Glossary F
Deutsch: Aromatisierung / Español: Saborizante / Português: Aromatizante / Français: Aromatisation / Italiano: Aromatizzazione
Flavoring refers to substances added to food to enhance its taste or smell. These substances can be derived from natural sources, synthesized artificially, or a combination of both. Flavorings play a critical role in the development of sensory profiles that make food products enjoyable and distinctive.
Deutsch: Fleisch / Español: Carne / Português: Carne / Français: Viande / Italiano: Carne /
With regard to biology, flesh is the soft substance of a human or other animal body that consists of muscle and fat; for vertebrate, this especially includes muscle tissue (skeletal muscle), as opposed to bones and viscera. Flesh may be used as food, in which case it is commonly called meat.
Deutsch: Flexibilität / Español: Flexibilidad / Português: Flexibilidade / Français: Flexibilité / Italiano: Flessibilità
Flexibility in the food context refers to the physical adaptability of food ingredients or dishes, meaning how well they can be shaped, stretched, bent, or modified without breaking. It can also refer to the versatility of ingredients in different recipes. For example, dough needs flexibility for bread and pastries, and pasta dough must be stretchable for shaping. Additionally, some ingredients, like tofu or eggs, are "flexible" because they can be used in many different types of dishes.