Non-staple food such as meat, vegetables, and fruit as opposed to grains or starches; often abbreviated as [[副食|副食|fu4 shi2]].

The industry involved in the processing, packaging, storage, and transportation of food products for consumption

Food that has been quickly frozen at very low temperatures and stored at or below -18°C to maintain freshness; also called [[速冻食品|速凍食品|su4 dong4 shi2 pin3]] in Mainland China

food product marketed as having specific health-promoting functions or providing nutritional support to supplement a normal diet

processed or instant food that is quick and easy to prepare or consume

Natural, high-quality food produced, stored, and transported according to organic farming standards, without the use of chemical pesticides, synthetic fertilizers, hormones, or genetic modification.

fried food; food items that have been pan-fried or deep-fried

natural food produced without the use of chemical pesticides or artificial additives; term used in Mainland China

The United Nations program established in 1995 to allow Iraq to sell oil on the world market in exchange for food, medicine, and other humanitarian needs

Safe, nutritious, and pollution-free food products grown in healthy ecological environments with minimal or no use of chemical fertilizers, pesticides, or additives.

canned or tinned food; canned goods

Food products with added nutrients used to satisfy human nutritional needs, such as salt with added iodine or milk with added vitamins

precooked food; ready-to-eat or easy-to-prepare processed food

genetically modified (GM) food; transgenic food

Food that has been quickly frozen at very low temperatures to preserve freshness and nutritional value.

The practice or industry of treating and preparing food for preservation or sale

an electric appliance used for chopping, mixing, or pureeing food

The safety and sanitation of food through every stage from production and manufacturing to distribution and sales; food safety. Includes the hygiene of additives, containers, equipment, and storage facilities.

food hygiene and safety management or administration

food merchant; grocer

food safety; the state of food being non-toxic, harmless, and meeting regulatory standards to ensure no risk to human health

a stall or stand where food is sold by a vendor

substance added to food to preserve flavor or enhance its taste and appearance

Chemical or natural substance added to food during production to improve color, flavor, nutrition, or shelf life

dangerous or contaminated food products manufactured or sold by unscrupulous businesses to maximize profit; food that is marketed as wholesome despite being harmful to health

Items eaten to satisfy hunger when there is a food shortage, though they are not usually considered food.

General term for natural grains, fungi, or seasonings that are black, dark brown, or dark purple in color due to natural pigments.natural melanin content

Food specially prepared to maintain health, often emphasizing natural or non-polluted ingredients; frequently sold in the form of liquids, powders, capsules, or tablets.

Food that provides calories but lacks nutrition, or is otherwise harmful to health.

Food products to which essential nutrients like vitamins, amino acids, or minerals have been added during processing to increase their nutritional value

Prepared food that is ready to eat after being heated in a microwave oven; specifically refers to pre-packaged or chilled meals designed for quick preparation in a [[微波炉|微波爐|wei1 bo1 lu2]]