{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T09:49:11Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 28.0, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a09504-223d-7da2-ad6b-57d534cea08c\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: food ingredient\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 043: 1001", "usd": 0.0, "recall": true }, "codex": { "seconds": 80.2, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a09504-2242-7850-88a8-8cd034b58494\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: food ingredient\nRegistry id: vr.tr.food-ingredient\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T11:00:00Z", "ingestedAt": "2026-10-06T08:05:10+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "standards_and_regulation" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-08T19:09:52+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q25403900", "registryId": "vr.tr.food-ingredient", "name": "food ingredient", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q25403900/", "model": { "registry_id": "vr.tr.food-ingredient", "name": "food ingredient", "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.", "definition": "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.", "scope_statement": "This model owns a material's identity, composition, food-use role, functional properties, safety constraints and lot condition as an ingredient, with links to the foods and processes in which it is used.", "in_scope": [ "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_of_scope": [ "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" ], "distinguishing_features": [ "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." ], "characteristics": [ { "name": "Ingredient identity and physical form", "kind": "category", "unit_or_values": "Canonical name, source identity, part or fraction, whole/powder/liquid/paste or other specified form", "why_it_matters": "Separates materials whose shared name conceals different preparation behaviour or composition." }, { "name": "Composition and concentration basis", "kind": "measurement", "unit_or_values": "Component mass fractions in %, concentrations in g/kg or mg/kg, with wet/dry basis and method", "why_it_matters": "Supports formulation calculations and exposes carriers, diluents and compound ingredients." }, { "name": "Food-use grade", "kind": "category", "unit_or_values": "Named specification, applicable use, conformity evidence and unknown status", "why_it_matters": "Connects suitability claims to an actual specification and supporting evidence." }, { "name": "Role in a preparation", "kind": "relation", "unit_or_values": "Target preparation linked to flavour, texture, bulk, colour, nutrition, preservation or another specified function", "why_it_matters": "Makes ingredient status and function explicit in context." }, { "name": "Application quantity", "kind": "measurement", "unit_or_values": "g per batch, g/kg of final food or another explicit basis, including concentration corrections", "why_it_matters": "Prevents confusion between supplied-material quantity and active-component quantity." }, { "name": "Functional performance", "kind": "measurement", "unit_or_values": "Property-specific units and test conditions, such as viscosity in Pa·s or water absorption in g/g", "why_it_matters": "Allows ingredients to be compared for the function actually required." }, { "name": "Allergen evidence status", "kind": "state", "unit_or_values": "Declared constituents, documented cross-contact risks, assessed absence and unknowns, each with evidence", "why_it_matters": "Keeps intentional composition separate from cross-contact uncertainty." }, { "name": "Lot release status", "kind": "state", "unit_or_values": "Pending assessment, released for specified use, held, rejected or recalled", "why_it_matters": "Determines whether a particular lot is available for use." }, { "name": "Storage and exposure condition", "kind": "measurement", "unit_or_values": "Temperature in °C, relative humidity in %, exposure duration and other ingredient-specific measures", "why_it_matters": "Supports assessment of deterioration and departures from storage requirements." }, { "name": "Provenance and lot identity", "kind": "relation", "unit_or_values": "Supplier, manufacturer, source location, lot identifier and linked evidence", "why_it_matters": "Enables traceability and ties observations to the material actually received." }, { "name": "Use eligibility", "kind": "relation", "unit_or_values": "Ingredient linked to jurisdiction, food category, intended function, applicable conditions and assessment date", "why_it_matters": "Avoids treating permission for one application as universal permission." } ], "affordances": [ "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." ], "agent_conduct": { "may": [ "Read and report ingredient lists and allergen declarations.", "Check that recipes match declared ingredients for a producer it works for." ], "must_not": [ "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." ], "requires_human": [ "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." ], "affected_parties": [ "Consumers with allergies", "People with religious or ethical diets", "Producers" ] }, "owners": { "steward": "The food business that uses it; food safety authorities set the rules.", "master_systems": [] }, "failure_modes_and_hazards": [ "Undeclared allergens causing severe reactions.", "Contamination or adulteration of an ingredient.", "Substitution fraud misleading consumers." ], "standards_and_regulation": [ "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." ], "what_it_is_for": [ "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." ], "visual_identification": [ "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." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q25403900: food ingredient", "url": "https://www.wikidata.org/wiki/Q25403900", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-de", "title": "Wikipedia (de): Zutat", "url": "https://de.wikipedia.org/wiki/Zutat", "url_status": "live", "checked_by": "wikidata-api sitelink", "what_it_supports": "general description of the item" } ], "structure": { "bundles": [ { "id": "ingredient-identity", "name": "Ingredient identity", "description": "Recognise the food material and establish its ingredient role.", "rationale": "Culinary names, chemical names and supplier labels can identify materially different inputs.", "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?", "kind": "definition", "id": "identity-resolution-q01" }, { "text": "Which supplier specification or authoritative identity reference supports that identification?", "kind": "provenance", "id": "identity-resolution-q02" } ] } ] }, { "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?", "kind": "definition", "id": "ingredient-role-and-fate-q01" }, { "text": "What evidence distinguishes its role from a finished food, processing aid, residue or food-contact material?", "kind": "boundary", "id": "ingredient-role-and-fate-q02" } ] } ] } ] }, { "id": "composition-and-grade", "name": "Composition and grade", "description": "Describe what the supplied ingredient contains and which specification it meets.", "rationale": "Moisture, carriers, subingredients and grade can change dosage, performance and suitability.", "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?", "kind": "definition", "id": "supplied-composition-q01" }, { "text": "Which constituent and moisture quantities are known, on what basis, and with what uncertainty?", "kind": "measurement", "id": "supplied-composition-q02" } ] } ] }, { "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?", "kind": "provenance", "id": "grade-and-authenticity-evidence-q01" }, { "text": "Which identity, dilution or adulteration checks are necessary before accepting this ingredient?", "kind": "action", "id": "grade-and-authenticity-evidence-q02" } ] } ] } ] }, { "id": "culinary-and-technological-performance", "name": "Culinary and technological performance", "description": "Describe how the ingredient behaves in a target food and preparation process.", "rationale": "Ingredients with similar composition may behave differently under actual preparation conditions.", "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?", "kind": "definition", "id": "required-functional-effect-q01" }, { "text": "Which measurements or sensory assessments establish acceptable performance at the intended addition level?", "kind": "measurement", "id": "required-functional-effect-q02" } ] } ] }, { "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?", "kind": "measurement", "id": "condition-dependent-behaviour-q01" }, { "text": "What preparation steps and compatibility checks are required before using or substituting it?", "kind": "action", "id": "condition-dependent-behaviour-q02" } ] } ] } ] }, { "id": "food-safety-and-allergens", "name": "Food safety and allergens", "description": "Capture use-specific hazards, allergen evidence and required controls.", "rationale": "A recognised ingredient identity does not establish that every lot or preparation is suitable for consumption.", "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?", "kind": "boundary", "id": "hazard-assessment-q01" }, { "text": "What verified controls, test results or preparation requirements support release for that use?", "kind": "action", "id": "hazard-assessment-q02" } ] } ] }, { "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?", "kind": "provenance", "id": "allergen-presence-and-cross-contact-q01" }, { "text": "What cross-contact risks or evidence gaps affect handling and suitability for the intended consumers?", "kind": "action", "id": "allergen-presence-and-cross-contact-q02" } ] } ] } ] }, { "id": "lot-condition-and-preservation", "name": "Lot condition and preservation", "description": "Track the actual ingredient lot through receipt, storage and opening.", "rationale": "Ingredient usability changes with exposure, packaging condition and elapsed time.", "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?", "kind": "provenance", "id": "lot-lineage-q01" }, { "text": "How are repacked, blended or partially used quantities linked to their original lots and downstream preparations?", "kind": "action", "id": "lot-lineage-q02" } ] } ] }, { "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?", "kind": "provenance", "id": "storage-and-remaining-use-q01" }, { "text": "Do exposure records, package integrity and relevant quality checks support use, holding or rejection?", "kind": "action", "id": "storage-and-remaining-use-q02" } ] } ] } ] }, { "id": "application-eligibility-and-substitution", "name": "Application eligibility and substitution", "description": "Determine whether and how the ingredient fits a specific formulation and market.", "rationale": "Use conditions and replacement decisions depend on food category, concentration, claims and functional requirements.", "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?", "kind": "boundary", "id": "use-conditions-and-disclosure-q01" }, { "text": "Which authoritative sources establish applicable quantity limits, naming and disclosure requirements, and when were they checked?", "kind": "provenance", "id": "use-conditions-and-disclosure-q02" } ] } ] }, { "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?", "kind": "measurement", "id": "dose-and-replacement-assessment-q01" }, { "text": "Which functional, nutritional, allergen, dietary-claim and use-condition checks must pass before a substitution is accepted?", "kind": "action", "id": "dose-and-replacement-assessment-q02" } ] } ] } ] }, { "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.