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Definitions and technical criteria for food ingredients to be considered as natural
The document specifies definitions and technical criteria (acceptable sources, materials and processes) to be fulfilled for food ingredients to be considered as natural.
This document is applicable to food ingredients.
The document is applicable in business-to-business communication (B2B) only. It does not apply to product communication to consumers (i.e. voluntary and mandatory labelling).
It does not apply to human safety, environmental safety, socio-economic considerations (e.g. fair trade) and the characteristics of packaging materials.
It does not apply to the following:
flavourings[1]; however, it is possible to assess the non-flavouring components of flavourings according to the technical criteria defined in this document;
natural mineral waters[2];
bottled drinking waters[3].
There are no requirements for genetic engineering nor for agricultural practices such as organic production in this document. However, these can be subject to regulations and/or other requirements.
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