{"schema":"https://ver.cy/schemas/card/1.0.0","id":"vr.tr.food-ingredient","code":"thing-q25403900","url":"https://ver.cy/models/thing/q25403900/","name":"food ingredient","alternateNames":[],"kind":"thing","status":"published","version":"0.1.0-research.1","language":"en","classifiers":{"family":"Thing Registry","category":"Physical world and living systems","entryKind":"thing","plane":"PHY","domain":["PHY.MAT"],"industry":[],"navPath":"","tags":[],"facets":{}},"whatItIs":"A food ingredient is a substance or mixture intentionally used in preparing or manufacturing a food and present in the finished food, possibly in a modified form.","purpose":"Enable an agent to identify a food ingredient, assess its condition and suitability, and determine how it may be used in a specified food preparation.","scope":{"in":["Ingredient identity, origin, physical form and food-use grade","Single-material and compound-ingredient composition","Culinary, nutritional and technological functions in a specified preparation","Allergen status, relevant hazards and evidence of suitability","Lot provenance, storage condition and usable-life assessment","Application-specific quantities, restrictions and substitution constraints"],"out":["Complete recipes, menus and finished-food product models","Agricultural production systems and source-organism taxonomy","Detailed manufacturing equipment and process execution","Human dietary plans, diagnoses and individual clinical advice","Supplier organisations, purchase contracts and logistics networks","Comprehensive chemical-substance models for constituent molecules"],"boundaries":[]},"distinguishingFeatures":["It has an identified role as an input to food preparation or manufacture; being edible alone does not establish that role.","It may be a heterogeneous material or mixture, so recognition cannot depend on a single chemical identifier or purity value.","The same material may be an ingredient in one context and a finished food in another; the intended preparation establishes the boundary.","Its suitability depends on grade, condition, intended quantity and preparation conditions, rather than its name alone.","Distinguishing an ingredient from a processing aid, incidental residue or food-contact material requires evidence about its use and fate, with jurisdiction-specific classification where relevant."],"structure":{"bundles":[{"id":"ingredient-identity","name":"Ingredient identity","description":"Recognise the food material and establish its ingredient role.","layers":[{"id":"material-recognition","name":"Material recognition","description":"Resolve the name to a source, fraction, form and specification.","findings":[{"id":"identity-resolution","name":"Identity resolution","description":"Record the distinctions needed to identify the supplied material without assuming every ingredient is a pure substance.","questions":[{"text":"What source material, part or fraction, physical form and processing description define this ingredient?","id":"identity-resolution-q01","kind":"definition"},{"text":"Which supplier specification or authoritative identity reference supports that identification?","id":"identity-resolution-q02","kind":"provenance"}]}]},{"id":"food-use-boundary","name":"Food-use boundary","description":"Place the material in a particular preparation and distinguish neighbouring roles.","findings":[{"id":"ingredient-role-and-fate","name":"Ingredient role and fate","description":"Record why the material is introduced and whether it remains, transforms or is removed.","questions":[{"text":"In which food preparation is this material used, and what role does it perform?","id":"ingredient-role-and-fate-q01","kind":"definition"},{"text":"What evidence distinguishes its role from a finished food, processing aid, residue or food-contact material?","id":"ingredient-role-and-fate-q02","kind":"boundary"}]}]}]},{"id":"composition-and-grade","name":"Composition and grade","description":"Describe what the supplied ingredient contains and which specification it meets.","layers":[{"id":"constituent-profile","name":"Constituent profile","description":"Capture constituent identity and quantities at the level needed for the intended use.","findings":[{"id":"supplied-composition","name":"Supplied composition","description":"Distinguish measured composition, supplier declarations and unresolved fractions.","questions":[{"text":"Is this a single material or a compound ingredient, and which subingredients, carriers or additives are declared?","id":"supplied-composition-q01","kind":"definition"},{"text":"Which constituent and moisture quantities are known, on what basis, and with what uncertainty?","id":"supplied-composition-q02","kind":"measurement"}]}]},{"id":"specification-conformity","name":"Specification conformity","description":"Relate ingredient grade and authenticity to evidence.","findings":[{"id":"grade-and-authenticity-evidence","name":"Grade and authenticity evidence","description":"Record applicable acceptance criteria and evidence that the supplied material matches its declared identity.","questions":[{"text":"Which food-use specification applies, and what evidence demonstrates conformity for this lot?","id":"grade-and-authenticity-evidence-q01","kind":"provenance"},{"text":"Which identity, dilution