Naming Novel Foods: Overall Principles and Practical Features

The article considers the issues of naming novel foods based on the general principles of terminological work and regulation of terminology in standards and other regulatory documents. The article describes the main achievements of the Technical Committee for Standardization 140 “Milk, Meat and Products of Their Processing” in terminological work on the novel foods with a combined composition of raw materials, which are produced by enterprises of the meat and dairy industry. The article considers the issues of terminological work on meat and dairy products.