| ACIDIFICATION | Verringern des pH-Wertes von Lebensmitteln | Dropping pH of food | - | | x | x | x | |
| ALCOHOL_CURING | Behandlung von Lebensmitteln durch die Hinzugabe von Alkohol zu Konservierungszwecken | Treatment of food by adding alcohol in order to preserve the product | - | | x | x | x | |
| ALIVE | Lebende Tiere oder Pflanzen | Alive - Living animal or plant | - | | x | x | x | |
| ATTESTED_MILK | Rohmilch - Vorzugsmilch (Keine Wärmebehandlung) | Raw milk - Attested milk (without heat treatment) | Raw Milk (without heat treatment) | | x | x | x | |
| BOILING | Kochen - bei oder oberhalb des Siedepunktes | Boiling - Cooking to or above the boiling temperature | Cooking | | x | x | x | |
| BRINING | Wassersättigung oder starke imprägnierung mit Salz | Water saturating or strongly impregnating with salt | - | | x | x | x | |
| CANNING | Konserviert in einem luftdicht versiegelten Gebinde, gewöhnlicherweise aus dünnem Eisen | Preserved in a sealed airtight container, usually made of tin-coated iron | - | | x | x | x | |
| COLD_SMOKE_CURING | Räuchern des Lebensmittels zwischen 70 und 90 Grad Fahrenheit | To smoke the food at between 70 degrees to 90 degrees F. | - | | x | x | x | |
| CONSERVE | Vor Gefahr oder Beschädigung geschützt | Keep from harm or damage | - | | x | x | x | |
| DEHYDRATION | Entfernen von Wasser im Lebensmittel | To remove water from food | - | | x | x | x | |
| DRYING | Herstellung mit verdampfter, entwässerter Feuchtigkeit | Making with moisture having evaporated, drained away | - | | x | x | x | |
| FERMENTATION | Jede aus einer Gruppe von chemischen Reaktionen, die durch lebende oder nicht lebende Fermente induziert werden, die komplexe organische Verbindungen in relativ einfache Substanzen aufspalten. | Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substance | - | | x | x | x | |
| FINE_MICRO_FILTERED | Fein gefiltertes / Micro gefiltertes pasteurisiertes Produkt | Fine-filtered/microfiltered pasteurized product | A pasteurized product is treated to a very fine filtration process which removes virtually all the spoilage bacteria present in the product. | | x | x | x | |
| FREEZE_DRYING | Konservierung von Lebensmitteln durch Gefrieren und anschließendes Trocknen im Vakuum | Preserving food by freezing and then drying in a vacuum | - | | x | x | x | |
| FREEZING | Umwandlung in Eis oder einen anderen festen Körper durch Kälte | Turning into ice or another solid by cold | - | | x | x | x | |
| FRESH | Frische oder Frischhaltung | Fresh - Recently made or obtained in natural conditions | - | | x | x | x | |
| FRY | Braten der Speisen in heißem Fett oder Öl | Fry - Cooking of food in hot fats or oil | The cooking of food in hot fats or oils. | | x | x | x | |
| HEATED | Erhitzung (nach spez. Anforderungen) | Heated (acc. to specific requirements) | Preserving the food by exposure to heat (e.g. cooking, grilling, etc.). Specific heating requirements may be regulated by local legislation. Example: exposure to at least a temperature of 70 °C/158 °F for at least 10 minutes. | | x | x | x | |
| HIGH_PRESSURE_PASTEURISATION | Hochdruckpasteurisierung | High Pressure Pasteurisation | High Pressure Pasteurisation is a pasteurisation process where the product is treated with pressure of up to 10'000 bar and heat between 0°C and 120°C | | x | x | x | |
| HIGH_PRESSURE_PROCESSING | Hochdruckverarbeitung | High Pressure Processing | High Pressure Processing (HPP) is a pasteurisation process where the product is treated with pressure of up to 6’000 bar without the use of heat | | x | x | x | |
| HIGH_TEMPERATURE_PASTEURISATION | Pasteurisierung bei hohen Temperaturen | High Temperature Pasteurisation | High Temperature Pasteurisation is a pasteurisation process where the product is treated with heat between 85°C and 135°C | | x | x | x | |
| HIGH_TEMPERATURE_SHORT_TIME | High temperature short time (HTST) - Pasteurisierung (Milch hoch erhitzt bei 72°C für 15 Sek.) | High temperature short time (HTST) pasteurization (milk to be heated to 72°C for 15 seconds) | High temperature short time (HTST) pasteurization requires fluid milk to be heated to 72°C for 15 seconds (continuous flow pasteurization). | | x | x | x | |
