A

Aeration

The essential food manufacturing process of adding tiny pockets of air into ingredients to make them lighter or to create more volume and improved texture. A common example of aeration is the creaming of fat and sugar when making cakes.
Explore our bakery expertise.

Amino Acids

Building blocks of proteins which contain an amino group (-NH₂) and a carboxyl group (-COOH). Amino acids are linked by peptide bonds (-CONH-) to form peptides, polypeptides & proteins.

• Essential Amino Acids – Cannot be synthesised in the body so must be included in the diet. There are 8 essential amino acids: valine, leucine, isoleucine, phenylalanine, threonine, methionine, tryptophan and lysine.
• Non-Essential Amino Acids – Produced in the body so do not need to be obtained in the diet. There are 12 non-essential amino acids: alanine, asparagine, aspartate, cysteine, glutamate, glutamine, glycine, proline, serine, tyrosine, arginine, and histidine.
  Explore our clean label proteins. 

Amylase

A group of enzymes that are specifically responsible for the breakdown of starch molecules. $\alpha$-amylase attacks starch molecules to produce dextrins, while beta-amylase works by removing maltose from the starch molecules.

Amylopectin

One of the two main types of starch molecules. Amylopectin is characterised by its highly branched chains of alpha-glucose units. Starches rich in amylopectin form a more stable gel after heating.

Amylose

One of the two main types of starch molecules. Amylose is characterised by its straight, linear chains of alpha-glucose units. Starches higher in amylose gelatinise at lower temperatures.

C

Carbohydrates

A major macronutrient and the main source of energy for the body. Carbohydrates are organic compounds made up of carbon, hydrogen, and oxygen, and they include sugars, oligosaccharides, and polysaccharides.

Clean Label

Ingredient declarations that do not contain artificial chemicals, additives or preservatives. (See also Defining Clean Label)

D

Denaturation

Structure of proteins are changed due to heat, pH, agitation & sometimes light.

• Reversible Denaturation: slight unwinding of the polypeptide chain caused by mild denaturation conditions. If the protein is removed from the conditions it can regain its original structure. E.g. Jelly.
• Irreversible Denaturation: Uncoiling of the protein molecule which leads to some properties being lost but often makes the protein more digestible. E.g. Cooking of meat.

Dextrin

Small, water-soluble $\alpha$-glucose units produced as a result of the enzymatic or thermal breakdown of starch.

Diastase

A naturally occurring enzyme complex consisting of a combination of both $\alpha$ and $\beta$ amylases, known for its ability to break down starch into simpler sugars.

Dipeptides

Simple protein structures formed when two amino acids are linked together by a single peptide bond.

Disaccharides

A group of sugars formed by the combination of two individual monosaccharide units. Common disaccharides include sucrose (table sugar), lactose (milk sugar), and maltose (malt sugar).

E

Emulsification

Process of dispersing one liquid in another immiscible liquid. E.g. oil in water. (See also Emulsifying & Binding)

Emulsifiers

Substances which enable the stable dispersion of oil in water or water in oil. E.g. egg yolk, whey powder. (See also Emulsifying & Binding)

E-Number

Codes for food additives that have been approved for use in the European Union. This means they are safe for human consumption.

Enzymes

A group of sugars formed by the combination of two individual monosaccharide units. Common disaccharides include sucrose (table sugar), lactose (milk sugar), and maltose (malt sugar).

F

Fibre

Indigestible roughage of the cell walls of plants. Dietary fibre is a subset of carbohydrates called non-starch polysaccharides.

• Source of Fibre: product contains at least 3g fibre per 100g or 1.5g fibre per 100kcal.
• High in Fibre: product contains at least 6g fibre per 100g or 3g fibre per 100kcal.

(See also Clean Label Fibres)

Flours

Milled ingredients derived from grains, pulses, or other plant sources, used for structure, texture, and nutrition.

Fortification

The addition of vitamins, minerals, or functional nutrients to a product to enhance its nutritional value. In clean label applications, fortification often prioritises naturally derived or minimally processed nutrient sources.

G

Gelatinisation

Process by which a gel is formed. Starch granules are heated in a liquid, causing them to swell & burst, resulting in the liquid thickening. Starches higher in amylose gelatinise at lower temperatures than those rich in amylopectin. Starches higher in amylopectin form a more stable gel.

Explore our starches and flours.

GLP-1

A hormone (glucagon-like peptide-1) involved in appetite regulation and blood sugar control. Increasingly relevant in product development targeting satiety, weight management, and metabolic health.

Glucose

The most important and abundant monosaccharide (simple sugar) that contains six carbon atoms. Glucose is the primary fuel source for the body’s cells.

Gluten

The protein in wheat flour that is responsible for the elasticity of dough in bread-making. The stronger the flour, the more rich in gluten it is.

Glycaemic Index (GI)

A measure of how quickly a carbohydrate-containing food raises blood glucose levels. Lower GI ingredients are often preferred in clean label formulations targeting sustained energy and metabolic health.

H

HFSS

High Fat Salt Sugar products. A food which scores >4 or a drink that scores >1 on the nutrient profiling model is deemed HFSS. Explore our HFSS Calculator.

Homogenisation

The mechanical process of breaking down large fat globules into small, stable droplets, typically to prevent creaming and separation, most commonly used in milk.

Hydrocolloids 

Substances (mainly polysaccharides and some proteins) that form gels when dispersed in water. Used in food products as thickeners, stabilisers & emulsifiers. E.g. locust bean gum.
Explore our thickening and stabilising solutions.

