April 2026: Essential Updates in Food Technology Standards

In April 2026, the Food Technology sector saw the release of five significant international standards addressing the safety, quality, and testing of food materials and products. From managing metal release in water systems to refining spice and condiment specifications, these updates deepen global harmonization, support regulatory compliance, and enhance product assurance. This part—first in a two-part coverage—reviews the standards’ expectations and implications for professionals across the industry.

Overview

The Food Technology industry relies on precision, safety, and rigorous process control to maintain product integrity and consumer safety. International standards ensure that products meet stringent requirements, foster global trade, and assure public health. This article explains the latest standards published in April 2026, highlighting technical requirements, compliance guidance, and the practical steps needed for successful adoption.

Whether you are a food manufacturer, supplier, quality manager, procurement specialist, or researcher, understanding these standards helps your organization stay ahead of risk and regulation. Read on for detailed analyses and practical insights on the following newly issued standards:

• Release of metals from materials in water-contact applications
• Product specifications for thyme and savory herbs
• Preparation methods for analyzing spices and condiments

Detailed Standards Coverage

EN 15664-1:2026 - Metal Release Assessment for Water Systems

Influence of metallic materials on water intended for human consumption – Dynamic rig test for assessment of metal release – Part 1: Design and operation

This European Standard from CEN outlines rigorous methods to determine the release of metals from metallic materials used in products designed to come into contact with drinking water. The key focus is on ensuring the safety of water intended for human consumption by minimizing the risk of exposure to harmful metals, an issue paramount in the food and beverage sector.

Scope and Applicability

EN 15664-1:2026 defines the principles of setting up and operating a dynamic rig test that accurately simulates real-world water usage scenarios in domestic installations. The test method alternates between flow and stagnation periods to represent typical household water systems, enabling comprehensive monitoring of how much metal might be introduced into the water over time from materials like pipes, fittings, and valves.

Key requirements in the standard include:

• Procedures for designing and operating test rigs used for metal release testing
• Guidelines on sampling, analysis, and result interpretation over defined operational periods
• Reference to water quality control and standard analytical methods for detecting a range of metallic elements
• Considerations for new material categories and approval of existing ones
• Data reporting and presentation requirements, including comprehensive test documentation

Who should comply:

• Manufacturers of plumbing components, valves, and pipes for the food and drink industry
• Quality assurance and product compliance teams
• Laboratory personnel involved in materials testing

Practical Implications

Implementing EN 15664-1:2026 enhances product safety, supports compliance with EU directives (including the Drinking Water Directive), and provides credibility in both local and global markets. Upgrading to the latest test methods ensures relevant, repeatable, and reliable assessment results, supporting both innovation and regulatory alignment.

Key highlights:

• Realistic simulation of household and industrial water systems
• Comprehensive procedures for fractional sampling and metal concentration assessment
• Framework for integrating new piping materials into safety testing protocols

Access the full standard:View EN 15664-1:2026 on iTeh Standards

ISO 6754:2026 - Dried Thyme Quality Specification

Dried thyme (Thymus vulgaris L.) — Specification

ISO 6754:2026 sets comprehensive requirements for the quality of dried thyme in rubbed leaf form, ensuring a globally recognized benchmark for one of the world’s most traded culinary herbs. This revision brings updated definitions and refinements reflecting the evolving needs of producers, exporters, and food manufacturers.

Scope and Applicability

The standard details mandatory physical, chemical, and organoleptic (sensory) quality requirements, ensuring clarity for procurement, blending, and quality control operations. It covers:

• Acceptable odour and flavour characteristics of dried thyme
• Limits on foreign matter (both animal and non-animal)
• Maximum levels of extraneous materials, such as dust, stems, and other plant debris
• Critical chemical parameters, including moisture content, volatile oil, and ash values
• Recommendations for optimal storage and transport conditions to preserve quality and safety (Annex A)

Who should comply:

• Spice processors and suppliers
• Food manufacturers and R&D departments
• Quality assurance and procurement teams in the culinary herb sector

Practical Implications

Compliance with ISO 6754:2026 is integral to minimizing rejection rates, ensuring food safety, and maintaining product consistency across markets. Adopting these requirements allows swift resolution of commercial claims and enables producers to access premium markets.

Key highlights:

• Clearly defined foreign and extraneous matter levels for product purity
• Sensory attributes specified for odour and flavour
• Harmonized guidance on packaging and labeling

Access the full standard:View ISO 6754:2026 on iTeh Standards

ISO 7928-1:2026 - Winter Savory Specification

Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)

This standard covers the precise specification for winter savory in its various forms (sprigs, whole, or broken leaves), critical for consistency in ingredient sourcing and quality management.

Scope and Applicability

ISO 7928-1:2026 is dedicated to winter savory and does not apply to summer savory. It addresses:

• Required odour and flavour profiles unique to winter savory
• Allowable levels of animal and non-animal foreign matter
• Quantitative thresholds for extraneous material
• Chemical and chromatographic testing parameters
• Product sampling and test methodology
• Detailed directions for packaging and marking for distribution
• Recommendations for storage and transport (Annex A)

Who should comply:

• Herb processors and spice manufacturers
• Food and flavour industry buyers, quality inspectors, and R&D teams
• Traders and logistics providers handling culinary herbs

Practical Implications

Sourcing and delivering winter savory according to ISO 7928-1:2026 ensures competitive advantage through product acceptance, improved traceability, and reduction in market-entry barriers.

