AIJN Guideline for Vegetable Juices and Nectars

Size: px
Start display at page:

Download "AIJN Guideline for Vegetable Juices and Nectars"

Transcription

1 AIJN Guideline for Vegetable Juices and Nectars 1. INTRODUCTION This guideline is applicable without prejudice to the national legislation of each Member State and/or Code of Practice and cannot be used as an obstacle to the principle of free movement of goods. 2. DEFINITIONS a) Vegetable juice The fermentable but unfermented product, obtained from sound and ripe vegetables, fresh or preserved by physical means or by treatments applied in accordance with the provisions of the European Union, of one or more kinds mixed together having the characteristic colour, flavour and taste of the juice of the vegetable from which it comes. Flavour and pulp, obtained by suitable physical means from the same species of vegetables may be restored to the juice. The juice must be without non edible parts like the peel, pits, and seeds of the vegetable. However, these parts are permitted if they cannot be removed by GMP. Vegetable juice may be obtained from vegetable juice and/or vegetable purée. b) Vegetable juice from concentrate The product obtained by reconstituting concentrated vegetable juice with potable water that meets the criteria of Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption. Flavour and pulp, obtained by suitable physical means from the same species of vegetables may be restored. The juice is prepared by suitable processes which maintain the essential physical, chemical, organoleptic and nutritional characteristics of an average type of juice from the vegetable(s) from which it comes. Vegetable juice from concentrate may be obtained from concentrated vegetable juice and/or concentrated vegetable puree. The mixing of vegetable juice and vegetable juice from concentrate is authorised in the production of juice. c) Concentrated vegetable juice The product obtained from vegetable juice of one or more species by the physical removal of a specific proportion of the water content. Where the product is intended for direct consumption that removal shall be of at least 50%. The mixing of vegetable juice and/or concentrated vegetable juice with vegetable purée and/or concentrated vegetable purée is authorised in the production of concentrated vegetable juice. Flavour and pulp obtained by suitable physical means from the same species of vegetable(s) may be restored to the concentrated vegetable juice. d) Dehydrated /powdered vegetable juice Page 1 of 6

2 The product obtained from juice as defined under a) b) c) by the physical removal of virtually all the water content. e) X- fermented vegetable juice The product obtained by non-alcoholic fermentation of a vegetable and/or a vegetable juice as defined in 2.a whereby X defines the type of fermentation e.g.: Lactic acid fermented vegetable juice f) X- fermented vegetable juice from concentrate The product obtained by X- fermentation from a vegetable juice from concentrate defined in 2.b) or by reconstituting concentrated fermented vegetable juice as defined under g) with potable water that meets the criteria of Council Directive 98/83/EC on the quality of water intended for human consumption. g) Concentrated x-fermented vegetable juice The product obtained from x-fermented vegetable juice as defined under e) and f) by the physical removal of a specific proportion of the water content. Where the product is intended for direct consumption that removal shall be of at least 50%. A concentrated x-fermented vegetable juice may also be obtained by x-fermentation of a concentrated vegetable juice as defined under c). h) Dehydrated /powdered x-fermented vegetable juice The product obtained from juice as defined under e) f) g) by the physical removal of virtually all the water content. i) Vegetable Nectar The product obtained by adding water with/or without any authorized ingredients as listed in part 3.1. and any authorised additives as listed in part 3.2 to the products defined in point 2 (from a) to h)) and/or to a mixture of those products. Where vegetable nectars are manufactured without added sugar/honey or with reduced energy value, sugars/honey may be replaced wholly or partially by sweeteners in accordance with Regulation (EC) No 1333/2008 on additives. Flavour and pulp obtained by suitable physical means from the same species of vegetables may be restored to the vegetable nectar. The minimum vegetable content is defined in chapter 5. j) Mixture of vegetable and fruit products Any combination of the above defined vegetable products (a) to (h) and fruit juices, fruit nectars and similar products are permitted subject to proper labelling. Examples: Mixed Vegetable and Fruit Juice * Mixed Vegetable and Fruit Nectar * *Fruit juices and fruit nectars as defined in Directive 2001/112/EC, as amended, and vegetable juices and vegetable nectars as defined in this guideline Page 2 of 6

3 3. INGREDIENTS, TREATMENTS AND SUSBTANCES 3.1 Authorised ingredients Only the following ingredients may be added to the products referred to in Part 2: a) vitamins and minerals as authorized in Regulation (EC) No 1925/2006 on the addition of vitamins and minerals and of certain other substances to foods b) flavours and pulp restored to vegetable juice and to vegetable juice from concentrate must come from the same species of vegetable c) sugars as defined by Council Directive 2001/111/EC, fructose syrup and sugars derived from fruits and vegetables d) honey as defined by Council Directive 2001/110/EC e) for all products defined under section 2. the addition of lemon juice or concentrated lemon juice is permitted as an acidity regulator f) Carbon dioxide, as an ingredient, is permitted g) salt, sea salt or iodized or fluoridated salt and potassium chloride and mixture of them h) herbs, spices and their natural flavourings and extracts i) vegetable derived natural flavourings and vegetable derived extracts j) edible oils k) vinegar l) Drying agent, substances used to dilute or disperse without having a technological role other than to dry and to obtain a dried product 3.2 Authorised additives Additives as authorised in the Regulation (EC) No 1333/2008 on additives; Addition of lactic acid shall not be allowed in lactic acid fermented products and the addition of x acid shall not be allowed in x - fermented products. 3.3 Treatments and authorised substances a) mechanical extraction processes b) the usual physical processes, including in line water extraction(diffusion) of the edible part of the vegetables for the manufacture of concentrated vegetable juices, provided that the concentrated vegetable juices thus obtained comply with part 2 Definitions c) enzyme preparations meeting the requirements of Regulation (EC) N 1332/2008 d) fermenting micro-organisms e.g. fermentation with lactic acid bacteria e) Edible gelatine f) Adsorbent clays (Bentonite) g) Tannins h) Silicasol i) Nitrogen j) Charcoal Page 3 of 6

