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| Reference | Standards description | Committee | Status |
|---|---|---|---|
| BS ISO 20680 |
White tea — Definition and basic requirements Categories: Tea |
AW/8 Tea | Comment resolution |
| BS ISO 6670:2025 |
Instant coffee — Sampling method for bulk units with liners Categories: Coffee and coffee substitutes |
W/- Miscellaneous Standards | Published standard |
| BS EN ISO 18862:2025 |
Coffee and coffee products. Determination of acrylamide. Methods using high-performance liquid chromatography with tandem mass spectrometric detection (HPLC-MS/MS) and gas chromatography with mass spectrometric detection (GC-MS) after derivatization Categories: Coffee and coffee substitutes |
W/- Miscellaneous Standards | Published standard |
| BS ISO 18794:2025 |
Coffee. Sensory analysis. Vocabulary Categories: Food technology | Coffee and coffee substitutes |
W/- Miscellaneous Standards | Published standard |
| BS ISO 6673:2025 |
Green coffee — Determination of loss in mass at 105 °C Categories: Coffee and coffee substitutes |
W/- Miscellaneous Standards | Published standard |
| BS ISO 4149:2025 |
Green coffee — Olfactory and visual examination and determination of foreign matter and defects Categories: Coffee and coffee substitutes |
W/- Miscellaneous Standards | Published standard |
| BS ISO 9116:2025 |
Green coffee. Guidance on methods of specification Categories: Coffee and coffee substitutes |
W/- Miscellaneous Standards | Published standard |
| BS ISO 18449:2025 |
Green tea. Vocabulary Categories: Food technology | Tea |
AW/8 Tea | 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 |
AW/34/46 Food Authenticity | 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 |
AW/34/46 Food Authenticity | Published standard |