What makes a food ingredient “natural”?

See how the new ISO 19657 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.

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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