4 k) Calcium carbonate l) Chemically inert filtration aids and precipitation agents (e.g. perlite, washed diatomite, cellulose, insoluble polyamide, polyvinylpolypyrrolidone, polystyrene), which comply with Regulation (EC) N 1935/2004 on materials and articles intended to come into contact with Food m) Other treatments and substances authorized by member states legislations concerning processing aids. 4. DEFINITION RAW MATERIALS a) Vegetable For the purpose of this standard vegetables are the edible parts of root, bulb and tuber vegetables (e.g. carrots, garlic, potatoes) stem and sprout vegetables (e.g. asparagus), leaf and flower vegetables (e.g. spinach, cauliflower), fruit vegetables (e.g. cucumber, pumpkin) and seed vegetables/legumes (e.g. peas) and also rhubarb and others. The vegetables shall be sound, appropriately mature, and fresh or preserved by physical means or by treatments applied in accordance with the provisions of the European Union *Tomato is considered as fruit according to Directive 2012/12/EU amending Directive 2001/112/EC (Annex 2). b) Vegetable purée The fermentable but unfermented product obtained by suitable physical processes without removing the juice. c) Concentrated vegetable purée The product obtained from vegetable purée by the physical removing of a part of the water. d) Vegetable pulp The product obtained in the same way as a vegetable purée whereby a part of the juice is removed. e) Flavour Without prejudice to Regulation (EC) No 1334/2008 flavours for restoration are obtained during the processing of the named vegetable by applying suitable physical processes. These physical processes may be applied to retain, preserve or stabilize the flavour quality and include in particular squeezing, extraction, distillation, filtration, adsorption, evaporation, fractionation and concentration. Page 4 of 6

5 5. VEGETABLE CONTENT FOR NECTARS Vegetable name Min. Juice/purée content in nectar, % Commentary note: Asparagus 40 Calculation for a multi-juice/nectar. Aubergine 40 Black radish 25 Brussels sprouts 40 Carrot 25 Page 5 of 6 The recipe is 60 % carrot, 20 % vegetable paprika, 10 % red beet, 5 % celery root and 5 % leek. How much juice in the final product? Cauliflower 40 Carrot 60 % of 250 ml = Celery leaves ml Celery root 25 Vegetable Chinese cabbage Pe-tsai 40 paprika 20 % of 400 ml = 80 ml Cos Lettuce 40 Red beet 10 % of 400 ml = 40 Cucumber 40 ml Dill 40 Celery root 5 % of 250 ml = French bean 40 12,5 ml Green broccoli 25 Leek 5 % of 250 ml = Kohlrabi 40 12,5 ml Leek 25 Total 295 ml per 1000 ml Lentil 40 nectar Lettuce 40 Marrow 40 Onion 25 Parsley leaves 25 Parsley root 40 Pea 25 Potato 40 Pumpkin gourd 25 Radish 25 Red beet 40 Rhubarb 25 Round-headed cabbage 40 Spinach 40 Vegetable paprika 40 Other vegetables (not mentioned in the table) 25

6 6. LEGISLATIVE CRITERIA The following legislation should be followed: Regulation (EC) 1881/2006 setting maximum levels for certain contaminants in foodstuffs; Regulation (EC) 396/2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin. 7. LABELLING PROVISIONS The following horizontal legislation should be followed: - Regulation (EC) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provisions of food information to consumers - Regulation (EC) No 1924/2006 on nutrition and health claims made on foods - Regulation (EC) No1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods - Regulation (EC) No 1333/2008 on additives - Regulation (EC) No 1332/2008 on enzymes The following vertical legislation should be taken into account as guiding principle: -Council Directive 2001/112/EC related to fruit juices and certain similar products. Page 6 of 6

COUNCIL DIRECTIVE 2001/112/EC of 20 December 2001 relating to fruit juices and certain similar products intended for human consumption

COUNCIL DIRECTIVE 2001/112/EC of 20 December 2001 relating to fruit juices and certain similar products intended for human consumption L 10/58 COUNCIL DIRECTIVE 2001/112/EC of 20 December 2001 relating to fruit juices and certain similar products intended for human consumption THE COUNCIL OF THE EUROPEAN UNION, Having regard to the Treaty

More information

Labelling of Fruit Juices and Related Products FEBRUARY 2014

Labelling of Fruit Juices and Related Products FEBRUARY 2014 Labelling of Fruit Juices and Related Products FEBRUARY 2014 This document should not be taken as an authoritative statement or interpretation of the law. It has been produced with the aim of providing

More information

codex alimentarius commission FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

codex alimentarius commission FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS codex alimentarius commission FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS WORLD HEALTH ORGANIZATION JOINT OFFICE: Viale delle Terme di Caracalla 00100 ROME Tel.: +39(06)57051 Telex: 625825-625853

More information

Official Journal of the European Communities

Official Journal of the European Communities 12.1.2002 EN Official Journal of the European Communities L 10/67 COUNCIL DIRECTIVE 2001/113/EC of 20 December 2001 relating to fruit jams, jellies and marmalades and sweetened chestnut purée intended

More information

Soil Science: Testing ph

Soil Science: Testing ph Soil Science: Testing ph SUMMARY The health and success of the garden depends on the soil. Plants have preferences. Most garden vegetables prefer slightly acidic soil, and a ph between 6.0 and 6.8 will

More information

Fruit & Veg Science Ideas

Fruit & Veg Science Ideas Fruit & Veg Science Ideas Natural and Processed Materials Life and Living The following science curriculum resources aim to educate students from junior, middle and upper primary about different aspects

More information

STANDARD FOR PICKLED FRUITS AND VEGETABLES CODEX STAN Adopted in Amendment: 2015.

