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Agriculture and Food > Food technology

Food technology

Food technology Sub-categories (17)

  1. Food industry. Processes
  2. Food products. General
  3. Food products. Test methods and analysis
  4. Cereals, pulses and derived products
  5. Fruits. Vegetables.
  6. Milk and milk products
  7. Meat and meat products. Other animal produce
  8. Tea. Coffee. Cocoa
  9. Beverages
  10. Sugar. Sugar products. Starch
  11. Chocolate
  12. Edible oils and fats. Oilseeds
  13. Spices and condiments. Food additives
  14. Prepackaged and prepared foods
  15. Sensory analysis
  16. Materials and articles in contact with foodstuffs
  17. Food industry. Plants and equipment

Latest standards activities

Proposals
Drafts

BS ISO 24105

ISO 24105 Meat and meat products. Determination of hydroxyproline content. High performance liquid chromatography (HPLC) method

Feedback closing date:

14/07/2026

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BS ISO 25261

ISO 25261 Spices and condiments. Whole, cut and ground Lemongrass. Specification

Feedback closing date:

14/07/2026

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BS ISO 25350

ISO 25350 Meat, fish and their products. Determination of sorbic acid content. High performance liquid chromatography (HPLC) method

Feedback closing date:

08/07/2026

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BS ISO 25349

ISO 25349 Meat, fish and their products. Determination of arsenic, cadmium, chromium, lead, and mercury content. Inductively coupled plasma mass spectrometry (ICP-MS) method

Feedback closing date:

30/06/2026

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BS EN ISO 22000

ISO 22000 Food safety management systems. Requirements for any organization in the food chain

Feedback closing date:

29/06/2026

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BS ISO 25134

ISO 25134 Vegetable, algae, fungi and micro-organisms proteins used for food products. Specifications

Feedback closing date:

28/06/2026

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BS ISO 24141

ISO 24141 Milk and milk products. General requirements for the harmonization and simplification of the use and interpretation of certificate of analysis for standards of veterinary medicines

Feedback closing date:

22/06/2026

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BS ISO 6538

Cassia, Chinese type, Indonesian type and Vietnamese type Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees — Specification

Feedback closing date:

17/06/2026

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Feedback period expiring
Published

BS ISO 23883:2026

Meat, fish and their products. Determination of fluoroquinolone residue content. High performance liquid chromatography-tandem mass spectrometry method

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BS ISO 23851:2026

Chicken tissue and eggs. Determination of marker residues of nicarbazin. Liquid chromatography tandem mass spectrometry method

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PD ISO/TS 27265:2026, IDF/RM 228:2026

Heat-processed milk and dried milk products. Enumeration of thermoresistant spores of thermophilic bacteria

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BS ISO 25166:2026

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

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BS EN ISO 2825:2026

Spices and condiments. Preparation of a ground sample for analysis

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BS EN 15664-1:2026

Influence of metallic materials on water intended for human consumption. Dynamic rig test for assessment of metal release. Design and operation

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BS ISO 9877:2026, IDF 258:2026

Milk and milk products. Determination of ash

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BS EN 14526:2025

Foodstuffs. Determination of saxitoxin-group toxins in shellfish. HPLC method using pre-column derivatization with peroxide or periodate oxidation

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