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Agriculture and Food

Agriculture and Food Sub-categories (2)

  1. Agriculture
  2. Food technology

Latest standards activities

Proposals
Drafts

BS ISO 6080:2024/Amd 1

ISO 6080:2024/DAmd 1 Tobacco heating systems. Vocabulary. Amendment 1

Feedback closing date:

30/07/2025

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BS EN ISO 10565

ISO 10565 Oilseeds. Simultaneous determination of oil and water contents. Method using pulsed nuclear magnetic resonance spectrometry

Feedback closing date:

20/07/2025

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BS ISO 25166

Zhacai (pickled and squeezed vegetables) — Specification and test methods

Feedback closing date:

05/07/2025

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BS ISO 11785

Radio frequency identification of animals — Technical concept

Feedback closing date:

05/07/2025

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BS EN ISO 12966-4

ISO 12966-4 Animal and vegetable fats and oils. Gas chromatography of fatty acid methyl esters. Part 4: Determination by capillary gas chromatography

Feedback closing date:

01/07/2025

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Feedback period expiring
Published

BS ISO 6639-1:2025

Cereals and pulses. Determination of hidden insect infestation. General principles

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BS EN 18054:2025

Food authenticity. Determination of C and/or N isotope ratios in food by Elemental Analyser. Isotope Ratio Mass Spectrometry (EA-IRMS)

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BS ISO 6639-2:2025

Cereals and pulses. Determination of hidden insect infestation. Sampling

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BS ISO 6639-4:2025

Cereals and pulses. Determination of hidden insect infestation. Rapid methods

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BS EN 14944-4:2025

Influence of cement based products on water intended for human consumption. Test methods. Migration of substances from site-applied cement based materials and associated non-cement based products/materials

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BS EN 14944-2:2025

Influence of cement based products on water intended for human consumption. Test methods. Influence of site-applied cement based materials and associated non-cement based products/materials on organoleptic parameters and migration of organic substances (TOC)

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BS ISO 18390:2025

Cereals, pulses and cereal products. Sampling. Simplified routine method

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BS ISO 17646:2025

Rapid detection of moisture content in fresh meat. Low-field nuclear magnetic resonance (LF-NMR) method

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