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U

Ugba

Ugba is a traditional condiment made in Nigeria from the naturally fermented seeds of the leguminous tree Panthacletra macrophylla (Congo Acacia or Atta bean). In a first step the seeds are boiled for several hours to remove the seed coats, which are rubbed off. The kernel is then boiled again overnight to remove its bitterness. After washing, they are thinly sliced and mixed with salt, and then left to ferment for about 5 days. They are sold tightly wrapped in wilted banana or ororompo (Mallotus oppositifolius) leaves. Fresh Ugba is mixed with fish and oil to make a salad, while older Ugba is used as a flavouring for soups.

Ugba, like many other fermented seeds, is alkaline and rich in amino acids.

Ultrafiltration

A process where a liquid is passed over membranes, which have minute pores that prevent macronutrients, such as protein, from passing through.

Unicorn

A privately-owned start-up that has reached a valuation of over $1 billion.

Unique Selling Point (USP)

A benefit that a business offers to its customers that its competitors do not.

Urfa biber

Urfa biber is a traditional Turkish dried chili pepper originating from the city of Urfa. These peppers are distinguished by their dark burgundy color, flakes of irregular sizes, and a flavor that's best described as sweet, salty, sour, and smoky.

Urfa peppers are harvested when they're orange-red or dark red, and they are then dried in the sun during the day. At night, they're covered with plastic or fabric in order for the peppers to preserve their natural oils from the skin. As a result, the peppers become dry, but not entirely, before they're coarsely ground with a bit of salt and packed.
Urfa Biber | Local Spice From Şanlıurfa Province, Turkiye | TasteAtlas

Use-by date

A use-by date on food is not about quality like the 'best before date' but about safety. Eating food after the use-by date pauses a serious health risk.

Use-by dates have to be applied on food that goes off quickly, such as meat products or ready-to-eat salads.

For the use-by date to be a valid guide, you must carefully follow the food's storage instructions. For example, if the instructions on the packaging tell you to refrigerate after opening, you should keep the food in a fridge at 5°C or below.

You can cook food until midnight of the use-by date listed on the product, and then cool and keep it in the fridge. This is because cooking kills any pathogens in the food and thid gives you a little more time to use it up. You must then eat the food within 48 hours or freeze it to eat later.

After the use-by date, don't eat, cook or freeze your food.

Source: https://www.food.gov.uk/safety-hygiene/best-before-and-use-by-dates