British Standards Institution - Committee

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AW/34/46 - Food Authenticity

Sector: Sustainability

Categories: Starch Derived products | Food industry. Processes | Food products. Test methods and analysis | Spices and condiments | Coffee and coffee substitutes | Sugar. Sugar products | Steels. Spring | Meat and meat products | Animal produce. General | Fish and fishery products | Microbiology. Food | Biology. Botany. Zoology | Poultry and eggs | Food technology

Overview: Under the direction of AW/34 is responsible for the UK input into CEN/TC 460 and to liaise work with AW/34/19 Bees (Honey)

Committee standards activity

In Progress (22)

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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 CEN/TS 18502	"Food authenticity — Quantification of adulterant plant material in paprika/chilli, saffron, cumin, turmeric, oregano and black pepper by quantitative PCR" Categories: Unclassified documents Drafting begins : 2026-10-26	Drafting
New work item proposal	Dec C03/2026 - Adoption of NWI (WG 1, generic sampling) Food authenticity — Guidance on the collection of reference samples for the construction of authenticity databases — Part 1: Concepts, terms and definitions Categories: Information management \| Standardization. General rules Proposal begins : 2026-05-26	Proposal
New work item proposal	Dec C04/2026 - Adoption of NWI (WG 1, honey sampling) Food authenticity — Guidance on the collection of reference samples for the construction of authenticity databases — Part 2: Honey Categories: Information management \| Standardization. General rules Proposal begins : 2026-05-26	Proposal
Draft Decision C36/2022 - Adoption of a PWI	Food authenticity — Non targeted screening of spices and herbs by 1H-NMR Categories: Information management \| Standardization. General rules \| Agriculture and Food \| Food technology \| Spices and condiments. Food additives \| Spices and condiments Proposal begins : 2022-08-30	Proposal
Draft Decision C35/2022 -	Adoption of a preleminary work item "Food Authenticity — Determination of 16-O-methylcafestol content of green and roasted coffee — HPLC-method" Categories: Information management \| Standardization. General rules \| Agriculture and Food \| Food technology \| Food industry. Processes Proposal begins : 2022-08-24	Proposal
Draft Decision C32/2022 - WG2 - Adoption of a New Work Item (Quantitation of equine DNA)	Food authenticity — Quantitation of equine DNA relative to mammalian DNA in raw beef meat samples Categories: Information management \| Standardization. General rules \| Agriculture and Food \| Food technology \| Meat and meat products. Other animal produce Proposal begins : 2022-08-11	Proposal
Draft Decision C31/2022 -	Adoption of a PWI - Non-targeted testing methods in food and feed authenticity - General considerations and definitions Categories: Information management \| Standardization. General rules \| Agriculture and Food \| Food industry. Processes \| Fish and fishery products \| Spices and condiments Proposal begins : 2022-06-13	Proposal
Draft Decision C07/2023 - Adoption of a PWI	Food authenticity — Sample preparation for isotope ratio analysis of fruit and vegetable juices and related products Categories: Information management \| Standardization. General rules \| Agriculture and Food \| Food technology \| Food products. Test methods and analysis \| Fruits. Vegetables. \| Beverages Proposal begins : 2023-04-11	Proposal
Draft Decision C06/2023 - Adoption of a PWI	Food authenticity — Determination of 18O/16O isotope ratios in liquid aqueous food matrices by Equilibration - Isotope Ratio Mass Spectrometry (Eq-IRMS) Categories: Information management \| Standardization. General rules \| Agriculture and Food \| Food technology \| Food products. Test methods and analysis Proposal begins : 2023-04-11	Proposal
Draft Decision C05/2024	Adoption of a NWIP (WG7, meat) Categories: Information management \| Standardization. General rules Proposal begins : 2024-04-19	Proposal

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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.
BS EN ISO 20813:2022	Foodstuffs. Principles of selection and criteria of validation for varietal identification methods using specific nucleic acid Categories: Food products. Test methods and analysis Published standard begins : 2023-03-21	Published standard
BS EN 18218-1:2026	Food authenticity. Non-targeted testing methods. General considerations and definitions Categories: Food technology \| Food industry. Processes Published standard begins : 2026-09-22	Published standard
BS EN 18179:2026	Food authenticity. Method for detecting previously frozen poultry meat by determination of HADH activity Categories: Spices and condiments Published standard begins : 2026-09-14	Published standard
BS EN 18057:2025	Food authenticity. Quantitation of roe deer DNA relative to mammalian DNA in meat and meat products by real-time PCR Categories: Animal produce. General \| Meat and meat products Published standard begins : 2025-06-25	Published standard
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) Categories: Food products. Test methods and analysis Published standard begins : 2025-06-18	Published standard
BS EN 18033:2024	Food authenticity. Quantitation of equine DNA relative to mammalian DNA in raw beef (meat) Categories: Microbiology. Food \| Meat and meat products Published standard begins : 2025-01-13	Published standard
BS EN 18003:2024	Food authenticity. Determination of 16-O-Methylcafestol content of green and roasted coffee. HPLC-method Categories: Coffee and coffee substitutes Published standard begins : 2024-11-08	Published standard
BS EN 17992:2024	Food authenticity. Determination of the sum of 16-O-Methylcafestol, 16-O-Methylkahweol and their derivatives in roasted coffee by ¹H-qNMR Categories: Coffee and coffee substitutes Published standard begins : 2024-11-08	Published standard
BS EN 17972:2024	Food authenticity. Food authenticity and fraud. Concepts, terms and definitions Categories: Food technology \| Food industry. Processes Published standard begins : 2024-11-08	Published standard
BS EN 17958:2024	Food authenticity. Determination of the δ13C value of mono- (fructose and glucose), di-, and trisaccharides in honey by liquid chromatography-isotope ratio mass spectrometry (LC-IRMS) Categories: Sugar. Sugar products \| Starch Derived products Published standard begins : 2024-11-29	Published standard

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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 CEN/TS 17303:2019	Foodstuffs. DNA barcoding of fish and fish products using defined mitochondrial cytochrome b and cytochrome c oxidase I gene segments Categories: Fish and fishery products Withdrawn begins : 2024-10-03	Withdrawn
BS EN 16466-1:2013	Vinegar. Isotopic analysis of acetic acid and water. <sup>2</sup>H-NMR analysis of acetic acid Categories: Spices and condiments Withdrawn begins : 2024-11-20	Withdrawn

Message Committee Become a committee member

Committee members

Nominating organizations

Association of Public Analysts
BSI Sector Lead - Food
Committee Manager
D E F R A - Department for the Environment, Food and Rural Affairs
Elementar UK Ltd
Exponent International Limited
FERA Science Ltd
L G C Group
Outgoing Chair
Queens University Belfast
Reading Scientific Services Limited

Liaisons with other committees

Chair - AW/275
Chair - AW/307
Convenor - CEN/TC 460/WG 7
Convenor/Secretary Support - CEN/TC 460/WG 7
Individual Capacity - Food Safety/Authenticity Expert
Liaison - AW/90
UK Expert - CEN/TC 460/WG 2
UK Expert - CEN/TC 460/WG 4
UK Expert - CEN/TC 460/WG 5
UK Expert - CEN/TC 460/WG 6

BSI roles

Committee Chair