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A method used to identify a variety of information regarding the contents of a package, bottle, carton, container or bag of food, such as ingredients, weight or nutritional information.

A date used to indicate how long a food item can remain on a shelf before it is no longer considered to be fresh and of a quality that can be sold to consumers.

A date used to indicate how long a food item can remain on a shelf before it is no longer considered fresh or of a quality level sufficient to be sold to consumers.

A date used to indicate how long a food item can remain on a shelf before it is no longer considered fresh or of a quality level sufficient to be sold to consumers.

Pronounced Lam-Broos-Koh. A grape varietal used in the production of red wine, originating in the Emilia-Romagna region of Italy.

A term referring to foods in which the sodium content has been reduced. Reduced Sodium foods are important for individuals that have been placed on low sodium diets due to medical concerns, as too much sodium in the diet can lead to high blood pressure for some people.

A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

Beef that has been raised almost exclusively on grass rather than grain or commercially produced cattle feed.

A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the dough rise.

A sensitivity to wheat that is initiated by the immune system’s response to proteins found in wheat....

An adverse reaction caused by the inability of the body to digest certain substances in foods. This is different than food allergies, which involve the immune system rather than the digestive system.

The inability of the intestinal tract to digest gluten properly, which, in sufferers with the condition, results in a number of symptoms and conditions whenever gluten is ingested, such as bloating, cramps, and diarrhea.

A variety of flour that is ground from the full wheat berry. All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.