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 19657:2017Definitions 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

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