Ratings of the characteristics of food including flavor, appearance, nutritional content, and the amount of microbial and chemical contamination.
Substances added to foods and medicine to improve the quality of taste.
An alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops, and brewed by slow fermentation.
The dried seeds, bark, root, stems, buds, leaves, or fruit of aromatic plants used to season food.
The encapsulated embryos of flowering plants. They are used as is or for animal feed because of the high content of concentrated nutrients like starches, proteins, and fats. Rapeseed, cottonseed, and sunflower seed are also produced for the oils (fats) they yield.