STANDARD FOR PICKLED FRUITS AND VEGETABLES CODEX STAN Adopted in Amendment: 2015. STANDARD FOR PICKLED FRUITS AND VEGETABLES CODEX STAN 260-2007 Adopted in 2007. Amendment: 2015. CODEX STAN 260-2007 2 1 SCOPE This Standard applies to products, as defined in Section 2 below, and offered

More information

Division. : Fruits and Vegetables and their Products.

Division. : Fruits and Vegetables and their Products. 1 Food ( Standards ) Regulations Division. : Fruits and Vegetables and their Products. PART I : General The appropriate name of the fruit or vegetable shall be entered at (X) in the various products mentioned

More information

Choose the correct answer.

Choose the correct answer. Choose the correct answer. a) Courgettes b) Beetroots c) Aubergines a) Peppers b) Potatoes c) Carrots a) Salad b) Chicory c) Kale a) Cucumber b) Squash c) Courgettes a) Spinach b) Parsley c) Broccoli a)

More information

Community Gardening Planting Your Garden

Community Gardening Planting Your Garden Community Gardening Planting Your Garden University of Illinois Extension 1925 South Meridian Road Rockford, Illinois 61102 815-986-4357 www.extension.illinois.edu/winnebago First Things First Will you

More information

Plants and Macronutrients (Macronutrients include carbohydrates, proteins, fats and water.)

Plants and Macronutrients (Macronutrients include carbohydrates, proteins, fats and water.) Plants and Macronutrients (Macronutrients include carbohydrates, proteins, fats and water.) Many parts of plants are important sources of food for us. Examples include: 1. Stems: celery, asparagus, bamboo

More information

Information on food labels

Information on food labels Heading Information on Endorsed by 1 Claims on labels There are two types of claims on labels Q. What are nutrition claims? Give examples 1. A nutrition claim 2. A health claim Q. What are health claims?

More information

... MICHIGAN STATE UNIVERSITY...

... MICHIGAN STATE UNIVERSITY... ... MICHIGAN STATE UNIVERSITY... Department of CROP and SOIL SCIENCES Soil and Plant Nutrient Laboratory NUTRIENT MANAGEMENT INFORMATION SHEET No. 3.1 www.css.msu.edu/soiltesting November 2003 Nutrient

More information

0701 POTATOES, FRESH OR CHILLED Seed kg Other kg TOMATOES, FRESH OR CHILLED kg.

0701 POTATOES, FRESH OR CHILLED Seed kg Other kg TOMATOES, FRESH OR CHILLED kg. Page no: 29 0701 POTATOES, FRESH OR CHILLED 07011000 - Seed kg. 07019000 - Other kg. 07020000 TOMATOES, FRESH OR CHILLED kg. 0703 ONIONS, SHALLOTS, GARLIC, LEEKS AND OTHER ALLIACEOUS VEGETABLES, FRESH

More information

Lesson 2 Edible from Root to Flower to Fruit Parts of a Plant

Lesson 2 Edible from Root to Flower to Fruit Parts of a Plant Lesson 2 Edible from Root to Flower to Fruit Parts of a Plant California Science Standard 2nd Grade Investigation and Experimentation 4.c. Compare and sort common objects according to two or more physical

More information

November - Lesson Plan Grades 2-3

November - Lesson Plan Grades 2-3 - Begin each nutrition education lesson with a short physical activity break from the card set provided by IDPH. Have fun and get active with your students! Objectives Learn the special characteristics

More information

NATCOL POSITION PAPER FOOD INGREDIENTS WITH COLOURING PROPERTIES - COLOURING FOODSTUFFS

NATCOL POSITION PAPER FOOD INGREDIENTS WITH COLOURING PROPERTIES - COLOURING FOODSTUFFS NATCOL POSITION PAPER FOOD INGREDIENTS WITH COLOURING PROPERTIES - COLOURING FOODSTUFFS Executive Summary The Colours Directive, now well established within the member states of the EU, very effectively

More information

CHAPTER 7. Edible vegetables and certain roots and tubers

CHAPTER 7. Edible vegetables and certain roots and tubers NOTES : CHAPTER 7 Edible vegetables and certain roots and tubers 1. This Chapter does not cover forage products of heading 1214. 2. In headings 0709, 0710, 0711 and 0712, the word vegetables includes edible

More information

The European Parliament s Food Information to Consumers Act. Declaration of Ingredients and Allergens 2014 Catering Products Buffets 1

The European Parliament s Food Information to Consumers Act. Declaration of Ingredients and Allergens 2014 Catering Products Buffets 1 The European Parliament s Food Information to Consumers Act Declaration of Ingredients and Allergens 2014 Catering Products Buffets 1 Allergy advice For allergens see ingredients in bold Index Page 4 Danish

More information

Dressings, Salads & Sides

Dressings, Salads & Sides Dressings, Salads & Sides MSG in the ranch, local ranch, french, bleu cheese, pasta salad BBQ: o Tomato Paste o d Pineapple Juice o Modified Corn Starch o Natural Smoke Flavor o Caramel Color o Natural

More information

120 Capsules 100g FRUIT BLEND + Nutrition Information. Vitamin E 20 mg α-te 167 Vitamin C 150 mg 188 Folic Acid 100 μg 50 Vitamin A 530 μg RE 66

