GB/T 15091.1-2026 Fundamental vocabulary and classification of processed food—Part 1:Fundamental vocabulary of processed food English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 15091.1-2026
Replaces GB/T 15091-1994
Fundamental vocabulary and classification of processed food - Part 1: Fundamental vocabulary of processed food
加工食品基本术语和分类 第1部分：加工食品基本术语
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
Introduction
1 Scope
2 Normative References
3 General Terms
4 Product Terms
5 Food Quality Terms
6 Processing Technology Terms
7 Food Nutrition Terms
Bibliography
Index
Basic Terminology and Classification of Processed Foods — Part 1: Basic Terminology for Processed Foods
1 Scope
This document defines general terms, product terms, food quality terms, processing technology terms, and food nutrition terms related to processed foods.
This document applies to the production, scientific research, teaching, and other related fields of processed foods.
2 Normative References
This document has no normative references.
3 General Terms
3.1
food
Any substance, whether finished product or raw material, intended for human consumption, including items that are traditionally considered both food and Chinese medicinal materials, but excluding items intended for therapeutic purposes.
3.1.1
natural food
Substances that exist or grow in nature, contain one or more nutrients, and are edible after minimal processing (washing or sorting) or without processing.
3.1.2
processed food
Substances made by altering the shape, specification, nature, or composition (or component content) of natural plant-based foods, natural animal-based foods, or other natural foods, resulting in a product containing one or more nutrients, intended for eating or drinking. Alternatively, substances formulated or prepared by artificial means, possessing certain nutritional value.
3.1.3
prepackaged food
Food that is prepackaged or made in advance in packaging materials or containers. It includes food that is pre-quantitatively packaged or pre-quantitatively made in packaging materials or containers and has a uniform mass, volume, or length indication within a certain limit range; it also includes food that is prepackaged or made in advance in packaging materials or containers and sold by measurement.
3.2
food from new resource
novel food
Refers to animals, plants, and microorganisms that do not have a history of traditional food consumption in China; components isolated from animals, plants, and microorganisms; food components whose original structure has been altered; and other newly developed food raw materials.
3.3
ingredient
Any substance used in the manufacture or processing of a food and present (including in a modified form) in the final product.
Note: Includes food additives.
3.4
raw material
The original material used in the processing of a food.
3.5
minor ingredient
One or more materials that play an auxiliary role during the processing of a food.
3.6
list of ingredients
A list of all food ingredients arranged in descending order of their addition quantity.
3.7
formula
A list detailing the names of all ingredients and their corresponding addition quantities (or proportions) used in a processed food.
3.8
food label
Any written, printed, or graphic matter appearing on the packaging or container of a food, or any accompanying explanatory material.
3.9
date of minimum durability
best before date
best quality before date
The date until which the prepackaged food maintains its quality under the specified storage conditions indicated on the label. Within this period, the food is fully suitable for sale and retains its specific qualities, whether stated or implicit, as intended.
3.10
use-by date
expiration date
The recommended final consumption date. The date before which the food can be consumed under the storage conditions stated on the label. After this date, due to quality and safety reasons, the food is no longer suitable for sale or consumption.
3.11
date of manufacture
The date on which the food becomes the final product, including the date of packaging or filling.
3.12
food composition
The various material components that constitute a food.
3.13
food sensory attribute
Characteristics of food such as color, taste, odor, shape, and texture that can be perceived by the human sense organs (senses).
3.14
food analysis
The observation, measurement, or testing of food quality (attributes) using human sense organs (senses), physical methods, chemical methods, microbiological methods, or molecular biology methods.
3.14.1
food sensory analysis
The science of evaluating the sensory attributes of food using sensory organs or sensory analysis instruments.
[Source: GB/T 10221-2021, 3.1, modified]
3.14.2
food physical and chemical analysis
The application of physics and chemistry analysis techniques to measure, test, or quantify the quality (attribute) factors of food.
3.14.3
food in-process inspection
The process of collecting real-time quality (attribute) data of semi-finished products during processing using rapid test kits, portable small-scale instruments, online analyzers, or
Standard
GB/T 15091.1-2026 Fundamental vocabulary and classification of processed food—Part 1:Fundamental vocabulary of processed food (English Version)
Standard No.
