A Reduced Salt Area refers to a region or section within a food product, recipe, or dietary guideline where sodium (salt) content is intentionally lowered to promote healthier eating habits and reduce the risk of high blood pressure and related health issues.
Chicken with rib meat refers to a specific cut of chicken that includes the breast and rib portions, often used in cooking for its lean texture and flavor.
In wine tasting, ‘buttery’ describes a flavor profile characterized by creamy, butter-like notes often associated with certain aged Chardonnays due to malolactic fermentation.
In cooking, ‘scant’ refers to using a minimal amount of an ingredient, typically just enough to cover the bottom or sides of a container without excess.
Crude protein refers to a method used in nutrition and food science to estimate the protein content of a substance, typically feed or food materials, by measuring nitrogen content.
Juice labeled ‘from concentrate’ has been concentrated by removing water, then reconstituted with added water before packaging. This process can affect flavor and shelf life.
Unsulfured dried fruit refers to fruit that has been dehydrated without the addition of sulfites, which are preservatives used to prevent discoloration and microbial growth.
Small batch bourbon refers to a production process where a limited number of barrels are distilled, aging takes place in smaller batches, and the result is often perceived as higher quality or more distinctive.
Unbromated refers to a process or product that has been made without the addition of bromine, often used in the context of baking ingredients and food production.
Blanc de blancs is a French term referring to white wine produced exclusively from white grapes, commonly used in the context of Champagne.