120 Capsules 100g FRUIT BLEND + Nutrition Information. Vitamin E 20 mg α-te 167 Vitamin C 150 mg 188 Folic Acid 100 μg 50 Vitamin A 530 μg RE 66 120 Capsules 100g SKU 410101150 FRUIT BLEND + Juice PLUS+ Fruit Blend food supplement of dried fruit juices and pulp with vitamins. Ingredients: Gelatine capsules containing a dried powder blend of juice

More information

Vegetarian 101 History, Health and Tips Ingredient Lists

Vegetarian 101 History, Health and Tips Ingredient Lists Vegetarian 101 History, Health and Tips Ingredient Lists ANSWER KEY The following ingredient lists may be cut apart and used by class participants to practice determining if a food item is vegetarian or

More information

FOOD PRODUCTS & PROCESSING RULES

FOOD PRODUCTS & PROCESSING RULES TS30 (EC)v03en_Food products & processing rules FOOD PRODUCTS & PROCESSING RULES Guidelines n 30: RULES ON THE ORGANIC PRODUCTION OF PROCESSED FOODS According to Ecocert Organic Standard (EOS) These guidelines

More information

Natural Apricot & Macadamia Stuffing Mix

Natural Apricot & Macadamia Stuffing Mix Product Specification Natural Apricot & Macadamia Stuffing Mix Product Code 40007N Pack Sizes Sales Code 8005N Packaging 5kg Description A blend of critically selected ingredients designed to impart flavour

More information

2013 No. FOOD, ENGLAND. The Jam and Similar Products (England) Regulations 2013

2013 No. FOOD, ENGLAND. The Jam and Similar Products (England) Regulations 2013 Option 2 draft STATUTORY INSTRUMENTS 2013 No. FOOD, ENGLAND The Jam and Similar Products (England) Regulations 2013 Made - - - - *** 2013 Laid before Parliament *** 2013 Coming into force - - 1st October

More information

1. According to the Food Guide Pyramid, how many daily servings do we need of fruits?

1. According to the Food Guide Pyramid, how many daily servings do we need of fruits? NAME HOUR VIDEO WORKSHEET 1. According to the Food Guide Pyramid, how many daily servings do we need of fruits? 2. How many daily servings do we need of vegetables according to the Food Guide Pyramid?

More information

Illinois What s in Season

Illinois What s in Season Illinois What s in Season Apples Artichokes Asparagus Beans Bell Peppers Berries Cabbage Carrots Cauliflower Cherries Corn Cucumbers Eggplant Garlic Grapes Greens Herbs Horseradish Lettuce Melons Nectarines

More information

NUTRITIONAL INFO BEEF BURGERS RED HOT CHILLI PEPPER. Energy kj Protein g Fat Total g

NUTRITIONAL INFO BEEF BURGERS RED HOT CHILLI PEPPER. Energy kj Protein g Fat Total g NUTRITIONAL INFO BEEF BURGERS RED HOT CHILLI PEPPER Energy kj 3278 895 Protein g 41.8 11.4 Fat Total g 38.4 10.4 - Saturated Fat g 13.7 3.7 Carbohydrate g 64.8 17.7 - Sugar g 13.1 3.6 Fibre g 4.5 1.2 salt,

More information

GSP+ are granted duty free access on the following commodity codes

GSP+ are granted duty free access on the following commodity codes GSP+ are granted duty free access on the following commodity s Commodity Ex. 06.02 Other live plants (including their roots), cutting and slips; mushroom spawn. - Unrooted cutting and slips : - - Cuttings

More information

Unit 3 Lesson 5: People Need Plants

Unit 3 Lesson 5: People Need Plants Focus Areas: Characteristics of Plants; Science Focus Skills: observing, identifying, drawing conclusions Dedicated to Reducing Pesticides Objectives To identify parts of a plant To recognize the importance

More information

GARDENING WEEK 11 PEOPLE NEED PLANTS!

GARDENING WEEK 11 PEOPLE NEED PLANTS! GARDENING WEEK 11 PEOPLE NEED PLANTS! What we would like you to learn: 1. Understand what plants provide people: food, clothing, shelter and more. 2. Learn about the different parts of plants and their

More information

Great Fruit and Veggie Redemption Rates-- Lessons from California

Great Fruit and Veggie Redemption Rates-- Lessons from California Great Fruit and Veggie Redemption Rates-- Lessons from California The Cash Value Voucher Program at California Farmers Markets California WIC Association Webinar Series April 11, 2013 California WIC Program

More information

COMMISSION DIRECTIVE 2007/11/EC. of 21 February 2007

COMMISSION DIRECTIVE 2007/11/EC. of 21 February 2007 L 63/26 EN Official Journal of the European Union 1.3.2007 COMMISSION DIRECTIVE 2007/11/EC of 21 February 2007 amending certain Annexes to Council Directives 86/362/EEC, 86/363/EEC and 90/642/EEC as regards

More information

Litemeals List. It is not possible to guarantee the total absence of these ingredients in any Lite n Easy products.

