API documentation

Product ingredients properties

Ingredient properties are split into groups. Ingredient may contain any number of properties from any of the groups, for example

{
    "originalNames": { "en": "Organic Concentrated Apple Juice" },
    "id": "apples",
    "properties": {
        "processing": ["concentrated", "juice"],
        "quality": ["organic"]
    }
}

Below we will list all available ingredient properties and their groups.

`contains`

Suggests that an ingredient may contain certain substances (typically allergens). Possible values are:

celery
crustaceans
eggs
fish
gluten
lactose
meat
milk
peanuts
sesame
soy
tree-nuts
wheat

`does-not-contain`

Indicates that an ingredient does not contain certain substances (typically allergens). Possible values are:

gluten

`features`

This group contains various features of an ingredient, not related to its size, origin or processing.

Possible values	Description
`bio`	(usually for products from the EU, similar to organic) produced under a certain regulated set of procedures and protocols: non-GMO, without the employment of conventional pesticides, artificial fertilizers, antibiotics or growth hormones
`cage-free`	(eg. eggs, poultry or other animals) means that the animals were held in open spaces instead of cages
`carbonated`	(eg. water) with added carbonation (usually CO2)
`fair-trade`	produced under fair trade terms
`farm-grown`	produced on a farm or in controlled pens
`free-range`	(eg. eggs or meat) means that the animals had at least partial access to outdoor space
`fresh`	used in a fresh state
`grass-fed`	means that grass and forage was the feed source consumed for the lifetime of the ruminant animal
`high-oleic`	(for vegetable oils) containing a high percentage of monounsaturated fats
`long-grain`	(rice) with grains that are four to five times longer than their width
`non-gmo`	means that the ingredient was produced without genetic engineering
`organic`	produced by methods complying with the standards of organic farming
`ripe`	mature or full-grown
`short-grain`	(rice) with grains that only tiny bit longer than their width
`soluble`	dissolvable in water
`still`	non-carbonated
`wild`	grown or caught in wild nature

`origin`

These properties describe ingredient's place of origin. Possible values are:

africa
australia
belgium
bolivia
california
ceylon
china
costa-rica
egypt
europe
european-union
france
germany
greece
iceland
india
indonesia
iran
italy
mexico
new-zealand
philippines
peru
poland
spain
sri-lanka
south-america
switzerland
thailand
turkey
vietnam
ukraine
usa

`parts`

These properties specify that a certain part of an ingredient was used in the product. Possible values:

For animals, fruits & vegetables: skin
For animal meat: leg, liver, neck, tail, tenderloin, thighs
For poultry in particular: breast, drumsticks, wings
For crabs or lobsters: claws
For plants: flowers, leaves, root, seeds

`processing`

Specify the ways in which an ingredient was processed.

