标准2025人们认为什么样的食品原料才是“天然的”？到目前为止，还没有一个国际公认的“天然”食品原料的定义。但是一项新的ISO技术规范将会帮助食品和饮料行业的业内人士建立统一的标准。
尽管很多消费者对所有“天然”的东西都有着浓厚的兴趣，但实际上“天然的”食品成分究竟是什么？人们对此一直争论不休。上世纪90年代末，食品法典委员会曾做过几次尝试，除此之外，天然的食品原料和食品加工工艺方面没有国际公认的要求——也就是说，在ISO/TS
19657:2017技术规范，天然食品原料的定义和技术标准出台之前，国际上对此没有公认的要求。
这份文件的目的是为食品配料提供必要的准则，即如何判定食物原料是“天然的”。货物在全球范围内自由交易时，食品和饮料行业、还有政府当局可以普遍参照这项标准。
在全球的某些地区，由于没有这样的准则甚至引起了法律诉讼。因此，新的ISO/TS 19657规范提出了为有关“天然”食品配料的商业间沟通提供了准则。这也有助于食品和饮料行业业内的公平竞争，确保公平的商业行为。该项标准不适用于对消费者的产品沟通，例如包装标签。
制定这一技术规范的工作组召集人——多米尼克.戴曼（Dominique Taeymans）解释道：“本技术规范包含了基本的指导方针，从而为食品和饮料行业的专业人士提供了统一的语言。这不是一个简单的内容，所以能为专业人士提供一个可以信赖的公共平台已经是一个很大的进步
了。”
ISO/TS 19657解决了所有食品和饮料公司及食品原料生产商的需求，不论其大小和复杂程度如何。本文件将有助于确保在所有商务关系中都实行公平惯例。
ISO/TS 19657:2017是由ISO/TC 34-食品技术委员会的第18工作组-天然食品配料工作组制定。
What makes a food ingredient “natural”?
When is a food ingredient considered as “natural”? Until now, there was no internationally agreed definition of a “natural” food ingredient, but a new ISO technical specification will help the food and beverage industry players speak the same language.
Despite enormous consumer interest for all things “natural”, what actually constitutes a “natural” food ingredient has long been up for debate. Except for a few attempts by the Codex Alimentarius Commission in the late 1990s, there have been no internationally agreed requirements in terms of natural food ingredients and food processes – that is, until the advent of technical specification ISO/TS 19657:2017, Definitions and technical criteria for food ingredients to be considered as natural.
The purpose of this document is to provide the necessary criteria for food ingredients to be considered as “natural”, which the food and beverage industry and public authorities can universally refer to at a time when goods are traded freely around the world.
In some regions of the globe, the absence of such criteria has even led to lawsuits. The new ISO/TS 19657 therefore proposes criteria for business-to-business communications on food ingredients that are considered as “natural”, helping to level the playing field and secure fair business practices within the food and beverage industry. The document doesn’t apply to product communication to consumers, such as package labellings.
Dominique Taeymans, Convenor of the working group that developed the technical specification, explains: “This technical specification contains the basic guidelines that will allow food and beverage industry professionals to speak the same language. This is not a straightforward subject, so giving professionals a common basis to fall back on is already a big step forward.”
ISO/TS 19657 addresses the needs of all food and beverage companies and food ingredients manufacturers, regardless of their size and complexity. This document will help to ensure fair practices in all business relationships.
ISO/TS 19657:2017 was developed by ISO/TC 34, Food products, under its working group 18, Natural food ingredients.