Litemeals List. It is not possible to guarantee the total absence of these ingredients in any Lite n Easy products. Although Lite n Easy has done all the hard work for you in developing and analysing your meals, you may care to know more about the individual products in your meal plan. The information in this document

More information

West Coast Chicken Salad (DF, GF)

West Coast Chicken Salad (DF, GF) West Coast Chicken Salad (DF, GF) Cider vinegar, Chicken breast, Cashew nuts, Grapes, Celery, Poppy seeds, Honey, parsely, mayonnaise, salt, pepper *Contains Nuts - Balsamic roast beetroot, radicchio and

More information

Vegetable Planting Guide For Eastern North Carolina

Vegetable Planting Guide For Eastern North Carolina North Carolina Cooperative Extension Service NC STATE UNIVERSITY Vegetable Guide For Eastern North Carolina Getting Started There is much to consider when planning a vegetable garden. When is the right

More information

Kidney Disease and Potassium

Kidney Disease and Potassium What is potassium? Kidney Disease and Potassium Potassium is a mineral found in food. Your muscles and nerves need potassium to work well. Your heart muscle needs potassium for a strong beat. Your kidneys

More information

Developing a Garden Plan

Developing a Garden Plan Developing a Garden Plan Welcome to the Hutchison Farm! It is time to begin deciding what your grade level would like to grow in its garden bed on the Hutchison Farm. Developing a garden plan is an important

More information

Fruit Juice - Technical Guidance FRUIT JUICE. Guidance

Fruit Juice - Technical Guidance FRUIT JUICE. Guidance FRUIT JUICE and FRUIT Technical Guidance 1st edition / May 2016 Contents Introduction... 3 Fruit juice legislation... 4 Definitions... 7 Regulated product definitions... 11 Raw materials... 13 Authorised

More information

Mini Meals Ingredient List

Mini Meals Ingredient List Although Lite n Easy has done all the hard work for you in developing and analysing your meals, you may care to know more about the individual products in your meal plan. The information in this document

More information

A DIFFERENT SOUP EVERY DAY January - December, 2009

A DIFFERENT SOUP EVERY DAY January - December, 2009 A DIFFERENT SOUP EVERY DAY January - December, 2009 The following is a listing of 365 different soups that were prepared and or consumed during 2009. The goal was to show that one can have variety even

More information

Adult portion size examples - approximately equivalent to 80g in weight

Adult portion size examples - approximately equivalent to 80g in weight FRUIT - Adult portion size = 80g Fruit Adult portion size examples - approximately equivalent to 80g in weight (As eaten, edible portion, drained if canned) Apple: fresh 1 medium apple Apple: unsweetened

More information

NURSERY, LLC Landscaping/ Commercial/ Residential Route 9, PO Box 1432 South Glens Falls, New York FAX

NURSERY, LLC Landscaping/ Commercial/ Residential Route 9, PO Box 1432 South Glens Falls, New York FAX NURSERY, LLC Landscaping/ Commercial/ Residential Route 9, PO Box 1432 South Glens Falls, New York 12803 518-793-2886 FAX 518-793-2626 Garden Planning in Upstate New York Gardening can be a means to produce

More information

Best Blogger Recipe Challenge

Best Blogger Recipe Challenge Best Blogger Recipe Challenge We would like to invite you to take part in our Best Blogger Recipe Challenge. British Turkey has teamed up with Red Tractor to find the UK s best recipe using great British

More information

A guide to cooking with Ayurveda

A guide to cooking with Ayurveda A guide to cooking with Ayurveda Life is not merely to be alive, but to be well. - Marcus Valerius To restore and maintain balance of Mind and Body in every season Healthy eating guidelines 1. Ayurveda

More information

CODEX STAN 168 Page 1 of 6 INTRODUCTION

CODEX STAN 168 Page 1 of 6 INTRODUCTION CODEX STAN 168 Page 1 of 6 INTRODUCTION The Regional European Standard for Mayonnaise was elaborated by the Codex Coordinating Committee for Europe and adopted by the Codex Alimentarius Commission at its

More information

Community Garden Orientation

Community Garden Orientation Community Garden Orientation Basic Garden Rules (please see Rules and Regulations for full list) The gardens are open 7:00am until dusk from April 1st - October 31st. Gardens must be in cultivated status

More information

Explanation of Calcium to Phosphorous Ratios

Explanation of Calcium to Phosphorous Ratios Explanation of Calcium to Phosphorous Ratios Starting on Page 4, the list of vegetables and fruits is arranged so the Highest Ca:Ph ratios are listed on the top, and the lowest ratios on the bottom. Please

More information

Peat s Guide to Hydroponics in the AeroGarden

Peat s Guide to Hydroponics in the AeroGarden Peat s Guide to Hydroponics in the AeroGarden Part 2 All You Need To Once you have found out what water is in your tap (hard or normal) then have a look at the tables below on page 4, section 2.6 These

More information

Crop Amount Worksheet

Crop Amount Worksheet Crop Amount Worksheet To determine the number of servings you want to produce per week, consider how many people you will be growing for and how many servings they will eat each week. You can also account

More information

Adult portion size examples - approximately equivalent to 80g in weight

Adult portion size examples - approximately equivalent to 80g in weight FRUIT - Adult portion size = 80g Fruit (Always check labels for additives) Adult portion size examples - approximately equivalent to 80g in weight (As eaten, edible portion, drained if canned) Apple: fresh

More information

HELPING WITH DIET. 5g or less is the number for sugar.

HELPING WITH DIET. 5g or less is the number for sugar. HELPING WITH DIET Many people would be willing to try a sugar free diet if they had guidance as to how and where to start. It's not difficult, but can certainly be overwhelming to start. This is a shopping

More information

HOME FREEZING GUIDE FOR FRESH VEGETABLES

HOME FREEZING GUIDE FOR FRESH VEGETABLES HOME FREEZING GUIDE F FRESH VEGETABLES Freezing most vegetables at home is a fast, convenient way to preserve produce at their peak maturity and nutritional quality. The following links provide information

More information

GCC STANDARDIZATION ORGANIZATION (GSO)

GCC STANDARDIZATION ORGANIZATION (GSO) GCC STANDARDIZATION ORGANIZATION (GSO) Final Draft Standard GSO 05/FDS 816 /2008 Labneh Prepared By GSO Technical Committee 05 for standards of food and agriculture products This document is a draft GSO

