ISO/TS 19657:2017
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ISO/TS 19657:2017
65717

Status : Published (Under review)

This standard was last reviewed and confirmed in 2021. Therefore this version remains current.
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Format Language
std 1 42 PDF
std 2 42 Paper
  • CHF42
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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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General information

  •  : Published
     : 2017-12
    : International Standard confirmed [90.93]
  •  : 1
     : 4
  • ISO/TC 34
    67.040 
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