plant originally from sub-Saharan Africa. It is cultivated for its fruit. The subdivision of this species into two varieties, watermelons (Citrullus lanatus (Thunb.) var. lanatus) and citron melons (Citrullus lanatus var. citroides (L. H. Bailey) Mansf.) - Damion Dooley + Damion Dooley citrullus lanatus fruit food product @@ -1985,7 +1977,7 @@ The default nut product is a whole, raw nut - meaning that the kernel is whole, and moderately or significantly dried, but not baked. Minimal references to nuts often leave ambiguous whether the shell is on or off. "I ate a peanut" doesn't clarify whether I ate a shell-off nut or whether I did the shelling. - Damion Dooley + Damion Dooley nut food product @@ -2033,6 +2025,7 @@ + A food product with insects as a defining ingredient. insect food product @@ -2074,7 +2067,7 @@ - A food product that is an output of the food cooking process, where food is prepared by heating + Food material which is cooked. Damion Dooley https://en.wikipedia.org/wiki/Cooking @@ -2098,7 +2091,8 @@ - + A staple food prepared from a dough of flour (usually wheat) and water, usually by baking + bread food product @@ -2107,11 +2101,10 @@ - + This food product type includes food products which are derived from a large, diverse group of photosynthetic organisms. - - algal food product + algal food material @@ -2159,6 +2152,7 @@ + A food product made from oats. common oat food product oat food product @@ -2187,6 +2181,7 @@ + A food product made from quinoa quinoa food product @@ -2209,8 +2204,8 @@ A product of the dry seeds of plants of the genus Pisum. - Damion Dooley http://en.wikipedia.org/wiki/Legume + Damion Dooley dry pea food product @@ -2238,7 +2233,7 @@ - + A product of the dry seeds of Cajanus cajan. @@ -2255,8 +2250,8 @@ A bambara groundnut food product is a product derived from fresh or dried beans of the bambara groundnut plant. - Damion Dooley https://en.wikipedia.org/wiki/Vigna_subterranea + Damion Dooley Bambara nut Bambara-bean Congo goober @@ -2327,8 +2322,8 @@ A dry bean food product refers to a bean product made from a Phaseolus species plant whose seeds are harvested at complete maturity. - Damion Dooley https://en.wikipedia.org/wiki/Phaseolus_vulgaris + Damion Dooley kidney, haricot bean (Ph. vulgaris); lima, butter bean (Ph. lunatus); adzuki bean (Ph. angularis); @@ -2351,7 +2346,7 @@ tepary bean (Ph. acutifolius) A bean food product which derives from a winged bean plant (Psophocarpus tetragonolobus). https://en.wikipedia.org/wiki/Winged_bean - http://orcid.org/0000-0002-8844-9165 + https://orcid.org/0000-0002-8844-9165 winged bean food product @@ -2388,8 +2383,8 @@ tepary bean (Ph. acutifolius) In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish. FAO: The yam bean is a legume but unlike its close relatives the soybean and other beans, the yam bean is cultivated for its large, tuberous roots. - Damion Dooley https://en.wikipedia.org/wiki/Pachyrhizus_erosus + Damion Dooley http://en.wikipedia.org/wiki/Legume yam bean food product @@ -2478,8 +2473,8 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth PULSES are annual leguminous crops yielding from one to 12 grains or seeds of variable size, shape and colour within a pod. They are used for both food and feed. The term "pulses" is limited to crops harvested solely for dry grain, thereby excludingcrops harvested green for food (green peas, green beans, etc.) which are classified as vegetable crops. Also excluded are those crops used mainly for oil extraction (e.g.soybeand and groundnuts) and leguminous crops (e.g. seeds of clover and alfalfa) that are used exclusively for sowing purposes. - Damion Dooley http://www.fao.org/WAICENT/faoinfo/economic/faodef/fdef04e.htm#4.02 + Damion Dooley pulse pulses pulse food product @@ -2503,7 +2498,7 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth A food made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. - + pasta food product @@ -2532,8 +2527,8 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth A confection made from a concentrated solution of sugar in water, to which flavorings and colorants are added. - Damion Dooley - + + Damion Dooley candy food product @@ -2590,6 +2585,7 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth + A food product with bees or bee substances as a defining ingredient. bee food product @@ -2633,15 +2629,11 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth - A sausage that is smoked. + Sausage which is cured with a food smoking process. + + sausage (smoked) - - - - A sausage that is smoked. - http://en.wikipedia.org/wiki/Sausage - @@ -2689,9 +2681,9 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth A cured sausage that is fermented and dried. - Damion Dooley http://en.wikipedia.org/wiki/Sausage - sausage (dried, fermented) + Damion Dooley + meat sausage (dried, fermented) @@ -2703,9 +2695,10 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth A sausage made with fresh meats, and then fully cooked. - Damion Dooley - - sausage (cooked) + + Damion Dooley + + meat sausage (cooked) @@ -2725,7 +2718,7 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth A cheese product made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, preservatives, and food coloring. - + processed cheese food product @@ -2734,8 +2727,9 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth - + + A product made from the seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, Brassica nigra). mustard seed food product @@ -2837,16 +2831,24 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth + + + + + + + + - - A vegetable product such as leaves, flowers, seeds and roots that is rich in essential oils and aromatic principles. Used mainly a a condiment. - Damion Dooley - http://www.fao.org/WAICENT/faoinfo/economic/faodef/fdef10e.htm#1.01 + A food product that has some spice or herb as a defining ingredient. + Damion Dooley + https://orcid.org/0000-0001-5275-8866 + 2023-08-16T10:14:35Z - herb and spice herb or spice spice or herb + @@ -2867,8 +2869,8 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth A brewed drink prepared from roasted seeds, commonly called coffee beans, of the coffee plant. - Damion Dooley - + + Damion Dooley coffee beverage @@ -2880,8 +2882,8 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth A beverage prepared from the cured leaves of Camellia sinensis by combination with hot or boiling water. - Damion Dooley - + + Damion Dooley tea beverage (liquid) @@ -2925,8 +2927,8 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth A fish food product includes products made from any fish species (aquatic vertebrate with gills and fins). - Damion Dooley + Damion Dooley fish food product @@ -2946,7 +2948,11 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth - avian food product + + A food product that is derived from some avian animal. + https://orcid.org/0000-0001-5275-8866 + 2025-02-01T09:59:11Z + avian animal food product @@ -2966,6 +2972,7 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth + A beverage derived from plants. plant derived beverage @@ -3004,7 +3011,7 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth A dairy food product has mammilian milk or a milk component as an ingredient. - Damion Dooley + Damion Dooley dairy product milk product @@ -3029,6 +3036,7 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth + Food material which has been fermented. Are all fermented foods considered preserved to some extent? Damion Dooley food (fermented) @@ -3060,9 +3068,10 @@ FAO: The yam bean is a legume