`aged`	kept in certain conditions over an extended period of time to aid in improving the flavor
`alkalized`	whitened (treated with alkali)
`bleached`	whitened (treated with bleaching agents)
`boiled`	cooked in boiling water
`chopped`	cut into (usually large and non-uniform) pieces
`chunks`	cut into chunks
`cold-pressed`	pressed using a hydraulic press
`concentrated`	with excess liquid removed (for juices this also usually means the removal of pulp and/or pasteurization)
`crushed`	squeezed or pressed so that the shape of an ingredient is destroyed
`cultured`	fermented using a starter culture
`decaffeinated`	with caffeine removed
`dehydrated`	with water removed to prolong shelf life
`deodorized`	stripped of all the odoriferous compounds (usually by steaming)
`desiccated`	dried or dehydrated (sometimes grated or powdered beforehand)
`diced`	cut into (usually rather small and uniform) pieces
`distilled`	purified via distillation
`dewaxed`	(for oil) with wax removed (usually by chilling)
`dried`	with liquid removed (by air-drying, freeze-drying, evaporation or dehydration) to prolong shelf life
`enriched`	with specific nutrients added
`expeller-pressed`	extracted with a screw (expeller) press
`extract`	an essence / flavor concentrate made by extracting a part of an ingredient using solvents like alcohol, oil or water
`fermented`	processed by fermentation
`filet`	(for meat or fish) a strip of boneless meat
`filtered`	passed through a strainer or a filter to remove unwanted material
`flakes`	processed or formed into flakes, for cereals this usually means steaming, flattening and cutting groats into flakes (and possibly toasting to aid in preserving form)
`freeze-dried`	dried at a low temperature, lyophilized, sublimated
`frozen`	preserved by a freezing process
`granulated`	formed into granules by grounding or crystallization
`grated`	produced by grating or shredding the original ingredient
`grilled`	cooked by direct (and usually high) heat (in the grilling surface or over fire or charcoal)
`groats`	hulled kernels of various cereal grains
`ground`	reduced to smaller pieces by crushing (usually with a grinder), for meat — sometimes with addition of other ingredients like fat, water, etc.
`halved`	split into halves
`homogenized`	processed to achieve a uniform texture (eg. breaking down fat globules in milk to a uniform size)
`hydrogenated`	with added hydrogen to turn liquid fat into a solid fat at room temperature
`hydrolyzed`	processed by hydrolysis
`juice`	squeezed or pressed into juice
`loose-leaf`	(usually for tea) not prepackaged in tea bags
`malted`	grain that has been made to germinate and then dried with hot air
`marinated`	processed by marination (soaked in a liquid to tenderize or add flavor)
`mechanically-separated`	(for meat) produced by forcing pureed or ground meat under high pressure through a sieve to separate the bone from the edible meat tissue
`minced`	finely cut into small uniform pieces or pressed through a mincer into a paste, for meat – a meat grinder might be used and usually no additional ingredients (like water or fat) are added
`non-fat`	with fats removed
`non-hydrogenated`	not processed by hydrogenation
`normalized`	(for milk) processed in a way that its composition is brought to a certain level of milk fat content
`parboiled`	pre-boiled or semi-boiled
`partially-hydrogenated`	partially hydrogenated, for oils this usually means containing trans fats
`pasteurized`	processed with pasteurization (heated and then rapidly cooled down)
`peeled`	with the outermost layer or skin removed
`pickled`	preserved by pickling in brine or vinegar
`pieces`	split or cur into pieces
`pitted`	with pits removed
`polished`	milled to remove the husk, bran and germ
`powder`	reduced to powder
`pre-cooked`	preliminary cooked in some way
`prepared`	fully cooked in some way
`pressed`	processed with mechanical press in order to extract oil, fat or juice
`puffed`	(usually for grains) expanded through applying high temperature, pressure, or extrusion
`pulp`	the soft center of a fruit
`puree`	processed (ground, pressed, blended or sieved) to the consistency of a creamy paste or liquid
`purified`	mechanically filtered or processed to remove contaminants, impurities and undesirable substances
`reduced-fat`	with reduced (lower than ordinary) or low fat contents
`quartered`	split into quarters
`raw`	uncooked, unrefined or unprocessed
`reconstituted`	produced from a concentrate or powder that has been diluted with water
`refined`	with impurities or unwanted elements having been removed by processing
`roasted`	cooked by indirect heat (usually in an oven)
`salted`	with added salt
`shelled`	with outer covering or shell removed
`sliced`	cut into slices
`smoked`	cured or preserved by exposure to smoke
`sprouted`	seeds, grains or nuts that have begun to sprout (typically after soaking and nurturing in warm and moist environments)
`sun-dried`	dried in the sun, rather than by artificial heat
`syrup`	concentrated water solution with or without addition of sugar
`toasted`	cook or browned by exposure to a grill, fire or other source of radiant heat
`ultra-pasteurized`	processed with ultra-pasteurization (exposed after initial pasteurization to even higher temperature and then rapidly cooled down once again)
`unbleached`	(eg. flour) not treated with bleaching agents
`unfiltered`	not having been passed through a filter
`unrefined`	has undergone minimal processing (refinement)
`unroasted`	not processed by roasting
`unshelled`	with shell or outer covering intact
`unsalted`	without added salt
`whole`	intact, not divided into pieces
`whole-fat`	with full fat contents
`whole-grain`	made from grain that contains the endosperm, germ and bran

`quality`

Attributes describing the quality of an ingredient.

extra-virgin
first-grade
grade-a
highest-grade
high-quality
highest-quality
second-grade
virgin

`varieties`

Lists the varieties of a certain ingredient that are used in the product (specific varieties are individual to each ingredient, for example:

{
    "originalNames": {
        "en": "Arabica Coffee"
    },
    "id": "arabica",
    "properties": {
        "varieties": ["arabica"]
    }
},
{
    "originalNames": {
        "en": "White Basmati Rice"
    },
    "id": "rice",
    "properties": {
        "varieties": ["basmati", "white"]
    }
}