Key highlights:

• Exclusion of summer savory (separate coverage under ISO 7928-2)
• Harmonized chromatographic and sensory requirements
• Stringent packaging and marking guidelines

Access the full standard:View ISO 7928-1:2026 on iTeh Standards

ISO 7928-2:2026 - Summer Savory Specification

Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)

Building on its companion Part 1, ISO 7928-2:2026 addresses the needs of markets focused on summer savory, enabling clear distinctions in product identity and quality control.

Scope and Applicability

This standard ensures that the unique qualities of summer savory—different from its winter counterpart—are explicit in technical procurement and product development. It covers:

• Odour and flavour benchmarks for summer savory
• Permissible levels of foreign and extraneous matter
• Chemical composition and chromatographic attributes
• Requirements for sampling, test methods, packaging, and labeling
• Storage and transport recommendations (Annex A)

Who should comply:

• Summer savory growers, processors, and packagers
• Product development and sourcing specialists
• Quality inspectors and enforcement bodies

Practical Implications

Following ISO 7928-2:2026 positions organizations to deliver trusted, compliant products—essential for business with large retailers, international brands, and regulatory authorities.

Key highlights:

• Separate specification from winter savory for precise ingredient management
• Sensory, chemical, and purity requirements tailored to market demands
• Support for international product movement through standardized documentation

Access the full standard:View ISO 7928-2:2026 on iTeh Standards

ISO 2825:2026 - Preparing Spices and Condiments for Analysis

Spices and condiments — Preparation of a ground sample for analysis

ISO 2825:2026 identifies international best practices for preparing homogeneous ground samples of spices and condiments, a foundation step for accurate analytical testing and consistent product certification.

Scope and Applicability

The method is designed for the majority of commonly traded spices and condiments, covering:

• Technical procedures for grinding, mixing, and subdividing laboratory samples
• Adaptations for spices with unique properties: hardness, high moisture, or volatile oil/fat contents
• Directions for selecting or modifying standard methods based on the spice type
• Reference to alternative procedures outlined in relevant ISO standards for exceptional cases

Who should comply:

• Analytical laboratories
• Quality control technicians and food research centers
• Production teams preparing samples for regulatory or trade testing

Practical Implications

Consistent sample preparation is crucial for reproducible lab results, safeguarding quality, and upholding market reputations. Adhering to ISO 2825:2026 enables reliable assessments for contaminants, composition, and compliance with destination standards.

Key highlights:

• Universal approach for diverse spices and condiments
• Flexibility for challenging samples
• Integration with established ISO sampling and testing frameworks

Access the full standard:View ISO 2825:2026 on iTeh Standards

Industry Impact & Compliance

Adopting the April 2026 food technology standards ensures organizations stay at the forefront of food safety, market access, and consumer trust. The practical implications of these updates include stricter control of product purity, reduction of contamination risks, and alignment with fast-evolving regulatory and trade requirements worldwide.

Compliance Considerations:

• New and revised methods may require updates in documentation, processes, and staff training
• Laboratories and manufacturers should review transition timelines and update quality management systems accordingly
• Suppliers and procurement teams benefit from integrating these requirements into contracts and audits
• Early adoption minimizes disruption and potential non-conformances during regulatory inspections

Benefits of adoption:

• Stronger market acceptance and brand credibility
• Fewer trade rejections and recalls
• Enhanced consumer safety and confidence
• Greater efficiency in supply chain processes

Non-compliance risks:

• Regulatory penalties or import rejections
• Loss of contract or certification status
• Increased risk from food safety incidents and legal exposure

Technical Insights

Common threads in these standards highlight several core requirements for success in food technology compliance:

• Traceability: All standards stress the importance of meticulous record keeping and transparent documentation.
• Sampling Integrity: Proper sampling and preparation, as outlined in ISO 2825:2026 and others, are crucial for obtaining valid analytical results.
• Analytical Rigor: Modern testing methods, advanced instrumentation, and defined procedures ensure that analytical results are accurate and reproducible.
• Process Control: Setting and monitoring operational parameters—such as those for metal release or raw material purity—drives continuous quality improvement across operations.
• International Harmonization: These standards foster easier cross-border trade, create unified benchmarks for certification, and reduce technical barriers.

Implementation Best Practices:

1. Review current process documentation and adapt operating procedures where necessary.
2. Train relevant staff on new and revised requirements for handling, sampling, analysis, and documentation.
3. Collaborate with accredited laboratories and certification partners to ensure all tests are compliant.
4. Integrate standard requirements into supply chain selection and auditing protocols.

Testing and Certification Considerations:

• Use only accredited laboratories equipped for advanced analysis (such as ICP-OES or gas chromatography, as referenced in the standards).
• Establish clear product specifications in procurement contracts, referencing the applicable ISO or EN standard.

Conclusion and Next Steps

The April 2026 standards for Food Technology represent a significant leap forward in ensuring product safety, regulatory compliance, and quality assurance for industry professionals worldwide. Organizations are encouraged to:

• Review and implement the new requirements as soon as possible
• Update internal documentation, training, and supplier contracts
• Consult with testing partners to validate any new analytical or quality control methods
• Visit iTeh Standards for complete, up-to-date documents and further expert insights

Keeping pace with these evolving standards is not only a regulatory imperative but also a strategic opportunity. Staying current solidifies trust with customers, regulators, and partners—hallmarks of sustainable business in the food sector.

Explore these and more food technology standards today:iTeh Standards – Food Technology