More information

Olericulture Hort 320 Lesson 3, Domestication, Classification

Olericulture Hort 320 Lesson 3, Domestication, Classification Olericulture Hort 320 Lesson 3, Domestication, Classification Jeremy S. Cowan WSU Spokane County Extension 222 N. Havana St. Spokane, WA 99202 Phone: 509-477-2145 Fax: 509-477-2087 Email: jeremy.cowan@wsu.edu

More information

VEGETARIAN CARBOHYDRATE RECIPES FOR FAT-BURNING STRATEGIES

VEGETARIAN CARBOHYDRATE RECIPES FOR FAT-BURNING STRATEGIES VEGETARIAN CARBOHYDRATE RECIPES FOR FAT-BURNING STRATEGIES WHOLE GRAIN RICES & BARLEY: Good source of manganese: an important part of the antioxidant superoxide dismutase that protects the mitochondria

More information

SUBSIDIARY LEGISLATION

SUBSIDIARY LEGISLATION PRESERVED MILK [S.L.449.40 1 SUBSIDIARY LEGISLATION 449.40 PRESERVED MILK REGULATIONS 1st May, 2004 LEGAL NOTICE 215 of 2004, as amended by Legal Notice 224 of 2008. 1.1. The title of these regulations

More information

Existing regulatory framework Food Supply Chain

Existing regulatory framework Food Supply Chain Existing regulatory framework Food Supply Chain Wim Debeuckelaere European Commission, DG Health and Food Safety Unit E2: Food Processing Technologies and Novel Foods Brussels, 23 June 2016 EU legislation

More information

McDougall 10-Day Meal Plan Grocery Lists

McDougall 10-Day Meal Plan Grocery Lists McDougall 10-Day Meal Plan Grocery Lists Please note: grain measurements are for uncooked grains and spices and herbs are dried unless specified otherwise DAY 1 GROCERY LIST ¾ cup quinoa ¾ cup barley 1

More information

Unit 8. Fruits and Vegetables. Name: Class:

Unit 8. Fruits and Vegetables. Name: Class: Unit 8 Fruits and Vegetables Name: Class: FRUITS Fruits and Vegetables Notes Nutrition Fruits are 75 95% water Low in, and Excellent source of (especially the skins!) Vitamins/Minerals Fruits Provide:

More information

VITAMIN A (Include at least twice a week)

VITAMIN A (Include at least twice a week) Fruit and Vegetable Sources of Vitamins A and C The following charts list fruits and vegetables that meet the requirement to serve good sources of vitamins A and C in the child meal pattern. Items listed

More information

What did you eat today? Did you eat any fruit? How about vegetables? If so, you ate some plant parts! Fruits and vegetables come from plants.

What did you eat today? Did you eat any fruit? How about vegetables? If so, you ate some plant parts! Fruits and vegetables come from plants. reflect What did you eat today? Did you eat any fruit? How about vegetables? If so, you ate some plant parts! Fruits and vegetables come from plants. What are other parts of plants? How do these parts

More information

NORTH CAROLINA STATE UNIVERSITY COOPERATIVE EXTENSION Garden Planting Calendar for Annual Vegetables, Fruits, and Herbs in North Carolina

NORTH CAROLINA STATE UNIVERSITY COOPERATIVE EXTENSION Garden Planting Calendar for Annual Vegetables, Fruits, and Herbs in North Carolina NORTH CAROLINA STATE UNIVERSITY COOPERATIVE EXTENSION Garden Planting Calendar for Annual Vegetables, Fruits, and Herbs in North Carolina Fruit, Artichokes, globe T = 1 year 30 in Artichokes, Jerusalem

More information

Official Journal of the European Union L 137/9

Official Journal of the European Union L 137/9 25.5.2006 Official Journal of the European Union L 137/9 COMMISSION REGULATION (EC) No 780/2006 of 24 May 2006 amending Annex VI to Council Regulation (EEC) No 2092/91 on organic production of agricultural

More information

MyPlate Let s Talk Vegetables!

MyPlate Let s Talk Vegetables! MyPlate Let s Talk Vegetables! Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, CACFP Staff, Teachers Type of Lesson: Short, face-to-face training

More information

ANNEX. to the COMMISSION REGULATION (EU) /..

ANNEX. to the COMMISSION REGULATION (EU) /.. EUROPEAN COMMISSION Brussels, XXX SANTE/12055/2015 ANNEX (POOL/E7/2015/12055/12055- ANNEX.doc) D042507/03 [ ](2015) XXX ANNEX 1 ANNEX to the COMMISSION REGULATION (EU) /.. amending and correcting Annex

More information

Kidney Disease and Potassium

Kidney Disease and Potassium What is potassium? Kidney Disease and Potassium Potassium is a mineral found in food. Your muscles and nerves need potassium to work well. Your heart muscle needs potassium for a strong beat. Your kidneys

More information

Know your food Which season? 5-11

Know your food Which season? 5-11 Know your food Which season? 5-11 years Which season? Aims of the session To make children aware of the fresh produce range which supermarkets like Asda offer for their customers. To understand that products

More information

Consumer Horticulture

Consumer Horticulture Purdue Extension Consumer Horticulture Container and Raised Bed Gardening HORT-186-W Purdue Extension Consumer Horticulture Indiana Vegetable Planting Calendar Michael N. Dana and B. Rosie Lerner HO-186-W

More information

for questions & catering, call 512.389.0018 or visit p.o. box 1986, austin, tx 78767

for questions & catering, call 512.389.0018 or visit  p.o. box 1986, austin, tx 78767 basil chicken salad on wheat ingredients: pesto chicken salad (chicken, celery, scallions, mayonnaise (egg yolk, vegetable oil, lemon juice, salt) basil, parmesan cheese), wheat bread (flour, water, cracked

More information

NATIONAL NUTRITION WEEK 2016 LOVE YOUR BEANS EAT DRY BEANS, PEAS AND LENTILS 1

NATIONAL NUTRITION WEEK 2016 LOVE YOUR BEANS EAT DRY BEANS, PEAS AND LENTILS 1 NATIONAL NUTRITION WEEK 2016 LOVE YOUR BEANS EAT DRY BEANS, PEAS AND LENTILS 1 Eat dry beans, split-peas, lentils and soya regularly Helps stabilise blood sugar levels and are therefore suitable for diabetics.