| HIGH_TEMPERATURE_TREATED_MILK | Hocherhitzte Milch - Rechtlich auch Pasteurisierung, MHD länger (2 bis 3 Wochen), sog. ESL-Milch (Extended Shelf Life) | High temperature treated milk - Legally also pasteurisation, MHD for longer (2 to 3 weeks), ESL-milk (Extended Shelf Life) | Legally also pasteurisation, MHD for longer (about 2 to 3 weeks), ESL-milk | | x | x | x | |
| HOT_SMOKE_CURING | Das Heißräuchern kocht das Essen teilweise oder ganz, indem es bei Temperaturen von 100 Grad bis 190 Grad F behandelt wird. | Hot-smoking partially or totally cooks the food by treating it at temperatures ranging from 100 degrees to 190 degrees F. | - | | x | x | x | |
| IONISATION | Zur Umwandlung in ein oder mehrere Ionen | To convert into an ion or ions | - | | x | x | x | |
| IRRADIATION | Die Bestrahlung von Lebensmitteln ist der Prozess der Aussetzung von Lebensmitteln an ionisierende Strahlung, um Lebensmittel zu desinfizieren, zu sterilisieren oder zu konservieren. | Food irradiation is the process of exposing food to ionising radiation in order to disinfest, sterilise, or preserve food. | - | | x | x | x | |
| MARINATED | Mariniert | Marinated | Marinate a food in a mixture of e.g. oil, vinegar, spices, or herbs, before cooking it, so that it can develop a special flavour. This preserves the product. | | x | x | x | |
| OTHER | Andere | Other | The value needed is not listed or is not defined within this list’s individual code values and definitions. Please send a work request into GS1 or your solution provider requesting the code you are searching for. | | x | x | x | |
| PASTEURISATION | Pasteurisierung - Teilweise Sterilisierung durch Erhitzen | Pasteurisation - Partially sterilisation by heating | Pasteurisation is a process where the product is treated with heat from 60°C to 85°C | | x | x | x | |
| PRESERVED_WITHOUT_ARTIFICIAL_NITRATES | Konservierung ohne künstliche Nitrate - Mit natürlichen Pökelstoffen behandelt, z.B. Selleriepulver | Preserved without artificial nitrates - Treated with natural curing agents, e.g. celery powder | A food is treated with natural curing agents and without artificial nitrates, e.g. celery powder. | | x | x | x | |
| QUICK_FREEZING | Schnelles Einfrieren (Lebensmittel), um seine Eigenschaften zu erhalten. | Freezing (food) rapidly so as to preserve its qualities | - | | x | x | x | |
| REFRIGERATED | Kühlung | Refrigerated | Preserving the food by chilling and keeping it cold. | | x | x | x | |
| SALT_CURING | Konservierung durch Verwendung einer Salzlake | Preserving by using a salt brine | - | | x | x | x | |
| SOUS_VIDE | Niedertemperatur-Langzeitgaren unter Vakuum | Low temperature long time cooking under vacuum | - | | x | x | x | |
| STERILISATION | Sterilisation - Tötet übertragbare Erreger wie Pilze, Bakterien, Viren, Sporenformen etc. | Sterilisation - Effectively kills or eliminates transmissible agents (such as fungi, bacteria, viruses, spore forms, etc.). | A process that effectively kills or eliminates transmissible agents (such as fungi, bacteria, viruses, spore forms, etc.). | | x | x | x | |
| SUGAR_CURING | Behandlung von Lebensmitteln durch Zugabe von Zucker zur Erhaltung des Produkts | Treatment of food by adding sugar in order to preserve the product | - | | x | x | x | |
| ULTRA_FILTERED | Ultra gefiltertes pasteurisiertes Produkt | Ultra-filtered pasteurized product | A pasteurized product that is passed through filters which permit the smaller lactose, water, mineral, and vitamin molecules to pass through the membrane, while the larger protein and fat molecules are retained and concentrated. As a result, the water and lactose (sugar) content is reduced; whereas the protein and calcium are increased. | | x | x | x | |
| ULTRA_HIGH_TEMPERATURE | UHT - Ultrahocherhitzung (speziell für Milch, H-Milch) | UHT - Ultra heat treated (especially for milk) | Ultra High Temperature (UHT) is a pasteurisation process where the product is treated with high heat between 135°C and 155°C | | x | x | x | |
| UNDER_MODIFIED_ATMOSPHERE | Verpackt mit einem Gas mit Schutzeigenschaften | Packed with a gas with protective proprieties | - | | x | x | x | |
| VACUUM_PACKED | Abgedichtet nach teilweiser Entlüftung | Sealed after the partial removal of air | - | | x | x | x | |