Hybrid Meat

Products that combine animal meat with plant-based ingredients to reduce meat content while maintaining taste and texture. Supports sustainability and cost efficiency while appealing to flexitarian consumers.

M

Maillard Reaction

Reducing sugars & amino acids react to form brown melanoidin pigments. The reaction is quicker at higher temperatures & high pH. Also known as non-enzymic browning. 

Methyl Cellulose

A chemically modified cellulose used for gelling and binding, particularly in plant-based meats. Not typically considered clean label due to its synthetic processing.

Monosaccharide

Group name for simple sugars, ranging from three to seven carbon atoms. E.g. glucose, fructose, galactose.

N

Non-GMO 

Indicates that ingredients are not derived from genetically modified organisms. Often aligned with clean label expectations for transparency and natural sourcing.

Nutrient Profiling Model

A scoring system originally developed by the Food Standards Agency (FSA) in the UK. Its purpose is to differentiate ‘healthy’ and ‘less healthy’ food and drink products based on their nutrient composition. Explore our HFSS Calculator.

O

Organic (Certification)

Ingredients produced according to certified organic standards, typically avoiding synthetic pesticides, fertilisers, and GMOs. Certification provides assurance of production practices and traceability.

Organoleptic

Qualities such as taste, colour, odour & feel of a substance.

P

Peak Viscosity

Measure of the thickening power of a starch. It is the point when the number of swollen but intact starch granules is at a maximum. Potato, tapioca and waxy starches swell to a greater extent.

Peptide Bond

Link between amino acids to form dipeptides, polypeptides & proteins. Formed by a condensation reaction between the amino group (NH₂) and the carboxyl group (-COOH).

Phosphates

Used in food applications to increase succuluence, improve yields, emulsification, stabilisation, perervation & binding.  Explore our Phosphate Replacement Solutions.

Plant-Based Diet

Diet based on foods that come from plants only. There are various categories of a plant based diet:

• Vegan – Don’t eat any animal products including honey, dairy & eggs.
• Vegetarian – Don’t eat meat, poultry or seafood. Does eat dairy & eggs.
• Pescetarian – Does eat fish and shellfish
• Flexitarian – Primarily vegan but may eat some meat, seafood, poultry, eggs & dairy.

(See also Vegetarian & Vegan)

Polypeptide

Long chains of amino acids combined to form proteins.

Polysaccharides

Complex carbohydrates formed from long chains of many monosaccharides joined together by glycosidic links (e.g., starch and fibre).

Proteins

A macronutrient that humans require in their diet for growth & repair. Made up of long chains of amino acids held together by peptide bonds.

• Complete Proteins: Proteins that contain all essential amino acids. E.g. meat.
• High in Protein: at least 20% of the energy value is provided by protein.
• Source of Protein: at least 12% of the energy value is provided by protein.

See also Clean Label Proteins.

Psyllium Husk

A natural, plant-derived soluble fibre used as a clean label thickener, binder, and texture enhancer. Common in gluten-free and fibre-enriched formulations.

R

Retrogradation (of starch)

A reaction that takes place when the amylose and amylopectin chains in cooked, gelatinised starch realign themselves as the cooked starch cools. This is seen as an increase in viscosity as the paste cools (the reassociation of the starch molecules).

Root based starches

Starches with a higher peak viscosity than cereal based starches. Root starches breakdown more readily though. E.g. potato, tapioca, arrowroot.

Roughage

An informal term for dietary fibre that provides bulk to food, aids intestinal regularity, and enables the digestive system to function more easily.

S

Shelf Life

The period during which a product remains safe to consume and retains its intended quality. Clean label products may rely on natural preservation methods (e.g. fermentation, plant extracts) rather than artificial preservatives.

Stabilisers

A food additive which helps to preserve its structure. Stabilisers have the ability to absorb a considerable amount of water, making them good thickening agents and able to produce gels. E.g. gums, cellulose, gelatine.

Starch

Abundant natural organic compound produced by all green leaved plants. Starch is a polysaccharide made from α-glucose chains, joined by glycosidic bonds. Starchy foods are our main source of energy.

• Agglomerated starch: Readily dispersible starch.
• Cook Up Starch: Must be heated to be activated.
• Flocculated Starch: Pre-gelatinised starch that has been agglomerated to create larger particulates, reducing the surface area to allow for easier dispersion into an aqueous phase.
• Modified Starch: Starch that has been treated to change its properties e.g. increased stability.
• Pre-Gelatinised Starch: Physically modified starch which has the ability to swell in cold water and become viscous, to achieve desirable thickening properties

See also Clean Label Starches.

Syneresis

The expulsion of a liquid from a gel.

T

Textured Vegetable Protein (TVP)

A popular, highly versatile plant-based protein source, typically made from soy flour, which has been processed through extrusion.

U

Ultra-Processed Foods

Products made using industrial formulations with multiple additives, artificial ingredients, and processing steps.

Upcycled Ingredients

Ingredients created from by-products or surplus materials that would otherwise go to waste. Supports sustainability goals and aligns with clean label values of resource efficiency.

V

Viscosity

The measure of resistance to gradual deformation by shear or tensile stress. Corresponds to the informal concept of thickness.

W

Wheat Protein

Commonly known as gluten. Responsible for the elasticity & extensibility of dough during bread-making.

Whole Foods

Ingredients that are minimally processed and retain their natural structure and nutrient profile. Common in clean label formulations focused on simplicity and recognisable components.