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Agriculture and Food > Food technology > Spices and condiments. Food additives

Spices and condiments. Food additives

Spices and condiments. Food additives Sub-categories (2)

  1. Spices and condiments
  2. Food additives

Latest standards activities

Proposals
Drafts

BS ISO 3632-1

ISO 3632-1 Spices. Saffron (Crocus sativus L.). Part 1: Specification

Feedback closing date:

30/11/2024

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BS ISO 18731

ISO 18731 Spices and condiments. Seasoning oil of Zanthoxyli pericarpium. Specification

Feedback closing date:

23/11/2024

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BS ISO 23983

ISO 23983 Characteristics of fresh and dry baker’s yeast

Feedback closing date:

18/11/2024

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Feedback period expiring
Published

BS ISO 7927-2:2023

Spices and condiments. Fennel seed, whole or ground. Sweet fennel seed specification (Foeniculum vulgare var. panmorium)

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BS ISO 7927-1:2023

Spices and condiments. Fennel seed, whole or ground. Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)

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BS ISO 5671:2023

Spices and condiments. Dried chive (Allium schoenoprasum L.), cut and ground. Specification

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PAS 235:2022

Provitamin A carotenoids (PVAC) enriched maize grain, cassava and sweet potato roots. Specification

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BS ISO 24052:2022

Spices and condiments. Dried sumac. Specification

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BS EN 13188:2000

Vinegar. Product made from liquids of agricultural origin. Definitions, requirements, marking

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BS EN 13189:2000

Acetic acid food grade. Product made from materials of non-agricultural origin. Definitions, requirements, marking

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BS ISO 939:2021

Spices and condiments. Determination of moisture content

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