but unlike its close relatives the soybean and oth - Any plant food product which, typically, is constituted by intact parts from one or more annual plants cultivated as field and garden crops in the open and under glass, and used almost exclusively for food. - + A plant food product which derives from one or more vegetables. + FAO definition for vegetable: "Vegetables are plants cultivated both as field crops and garden crops, both in the open and under glass." and also: "Vegetables are grouped according to botanic characteristics as follows: leafy or stem vegetables (e.g., cabbage); fruit-bearing vegetables (e.g., melons); flower vegetables (e.g., cauliflowers); root, bulb and tuberous vegetables (e.g., onion); leguminous vegetables (e.g., green peas); other vegetables (e.g., green maize and mushrooms)." vegetable food product + @@ -3141,10 +3150,10 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr - A hen egg food product is any food product consisting mainly of hen eggs or derivatives. + An avian egg food product having chicken eggs or derivatives as a defining ingredient. https://en.wikipedia.org/wiki/Egg_as_food - hen egg food product + chicken egg food product @@ -3154,8 +3163,8 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr Cider, hard apple cider, or hard cider in the US, is an alcoholic beverage made from the fermented juice of apples. - Damion Dooley https://en.wikipedia.org/wiki/Cider + Damion Dooley cider apple cider (alcoholic) @@ -3166,6 +3175,8 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr + Orange juice that has not undergone pasteurization. + https://orcid.org/0000-0001-5275-8866 orange juice (unpasteurized) @@ -3225,16 +3236,18 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr + - A ground beef product is made of beef that has been finely chopped with a knife or a meat grinder (American English) or mincing machine (British English). Ground beef is used in many recipes including hamburgers and spaghetti Bolognese. - + Beef that has been ground. + https://en.wikipedia.org/wiki/Ground_beef beef mince beef mince ground beef hamburger meat minced beef - ground beef food product + A ground beef product is made of beef that has been finely chopped with a knife or a meat grinder (American English) or mincing machine (British English). Ground beef is used in many recipes including hamburgers and spaghetti Bolognese. + beef (ground) @@ -3244,9 +3257,10 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr - A food product from a category of domestic birds kept for meat, eggs, and feathers including fowl such as chickens, turkeys, and waterfowls such as domestic ducks and geese and other meat birds such as pigeons and doves and games birds including pheasants. - Damion Dooley - + A food product that is derived from some poultry. + + https://orcid.org/0000-0002-8844-9165 + 2025-02-01T09:59:11Z poultry food product @@ -3256,6 +3270,7 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr + duck meat food product @@ -3276,7 +3291,7 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr A turkey meat food product is any food product made predominantly of turkey parts. - Damion Dooley + Damion Dooley turkey meat food product @@ -3288,7 +3303,7 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr Cantaloupe (also known as muskmelon (India and the United States), mushmelon, rockmelon (in Australian states and in New Zealand), sweet melon, spanspek (South Africa), or capuchin (Scotland) refers to a variety of the Cucumis melo species in the Cucurbitaceae family. - Damion Dooley + Damion Dooley cantaloup muskmelon cantaloupe fruit food product @@ -3299,7 +3314,8 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr - + + A salad food product which has potato as a defining ingredient. potato salad food product @@ -3360,8 +3376,8 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr A family of hard Italian cheeses made from sheep milk. - Damion Dooley - + + Damion Dooley pecorino cheese @@ -3426,29 +3442,12 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr + Food material which is output of or is part of a home or commercial bakery process. bakery food product - - - - - - - - - - - - - - barley flour food product - - - - @@ -3456,7 +3455,7 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr A bean vegetable food product is a human or animal food product - such as a snap, shell or dry bean product - derived from the fruit pod, seed, or leaf of one of several genera of the flowering plant family Fabaceae. Note, this was previously labelled "Bean (vegetable) food product". We have been listing both dry and freshly harvested moist beans here, so have broadened the name scope. - Damion Dooley + Damion Dooley bean food product @@ -3480,7 +3479,7 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr A broad bean food product is a product derived from the broad bean plant. - Damion Dooley + Damion Dooley broad bean food product @@ -3525,9 +3524,10 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr - - A food product which normally exists as an ingredient to another food product, rather than eaten on its own, and is more complex than a chemical food component. - food product component + + Food material which normally exists as an ingredient to another food material, rather than eaten on its own. This includes chemical food components. + On Feb 25th 2025 the definition was loosened to include the subclass "chemical food component". + food material component @@ -3611,7 +3611,7 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr - food flavoring or seasoning product + food flavoring or seasoning @@ -3629,8 +3629,9 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr - - food dressing product + + A mix or ready made sauce for dipping or adding to food, especially salad. + food dressing @@ -3675,6 +3676,7 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr + A salad food product which has fruit as a defining ingredient. fruit salad food product @@ -3689,18 +3691,6 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr - - - - - - A food product made from legumes that are considered vegetables, such as immature raw legume pods or seeds. - Damion Dooley - leguminous vegetable food product - - - - @@ -3766,21 +3756,6 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr - - - - - - - - A product containing primarily immature ripe pigeon peas. - Damion Dooley - 2019-07-14T10:26:00 - pigeon pea vegetable food product - - - - @@ -3831,6 +3806,7 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr + A salad food product with one or more plant-based ingredients. plant based salad food product @@ -3843,7 +3819,7 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr An edible plant fat or oil product with characteristics that consumers desire such as bland flavour and odour, clear appearance, light colour, stability to oxidation and suitability for frying, and which is the result of a refining process that removes free fatty acids. - Damion Dooley + Damion Dooley plant fat or oil refined food product @@ -3873,7 +3849,7 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr - plant product dressing + plant material dressing @@ -3939,6 +3915,7 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr + Food material which is the output of a food preservation process. Damion Dooley preserved food (preserved) @@ -3970,8 +3947,8 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr A prepared hen egg product is a product predominantly made of hen egg that has been cooked and may only