More information

AGRICULTURE IN ILLINOIS

AGRICULTURE IN ILLINOIS AGRICULTURE IN ILLINOIS About farms and farmers in Illinois Nearly 97% of Illinois farms are family farms. Number of farms in Illinois in 1910 253,000 (average farm acreage was 147 acres). Number of farms

More information

To help ensure that the vegetables

To help ensure that the vegetables E-510 04-09 Easy Gardening HARVESTING HANDLING STORING VEGETABLES Joseph Masabni, Assistant Professor and Extension Horticulturist, The Texas A&M University System To help ensure that the vegetables you

More information

MPI Organic Third Party Agencies, organic wine exporters, organic wine makers, JAS-ANZ, IANZ

MPI Organic Third Party Agencies, organic wine exporters, organic wine makers, JAS-ANZ, IANZ Memorandum Ref: To: Cc: From: D710-050-3 MPI Organic Third Party Agencies, organic wine exporters, organic wine makers, JAS-ANZ, IANZ MPI Systems Audit Team, MPI Verification Services, MPI Market Access

More information

alfalfa seeds, contains 1.32 grams of protein, 8 calories and 0.6 grams of dietary fiber.

alfalfa seeds, contains 1.32 grams of protein, 8 calories and 0.6 grams of dietary fiber. Vegetable Amount Alfalfa, sprouted One cup of raw, sprouted alfalfa seeds, contains 1.32 grams of protein, 8 calories and 0.6 Amaranth leaves One cup of amaranth leaves, cooked, boiled, drained with no

More information

One hour: 30 minutes instruction, 30 minutes activity

One hour: 30 minutes instruction, 30 minutes activity Lesson 5: From seed to plant Objectives: Time: Materials: Educate children about plant-based foods and how they grow. Identify which parts of a plant make up various foods (e.g.: carrots = roots, broccoli

More information

Digestive System SIX BASIC NUTRIENTS

Digestive System SIX BASIC NUTRIENTS Digestive System SIX BASIC NUTRIENTS 1. Carbohydrates 2. Lipids 3. Proteins 4. Vitamins 5. Minerals 6. Water SIX BASIC NUTRIENTS 3 types: 1. Sugar 2. Starch 3. Fiber - Lactose (milk), Fructose (fruit

More information

Science of Life Explorations

Science of Life Explorations Science of Life Explorations Plant Anatomy: Plants as Food Hungry? Eat a plant part! Do you like your veggies? Are veggies the only type of plant we eat? Think about this: do you like peanut butter and

More information

Benefits of Companion Planting in Gardening

Benefits of Companion Planting in Gardening Benefits of Companion Planting in Gardening Leonard Githinji, Ph.D., Assistant Professor and Extension Specialist, Sustainable and Urban Agriculture, Virginia State University 804-524-5962; lgithinji@vsu.edu

More information

Fiber. What is fiber? Fiber is a part of plant food. There are two types of fiber:

Fiber. What is fiber? Fiber is a part of plant food. There are two types of fiber: Fiber An important part of a healthy diet is eating fiber-rich foods. This handout will explain what fiber is, where it s found, and how to increase the amount of fiber in your diet. What is fiber? Fiber

More information

Ingredient. Method: Serve with a side salad. Servings. Primary, 5-10 years 10 Secondary, years 8. Portion size (g)

Ingredient. Method: Serve with a side salad. Servings. Primary, 5-10 years 10 Secondary, years 8. Portion size (g) Weight Ingredient Fajita mix 125 g onions 250 g Mixed peppers Sweet chilli sauce Mayonnaise 625 g Mixed veg depending on pupil choice e.g. carrot, mushrooms, etc 280 g tortillas Method: Serve with a side

More information

STANDARD 2.6.2 NON-ALCOHOLIC BEVERAGES AND BREWED SOFT DRINKS

STANDARD 2.6.2 NON-ALCOHOLIC BEVERAGES AND BREWED SOFT DRINKS STANDARD 2.6.2 NON-ALCOHOLIC BEVERAGES AND BREWED SOFT DRINKS Purpose This Standard deals with packaged waters and water-based beverages which contain food additives and in certain cases, nutritive substances.

More information

VEGETABLE STORAGE & HANDLING TIPS from Farmer John s Cookbook

VEGETABLE STORAGE & HANDLING TIPS from Farmer John s Cookbook VEGETABLE STORAGE & HANDLING TIPS from Farmer John s Cookbook Beans Store unwashed beans in a perforated plastic bag in the vegetable bin of your refrigerator for up to two weeks. Rinse green beans under

More information

CODEX STANDARD FOR QUICK FROZEN SPINACH CODEX STAN

CODEX STANDARD FOR QUICK FROZEN SPINACH CODEX STAN CODEX STAN 77-98 Page of 7 CODEX STANDARD FOR QUICK FROZEN SPINACH CODEX STAN 77-98. SCOPE This standard shall apply to quick frozen spinach of the species Spinacia oleracea L. as defined below and offered

More information

Irish Pork Sausage Premix (Gluten Free)

Irish Pork Sausage Premix (Gluten Free) Product Specification Irish Pork Sausage Premix (Gluten Free) Product Code 50030N Pack Sizes Sales Code 7572N 7100N Packaging 10kg 16x1kg 7570 8.5kg Description A blend of critically selected ingredients

