This glossary provides clear definitions for the technical terminology used within the WISEcode scoring framework, to ensure consistency for staff and informed transparency for consumers.
Ingredient Classifications
Canonical Name: The standardized, unique scientific or common name assigned to an ingredient for accurate identification (e.g., using "sucrose" or "sugar" consistently to avoid brand-name confusion).
Compound Ingredient: An ingredient that is itself composed of two or more sub-ingredients, such as "soy sauce" or a "seasoning blend."
Industrial Ingredient: Substances produced at scale through chemical reactions, fractionation, or refining that are typically not replicable in a domestic kitchen.
Synthetic Substance: A substance not found in nature, or a chemically identical version of a natural substance produced via chemical synthesis rather than extraction.
Unique Ingredient of Concern (UIC): High-risk ingredients (e.g., Red 40, Titanium Dioxide) that trigger an automatic "Super-Ultra" classification due to safety or toxicity concerns.
Scientific & Technical Terms
Added Sugar Load: The specific percentage of total energy (calories) in a food product derived from added sugars.
Food Matrix: The physical and chemical structure of a food — including how nutrients are arranged — which dictates how the body digests and absorbs it.
Fractionation: A process used to separate ingredients into different portions or "fractions" (e.g., separating protein from a whole grain or oil from a seed).
Hydrolyzed Starch: A starch that has been chemically or enzymatically broken down to make it easier to digest, often found in more highly processed foods.
Imputation: A data-cleansing method used to estimate missing values (like added sugar content) using category averages or validated databases when the information isn't on the label.
Traditional Methods: Processing techniques with long histories of safe use that preserve the food matrix, such as grinding, fermenting, drying, or pressing.
Comparison of Processing Levels
| Term | Level | Weight | Typical Definition |
|---|---|---|---|
| Unprocessed | 0 | 0 | Whole foods in their natural state (e.g., fresh fruit). |
| Minimally Processed | 1 | 0 | Recognized ingredients like flour or olive oil. |
| Processed | 2 | 1 | Refined or concentrated ingredients like sugar and seed oils. |
| Highly Processed | 3 | 2 | Ingredients like hydrolyzed starch or caramel. |
| Ultra-Processed | 4 | 3 (+16) | Synthetic additives or ingredients with health concerns. |
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