require defrosting or reheating for consumption. - Damion Dooley - prepared hen egg product + Damion Dooley + prepared chicken egg product @@ -3990,7 +3967,12 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr + A prepared food product consisting of either a salad or a salad ingredient mixture to which a salad dressing is added. + + + 2025-07-31 salad food product + @@ -4030,7 +4012,7 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr A soybean food product is a product derived from the soybean plant. - Damion Dooley + Damion Dooley soy product soybean food product http://purl.obolibrary.org/obo/FOODON_00002265 @@ -4053,7 +4035,7 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr - sweetener food product + sweetener @@ -4099,11 +4081,22 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr + A vegetable food product containing one or more pickled vegetables. vegetable pickle food product + + + + + A salad food product which contains one or more vegetable ingredients. + vegetable salad food product + + + + @@ -4116,22 +4109,11 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr - + A meal type is the name of an eating occasion that may have location, food type, or other customary contextual features. (Damion's 1st draft definition) - Damion Dooley - food product by meal type - - - - - - - - - A food product consisting of food material derived primarily from a single organism. - Damion Dooley - food product by organism + Damion Dooley + food by meal type @@ -4141,7 +4123,6 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr Any substance that can be consumed by an organism to satisfy nutritional or other health needs, or to provide a social or organoleptic food experience - food foodstuff nourishment @@ -4182,11 +4163,12 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr - + - A class which contains food product categories qualified by a quality such as granularity or temperature, which is useful for tasks like food inspection where little prior knowledge of how the food came to be is available. Some terms like "food (frozen)" are both a quality descriptor and the output of a process. + Food material which has been categorized by a characteristic such as granularity or temperature. Damion Dooley - food product by quality + This term was renamed from "food product by quality" to align better with COB "characteristic" label, and as well to disambiguate from other use of "quality" as a food grading. This term is useful for tasks like food inspection where little prior knowledge of how the food came to be is available. Some terms like "food (frozen)" are both a quality descriptor and the output of a process. + food material by characteristic @@ -4195,6 +4177,7 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr + Food material which is baked. baked baked food product food (baked) @@ -4208,29 +4191,13 @@ https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-gr A food product consisting of food material derived from ingredients sourced from multiple organisms. - Damion Dooley + Damion Dooley 2019-01-23T22:40:32Z - multi-ingredient + multi-ingredient The definition of this is being discussed in issue: https://github.com/FoodOntology/foodon/issues/57 Namely, how to characterize the threshold of ingredients that make for multi-component classification? Salt, pepper, spices wouldn't normally make a food multi-component? - multi-component food product - - - - - - - - - requires discussion - A preserved food, where the moisture levels in the food product have been reduced to low levels to improve shelf life. - Damion Dooley - https://www.sciencedirect.com/topics/food-science/food-dehydration - https://orcid.org/0000-0002-8844-9165 | https://orcid.org/0000-0001-5193-0062 | https://orcid.org/0000-0001-8008-8249 - 2019-05-23T19:53:09Z - food (dessicated) - food (dehydrated) + multi-component food @@ -4238,12 +4205,12 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - + - A food product organized by the process which it results from. + Food material organized by the process which it results from. Damion Dooley 2019-05-23T23:02:07Z - food product by process + food material by process @@ -4252,9 +4219,11 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - Damion Dooley + + A food product that is derived from some pig. + https://orcid.org/0000-0002-8844-9165 2019-06-14T04:23:35Z - pork food product + pig food product @@ -4265,7 +4234,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A lipid food product is a food product made primarily of plant or animal fat or oil - Damion Dooley + Damion Dooley 2019-06-11T09:18:41Z fats and oils oils and fats @@ -4289,7 +4258,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A whole dried bean is a bean resulting from natural or mechanical air drying applied to a bean or bean pod. - Damion Dooley + Damion Dooley 2019-06-29T14:48:10Z dried bean bean (dried) @@ -4306,10 +4275,9 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A seed of a bean plant from one of several genera of the flowering plant family (Fabaceae). Damion Dooley's note. This could be enhanced to explicitly state the anatomical parts of a seed - seed coat, cotyledons, embryo etc. Currently the Plant Ontology is not explicit about this yet. - Damion Dooley + Damion Dooley https://orcid.org/0000-0001-5275-8866 2020-10-14T07:28:59 - bean bean @@ -4329,8 +4297,8 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - Cooked bean material is the bean material output of a cooking process applied to dry, rehydrated, or raw (fresh) beans. - Damion Dooley + Bean material which has been cooked. + Damion Dooley 2019-07-08T21:47:07Z bean (cooked) @@ -4343,10 +4311,9 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A seed of a jack seed plant (Canavalia ensiformis). - Damion Dooley https://en.wikipedia.org/wiki/Canavalia_ensiformis + Damion Dooley 2019-07-09T22:17:36 - jack bean jack bean @@ -4356,7 +4323,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - Damion Dooley + Damion Dooley 2019-07-09T22:21:16Z jack-bean food product @@ -4369,7 +4336,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A pigeon pea food product is a food product derived from the pigeon pea plant - Damion Dooley + Damion Dooley 2019-07-09T22:29:17Z pigeon pea food product https://en.wikipedia.org/wiki/Pigeon_pea @@ -4380,14 +4347,13 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - + A seed of a pigeon pea plant (Cajanus cajan). https://en.wikipedia.org/wiki/Pigeon_pea - http://orcid.org/0000-0002-8844-9165 + https://orcid.org/0000-0002-8844-9165 2019-07-09T22:29:49 - pigeon pea pigeon pea @@ -4400,13 +4366,12 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A seed of a velvet bean plant (Mucuna pruriens) - Damion Dooley https://en.wikipedia.org/wiki/Mucuna_pruriens http://en.wikipedia.org/wiki/Legume + Damion Dooley 2019-07-10T00:00:22 tericopelo bean tericopelo bean - velvet bean velvet bean @@ -4416,7 +4381,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - Damion Dooley + Damion Dooley 2019-07-10T00:16:38Z vetch food product @@ -4429,10 +4394,9 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A seed of a vetch plant. - Damion Dooley https://en.wikipedia.org/wiki/Vicia + Damion Dooley 2019-07-10T01:33:15Z - vetch seed vetch seed @@ -4443,7 +4407,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - Damion Dooley + Damion Dooley 2019-07-12T17:18:31Z pea food product @@ -4456,13 +4420,26 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A liver food product is a food product that derives from