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Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat
60.60 Standard published
Bio-based products - Overview of methods to determine the bio-based content
60.60 Standard published
Cereal and cereal products - Technical report of the interlaboratory study for the determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)
60.60 Standard published
Bio-based products - Guidelines for Life Cycle Inventory (LCI) for the End-of-life phase
60.60 Standard published
Bio-based products - Examples of reporting on sustainability criteria
60.60 Standard published
Cereals (wheat and barley) - Technical Report of the interlaboratory studies for the determination of moisture and protein in whole kernels by near infrared spectroscopy
60.60 Standard published
Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour
60.60 Standard published
Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
60.60 Standard published
Bio-based products- Use of stable isotope ratios of Carbon, Hydrogen, Oxygen and Nitrogen as tools for verification of the origin of bio-based feedstock and characteristics of production processes - Overview of relevant existing applications
40.20 DIS ballot initiated: 12 weeks
Matcha tea - Definition and characteristics
40.20 DIS ballot initiated: 12 weeks
Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims (ISO 23662:2021)
40.20 DIS ballot initiated: 12 weeks
Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology (ISO 27971:2023)
40.20 DIS ballot initiated: 12 weeks
Sensory analysis - Selection and training of sensory assessors (ISO 8586:2023)
40.20 DIS ballot initiated: 12 weeks
Aromatic natural raw materials - Vocabulary (ISO 9235:2021)
40.20 DIS ballot initiated: 12 weeks
Wheat flour and durum wheat semolina — Determination of impurities of animal origin
40.20 DIS ballot initiated: 12 weeks
Determination of substances characteristic of green and black tea — Part 1: Content of total polyphenols in tea — Colorimetric method using Folin-Ciocalteu reagent — Technical Corrigendum 1
40.20 DIS ballot initiated: 12 weeks
Determination of substances characteristic of green and black tea - Part 2: Content of catechins in green tea - Method using high-performance liquid chromatography - Technical Corrigendum 1
40.20 DIS ballot initiated: 12 weeks
Tea - Determination of theaflavins in black tea - Method using high performance liquid chromatography
40.20 DIS ballot initiated: 12 weeks
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