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "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.", "evidence": [ "This is recalled knowledge, not source-verified research; regulatory references and current requirements need checking.", "Food ingredient is a functional material category, so it has no single chemical identifier, composition, phase or set of physical constants.", "The boundary around additives, processing aids, water and transformed ingredients should be checked against the intended jurisdiction and modelling scope." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of food ingredient this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Single-substance ingredients", "Compound ingredients", "Ingredients derived from plants", "Ingredients derived from animals", "Microbial ingredients and cultures", "Food additives used as ingredients" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of food ingredient this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-identifiers", "name": "Identifiers and schemes", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "scheme": "Common or usual ingredient name", "value_or_pattern": "A descriptive name identifying the ingredient on a food label", "note": "Naming requirements depend on the jurisdiction and ingredient." }, { "scheme": "CAS Registry Number", "value_or_pattern": "Up to seven digits, a hyphen, two digits, a hyphen, one check digit", "note": "Can identify particular chemical substances used as ingredients; it does not establish food suitability, grade or purity." }, { "scheme": "International Numbering System for Food Additives (INS)", "value_or_pattern": "Numerical code, sometimes with a letter or parenthetical subdivision", "note": "Codex identifiers for food additives, not for all ingredients; assignment does not itself establish permission for every use." }, { "scheme": "E number", "value_or_pattern": "E followed by a number, sometimes with a suffix", "note": "European food-additive identification; permitted uses and conditions require separate checking." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of food ingredient this model covers, and on what evidence?", "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.", "evidence": [ "Codex Alimentarius Commission: General Standard for the Labelling of Prepackaged Foods, CXS 1-1985.", "Codex Alimentarius Commission: General Standard for Food Additives, CXS 192-1995.", "Codex Alimentarius Commission: General Principles of Food Hygiene, CXC 1-1969.", "European Parliament and Council: Regulation (EU) No 1169/2011 on food information to consumers.", "U.S. Food and Drug Administration: 21 CFR Part 101, Food Labeling." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of food ingredient this model covers, and on what evidence?", "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.", "evidence": [ "Supplying the bulk material and nutrients of a formulated food.", "Providing flavour, aroma or colour.", "Controlling texture, viscosity, emulsification or gel formation.", "Supporting fermentation or other transformations during preparation.", "Helping control spoilage and maintain product quality." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of food ingredient this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-measurements", "name": "Typical measurements", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "quantity": "Ingredient mass fraction in a formulation", "typical_range": "Formulation-dependent; no representative range across all ingredients", "unit": "% by mass" }, { "quantity": "Moisture content", "typical_range": "Ingredient- and grade-dependent", "unit": "% by mass" }, { "quantity": "Water activity", "typical_range": "0-1 physical scale; actual values depend on composition and temperature", "unit": "dimensionless" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of food ingredient this model covers, and on what evidence?", "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.", "evidence": [ "Pathogenic microorganisms or microbial toxins entering through contaminated ingredients.", "Undeclared allergens or allergen cross-contact.", "Chemical contamination, adulteration or substitution with unsuitable material.", "Foreign material such as glass, metal or stones.", "Deterioration or loss of function through oxidation, moisture changes, temperature exposure or incompatible formulation." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of food ingredient this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Ingredient names, label language and rules for declaring compound ingredients vary by jurisdiction.", "Recognised priority allergens and their declaration requirements differ.", "Food-additive permissions, use limits and treatment of novel ingredients differ." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of food ingredient this model covers, and on what evidence?", "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.", "evidence": [ { "name": "Chemical substance", "difference": "Chemical substance denotes material identity; ingredient denotes a role in food preparation and can include complex mixtures." }, { "name": "Food additive", "difference": "A food additive is distinguished by a technological purpose and applicable regulatory definition; many ordinary ingredients are not additives." }, { "name": "Processing aid", "difference": "A processing aid serves processing rather than an intended function in the finished food; treatment of unavoidable residues depends on the applicable definition." }, { "name": "Contaminant", "difference": "A contaminant is unintentionally present rather than deliberately included as an ingredient." }, { "name": "Finished food product", "difference": "A finished food is the output of preparation, whereas an ingredient is an input; the same material can occupy either role in different contexts." } ], "questions": [ { "id": "evidence-neighbours-q01", "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?", "kind": "provenance" } ] } ] } ] } ] }, "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?" ], "statistics": { "bundles": 7, "layers": 13, "findings": 21, "questions": 33 } }