GB/T 15091.2-2026 Fundamental vocabulary and classification of processed food—Part 2:Classification of processed food English, Anglais, Englisch, Inglés, えいご
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ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 15091.2-2026
Fundamental vocabulary and classification of processed food - Part 2: Classification of processed food
加工食品基本术语和分类 第1部分：加工食品分类
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
Introduction
1 Scope
2 Normative References
3 Terms and Definitions
4 Classification Principles and Methods
4.1 Classification Principles
4.2 Classification Methods
5 Classification Levels
5.1 Structure Diagram of Classification Levels
5.2 Categories at the First Level
5.3 Categories at the Second Level
5.4 Categories at the Third Level
6 Classification Table
Bibliography
Basic Terminology and Classification of Processed Foods — Part 2: Classification of Processed Foods
1 Scope
This document establishes the principles for classifying processed foods, describes the classification methods, defines the classification levels, and provides a classification table for processed foods.
This document applies to the classification of processed foods, excluding food additives.
2 Normative References
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 15091.1 Basic terminology and classification of processed foods — Part 1: Basic terminology for processed foods
3 Terms and Definitions
For the purposes of this document, the terms and definitions given in GB/T 15091.1 apply.
4 Classification Principles and Methods
4.1 Classification Principles
4.1.1 Coordination
The classification of processed foods is coordinated with the classification standards of the food industry.
4.1.2 Applicability
The classification of processed foods is suitable for direct use by organizations in production, scientific research, management, etc., facilitating mutual understanding.
4.1.3 Extensibility
The classification system for processed foods provides room for expansion through the use of an "others" category, allowing for the addition of new food subcategories or products without disrupting the established classification system.
4.2 Classification Methods
Processed foods are classified using the following hierarchical methods:
a)By category based on the direct source of raw materials from agricultural and sideline products, e.g., Cereal Products Category;
b)By category based on the nature of the food, e.g., Beverages Category;
c) By category based on processing technology, e.g., Baked Foods Category;
d) By category based on intended use, e.g., Ingredient Foods Category;
Note: Ingredient foods, such as carbohydrate-based ingredients, protein-based ingredients, etc.
e) Others Category.
5 Classification Levels
5.1 Structure Diagram of Classification Levels
Processed foods are classified into three levels: Level 1 (Major Categories), Level 2 (Intermediate Categories), and Level 3 (Minor Categories). The structure of classification levels is shown in Figure 1.
5.2 Categories at the First Level
There are a total of 28 major categories at the first level of processed foods, including:
a) Categories based on the direct source of raw materials from agricultural and sideline products (12 categories): Cereal Products, Legume Products, Tuber Products, Fruit Products, Vegetable Products, Meat Products, Egg Products, Dairy Products, Processed Aquatic Products, Bee Products, Tea, Nuts and Seeds Products;
b) Categories based on the nature of the food (10 categories): Starches and Starch Products, Edible Oils and Fats Products, Sugars, Confectionery, Chocolate and Chocolate Products, Beverages, Alcoholic Beverages, Condiments, Foods for Special Dietary Uses, Prepared Foods, Plant-Based Meat Analogue Products;
c) Categories based on processing technology (4 categories): Canned Foods, Baked Foods, Frozen Desserts, Industrial Fermentation Products;
d) Categories based on intended use (1 category): Ingredient Foods;
e) Others Category (1 category): Other Processed Foods.
Note: Processed foods not included in a), b), c), and d) above fall under Other Processed
Foods. Examples include jelly, plant-based yogurt (milk), meal replacements, emergency food, cell-cultured meat, insect food, etc.
5.3 Categories at the Second Level
There are a total of 168 intermediate categories at the second level of processed foods, including:
a) Categories based on the direct source of raw materials from agricultural and sideline products:
Cereal Products, 5 intermediate categories: Wheat Products, Rice Products, Corn Products, Compound Cereal Products, Other Cereal Products;
Legume Products, 7 intermediate categories: Soybean Products, Mung Bean Products, Red Bean (Adzuki) Products, Pea Products, Legume Protein Products, Legume Starch Products, Other Legume Products;
Tuber Products, 5 intermediate categories: Potato Products, Sweet Potato Products, Cassava Products, Konjac Products, Other Tuber Products;
Fruit Products, 5 intermediate categories: Preserved Fruits, Fruit Jams, Dried Fruit Products, Frozen Fruit Products, Other Fruit Products;
Vegetable Products, 5 intermediate categories: Dried Vegetable Products, Pickled (Preserved) Vegetables, Frozen Vegetable Products, Edible Fungi Products, Other Vegetable Products;
Meat Products, 9 intermediate categories: Prepared Meat Products, Cured Meat Products, Marinated and Braised Meat Products, Smoked/Roasted/Grilled Meat Products, Dried Meat Products, Fried Meat Products, Sausage/Stuffed Meat Products, Fermented Meat Products, Other Meat Products;
Egg Products, 4 intermediate categories: Processed (Preserved) Eggs, Dried Egg Products, Frozen Egg Products, Other Egg Products;
Dairy Products, 6 intermediate categories: Liquid Milk, Milk Powder, Milk Fat, Concentrated Milk Products, Cheese, Other Dairy Products;
Processed Aquatic Products, 8 intermediate categories: Dried Aquatic Products, Salted Aquatic Products, Smoked Aquatic Products, Cooked Products, Canned Aquatic Products,