or adulteration checks are necessary before accepting this ingredient?","id":"grade-and-authenticity-evidence-q02","kind":"action"}]}]}]},{"id":"culinary-and-technological-performance","name":"Culinary and technological performance","description":"Describe how the ingredient behaves in a target food and preparation process.","layers":[{"id":"function-in-food","name":"Function in food","description":"Connect intended effects to observable performance.","findings":[{"id":"required-functional-effect","name":"Required functional effect","description":"Record the sensory, structural, nutritional or technological effect needed from the ingredient.","questions":[{"text":"Which effects must the ingredient provide in the target food, and which effects would be undesirable?","id":"required-functional-effect-q01","kind":"definition"},{"text":"Which measurements or sensory assessments establish acceptable performance at the intended addition level?","id":"required-functional-effect-q02","kind":"measurement"}]}]},{"id":"preparation-response","name":"Preparation response","description":"Capture behaviour under mixing, heating, cooling and other relevant operations.","findings":[{"id":"condition-dependent-behaviour","name":"Condition-dependent behaviour","description":"Record preparation requirements and interactions that affect ingredient performance.","questions":[{"text":"How do temperature, pH, hydration time, shear and addition order affect its intended function?","id":"condition-dependent-behaviour-q01","kind":"measurement"},{"text":"What preparation steps and compatibility checks are required before using or substituting it?","id":"condition-dependent-behaviour-q02","kind":"action"}]}]}]},{"id":"food-safety-and-allergens","name":"Food safety and allergens","description":"Capture use-specific hazards, allergen evidence and required controls.","layers":[{"id":"hazards-and-controls","name":"Hazards and controls","description":"Identify relevant biological, chemical and physical hazards.","findings":[{"id":"hazard-assessment","name":"Hazard assessment","description":"Link relevant hazards to evidence, acceptance criteria and controls for the intended use.","questions":[{"text":"Which hazards require assessment given the ingredient's source, processing history and intended preparation?","id":"hazard-assessment-q01","kind":"boundary"},{"text":"What verified controls, test results or preparation requirements support release for that use?","id":"hazard-assessment-q02","kind":"action"}]}]},{"id":"allergen-profile","name":"Allergen profile","description":"Separate constituent allergens from cross-contact risks and missing evidence.","findings":[{"id":"allergen-presence-and-cross-contact","name":"Allergen presence and cross-contact","description":"Record allergen-relevant composition and handling evidence without equating an absent declaration with assessed absence.","questions":[{"text":"Which allergen-relevant materials occur as ingredients or subingredients, and what documentation supports this?","id":"allergen-presence-and-cross-contact-q01","kind":"provenance"},{"text":"What cross-contact risks or evidence gaps affect handling and suitability for the intended consumers?","id":"allergen-presence-and-cross-contact-q02","kind":"action"}]}]}]},{"id":"lot-condition-and-preservation","name":"Lot condition and preservation","description":"Track the actual ingredient lot through receipt, storage and opening.","layers":[{"id":"traceable-lot","name":"Traceable lot","description":"Tie material on hand to its origin and handling history.","findings":[{"id":"lot-lineage","name":"Lot lineage","description":"Maintain the links needed to investigate a defect or identify affected preparations.","questions":[{"text":"Which supplier, manufacturer and lot records identify the ingredient received?","id":"lot-lineage-q01","kind":"provenance"},{"text":"How are repacked, blended or partially used quantities linked to their original lots and downstream preparations?","id":"lot-lineage-q02","kind":"action"}]}]},{"id":"usable-condition","name":"Usable condition","description":"Assess deterioration and storage compliance for the lot's current state.","findings":[{"id":"storage-and-remaining-use","name":"Storage and remaining use","description":"Record storage requirements, exposure history and evidence supporting continued use.","questions":[{"text":"What storage conditions and usable-life instructions apply before and after opening, thawing or reconstitution?","id":"storage-and-remaining-use-q01","kind":"provenance"},{"text":"Do exposure records, package integrity and relevant quality checks support use, holding or rejection?","id":"storage-and-remaining-use-q02","kind":"action"}]}]}]},{"id":"application-eligibility-and-substitution","name":"Application eligibility and substitution","description":"Determine whether and how the ingredient fits a specific formulation and market.","layers":[{"id":"permitted-application","name":"Permitted application","description":"Record applicable classification, restrictions and disclosure requirements.","findings":[{"id":"use-conditions-and-disclosure","name":"Use conditions and disclosure","description":"Link use eligibility to a jurisdiction, application and current supporting source.","questions":[{"text":"Which