taxonomy: Bulgarian additions (#7740)

BG taxonomy
openfoodfacts · Nov 24, 2022 · 382da5d · 382da5d
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diff --git a/taxonomies/categories.txt b/taxonomies/categories.txt
@@ -61110,6 +61110,7 @@ origins:en: en:France, fr:Agen
 
 <en:Dried fruits
 en:Raisins, Dried grapes
+bg:Стафиди
 de:Rosinen, getrocknete Trauben
 es:Uvas pasas, Pasas
 fi:rusinat
@@ -62907,6 +62908,7 @@ ciqual_food_name:fr:Sel blanc alimentaire, iodé, fluoré à 25 mg /100g (marin,
 
 <en:Salts
 en:Unrefined salts
+bg:Нерафинирана сол
 de:Unraffinierte Salze, Naturbelassene Salze, Unraffiniertes Salz, Naturbelassenes Salz
 es:Sales sin refinar
 fi:Puhdistamattomat suolat
@@ -99585,6 +99587,7 @@ zh:食品装饰品
 <en:Pastry helpers
 <en:Bread coverings
 en:Sprinkles
+bg:Фиде
 fr:Vermicelles
 nl:Hagelslag
 

diff --git a/taxonomies/ingredients.txt b/taxonomies/ingredients.txt
@@ -11778,6 +11778,7 @@ wikidata:en:Q3695900
 en:bacon
 ar:باكون
 be:Бекон
+bg:Сланина
 br:Kig-sall
 ca:cansalada, cansalada de porc
 cs:slanina
@@ -28203,7 +28204,7 @@ sv:Glukos-Fruktos
 <en:glucose
 <en:fructose
 en:glucose-fructose syrup, fructose-glucose syrup, glucose and fructose syrup
-bg:глюкозо-фруктозен сироп, сироп от глюкоза и фруктоза
+bg:глюкозо-фруктозен сироп, сироп от глюкоза и фруктоза, фруктозо-глюкозен сироп
 ca:Xarop de glucosa-fructosa, xarop de glicosa-fructosa, xarop de glucosa i fructosa
 cs:glukózo-fruktózový sirup, glukózový-fruktózový sirup
 da:glukos-fruktossirap, glukose-fruktosesirup
@@ -29071,7 +29072,7 @@ sv:hydrolyserat ärtprotein
 
 <en:hydrolysed vegetable protein
 en:soy protein
-bg:соев протеин
+bg:соев протеин, соев белтък
 ca:proteïna de soja
 cs:sójová bílkovina, sójová bilkovina
 da:sojaprotein
@@ -29267,7 +29268,7 @@ vegetarian:en:no
 
 <en:animal protein
 en:pork protein
-bg:свински протеин
+bg:свински протеин, свински белтък
 de:Schweineprotein
 es:proteina de cerdo
 fi:sianlihaproteiini
@@ -31953,6 +31954,7 @@ ciqual_food_name:fr:Levure de boulanger, compressée
 # description:en:SACCHAROMYCES CEREVISIAE is a species of yeast. It has been instrumental to winemaking, baking, and brewing since ancient times. S. cerevisiae is used in baking; the carbon dioxide generated by the fermentation is used as a leavening agent in bread and other baked goods. Historically, this use was closely linked to the brewing industry's use of yeast, as bakers took or bought the barm or yeast-filled foam from brewing ale from the brewers (producing the barm cake); today, brewing and baking yeast strains are somewhat different.
 
 <en:yeast
+bg:суха мая
 de:Trockenhefe
 fr:levure sèche
 it:lievito secco