Despite enormous consumer interest for all things “natural”, what actually constitutes a “natural” food ingredient has long been up for debate.
Posted on ISO.org
By Sandrine Tranchard
When is a food ingredient considered as “natural”? Until now, there was no internationally agreed definition of a “natural” food ingredient, but a new ISO technical specification will help the food and beverage industry players speak the same language.
Despite enormous consumer interest for all things “natural”, what actually constitutes a “natural” food ingredient has long been up for debate. Except for a few attempts by the Codex Alimentarius Commission in the late 1990s, there have been no internationally agreed requirements in terms of natural food ingredients and food processes – that is, until the advent of technical specification ISO/TS 19657:2017, Definitions and technical criteria for food ingredients to be considered as natural.
The new ISO/TS 19657 proporses criteria for business-to-business communications on food ingredients that are considered as “natural”.
Read entire article What makes a food ingredient “natural”? | Sandrine Tranchard | ISO.org