Glossary

The National Foodworks Services Glossary

Below are some common terms used in the food industry and how we define them.

Co-packing

Co-Packing (contract packaging) is the process of producing food to client specifications (design, sourcing, production, and shipping) from small batch testing to full production runs for small to large companies.

NFS brands

NFS brands include spices, dip mixes and popcorn from Antonio’s Gourmet, cookies, brownies, and other products that will be developed by NFS from time to time.

Private label

Private label means all of the NFS brands which will be manufactured and labeled privately for individual groups, companies or charities.

Shared usage

Shared usage means in certain cases eligible food manufacturers will use a portion of the facilities, with NFS support, to manufacture their own products.

Aseptic

Aseptic processing and packaging means the filling of a commercially sterilized cooled product into pre-sterilized containers, followed by aseptic hermetical sealing, with a pre-sterilized closure, in an atmosphere free of microorganisms.

Bake-Off

Pre-made item that just has to be baked to finish.

Blast Freezer

A room or enclosed space with a high velocity of cold (-40 ͦ  to -30 ͦ) to quick freeze products or at times to bring food product through the danger range of 140 ͦ down to below 40 ͦ as quick as possible.

Base Mix/Dry Mix

A pre-blend of ingredients in recipes.  Used to improve ingredient prep time in mixing, reduce errors in scaling of ingredients, increase in different product availability and costs.

Combination Bakery

Bakery that produces scratch, base mix and pre-made items.

Convection Oven

An oven that uses forced hot air to speed up baking.

Co-Packing

Contract Packaging is the process of producing food to client specifications (design, sourcing, production, and shipping) from small batch testing to full production runs for small to large companies.

Drop Cookies

Cookies made by dropping the dough onto the baking tray or belt – by hand or by equipment.

Extrude

Using equipment to force dough through a restricted opening.

Good manufacturing practices (GMP)

GMP are the practices required in order to conform to the guidelines recommended by agencies that control authorization for manufacture and sale of food. These guidelines provide minimum requirements that a food producer must meet to assure that the products are of high quality and do not pose any risk to the consumer.

Generally Recognized as Safe (GRAS)

Any substance that is added to food is a food additive and must approval by FDA, unless the substance is generally recognized, among qualified experts, as having been adequately shown to be safe under the conditions of its intended use.  So sugar does not have to be on the list to use – but, calcium disodium ethylenediaminetetraacetate does.

Hot Fill

A proven and recognized method for filling high acid foods (pH less than 4.6) that will be shelf stable at ambient temperatures.  Processing all ingredients to a determined temperature, placing into contains and sealing before going below a determined temperature.

Leavening Agents

Anything that increases the volume of your ingredients during processing – e.g., baking soda, yeast, air….

Mixer, Horizontal

Mixer with horizontal bowl that is open on the top.  Mixer attachments are placed horizontal in the bowl. Higher volume (weight) capacity than vertical mixers.  Less damaging to ingredients than vertical mixer.  Usual capacity in hundreds to thousands of pounds mixed at a time.

Mixer, Vertical

Mixer that has the agitator vertically hung into the top of the mixer. Usually planetary action – attachment rotates like a planet and also revolves around the bowl in the opposite rotation. In food industry mixers verticals can usually handle from a few pounds to 200 pounds. All planetary mixers are vertical mixers – but, not all vertical mixers are planetary.

NFS Brands

NFS brands include spices, dip mixes and popcorn from Antonio’s Gourmet, cookies, brownies, and other products that will be developed by NFS from time to time.

Particulate

Refers to items that are placed in a dough – e.g., nuts, chips, dried fruits.

Pasteurization

Relatively mild (in time and temperature) heat treatment sufficient to kill pathogens predominant to the particular ingredients.

Private Label

Private label means all of the NFS brands which will be manufactured and labeled privately for individual groups, companies or charities.

Scaling

1) weighing out ingredients. 2) Cutting or separating dough into smaller pieces.

Scratch

Making a product by using all individual ingredients – opposite of base mix or dry mix.

Shared Usage

Shared usage means in certain cases eligible food manufacturers will use a portion of the facilities, with NFS support, to manufacture their own products.

Shelf-Life

The length of time a product retains acceptable quality when placed in storage or retail locations.

Steam Kettle

Equipment that is used to cook food. It has an inner vessel that ingredients are placed in to cook. With an outer jacket that steam is circulated in.

Texture/Mouthfeel

All the elements (e.g., feel, taste, creaminess, tartness, etc….) that imparts when eating something.

Wire-Cut Cookies

A continues flow extrusion that cuts dough with a wire to predetermined sizes.

Yield

The amount of product that is produced (by weight, volume or count).