British Standards Institution

Sector: Sustainability

Overview: Under the direction of the Standards Policy and Strategy Committee, provides a forum for those committees within the food area (AW). Its membership consists of Chairmen and invited experts from AW committees). It provides the UK viewpoint on issues arising from ISO/TC34 that cut across all food committee topics

Committee standards activity

In Progress (39)

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Reference	Standards description	Status ? The standards development process is divided into chronological stages: Proposal; Drafting; Public comment; Comment resolution; Approval; Published standard.
ISO/TC34 N2078 ISO NWIP 24583	Quantitative nuclear magnetic resonance spectroscopy -- Purity determination of organic compounds used for foods and food products -- General requirements Categories: Nuclear energy. General \| Agriculture and Food \| Food technology \| Food industry. Processes \| Food products. Test methods and analysis \| Materials and articles in contact with foodstuffs Proposal begins : 2019-07-17	Proposal
ISO/TC 34 N2115 - ISO/NP 34019	“Food security - Guidance for emergency or crisis situation” Categories: Information management \| Standardization. General rules \| Agriculture and Food \| Food technology \| Food industry. Processes \| Food products. General \| Food products. Test methods and analysis Proposal begins : 2020-05-05	Proposal
ISO/PWI 24050	Spices and Condiments — Dried Lime [Citrus aurantifolia (Christm.) Swingle] — Specification Categories: Information management \| Standardization. General rules \| Agriculture and Food \| Food technology \| Fruits. Vegetables. \| Spices and condiments. Food additives \| Spices and condiments Proposal begins : 2020-08-25	Proposal
ISO/PWI 24050	Spices and Condiments — Dried Lime [Citrus aurantifolia (Christm.) Swingle] — Specification Categories: Information management \| Standardization. General rules \| Agriculture and Food \| Food technology \| Fruits. Vegetables. \| Spices and condiments. Food additives \| Spices and condiments Proposal begins : 2020-08-25	Proposal
ISO/NP 9263,	Spices and Condiments â Asafoetida â Specification Categories: Standardization. General rules \| Agriculture and Food \| Spices and condiments Proposal begins : 2021-07-26	Proposal
ISO/NP 6905	Crystal Rock candy-- Specifications and Test Methods Categories: Information management \| Standardization. General rules \| Agriculture and Food \| Food technology \| Food products. Test methods and analysis \| Sugar. Sugar products. Starch \| Sugar. Sugar products Proposal begins : 2021-01-27	Proposal
ISO/NP 6019	Test methods for effective substances quantitative analysis in fresh or low-degree processed food produce -- General requirements and definitions Categories: Information management \| Standardization. General rules \| Agriculture and Food \| Food technology \| Food products. General \| Food products. Test methods and analysis Proposal begins : 2020-10-22	Proposal
ISO/NP 5671	Culinary Herb -- Dried Chive (Allium schoenoprasum L) Broken & Ground -- Specification Categories: Information management \| Standardization. General rules \| Agriculture and Food \| Food technology \| Fruits. Vegetables. \| Spices and condiments. Food additives \| Spices and condiments Proposal begins : 2020-12-03	Proposal
ISO/NP 4906	"Infant formula and adult nutritionals - Determination of total folates content by trienzyme extraction and ultra performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)" Categories: Information management \| Standardization. General rules \| Agriculture and Food \| Food technology \| Food products. Test methods and analysis \| Milk and milk products \| Milk and milk products. General \| Milk and processed milk products \| Milk products. Other Proposal begins : 2020-01-16	Proposal
ISO/NP 23638	Food products — Quality requirements for emergency food Categories: Information management \| Standardization. General rules \| Agriculture and Food \| Food technology \| Food industry. Processes \| Food products. General Proposal begins : 2023-07-28	Proposal

Published (48)

