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

Spices and condiments

Latest standards activities

Proposals
Drafts

BS ISO 6754

Dried thyme (Thymus vulgaris L.) — Specification

Feedback closing date:

20/08/2025

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BS ISO 7928-1

Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)

Feedback closing date:

20/08/2025

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BS ISO 7928-2

Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)

Feedback closing date:

19/08/2025

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BS ISO 5565-1

ISO 5565-1 Vanilla [Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews and Vanilla x tahitensis JW Moore]. Part 1: Specification

Feedback closing date:

10/08/2025

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Feedback period expiring
Published

BS ISO 1003:2025

Spices and condiments. Whole/pieces and ground dried ginger (Zingiber officinale Roscoe). Specification

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BS EN 16466-1:2024

Food authenticity Isotopic analysis of acetic acid and water in vinegar. <sup>2</sup>H-NMR analysis of acetic acid

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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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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 ISO 939:2021

Spices and condiments. Determination of moisture content

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