one or more liver organs. - Damion Dooley + Damion Dooley 2019-08-02T18:22:37Z liver food product + + + + + + A leaf of a plant that is used for flavoring. + https://orcid.org/0000-0001-5275-8866 + 2023-08-16T10:14:35Z + herb food product + + + + @@ -4473,7 +4450,6 @@ Namely, how to characterize the threshold of ingredients that make for multi-com bok choy vegetable food product bomdong vegetable food product broccolini vegetable food product - chinese cabbage vegetable food product choy sum vegetable food product collard greens vegetable food product gai lan vegetable food product @@ -4493,7 +4469,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - + 2020-09-06T15:59:54Z multi-component wheat food product @@ -4505,7 +4481,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A bean food product made from velvet bean. - + 2021-12-24T00:12:16Z velvet bean food product @@ -4515,29 +4491,172 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - - A food product deriving from one or more animals. - - 2022-09-01T16:31:09Z + + + A food product that is derived from some animal. + http://orcid.org/0000-0002-8844-9165 + 2023-08-01T21:25:29Z animal food product + + + + + + Anatomical or other piece(s) or substance derived from one or more plants. + + 2023-03-02T22:31:04Z + plant material + + + + + + + + + + One or more pieces of animals. + + https://orcid.org/0000-0002-8844-9165 + 2023-08-01T21:25:29Z + piece(s) of animal + + + + + + + + + + A food product made from milling plant material. + + 2023-10-07T13:41:10Z + milled food product + + + + + + + + + + + One or more pieces of cows. + + https://orcid.org/0000-0002-8844-9165 + 2023-12-15T22:55:22Z + piece(s) of cow + + + + + + + + + One or more pieces of beef. + piece(s) of beef + + + + + + + + + + Material that derives from some avian animal. + https://orcid.org/0000-0001-5275-8866 + https://orcid.org/0000-0002-3410-4655 + https://orcid.org/0000-0002-8844-9165 + 2024-02-12T14:11:19Z + This branch isn't necessarily food material + avian animal material + + + + + + + + + + A food product that is derived from some duck. + https://orcid.org/0000-0001-5275-8866 + https://orcid.org/0000-0002-3410-4655 + https://orcid.org/0000-0002-8844-9165 + 2024-02-12T14:11:19Z + duck food product + + + + + + + + + + + A food product that is derived from some chicken. + https://orcid.org/0000-0001-5275-8866 + https://orcid.org/0000-0002-3410-4655 + https://orcid.org/0000-0002-8844-9165 + 2024-02-12T14:11:19Z + chicken food product + + + + + + + + + + Material that derives from some chicken. + https://orcid.org/0000-0001-5275-8866 + https://orcid.org/0000-0002-3410-4655 + https://orcid.org/0000-0002-8844-9165 + 2024-02-12T14:11:19Z + This branch isn't necessarily food material + chicken material + + + + + + + + + + Material that derives from some cow. + https://orcid.org/0000-0001-5275-8866 + https://orcid.org/0000-0002-3410-4655 + https://orcid.org/0000-0002-8844-9165 + 2024-02-12T14:11:19Z + This branch isn't necessarily food material + cow material + + + + - SIREN DB annotation: -* has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) -* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) -* derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) -* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) -* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) - +* crystal FOODON:03430143 +* fully heat-treated FOODON:03440014 +* sugar FOODON:03420108 +* water removal process FOODON:03460138 +* preservation by dehydration or drying FOODON:03470116 sugar (granulated) @@ -4548,13 +4667,11 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - SIREN DB annotation: -* has quality 'liquid, low viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430114) -* derives from 'fruit, peel removed, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420229) - +* liquid, low viscosity, with small particles FOODON:03430114 +* fruit, peel removed, core, pit or seed removed FOODON:03420229 orange juice @@ -4568,11 +4685,9 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A seed of a broad bean plant (Vicia faba). - - http://orcid.org/0000-0002-8844-9165 + https://orcid.org/0000-0002-8844-9165 Windsor bean - broad bean broadbean faba bean fava bean @@ -4590,12 +4705,10 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - SIREN DB annotation: -* has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) -* derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) - +* liquid FOODON:03430130 +* part of plant FOODON:03420174 vegetable juice food product @@ -4608,13 +4721,11 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A bean substance is a substance made by processing seed from a bean plant. Damion Dooley's note: This class is intended to provide the most generic reference to bean, as it does not imply any more information about the state of a bean - whether it is whole or in fragments, or fragments of several beans, whether it is dry, raw, or cooked etc. - Damion Dooley https://en.wikipedia.org/wiki/Bean - + Damion Dooley SIREN DB annotation: -* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) - +* seed (anatomical part) FOODON:03420155 bean (whole or pieces) @@ -4626,8 +4737,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A liquid prepared for consumption, or a product that can be combined with water or milk to make one. - Damion Dooley - + Damion Dooley 2019-09-12T00:00:00 beverage food product @@ -4637,74 +4747,60 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - + - SIREN DB annotation: -* derives from 'part of animal' (http://purl.obolibrary.org/obo/FOODON_03420164) - +* part of animal FOODON:03420164 animal-derived food - - - - - - - - - - - - - - - - - SIREN DB annotation: -* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) -* derives from 'skeletal meat part, without bone or shell' (http://purl.obolibrary.org/obo/FOODON_03420125) -* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) -* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) - - beef (dehydrated) - - - - - + A food product served during the dessert course of a meal. + desert preparation dessert SIREN DB annotation: -* has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) - +* ingredient: sugar or sugar syrup added FOODON:03460136 dessert food + + + + + + A food product derived from a spice. + https://en.wikipedia.org/wiki/Spice + + SIREN DB annotation: +* whole, natural shape FOODON:03430150 +* not heat-treated FOODON:03440003 +* part of plant FOODON:03420174 + spice food product + + + + A cultured dairy product is a fermented dairy product in which a microbial starter was introduced to the fermentation process. - SIREN DB annotation: -* derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) -* formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) - +* milk (mammary secretion) UBERON:0001913 +* microbial/enzymatic modification process FOODON:03460119 cultured dairy product @@ -4715,12 +4811,10 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - SIREN DB annotation: -* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) -* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) - +* whole, natural shape FOODON:03430150 +* seed (anatomical part) FOODON:03420155 edible seed food product @@ -4740,14 +4834,12 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - SIREN DB annotation: -* has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) -* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) -* derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) -* has substance added 