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A substance that is combined with food in order to improve food for a variety of needs. Food Additives are commonly introduced into the food in order to enhance the appearance or taste, to preserve or retain the freshness, to keep the product safe for consumption, to improve the nutritional value, to improve the appearance, taste or texture, or to assist with the processing and/or preparation.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

A chemical or natural additive that is used to enhance or alter the color of a food being processed or prepared.

Any of a wide variety of foods that are produced by altering or engineering various procedures to achieve desired results.

Any of the variety of food products grown or containing ingredients that have been produced without the use of antibiotics, chemicals, fertilizers, and pesticides.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A coarse grained salt that has been prepared according to Jewish laws and procedures, thus keeping it "kosher." Free of additives combined with the salt particles, the grains have been compressed, creating a flatter, yet coarsed grain with a lighter weight that sticks better to food and dissolves easily.

A plant native to Europe and Asia that is grown for its fiber or its seeds. Similar to several other plants that are not actually considered grains (amaranth and buckwheat, for example), Flax is often used like one.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

A process that bathes food with low level gamma rays (x-rays) or an electron beam (e-beam) to reduce or kill microorganisms, such as e-coli, listeria, salmonella and campylobacter that may cause illnesses from exposure to harmful pathogens.

A process that bathes food with low level gamma rays (x-rays) or electron beams (e-beam) to reduce or kill microorganisms, such as e-coli, listeria, salmonella and campylobacter that may cause illnesses from exposure to harmful pathogens.

An acidic substance used as food additives that act as control agents to alter food ph levels in beverages and sweets or to serve as levening agents for breads.

Similar to other kosher foods, making a wine kosher involves processes and procedures that follow specific guidelines and laws established by the Jewish community.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A sauce that is typically smooth yet fluid-textured, made of tomatoes and flavored with sugar, vinegar, onions, garlic, and spices.

Made from a base of cheddar and parmesan cheese, this type of soup is served as either a side dish to accompany sandwiches and salads, or as an ingredient for use in food recipes.

A porous but hard material that is approximately 90% carbon content. Charcoal is produced using an oxygen-free process that heats natural wood in order to remove the air and water and to create a carbon product that will burn significantly longer than wood.

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

A fine-grained salt that does not contain iodine or other additives, that is used in the process to pickle meats and can foods.

A refined, fine-grained salt containing additives, which make it flow freely. It does not stick to food very well and when added to solutions it is slow at dissolving.