A feeding tube from the nose into the stomach.

Flavoring substances from plant or animal raw materials, obtained by physical, microbiological or enzymatic processes.

The chemical equivalent of natural flavors produced by chemical synthesis rather than extraction from the natural materials.

A food allergy in which symptoms are not triggered by the presence of higher than normal concentrations of IgE antibodies. These allergies typically produce symptoms that appear gradually and last longer, such as gastrointestinal issues or skin rashes.

Process of food and nutrient consumption to nourish the body.

A diet or product that provides all the required carbohydrates, protein, fat, vitamins and minerals needed to grow and thrive.