Veggie production glossary

Complete three-dimensional model of a plant in which floor space, heights, connection points and handovers are fixed before anything is built.

Measures by which a manufacturer prevents allergens subject to labelling, such as celery, from unintentionally getting into other products, for example through cleaning and production sequence.

Red pigment of beetroot. It colours veggie burgers and salads a natural red but also stains water and machines in production.

Ingredient that holds a mix together so that it can be formed and does not fall apart during frying. In vegetable mixes this is often the starch of cooked potatoes, supplemented by further binders.

Brief heating of vegetables in hot water or steam followed by cooling. Inactivates enzymes and is standard before freezing.

Term for products with a short, understandable ingredient list. Not a legally protected term.

Uninterrupted cooling of a product from manufacture to consumption.

Food that is prepared and saves work in the kitchen, such as peeled, cut or pre-cooked vegetables.

Removal of coarsely adhering soil in a dry drum before the product is washed wet.

Proteins in vegetables that keep working after harvest and can degrade colour, aroma and vitamins. Inactivated by blanching.

People who eat mainly vegetarian and only occasionally eat meat. An important target group for veggie products.

Deep-frozen vegetables, usually blanched and frozen quickly.

Visual inspection and manual sorting in which pieces with peel residues, bruises or foreign bodies are removed.

Product that replaces meat in form or use, such as a veggie burger. Can be based on vegetables, grains, pulses or plant protein.

Equipment from another manufacturer, such as a forming machine or a freezer, which EIMA includes in the planning of a line.

Formed, fried product made from a mix of vegetables, grains or pulses. The classic vegetarian alternative to the meat patty.

Share of the raw material that is lost with the peel during peeling. An important variable for yield.

Describes products without animal-derived ingredients.

Bath with a defined residence time in which peeled vegetables are treated for a longer shelf life.

Switching a line from one product to another, usually with cleaning and new settings for cooking time and mixing time.

Time a piece spends in a process step, for example in blanching or cooking. The same residence time for every piece is the prerequisite for uniform quality.

Vegetables harvested only within a short period, such as pumpkin. Often processed and preserved at harvest time.

Cooking with steam instead of in water. In industry it is continuous, with adjustable residence time.

Packaging from which the air is removed before sealing. Protects convenience vegetables from oxygen and drying out.

Without ingredients of animal origin, so without meat, fish, milk, egg and honey.

Cooked, size-reduced and mixed vegetables with all ingredients, formed into burgers, patties or balls.

Without meat and fish. Milk and egg may be included.

Colloquial for vegetarian, often also used for vegan products.