'honey added' (http://purl.obolibrary.org/obo/FOODON_03460149) - +* liquid, high viscosity, with no visible particles FOODON:03430139 +* fully heat-treated FOODON:03440014 +* sugar syrup or syrup solids FOODON:03420271 +* ingredient: honey added FOODON:03460149 honey blend table syrup @@ -4758,13 +4850,11 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - SIREN DB annotation: -* has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) -* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) -* derives from 'white sugar' (http://purl.obolibrary.org/obo/FOODON_03420157) - +* crystal FOODON:03430143 +* fully heat-treated FOODON:03440014 +* white sugar FOODON:03420157 sugar (refined) @@ -4773,14 +4863,13 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - + - + Food material which has been dried. SIREN DB annotation: -* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) -* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) - +* water removal process FOODON:03460138 +* preservation by dehydration or drying FOODON:03470116 food (dried) @@ -4792,13 +4881,11 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - SIREN DB annotation: -* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) -* formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) -* formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) - +* seed (anatomical part) FOODON:03420155 +* microbial/enzymatic modification process FOODON:03460119 +* curing or aging process FOODON:03460253 fermented bean product @@ -4809,12 +4896,10 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - SIREN DB annotation: -* has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) -* derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) - +* liquid, high viscosity, with no visible particles FOODON:03430139 +* fat or oil FOODON:03420190 oil @@ -4827,15 +4912,13 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A seed of a legume plant in the family Fabaceae. - https://orcid.org/0000-0001-5275-8866 2020-10-21T09:28:28 SIREN DB annotation: -* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) -* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) -* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) - +* whole, natural shape FOODON:03430150 +* not heat-treated FOODON:03440003 +* seed (anatomical part) FOODON:03420155 legume @@ -4844,40 +4927,10 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - + - - processed food product - - - - - - - - - - - - - - - - - - - - - SIREN DB annotation: -* has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) -* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) -* derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) -* formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) -* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) -* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) - - pork (dehydrated) + processed food @@ -4887,11 +4940,9 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - SIREN DB annotation: -* derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) - +* milk (mammary secretion) UBERON:0001913 mammalian milk product @@ -4903,12 +4954,10 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A fish product is a home-made or commercially produced or retail or wholesale product containing substantial amounts of freshwater or saltwater fish and/or shellfish flesh. Note that this category should avoid items that mention a particular species of fish or shellfish. - Damion Dooley - + Damion Dooley SIREN DB annotation: -* derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) - +* skeletal meat part FOODON:03420175 fish product (unspecified species) https://en.wikipedia.org/wiki/Fish_products @@ -4920,13 +4969,11 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - SIREN DB annotation: -* derives from 'seed, skin present, germ present' (http://purl.obolibrary.org/obo/FOODON_03420133) -* formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) -* formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) - +* seed, skin present, germ present FOODON:03420133 +* microbial/enzymatic modification process FOODON:03460119 +* curing or aging process FOODON:03460253 cocoa food product @@ -4937,7 +4984,6 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - juice juice beverage @@ -4951,16 +4997,14 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A food product that is highly seasoned minced meat and is encased in a skin in the shape of a cylinder. https://en.wikipedia.org/wiki/Sausage - sausage SIREN DB annotation: -* has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) -* derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) -* has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) - - sausage +* whole, shape achieved by forming FOODON:03430147 +* meat part of animal FOODON:03420103 +* ingredient: flavoring, spice or herb added FOODON:03460227 + meat sausage @@ -4971,12 +5015,10 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - SIREN DB annotation: -* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) -* derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) - +* solid FOODON:03430151 +* meat part of animal FOODON:03420103 pate @@ -4987,14 +5029,12 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - SIREN DB annotation: -* has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) -* has quality 'heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440022) -* derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) -* formed as a result of 'steeping' (http://purl.obolibrary.org/obo/FOODON_03450036) - +* liquid FOODON:03430130 +* heat-treated FOODON:03440022 +* part of plant FOODON:03420174 +* steeping FOODON:03450036 herbal infusion @@ -5005,11 +5045,9 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - SIREN DB annotation: -* derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) - +* sugar FOODON:03420108 sugar product @@ -5020,11 +5058,9 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - SIREN DB annotation: -* derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) - +* part of plant FOODON:03420174 multi-component plant food product @@ -5036,11 +5072,9 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - SIREN DB annotation: -* derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) - +* fat or oil FOODON:03420190 vegetable fat food product @@ -5052,12 +5086,10 @@ Namely, how to characterize the threshold of ingredients that make for multi-com A meat product is a product organized by the form of - or processing done to - its meat component (a skeletal meat part of an animal or crustacean). - SIREN DB annotation: -* derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) - - meat (whole or parts) +* animal body or body part FOODON:03420127 + meat (whole or pieces) @@ -5068,8 +5100,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Natural cheese, cured or uncured, cheese product (which is further processed), or cheese product analog. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0115 + cheese or cheese product (us cfr) @@ -5082,8 +5113,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Fruit in all forms; includes fruit juices and fruit juice drinks, fruit butters, jellies, preserves, and related products. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0143 + pie filling, fruit fruit or fruit product (us cfr) @@ -5096,8 +5126,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Food product having functional characteristics similar to milk or milk products, including cream product analogs, margarine, and milk analogs. Certain alternate ingredients are substituted for those components that are responsible for specific functional properties. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0147 + milk or milk product analog (us cfr) @@ -5109,8 +5138,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Milk in all forms, milk-based beverage, cultured milk product, or milk or milk product analog. Index infant formula under *MEAL REPLACEMENT*. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0148 + milk or milk product (us cfr) @@ -5122,8 +5150,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Semisolid or jelled food prepared from fruit or fruit juice and other ingredients prescribed for the individual products (21 CFR 150). - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0155 + fruit butter, jelly, preserve or related product (us cfr) @@ -5135,8 +5162,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Milk, a product derived from milk, or a dairy product analog; includes cheese and frozen dairy desserts. [FDA CFSAN 1995] - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0164 + dairy product (us cfr) @@ -5148,8 +5174,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Cheese made from milk or milk components, such as cream, by the following process: (1) produce curd through coagulation of milk by bacterial action and/or enzymes and/or acidification and draining of whey. (2) For cured cheese only: cure the curd. Excludes products made through further processing, such as comminuting (see *CHEESE PRODUCT*). - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0187 + natural cheese (us cfr) @@ -5161,8 +5186,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Candy or other food product made with sweeteners and frequently containing nuts, fruits, starches, flavorings and other foods (21 CFR 170.3(n)(9). [FDA CFSAN 1995] - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0188 + confectionery (us cfr) @@ -5174,8 +5198,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Food product prepared by heating a mixture of sweeteners and other optional ingredients according to the specific formula for each subgroup. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0204 + candy (us cfr) @@ -5187,8 +5210,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Jelled product made from one or more fruit juices and optional ingredients. Includes both fruit jelly, which may be sweetened with nutritive carbohydrate sweeteners, (21 CFR 150.140), and artificially sweetened fruit jelly (21 CFR 150.141). The finished fruit jelly must have a soluble solid content of no less than 65% and the ratio by weight of the fruit ingredient to sweetener in the starting mixture must be no less than 45:55. Artificially sweetened fruit jelly must contain no less than 55% fruit ingredient by weight. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0209 + fruit jelly (us cfr) @@ -5200,8 +5222,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Soft candy prepared by boiling milk, sugar, salt and optional ingredients to the soft-ball stage (238 degrees F.). - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0213 + fudge (us cfr) @@ -5213,8 +5234,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Food product having functional characteristics similar to those of butter; it is in plastic form or liquid emulsion and contains not less than 80% fat whose origin is vegetable or rendered animal carcass fats or a mixture of these as well as other optional ingredients specified by 21 CFR 166.110. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0231 + margarine (us cfr) @@ -5226,8 +5246,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Fruits and vegetables in all forms. [FDA CFSAN 1995] - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0257 + fruit or vegetable product (us cfr) @@ -5239,8 +5258,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Food group having common consumption, functional or manufacturing characteristics, e.g. *FRUIT OR VEGETABLE PRODUCT*, *DAIRY PRODUCT*, *CONFECTIONARY*, *PREPARED FOOD PRODUCT*, etc. [FDA CFSAN 1995] - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0289 + LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. USA agency food product type @@ -5253,8 +5271,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0293 + soft candy (us cfr) @@ -5265,9 +5282,8 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - Food product having functional characteristics similar to a butter product; it may be nutritionally equivalent or inferior to the product it purports to resemble. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0294 + A food product having functional characteristics similar to a butter product; it may be nutritionally equivalent or inferior to the product it purports to resemble. + butter substitute butter, imitation imitation butter @@ -5282,8 +5298,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com Renamed from *PRODUCT TYPE, CODEX ALIMENTARIUS* in LanguaL 2008. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0352 + LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. international agency food product type @@ -5295,8 +5310,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0356 + LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. European Union agency food product type @@ -5310,8 +5324,7 @@ Namely, how to characterize the threshold of ingredients that make for multi-com An agency food product type is a class of food product defined by an agency or consortium. Damion Dooley - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0361 + This class is designed to hold 3rd party food classification schemes which are being mapped to FoodOn classes using the 'has member' relation. The two hierarchies are not melded into a subclass polyhierarchy because of possible logical inconsistencies in the agency schemes. The hierarchies of agency schemes are as true to their agency representation as possible. agency food product type @@ -5330,8 +5343,7 @@ The Codex Classification of food and animal feed commodities moving in trade and The Codex Classification includes food commodities and animal feedstuffs for which Codex maximum residue limits will not necessarily be established. The Classification is intended to be as complete a listing of food commodities in trade as possible, classified into groups on the basis of the commodity's similar potential for pesticide residues. The Classification may also be appropriate for other purposes such as setting maximum levels for other types of residues or for other contaminants in food. The Codex Classification should be consulted in order to obtain a precise description of the food or animal feed commodities and, especially, in cases where Codex maximum residue limits have been set for groups of food and groups of animal feedstuffs. The Codex Classification is intended to promote harmonization of the terms used to describe commodities which are subject to maximum residue limits and of the approach to grouping commodities with similar potential for residue for which a common group maximum residue limit can be set. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0643 + LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. Codex Alimentarius classification of food and feed commodities @@ -5343,8 +5355,7 @@ The Classification may also be appropriate for other purposes such as setting ma - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0644 + LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. a. primary food commodities of plant origin (ccpr) @@ -5360,8 +5371,7 @@ The Classification may also be appropriate for other purposes such as setting ma In several countries, some of these commodities grown on large areas are distinguished as "field crops" or arable crops e.g. sugar beet. For the sake of convenience in this guide such crops are classified under Type 2 Vegetables. Exposure to pesticides is dependent on the particular part of the plant used for food and the growing practices. Vegetables may be consumed in whole or in part and in the form of fresh, dried or processed foods. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0650 + 02 vegetables (ccpr) @@ -5375,8 +5385,7 @@ Vegetables may be consumed in whole or in part and in the form of fresh, dried o Pulses are derived from the mature seeds naturally or artificially dried, of leguminous plants known as beans (dry) and peas (dry). The seeds in the pods are protected from most pesticides applied during the growing season except pesticides which show a systemic action. The dried beans and peas however are often exposed to post-harvest treatments. The dry pulses are consumed after processing or household cooking. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0680 + 015 pulses (vd) (ccpr) @@ -5387,8 +5396,7 @@ The dry pulses are consumed after processing or household cooking. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0777 + LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. eurofir food classification @@ -5401,8 +5409,7 @@ The dry pulses are consumed after processing or household cooking. The group includes marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the “Meats” group. The group also includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0801 + seafood or related product (eurofir) @@ -5413,9 +5420,8 @@ The dry pulses are consumed after processing or household cooking. - includes fish offal; a food product whose predominant constituent is fish (e.g. dried and salted fish, smoked fish, canned fish, pickled fish, restructured fish and fish analogues, surimi; fish paste, pâté). - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0803 + Includes fish offal; a food product whose predominant constituent is fish (e.g. dried and salted fish, smoked fish, canned fish, pickled fish, restructured fish and fish analogues, surimi; fish paste, pâté). + seafood product (eurofir) @@ -5427,8 +5433,7 @@ The dry pulses are consumed after processing or household cooking. Alcoholic or non-alcoholic beverage; excludes milk and milk-based beverages. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0840 + beverage (non-milk) (eurofir) @@ -5440,8 +5445,7 @@ The dry pulses are consumed after processing or household cooking. Beverage containing no more than 0.5% alcohol; it may be flavoured, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices and vegetable juices. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0842 + non alcoholic beverage (eurofir) @@ -5453,8 +5457,7 @@ The dry pulses are consumed after processing or household cooking. Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0845 + infusion steeped beverage LanguaL curation note: Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). @@ -5469,8 +5472,7 @@ The dry pulses are consumed after processing or household cooking. EFG group 32, Eurocode-2 group 12. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0852 + LanguaL curation note: Use for foods and ingredients that could not fit into any of the above classes. miscellaneous food product (eurofir) @@ -5483,8 +5485,7 @@ The dry pulses are consumed after processing or household cooking. This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s). - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0861 + soup, sauce or miscellaneous food product prepared food product (eurofir) @@ -5497,8 +5498,7 @@ The dry pulses are consumed after processing or household cooking. A liquid food made by simmering meat, poultry, seafood or vegetables, being clear or thickened to the consistency of a thin puree or having milk or cream added, and often containing pieces of solid food such as meat, shellfish, pasta or vegetables. Soup takes precedence over other food products. Examples are egg and lemon soup, oxtail soup, fish soup, rice soup, lentil soup, minestrone, cherry soup. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0865 + soup (eurofir) @@ -5511,8 +5511,7 @@ The dry pulses are consumed after processing or household cooking. The Global System 1 (GS1) Global Product Classification (GPC) is a system that gives buyers and sellers a common language for grouping products in the same way, everywhere in the world.$br/$ The GS1 GPC classification in facet A is currently updated based on June 2017 release of GS1 GPC Standard for Food/Beverage/Tobacco, except for codes pertaining to tobacco. See the GS1 site for details [https://www.gs1.org/standards/gpc]. - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0874 + GS1 Global Product Classification (GPC) @@ -5525,8 +5524,7 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0960 + 50220000 - cereal/grain/pulse products (gs1 gpc) @@ -5537,8 +5535,7 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A0969 + 50221200 - processed cereal products (gs1 gpc) @@ -5549,8 +5546,7 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A1061 + 50190000 - prepared/preserved foods (gs1 gpc) @@ -5561,8 +5557,7 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re - http://langual.org - http://www.langual.org/langual_thesaurus.asp?termid=A1095 + 50192900 - pasta/noodles (gs1 gpc) @@ -5574,7 +5569,6 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re Food and Drugs, title 21, Code of Federal Regulations. Original food classification in LanguaL. - http://langual.org langual:A1270 LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. U.S. code of federal regulations, title 21 food product type @@ -5588,7 +5582,6 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re - polysaccharide-producing plant @@ -5599,7 +5592,6 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re - plant used for producing extract or concentrate @@ -5611,7 +5603,6 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re - starch-producing plant @@ -5623,7 +5614,6 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re - carbohydrate-producing plant @@ -5635,7 +5625,6 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re - amorphophallus konjac amorphophallus rivieri @@ -5651,7 +5640,6 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re - amorphophallus rivieri var. konjac konjac plant @@ -5665,19 +5653,32 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary. - sugar + + + + + + Food material which is distinguished primarily by the organism(s) it derives from. + This was renamed from "part of organism" (and from LanguaL's original "part of plant or animal") to encompass organism material that is produced by an animal or plant rather than "part of" it, such as an egg, and might not be countable per se, such as milk. Additionally the existing definition's "from which a food product or its major ingredient is derived." was removed as an unnecessary constraint. [2023/03/02] + + LanguaL curation note: "e.g. *LEAF*, *ROOT OR TUBER*, *ORGAN MEAT*, *MILK* OR *EGG*; it also includes components of parts, such as *CREAM*, and extracts, concentrates or isolates, such as *PROTEIN EXTRACT* or *SUGAR*." + Old definition as of Feb 25, 2025: Anatomical or other part(s) or substances derived from plant or animal or fungal organisms. + food