ISO/TS 19657:2017
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The latest, up-to-date edition.
Definitions and technical criteria for food ingredients to be considered as natural
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14-12-2017
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.
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