classification and use conditions apply to this ingredient in the target jurisdiction and food category?","id":"use-conditions-and-disclosure-q01","kind":"boundary"},{"text":"Which authoritative sources establish applicable quantity limits, naming and disclosure requirements, and when were they checked?","id":"use-conditions-and-disclosure-q02","kind":"provenance"}]}]},{"id":"formulation-fit","name":"Formulation fit","description":"Evaluate dosage and substitution against the target preparation's requirements.","findings":[{"id":"dose-and-replacement-assessment","name":"Dose and replacement assessment","description":"Determine the required quantity and the consequences of replacing another ingredient.","questions":[{"text":"What addition quantity is required after accounting for concentration, moisture and the formulation's calculation basis?","id":"dose-and-replacement-assessment-q01","kind":"measurement"},{"text":"Which functional, nutritional, allergen, dietary-claim and use-condition checks must pass before a substitution is accepted?","id":"dose-and-replacement-assessment-q02","kind":"action"}]}]}]},{"id":"evidence-and-external-alignment","name":"Evidence and external alignment","description":"What the world already says about this thing, gathered so the model can be checked against it.","layers":[{"id":"reported-evidence","name":"Reported evidence","description":"Findings from the breadth pass, kept separate from the structural claims.","findings":[{"id":"evidence-confidence-notes","name":"Check these first","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these check these first hold for the sense of food ingredient this model covers, and on what evidence?","id":"evidence-confidence-notes-q01","kind":"provenance"}]},{"id":"evidence-kinds","name":"Kinds and varieties","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these kinds and varieties hold for the sense of food ingredient this model covers, and on what evidence?","id":"evidence-kinds-q01","kind":"provenance"}]},{"id":"evidence-identifiers","name":"Identifiers and schemes","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these identifiers and schemes hold for the sense of food ingredient this model covers, and on what evidence?","id":"evidence-identifiers-q01","kind":"provenance"}]},{"id":"evidence-standards-and-regulation","name":"Standards and regulation","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these standards and regulation hold for the sense of food ingredient this model covers, and on what evidence?","id":"evidence-standards-and-regulation-q01","kind":"provenance"}]},{"id":"evidence-real-world-use","name":"Real-world use","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these real-world use hold for the sense of food ingredient this model covers, and on what evidence?","id":"evidence-real-world-use-q01","kind":"provenance"}]},{"id":"evidence-measurements","name":"Typical measurements","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these typical measurements hold for the sense of food ingredient this model covers, and on what evidence?","id":"evidence-measurements-q01","kind":"provenance"}]},{"id":"evidence-failure-modes-and-hazards","name":"Failure modes and hazards","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these failure modes and hazards hold for the sense of food ingredient this model covers, and on what evidence?","id":"evidence-failure-modes-and-hazards-q01","kind":"provenance"}]},{"id":"evidence-regional-variation","name":"Regional variation","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these regional variation hold for the sense of food ingredient this model covers, and on what evidence?","id":"evidence-regional-variation-q01","kind":"provenance"}]},{"id":"evidence-neighbours","name":"Neighbouring kinds and how to tell them apart","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these neighbouring kinds and how to tell them apart hold for the sense of food ingredient this model covers, and on what evidence?","id":"evidence-neighbours-q01","kind":"provenance"}]}]}]}]},"agentConduct":{"may":["Read and report ingredient lists and allergen declarations.","Check that recipes match declared ingredients for a producer it works for."],"mustNot":["Omit or misstate an ingredient or allergen on a label.","Use an ingredient that is not permitted in that jurisdiction.","Substitute a cheaper or different ingredient without declaring it.","Present an ingredient as natural, organic or healthy without basis."],"requiresHuman":["Releasing food for sale after an undeclared allergen is found."]