ISO/TS 19657:2017

Definitions and technical criteria for food ingredients to be considered as natural

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.

Définitions et critères techniques permettant de considérer un ingrédient alimentaire comme naturel

General Information

• Status: Published
• Publication Date: 13-Dec-2017
• ICS: 67.040 - Food products in general
• Technical Committee: ISO/TC 34 - Food products
• Drafting Committee: ISO/TC 34 - Food products
• Current Stage: 9020 - International Standard under periodical review
• Start Date: 15-Apr-2024
• Completion Date: 15-Apr-2024

Standards Content (Sample)

TECHNICAL ISO/TS
SPECIFICATION 19657
First edition
2017-12
Definitions and technical criteria for
food ingredients to be considered as
natural
Définitions et critères techniques permettant de considérer un
ingrédient alimentaire comme naturel
Reference number
ISO/TS 19657:2017(E)
©
ISO 2017

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ISO/TS 19657:2017(E)

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ii © ISO 2017 – All rights reserved

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ISO/TS 19657:2017(E)

Contents Page
Foreword .iv
Introduction .v
1 Scope .1
2 Normative references .1
3 Terms and definitions .1
4 Technical criteria for food ingredients to be considered as natural .2
Annex A (informative) Decision tree .3
Bibliography .4
© ISO 2017 – All rights reserved iii

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ISO/TS 19657:2017(E)

Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
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electrotechnical standardization.
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described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
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URL: www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products.
iv © ISO 2017 – All rights reserved

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