There is no single, universal standard for the scientific classification of food ingredients. The core principle is to align the classification with specific use cases while balancing logical rigor and practical convenience. Employing a classification system tailored to the context is essential for achieving precise, efficient management and application.
Foundational/General Classification: Based on Origin and Nature
This is the most broadly applicable, fundamental classification logic, covering all food ingredients with clear, comprehensive categories:
Plant-based ingredients: Including grains, tubers, legumes, fruits and vegetables, nuts, algae, spices, etc.-this constitutes the largest category of food ingredients.
Animal-based ingredients: Encompassing meat and poultry, eggs and dairy, aquatic products, bee products, etc.; these are primary sources of high-quality animal protein.
Mineral-based ingredients:Primarily consisting of natural mineral substances such as table salt, food-grade alkali, and mineral water.
Microbial-based ingredients: Including yeast, probiotics, and edible fungi, often used in the production of fermented foods.
Classification by Regulatory/Compliance Status: This includes conventional food ingredients, substances with dual functions as food and medicine, novel food ingredients, ingredients specifically for health foods, food additives, and nutritional fortifiers-all of which align strictly with national regulatory criteria.