},"ethics":{"considerations":["Undeclared allergens can kill; honest ingredient lists are a matter of life.","Religious and ethical diets depend on accurate ingredient information."],"affectedParties":["Consumers with allergies","People with religious or ethical diets","Producers"]},"owners":{"steward":"The food business that uses it; food safety authorities set the rules.","roles":[],"masterSystems":[]},"relations":[{"target":"Q10675206","type":"parent","note":"registry parent class"},{"target":"Q2095","type":"parent","note":"registry parent class"}],"interaction":{"identity":{"applicability":"required","items":["Vercy registry: vr.tr.food-ingredient","Wikidata: Q25403900 (https://www.wikidata.org/wiki/Q25403900)"]},"properties":{"applicability":"required","items":["Ingredient identity and physical form: Canonical name, source identity, part or fraction, whole/powder/liquid/paste or other specified form","Composition and concentration basis: Component mass fractions in %, concentrations in g/kg or mg/kg, with wet/dry basis and method","Food-use grade: Named specification, applicable use, conformity evidence and unknown status","Role in a preparation: Target preparation linked to flavour, texture, bulk, colour, nutrition, preservation or another specified function","Application quantity: g per batch, g/kg of final food or another explicit basis, including concentration corrections","Functional performance: Property-specific units and test conditions, such as viscosity in Pa·s or water absorption in g/g","Allergen evidence status: Declared constituents, documented cross-contact risks, assessed absence and unknowns, each with evidence","Lot release status: Pending assessment, released for specified use, held, rejected or recalled","Storage and exposure condition: Temperature in °C, relative humidity in %, exposure duration and other ingredient-specific measures","Provenance and lot identity: Supplier, manufacturer, source location, lot identifier and linked evidence","Use eligibility: Ingredient linked to jurisdiction, food category, intended function, applicable conditions and assessment date"]},"recognition":{"applicability":"required","items":["A package label or accompanying ingredient specification identifies the declared substance and its intended food use.","Visible form, color and particle size can help distinguish an ingredient when compared with its documented specification, although appearance alone cannot establish identity or suitability."]},"capabilities":{"applicability":"required","items":["Resolve a trade or culinary name to a sufficiently specific ingredient identity and specification.","Compare candidate ingredients against a preparation's functional, compositional and dietary requirements.","Calculate addition quantities using declared concentration, moisture basis and formulation requirements.","Assess whether a lot should be released, held or rejected using recorded evidence and applicable criteria.","Determine storage and preparation constraints for the intended application.","Evaluate substitutions and identify the reformulation, testing or disclosure changes they require."]},"hazards":{"applicability":"required","items":["Undeclared allergens causing severe reactions.","Contamination or adulteration of an ingredient.","Substitution fraud misleading consumers."]},"interfaces":{"applicability":"required","items":["Regulation (EU) No 1169/2011 on the provision of food information to consumers, European Union.","General Standard for the Labelling of Prepackaged Foods, Codex Alimentarius Commission."]},"context":{"applicability":"required","items":["Food ingredients are used in domestic cooking, catering and industrial food production as intentional components of finished foods.","They can contribute nutrition, flavor, color, texture, preservation or other functions specified by a recipe or formulation.","Ingredient records support purchasing, traceability and assessment of suitability for a particular preparation."]}},"sources":[{"title":"Wikidata item Q25403900: food ingredient","url":"https://www.wikidata.org/wiki/Q25403900","note":"identity and sense of the item"},{"title":"Wikipedia (de): Zutat","url":"https://de.wikipedia.org/wiki/Zutat","note":"general description of the item"}],"openQuestions":["Does the registry intend food ingredient to cover culinary inputs broadly, and how should jurisdiction-specific ingredient and processing-aid categories map to that scope?","Which existing Vercy models already own food materials, chemical constituents, finished foods or lots, and which should this model reference?","Which identity vocabularies and food-use specifications provide adequate coverage for heterogeneous and compound ingredients?","What minimum evidence should support lot release and suitability claims for different ingredient classes and intended preparations?","How should confidential compound formulations and variable natural composition be represented without implying unsupported precision?"],"resources":{"spec":"/models/things/publications/thing-q25403900/spec.json"},"provenance":{"origin":"thing registry research (pass 2)","builtFrom":["models/things/publications/thing-q25403900/spec.json"],"providers":["Codex"],"researchStatus":"unreviewed","generatedAt":"2026-09-12T09:49:11Z","builder":"tools/build_cards.py@1.0.0"},"completeness":{"sections":{"classifiers":"filled","whatItIs":"filled","purpose":"filled","distinguishingFeatures":"filled","structure":"filled","agentConduct":"filled","ethics":"filled","owners":"filled","relations":"filled","interaction.identity":"filled","interaction.properties":"filled","interaction.recognition":"filled","interaction.capabilities":"filled","interaction.hazards":"filled","interaction.interfaces":"filled","interaction.context":"filled","sources":"filled"},"notes":{"_gate":"Published through the thing publication gate 1.0 on 2026-10-08T19:09:52+00:00: completeness 1.00; sense: Wikidata description; 2 live sources; review by codex: pass"},"score":1.0}}