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Reference	Standards description	Status ? The standards development process is divided into chronological stages: Proposal; Drafting; Public comment; Comment resolution; Approval; Published standard.
PD ISO/TS 26030:2019	Social responsibility and sustainable development. Guidance on using ISO 26000:2010 in the food chain Categories: \| Environmental economics \| Food industry. Processes Published standard begins : 2020-01-08	Published standard
PD ISO/TS 19657:2017	Definitions and technical criteria for food ingredients to be considered as natural Categories: Food products. General Published standard begins : 2018-02-08	Published standard
PD ISO/TR 23304:2021	Food products. Guidance on how to express vitamins and their vitamers content Categories: Food products. General \| Home economics. General Published standard begins : 2021-05-19	Published standard
BS ISO 939:2021	Spices and condiments. Determination of moisture content Categories: Spices and condiments Published standard begins : 2021-01-11	Published standard
BS ISO 7927-2:2023	Spices and condiments. Fennel seed, whole or ground. Sweet fennel seed specification (Foeniculum vulgare var. panmorium) Categories: Spices and condiments Published standard begins : 2023-07-17	Published standard
BS ISO 7927-1:2023	Spices and condiments. Fennel seed, whole or ground. Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare) Categories: Spices and condiments Published standard begins : 2023-06-19	Published standard
BS ISO 6576:2004	Laurel (Laurus nobilis L.). Whole and ground leaves. Categories: Spices and condiments Published standard begins : 2004-07-23	Published standard
BS ISO 6539:2014	Cinnamon (Cinnamomum zeylanicum Blume). Specification Categories: Spices and condiments Published standard begins : 2014-02-20	Published standard
BS ISO 5671:2023	Spices and condiments. Dried chive (Allium schoenoprasum L.), cut and ground. Specification Categories: Spices and condiments Published standard begins : 2023-05-24	Published standard
BS ISO 3632-2:2010	Spices. Saffron (Crocus sativus L.). Test methods Categories: Spices and condiments Published standard begins : 2010-10-27	Published standard

Withdrawn (11)

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Reference	Standards description	Status ? The standards development process is divided into chronological stages: Proposal; Drafting; Public comment; Comment resolution; Approval; Published standard.
DD ISO/TS 3632-2:2003	Saffron (Crocus sativus L.). Test methods Categories: Spices and condiments Withdrawn begins : 2010-10-27	Withdrawn
DD ISO/TS 3632-1:2003	Saffron (Crocus sativus L.). Specification Categories: Spices and condiments Withdrawn begins : 2011-09-16	Withdrawn
BS ISO 34101-2:2019	Sustainable and traceable cocoa. Requirements for performance (related to economic, social and environmental aspects) Categories: Cocoa Withdrawn begins : 2020-07-08	Withdrawn
BS ISO 34101-1:2019	Sustainable and traceable cocoa. Requirements for cocoa sustainability management systems Categories: \| Cocoa Withdrawn begins : 2020-07-06	Withdrawn
BS ISO 2451:2014	Cocoa beans. Specification Categories: Cocoa Withdrawn begins : 2017-12-06	Withdrawn
BS ISO 23662:2021	Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims Categories: Food products. General Withdrawn begins : 2024-04-11	Withdrawn
BS ISO 18787:2017	Foodstuffs. Determination of water activity Categories: Food products. Test methods and analysis Withdrawn begins : 2021-11-17	Withdrawn
BS EN ISO 7541:2010	Ground (powdered) paprika. Determination of total natural colouring matter content Categories: Spices and condiments Withdrawn begins : 2020-09-02	Withdrawn
BS EN ISO 7540:2010	Ground paprika (Capsicum annuum L.). Specification Categories: Spices and condiments Withdrawn begins : 2020-09-02	Withdrawn
BS EN ISO 3493:2007	Vanilla. Vocabulary Categories: Food technology \| Spices and condiments Withdrawn begins : 2014-07-08	Withdrawn

Standards Development

AW/34 - Food Technical Committee Chairmen

Committee standards activity