Overview
ISO/TS 19657:2017 - "Definitions and technical criteria for food ingredients to be considered as natural" provides a clear, industry-focused framework for determining when a food ingredient can be classified as natural in business‑to‑business (B2B) communications. The technical specification defines acceptable sources, materials and processing methods that food and beverage companies can use to assess and communicate ingredient status across the global supply chain. This document is not intended for consumer labelling or for addressing safety, environmental, socio‑economic or packaging characteristics.
Key topics and technical requirements
- Scope and purpose: Applies only to food ingredients and B2B communications; excludes flavourings (except non‑flavouring components can be assessed), natural mineral waters and bottled drinking waters.
- Acceptable sources: Ingredients must originate from plant, algae, fungi, animal, microorganism, mineral deposits or sea water. Fossil fuels are not allowed as a source.
- Allowed processing methods:
- Physical processing
- Enzymatic processing
- Microbiological processing (provided these processes do not deliberately produce substances that do not occur in nature)
- pH adjustment is permitted in these processes
- Exceptional processes: When no suitable physical/enzymatic/microbiological techniques exist, other processes may be used strictly to meet safety or regulatory needs, only if the ingredient’s constituting components are not altered.
- Compound ingredients: Each component of a compound food ingredient must individually meet the technical criteria to be considered natural.
- Additional clarifications: Use/incorporation of water and intentional removal of constituents during processing do not preclude an ingredient from being considered natural.
- Guidance tool: Annex A includes a decision tree to assist implementation.
Applications and users
ISO/TS 19657:2017 is practical for:
- Food manufacturers and ingredient suppliers defining supplier specifications
- Quality assurance, regulatory affairs and R&D teams assessing ingredient status
- Procurement and supply‑chain managers requiring consistent B2B definitions of “natural”
- Auditors and industry groups developing sector‑specific interpretations aligned with the ISO technical criteria
Benefits include harmonized B2B communications, clearer procurement specifications, and a level playing field for natural ingredient claims between businesses.
Related standards
Relevant references include Codex Alimentarius documents cited in ISO/TS 19657:2017:
- Codex Guidelines for the Use of Flavourings (CAC/GL 66‑2008)
- Codex Standard for Natural Mineral Waters (CODEX STAN 108‑1981)
- Codex Standard for Bottled/Packaged Drinking Waters (CODEX STAN 227‑2001)
- Codex General Standard for the Labelling of Prepackaged Food (CODEX STAN 1‑1985)
For implementation, organizations often create sector‑specific guidance consistent with ISO/TS 19657:2017 to reflect product or regional supply‑chain nuances.