Whole grain. Definition and technical criteria
Whole grain. Definition and technical criteria
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1 Scope This document specifies the definition and technical criteria for whole grain as a food ingredient (or “raw material”) and further specifies the requirements for designating whole-grain foods derived from cereals and certain pseudocereals on packaging, labelling and claims. The document is applicable to business-to-business and business-to-consumer communication, to the food trade and to food labelling and claims. The definition and technical criteria are only applicable to post-harvest/collecting of the grain. The document specifies technical criteria to all food and beverage companies, applicable to all organizations, regardless of size or complexity. This document is intended for use in business-to-business and business-to-consumer communications, relationships in the global supply chain, the international trade of food products, and food labelling and claims. NOTE The definition, technical criteria and criteria for food labelling and claims are generic. This document does not specify detailed criteria or technical guidance for specific types of grains and products.
Other BS standards
