Direct answer
This glossary explains common food ingredient, flavouring, bakery emulsion, documentation, allergen, traceability, shelf-life, and B2B supply terms in buyer-friendly language. Definitions are educational and should be checked against current product documents before use in specifications, labels, or import files.
Key takeaways
- Use glossary terms to frame technical questions, not to replace product-specific documents.
- Carrier, dosage, allergen, shelf-life, and batch terms can change meaning by product and market.
- For production use, connect each term to the relevant TDS, SDS, COA, declaration, or batch record.
A-D terms
| Term | Definition | Related guidance |
|---|---|---|
| Allergen declaration | A statement identifying allergens or allergen-relevant information for a specific product and market. | Declarations and allergen information |
| Application matrix | The real food system where an ingredient is tested, such as batter, cream, filling, dry blend, beverage, or fat phase. | Bakery applications |
| Bakery emulsion | A bakery-focused flavour system assessed by recipe, mixing stage, process, and documentation rather than by flavour name alone. | Emulsions vs conventional flavours |
| Batch or lot code | A production identifier used to connect product, documents, records, and traceability checks. | Batch traceability |
| Carrier | The material or system that helps deliver a flavour or ingredient and can affect dispersion, declaration, handling, and application fit. | Flavour types and carriers |
| Certificate of Analysis | A document commonly used to communicate batch-related analytical or quality information. | Certificate of Analysis |
E-L terms
| Term | Definition | Related guidance |
|---|---|---|
| Emulsion | A system where phases are combined or dispersed for practical performance; behaviour depends on formulation and application. | Bakery emulsions guide |
| FIFO | First in, first out: a stock rotation practice that helps manage shelf life and traceability. | Storage and handling |
| Heat processing | Thermal exposure during baking, cooking, pasteurisation, or other production steps that can affect flavour and colour performance. | Heat-processing considerations |
| Incoterms | Trade terms that may be discussed in international ordering but require commercial confirmation. | International ordering |
| Ingredient declaration | Product information used for label and compliance review; it must be current for the specific item. | Declarations and allergen information |
| Lead time | The time between enquiry, confirmation, production, document preparation, and dispatch. | Bulk supply |
M-S terms
| Term | Definition | Related guidance |
|---|---|---|
| MOQ | Minimum order quantity, discussed commercially and not assumed from a public page. | Bulk supply |
| OEM | Supply or production connected to another company product or brand, subject to review. | Private label and OEM |
| Pilot trial | A controlled test before scale-up, used to check process, dosage, handling, and finished-product results. | Heat-processing considerations |
| Safety Data Sheet | A safety and handling document requested by warehouses, importers, distributors, or production teams where relevant. | Safety Data Sheet |
| Shelf life | A product-specific period or review point that depends on formulation, packaging, storage, and documents. | Storage and handling |
| Specification | A controlled product or buyer requirement that should not be copied from public educational text alone. | Technical Data Sheet |
T-Z terms
| Term | Definition | Related guidance |
|---|---|---|
| Technical Data Sheet | A product-focused document with technical, application, storage, packaging, or handling information. | Technical Data Sheet |
| Traceability | The ability to connect product, batch, order, and documentation records. | Batch traceability |
| Volatility | The tendency of aromatic compounds to be lost or changed through heat, air, time, or open processing. | Heat-processing considerations |
| Water-compatible | A practical compatibility term that must be confirmed by the relevant product documentation. | Flavour types and carriers |
| Wholesale supply | B2B supply for manufacturers, bakeries, distributors, or repeat buyers, subject to commercial confirmation. | Bulk supply |
Frequently Asked Questions
Can glossary definitions be used on a label?
No. Use them for orientation only and request current product-specific documentation for labels, declarations, and market review.
Why do some terms need batch information?
COA, traceability, and some quality questions can depend on the exact lot or production batch.
Related guides
Related guides
FAQAnswers to common B2B questions about Sly Commerce, product families, bakery emulsions, documents, allergens, traceability, OEM, distributors, and international ordering.Food FlavoursOverview guidance for liquid and powdered flavours, carriers, dosage testing, processing conditions, and industry-led flavour selection.Bakery EmulsionsPractical overview of bakery emulsions, differences from conventional flavours, bakery applications, heat-processing considerations, and handling questions.DocumentationUnderstand COA, TDS, SDS, declarations, allergen information, batch traceability, and document request pathways for Sly Commerce products.
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Related product categories
Sources and references
- Regulation (EU) No 1169/2011 on the provision of food information to consumers EUR-Lex 2011-10-25 2026-06-26URL: https://eur-lex.europa.eu/eli/reg/2011/1169/oj/engGeneral EU food information and allergen-labelling context.
- Sly Commerce catalogue category data Sly Commerce 2026-06-26URL: https://slycommerce.com/productsLive product-family and category-routing context only; not product-specific suitability claims.