ISO/TS TECHNICAL SPECIFICATION 19657 First edition 2017-12 Definitions and technical criteria for food ingredients to be considered as natural Définitions et criteres techniques permettant de considérer un ingrédient alimentaire comme naturel Reference number ISO/TS 19657:2017(E) so Copyright International Organization for Standardization @ IS0 2017 IS0/TS 19657:2017(E) COPYRIGHTPROTECTEDDOCUMENT IS0 2017,Published in Switzerland All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form written permission. Permission can be requested from either ISO at the address below or ISO's member body in the country of the requester. ISO copyright office Ch. de Blandonnet 8 . CP 401 CH-1214 Vernier, Geneva, Switzerland Tel. +41 22 749 01 11 Fax +41227490947 [email protected] www.iso.org Copyightilerational Organizationfor Standardization @ IS0 2017 - All rights reserved IS0/TS 19657:2017(E) Contents Page Foreword ..iv Introduction. 1 Scope.. 2 Normative references 3 Terms and definitions 4 Technical criteria for food ingredients to be considered as natural Annex A (informative) Decision tree ..3 Bibliography ..4 CopyightIntemational OrgaraizArights reserved iii