material by organism + + + + Extract, concentrate or isolate high in sugar, oligosaccharide or polysaccharide. - carbohydrate extract, concentrate, or isolate @@ -5691,20 +5692,34 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re Soft sugar whose crystals are covered by a film of refined dark syrup that imparts color, flavor, and moisture. - langual:C0156 brown sugar + + + + + + Material that derives from some animal. + https://orcid.org/0000-0001-5275-8866 + 2023-08-01T21:25:29Z + + Langual note: Includes eggs and milk that, although separated from the animal, are produced as integral parts and are affected by the animal's food intake and metabolism. + This branch isn't necessarily food material + animal material + + + + A physical-chemical component separated from the food source or its parts by extraction, centrifugation, filtration, heat processing, expressing or a similar process. The separated component may be converted through further processing. If this is done, the final substance is indexed. A water-extracted component may remain in aqueous dispersion. The extract, concentrate or isolate is indexed in preference to the anatomic part from which it is derived. For example, peanut oil is indexed under *PEANUT* combined wih *FAT OR OIL* rather than with *SEED OR KERNEL*. On the other hand, fruit and vegetable juices can be indexed under *FRUIT JUICE OR NECTAR* or *VEGETABLE JUICE* (A. PRODUCT TYPE); therefore the anatomic part of the plant should be indexed. - langual:C0228 Damion Dooley's note: Items in this branch will be merged into foodon food product branch. extract, concentrate or isolate of plant or animal @@ -5718,7 +5733,6 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re The serum or watery part of milk that is separated from the thicker or more coagulable part or curd, espcially in the process of making cheese; it contains lactose, minerals and lactalbumin. - whey mammalian milk whey @@ -5732,7 +5746,6 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re The oil produced by pressing or extracting lipids from plant seeds (e.g. grapeseed oil, rapeseed oil, linseed oil) /AM - seed oil @@ -5744,10 +5757,10 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re - A liquid that flows very easily at room temperature. Examples are: water, apple juice, sherry, acidophilus milk, whipping cream and some heavy liqueurs. The range of low viscosity liquid spans sucrose solutions between 0 and 45% solids (viscosity range from 1 to 10 centipoise). Prefer 'solid pieces' factor term to 'small particles' if both appear in the food. - + A liquid that flows very easily at room temperature. - liquid, thin + thin liquid + Examples are: water, apple juice, sherry, acidophilus milk, whipping cream and some heavy liqueurs. The range of low viscosity liquid spans sucrose solutions between 0 and 45% solids (viscosity range from 1 to 10 centipoise). Prefer 'solid pieces' factor term to 'small particles' if both appear in the food. food (liquid, low viscosity) @@ -5758,14 +5771,11 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re - A state of matter between a solid and a gas, in which a substance has the capacity to flow and conforms to the shape of the container. Liquids range from water to honey, corresponding to a range in viscosity (or apparent viscosity) from 1 to 500 centipoise (viscosity is a measure of a liquid's resistance to flow). Products that are pourable but have a higher viscosity are *SEMILIQUID*. - + A state of matter between a solid and a gas, in which a substance has the capacity to flow and conforms to the shape of the container. + fluid - fluid - SIREN DB annotation: -* has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) - + Liquids range from water to honey, corresponding to a range in viscosity (or apparent viscosity) from 1 to 500 centipoise (viscosity is a measure of a liquid's resistance to flow). Products that are pourable but have a higher viscosity are *SEMILIQUID*. food (liquid) @@ -5774,7 +5784,6 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re - http://langual.org http://purl.obolibrary.org/obo/CHEBI_83163 obsolete: molasses added true @@ -5796,7 +5805,6 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re This disjunction is provided for food indexers who used the LanguaL category per guidelines. Currently, by specifying the more specific nut or seed as ingredient instead, this category can be inferred. nut or seed added - langual:H0177 LanguaL curation note: With the exception of peanut (see *PEANUT OR PEANUT BUTTER ADDED*), used when a nut or seed ingredient is the second ingredient in order of predominance. plant seed or nut food product @@ -5818,7 +5826,6 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re chocolate or cocoa added - LanguaL curation note: Used when chocolate or cocoa is added at any level or when chocolate is used as a coating. chocolate or cocoa @@ -5840,9 +5847,8 @@ The GS1 GPC classification in facet A is currently updated based on June 2017 re A fat or oil derived from vegetable material - Damion Dooley vegetable fat or oil added - + Damion Dooley langual:H0263 This is a convenience class inherited from LanguaL vegetable fat or oil From a97f12d5493060f6ffbcb78b507bbe0943455b49 Mon Sep 17 00:00:00 2001 From: Nico Matentzoglu Date: Mon, 20 Oct 2025 14:37:05 +0300 Subject: [PATCH 3/5] Update ODK container version in workflow Bump the container image for the sssom_validation job from obolibrary/odkfull:v1.4 to v1.6 to use the latest features and fixes. --- .github/workflows/sssom-qc.yml | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/.github/workflows/sssom-qc.yml b/.github/workflows/sssom-qc.yml index b22d52329..fe8310fb7 100644 --- a/.github/workflows/sssom-qc.yml +++ b/.github/workflows/sssom-qc.yml @@ -17,7 +17,7 @@ on: jobs: sssom_validation: runs-on: ubuntu-latest - container: obolibrary/odkfull:v1.4 + container: obolibrary/odkfull:v1.6 steps: - name: Install latest SSSOM env: From 4de6b9e181338e144087fad2b799b9355e4378e8 Mon Sep 17 00:00:00 2001 From: Nico Matentzoglu Date: Mon, 20 Oct 2025 14:37:22 +0300 Subject: [PATCH 4/5] Add /tmp directory to .gitignore The /tmp directory is now ignored to prevent temporary files from being tracked in the repository. --- .gitignore | 1 + 1 file changed, 1 insertion(+) diff --git a/.gitignore b/.gitignore index b15d7457d..feee395c4 100644 --- a/.gitignore +++ b/.gitignore @@ -31,3 +31,4 @@ src/envo/uberon.obo.1 src/envo/tmp venv/ +/tmp From 055f7760d3b83736ba91c9b8cba819c52365beaa Mon Sep 17 00:00:00 2001 From: Nico Matentzoglu Date: Mon, 20 Oct 2025 14:41:32 +0300 Subject: [PATCH 5/5] Comment out SSSOM installation step in workflow The SSSOM installation step in the sssom-qc GitHub Actions workflow has been commented out, possibly to prevent redundant installation or due to changes in dependency management. --- .github/workflows/sssom-qc.yml | 8 ++++---- 1 file changed, 4 insertions(+), 4 deletions(-) diff --git a/.github/workflows/sssom-qc.yml b/.github/workflows/sssom-qc.yml index fe8310fb7..797a577dc 100644 --- a/.github/workflows/sssom-qc.yml +++ b/.github/workflows/sssom-qc.yml @@ -19,10 +19,10 @@ jobs: runs-on: ubuntu-latest container: obolibrary/odkfull:v1.6 steps: - - name: Install latest SSSOM - env: - DEFAULT_BRANCH: master - run: pip install --upgrade pip && pip install -U sssom + #- name: Install latest SSSOM + # env: + # DEFAULT_BRANCH: master + # run: pip install --upgrade pip && pip install -U sssom - uses: actions/checkout@v2 - name: Run Mapping QC checks env: