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7/29/2010
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Glossary
Glossary
This glossary is designed to be a resource for understanding some of the terms used on this website, and in our product spec sheets. Browse through the list of terms and click on any to see the definition.
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A
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B
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C
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D
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E
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F
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G
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H
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I
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J
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K
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L
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M
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N
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O
P
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Q
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R
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S
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T
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U
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V
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W
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X
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Y
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Z
#
#-fold
0g Trans-Fat
top
A
Agglomerated
AIB
Allergen
Aroma
Aroma chemicals
Artificial flavour
Atkins diet
AYE
top
B
Bakery concentrate
Base
Bread base
top
C
Cake base
Cake mix concentrate
Canadian Food Inspection Agency
Carb
Carbohydrate
Caseinates
CFIA
Charlotte
Coliforms
Complete mix
COR
top
D
Dietary fibre
top
E
EFL
Emulsion
Essence
Essential oil
Extract
top
F
F&C
FCC
FD&C
FDA
Fibre
Flavour
Flavour concentrates
Flax
Food and Drug Administration
Food Chemical Codex
Food colour
top
G
GMP
top
H
HACCP
HACCP ADVANTAGE
HDL cholesterol
Hemp
HVP
Hydrogenated oil
Hydrogenation
top
I
top
J
top
K
Kamut
Kashruth Council of Toronto
top
L
Label claim
Label declaration
LDL cholesterol
Low-Carb
Low-carb diet
top
M
Microbiology
Mould
Mouth-feel
top
N
N&A
Natural flavour
Net carbs
NF
No Sugar Added
Non-impact carbs
NSA
Nutraceutical
top
O
Oleoresin
OMAF
Omega-3 fat
Ontario Ministry of Agriculture and Food
top
P
Pareve
Parve
top
Q
top
R
top
S
Saturated fat
Single-fold
Spelt
Sugar alcohol
Sugar Free
Supreme Flavours
top
T
Terpene
Total plate count
Trans-fat
Trans-Fat Free
Trans-fatty acid
Tree nuts
top
U
Unsaturated fat
top
V
top
W
WONF
top
X
top
Y
Yeast
top
Z
top
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You’ve got Questions, we’ve got Answers!
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Frequently Asked Questions on Bakery Mixes
Frequently Asked Questions on Embassy Flavours
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Get detailed technical information to answer all your questions about our flavours.
What’s HACCP?
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HACCP
!