More information

EU proposal for maximum perchlorate concentrations in foods is inadequate

EU proposal for maximum perchlorate concentrations in foods is inadequate EU proposal for maximum perchlorate concentrations in foods is inadequate Updated BfR Opinion No. 027/2013, 9 July 2013 The Federal Institute for Risk Assessment (BfR) has been provided with non-representative

More information

Year Round Gardening: Monthly Planting and Garden Activities

Year Round Gardening: Monthly Planting and Garden Activities This monthly planting guide has been developed specifically for school gardens in the Willamette Valley of Oregon. Each month includes planting recommendations, garden tasks, and educational activities

More information

Rosa Parks Garden Lesson # 3 Grades 4/5 (60 minutes)

Rosa Parks Garden Lesson # 3 Grades 4/5 (60 minutes) Rosa Parks Garden Lesson # 3 Grades 4/5 (60 minutes) Learning Goals Students will: learn the parts of plants. understand that all plant parts are edible. Learning Objectives At the completion of this activity,

More information

Sodium and Your CKD Diet: How to Spice Up Your Cooking

Sodium and Your CKD Diet: How to Spice Up Your Cooking Sodium and Your CKD Diet: How to Spice Up Your Cooking What is sodium? Sodium is a mineral found naturally in foods and is the major part of table salt. What are the effects of eating too much sodium?

More information

The Healthy Food Cleanse Shopping List Check it Off

The Healthy Food Cleanse Shopping List Check it Off The Healthy Food Cleanse Shopping List Check it Off Buy a variety of items Focus on whole, natural, organic foods. Buy the best looking, most vibrant vegetables, especially deep leafy greens. Mix and match

More information

Passive Solar Systems Crop Selection, Planning, Scheduling and Planting

Passive Solar Systems Crop Selection, Planning, Scheduling and Planting Passive Solar Systems Crop Selection, Planning, Scheduling and Planting John Biernbaum and Adam Montri Michigan State University How do vegetable crops stay alive and grow during the winter in a Passive

More information

LAWS OF MALAYSIA P.U.(A) 437 OF 1985 FOOD ACT 1983 FOOD REGULATIONS 1985

LAWS OF MALAYSIA P.U.(A) 437 OF 1985 FOOD ACT 1983 FOOD REGULATIONS 1985 LAWS OF MALAYSIA P.U.(A) 437 OF 1985 FOOD ACT 1983 FOOD REGULATIONS 1985 In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister makes the following regulations:

More information

CODEX STANDARD FOR FERMENTED MILKS CODEX STAN 243-2003

CODEX STANDARD FOR FERMENTED MILKS CODEX STAN 243-2003 CODEX STAN 243-2003 Page 1 of 5 1. SCOPE CODEX STANDARD FOR FERMENTED MILKS CODEX STAN 243-2003 This standard applies to fermented milks, that is Fermented Milk including, Heat Treated Fermented Milks,

More information

Chef s recommendation for two

Chef s recommendation for two Chef s recommendation for two Chilled vegetable soup Pickled tomato / Dried tomato skin / Powdered vegetables Additional ingredients used in this dish: cider vinegar, salt, beet sugar, tomatoes, bell peppers,

More information

EDICT ± OF GOVERNMENT

EDICT ± OF GOVERNMENT EDICT ± OF GOVERNMENT Inordertopromotepubliceducationandpublicsafety,equal justiceforal,abeterinformedcitizenry,theruleoflaw,world tradeandworldpeace,thislegaldocumentisherebymade availableonanoncommercialbasis,asitistherightofal

More information

Engage: Make and Taste a Plant Parts Salad. Explore: Sort Salad Plant Parts. Explain: Plant Parts and Function Discussion. Extend: Plant Part Relay

Engage: Make and Taste a Plant Parts Salad. Explore: Sort Salad Plant Parts. Explain: Plant Parts and Function Discussion. Extend: Plant Part Relay Grade Level: 3 rd -5 th Grade GPS Addressed: S3L1b. Plant Features S4L1b. Food Web S5L1b. Sorting Plants Materials Needed: For Plant Part Relay: Laminated Pictures of Fruits and Vegetables (Included) Laminated

More information

Vegetables, Fruits, Whole Grains, and Beans

Vegetables, Fruits, Whole Grains, and Beans Vegetables, Fruits, Session 2 Background Information Tips Goals Background Information Vegetables, Fruit, Why Are Vegetables and Fruits Important? Eating plenty of vegetables and fruits is a very important

More information

S TATUTORY INSTRUMENTS. 2014 No. EDUCATION. Made - - - - *** Laid before Parliament *** Coming into force - - ***

S TATUTORY INSTRUMENTS. 2014 No. EDUCATION. Made - - - - *** Laid before Parliament *** Coming into force - - *** S TATUTORY INSTRUMENTS 2014 No. EDUCATION The Requirements for School Food (England) Regulations 2014 Made - - - - *** Laid before Parliament *** Coming into force - - *** The Secretary of State for Education,

More information

Gerson Basics Recipes

Gerson Basics Recipes Gerson Basics Recipes Facebook: facebook.com/gersoninstitute Twitter: @GersonInstitute Pinterest: Pinterest.com/GersonInstitute P.O. Box 161358, San Diego, CA 92176 info@gerson.org www.gerson.org Cooking

More information

Lesson Plan. Eating Plants. Elementary: Science

Lesson Plan. Eating Plants. Elementary: Science Lesson Plan Elementary: Science Eating Plants Purpose Students will identify the structure and function of six plant parts and classify fruits and vegetables according to which parts of the plants are

More information