Active standard | Published: 14/12/2017

ISO/TS 19657:2017

Definitions and technical criteria for food ingredients to be considered as natural
(Définitions et criteres techniques permettant de considérer un ingrédient alimentaire comme naturel)

Available languages: English

Available design: electronic design (pdf), Print design

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Detail information

Designation: ISO/TS 19657:2017

Publication date: 14/12/2017

Pages: 4

Country: International technical standard

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Anotation

Description / Abstract: ISO/TS 19657:2017 specifies definitions and technical criteria (acceptable sources, materials and processes) to be fulfilled for food ingredients to be considered as natural. ISO/TS 19657:2017 is applicable to food ingredients. ISO/TS 19657:2017 is applicable in business-to-business communication (B2B) only. It does not apply to product communication to consumers (i.e. voluntary and mandatory labelling). ISO/TS 19657:2017 does not apply to human safety, environmental safety, socio-economic considerations (e.g. fair trade) and the characteristics of packaging materials. ISO/TS 19657:2017 does not apply to the following: - flavourings[1]; however, it is possible to assess the non-flavouring components of flavourings according to the technical criteria defined in this document; - natural mineral waters[2]; - bottled drinking waters[3]. There are no requirements for genetic engineering nor for agricultural practices such as organic production in this document. However, these can be subject to regulations and/or other requirements.

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