GB/T 15091.1-2026
Status
to be valid
Language
English
File Format
PDF
Word Count
21500 words
Price(USD)
645.0
Implemented on
2026-8-1
Delivery
via email in 1~8 business day
Detail of GB/T 15091.1-2026
Standard No.
GB/T 15091.1-2026
English Name
Fundamental vocabulary and classification of processed food—Part 1:Fundamental vocabulary of processed food
GB/T 15091.1-2026 Fundamental vocabulary and classification of processed food—Part 1:Fundamental vocabulary of processed food English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 15091.1-2026
Replaces GB/T 15091-1994
Fundamental vocabulary and classification of processed food - Part 1: Fundamental vocabulary of processed food
加工食品基本术语和分类 第1部分：加工食品基本术语
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
Introduction
1 Scope
2 Normative References
3 General Terms
4 Product Terms
5 Food Quality Terms
6 Processing Technology Terms
7 Food Nutrition Terms
Bibliography
Index
Basic Terminology and Classification of Processed Foods — Part 1: Basic Terminology for Processed Foods
1 Scope
This document defines general terms, product terms, food quality terms, processing technology terms, and food nutrition terms related to processed foods.
This document applies to the production, scientific research, teaching, and other related fields of processed foods.
2 Normative References
This document has no normative references.
3 General Terms
3.1
food
Any substance, whether finished product or raw material, intended for human consumption, including items that are traditionally considered both food and Chinese medicinal materials, but excluding items intended for therapeutic purposes.
3.1.1
natural food
Substances that exist or grow in nature, contain one or more nutrients, and are edible after minimal processing (washing or sorting) or without processing.
3.1.2
processed food
Substances made by altering the shape, specification, nature, or composition (or component content) of natural plant-based foods, natural animal-based foods, or other natural foods, resulting in a product containing one or more nutrients, intended for eating or drinking. Alternatively, substances formulated or prepared by artificial means, possessing certain nutritional value.
3.1.3
prepackaged food
Food that is prepackaged or made in advance in packaging materials or containers. It includes food that is pre-quantitatively packaged or pre-quantitatively made in packaging materials or containers and has a uniform mass, volume, or length indication within a certain limit range; it also includes food that is prepackaged or made in advance in packaging materials or containers and sold by measurement.
3.2
food from new resource
novel food
Refers to animals, plants, and microorganisms that do not have a history of traditional food consumption in China; components isolated from animals, plants, and microorganisms; food components whose original structure has been altered; and other newly developed food raw materials.
3.3
ingredient
Any substance used in the manufacture or processing of a food and present (including in a modified form) in the final product.
Note: Includes food additives.
3.4
raw material
The original material used in the processing of a food.
3.5
minor ingredient
One or more materials that play an auxiliary role during the processing of a food.
3.6
list of ingredients
A list of all food ingredients arranged in descending order of their addition quantity.
3.7
formula
A list detailing the names of all ingredients and their corresponding addition quantities (or proportions) used in a processed food.
3.8
food label
Any written, printed, or graphic matter appearing on the packaging or container of a food, or any accompanying explanatory material.
3.9
date of minimum durability
best before date
best quality before date
The date until which the prepackaged food maintains its quality under the specified storage conditions indicated on the label. Within this period, the food is fully suitable for sale and retains its specific qualities, whether stated or implicit, as intended.
3.10
use-by date
expiration date
The recommended final consumption date. The date before which the food can be consumed under the storage conditions stated on the label. After this date, due to quality and safety reasons, the food is no longer suitable for sale or consumption.
3.11
date of manufacture
The date on which the food becomes the final product, including the date of packaging or filling.
3.12
food composition
The various material components that constitute a food.
3.13
food sensory attribute
Characteristics of food such as color, taste, odor, shape, and texture that can be perceived by the human sense organs (senses).
3.14
food analysis
The observation, measurement, or testing of food quality (attributes) using human sense organs (senses), physical methods, chemical methods, microbiological methods, or molecular biology methods.
3.14.1
food sensory analysis
The science of evaluating the sensory attributes of food using sensory organs or sensory analysis instruments.
[Source: GB/T 10221-2021, 3.1, modified]
3.14.2
food physical and chemical analysis
The application of physics and chemistry analysis techniques to measure, test, or quantify the quality (attribute) factors of food.
3.14.3
food in-process inspection
The process of collecting real-time quality (attribute) data of semi-finished products during processing using rapid test kits, portable small-scale instruments, online analyzers, or
