{"id":36983,"date":"2019-01-11T22:05:33","date_gmt":"2019-01-11T22:05:33","guid":{"rendered":"https:\/\/www.greatitalianfoodtrade.it\/?p=36983\/"},"modified":"2025-11-03T10:07:38","modified_gmt":"2025-11-03T09:07:38","slug":"ingredienti-naturali-labc-a-norma-iso","status":"publish","type":"post","link":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/ingredienti-naturali-labc-a-norma-iso\/","title":{"rendered":"Ingredienti naturali, l\u2019ABC a norma ISO\u00a0"},"content":{"rendered":"

Il richiamo agli \u2018<\/span><\/span><\/span>ingredienti naturali<\/span><\/span><\/span>\u2019 attrae i consumatori come mosche, confermano gli studi<\/span><\/span><\/span>. Ma cosa vuol dire \u2019<\/span><\/span><\/span>ingrediente\u00a0<\/i><\/span><\/span><\/span>naturale<\/i><\/span><\/span><\/span>\u2019? L\u2019ABC secondo\u00a0<\/span><\/span><\/span>ISO\u00a0<\/span><\/span><\/span>(<\/span><\/span><\/span>International Standard Organization<\/i><\/span><\/span><\/span>), a seguire.<\/span><\/span><\/span><\/p>\n

ISO\/TS 19657, ingredienti\u00a0alimentari\u00a0<\/b>\u2018naturali\u2019<\/b><\/span><\/span><\/span><\/p>\n

La \u2018T<\/em><\/b>e<\/em>chnical Specification<\/b><\/i>\u2019 ISO\/TS 19657\u00a0<\/b>offre \u2018Definizioni e criteri tecnici per gli ingredienti alimentari da considerare naturali\u2019.\u00a0<\/i>Obiettivo della norma \u00e8 definire a livello globale i criteri tecnici da applicarsi per poter considerare e presentare come \u2018naturali\u2019 gli ingredienti utilizzati nella produzione di alimenti e bevande. Salva restando l\u2019opportunit\u00e0 di sviluppare ulteriori criteri di dettaglio, da applicarsi alle singole categorie di prodotti.<\/span><\/span><\/span><\/p>\n

Campo di applicazione<\/b>. ISO\/TS 19657 \u00e8 volta ad armonizzare i parametri d\u2019informazione nelle relazioni B2B (business to business<\/i>), non anche B2C (business to consumer<\/i>). (1) Le sue previsioni possono comunque venire considerate anche in vista della comunicazione al consumatore finale, laddove in particolare manchino regole cogenti a cui riferirsi. (2)<\/span><\/span><\/span><\/p>\n

Sono esclusi<\/b>\u00a0espressamente dalla trattazione i seguenti temi e categorie di prodotti:<\/span><\/span><\/span><\/p>\n

– sicurezza alimentare e ambientale,<\/span><\/span><\/span><\/p>\n

– OGM e NPBT, pratiche agricole,<\/span><\/span><\/span><\/p>\n

– aspetti socio-economici (es. commercio equo<\/span><\/span><\/span>),<\/span><\/span><\/span><\/p>\n

– caratteristiche dei MOCA (materiali, sostanze e oggetti a contatto con gli alimenti),<\/span><\/span><\/span><\/p>\n

– aromi<\/a><\/span><\/span><\/span>, (3)<\/span><\/span><\/span><\/p>\n

– acque minerali naturali<\/a><\/span><\/span><\/span>,<\/span><\/span><\/span><\/p>\n

– acque potabili in bottiglia<\/span><\/span><\/span>.<\/span><\/span><\/span><\/p>\n

ISO\/TS 19657.<\/b>\u00a0Ingredienti<\/b>\u00a0alimentari naturali, l\u2019ABC secondo ISO<\/b><\/span><\/span><\/span><\/p>\n

I criteri tecnici<\/b>\u00a0per valutare se un ingrediente alimentare possa venire qualificato come \u2018naturale\u2019, secondo ISO, si riassumono in tre punti.\u00a0<\/span><\/span><\/span><\/p>\n

A)<\/b>\u00a0La materia prima<\/b>\u00a0deve essere costituita da uno o pi\u00f9 dei seguenti elementi: piante, alghe, funghi, animali, microrganismi, minerali o acqua di mare. (4)<\/span><\/span><\/span><\/p>\n

B) La trasformazione<\/b>\u00a0delle suddette materie prime deve consistere in un processo fisico e\/o enzimatico e\/o microbiologico. I trattamenti enzimatico e microbiologico non devono venire finalizzati alla deliberata realizzazione di sostanze che non esistono in natura.<\/span><\/span><\/span><\/p>\n

C) Processi diversi<\/b>\u00a0da quelli di cui sopra sono ammessi a condizione che:<\/span><\/span><\/span><\/p>\n

– siano richiesti da esigenze normative o di sicurezza alimentare,<\/span><\/span><\/span><\/p>\n

– non siano disponibili tecniche di trattamento fisico o enzimatico o microbiologico in grado di soddisfare le predette esigenze,<\/span><\/span><\/span><\/p>\n

– i componenti o costituenti dell’ingrediente alimentare non vengano alterati.<\/span><\/span><\/span><\/p>\n

La regolazione del pH<\/b>\u00a0e la rimozione di uno o pi\u00f9 componenti durante i processi sono ammesse.<\/span><\/span><\/span><\/p>\n

Nel caso di ingrediente<\/b>\u00a0e\/o prodotto composto, ogni suo componente deve soddisfare i criteri tecnici anzidetti per ottenere il via libera all\u2019attribuzione di \u2018naturalit\u00e0\u2019.<\/span><\/span><\/span><\/p>\n

Dario Dongo<\/i><\/span><\/span><\/span><\/p>\n

Note<\/b><\/span><\/span><\/span><\/p>\n

(1) L\u2019informazione al consumatore sui prodotti alimentari \u00e8 invero regolata in modo specifico nelle diverse aree del pianeta. L\u2019unica via possibile di armonizzazione \u00e8 quindi il\u00a0Codex Alimentarius<\/i>, al cui sviluppo partecipano le rappresentanze dei quasi 200 Paesi aderenti a FAO e OMS<\/span><\/span><\/span><\/p>\n

(2) La dicitura \u2018naturale\u2019 rappresenta una informazione volontaria, in quanto tale soggetta ai requisiti di cui al reg. UE 1169\/11, articoli 36 e seguenti. La Commissione europea non ha ancora pubblicato, peraltro, le linee guida specifiche a tale riguardo. Alcuni spunti nei precedenti articoli\u00a0<\/span><\/span><\/span>https:\/\/www.foodagriculturerequirements.com\/archivio-notizie\/domande-e-risposte\/galatine-solo-ingredienti-buoni-e-naturali-risponde-l-avvocato-dario-dongo<\/span><\/span><\/span><\/a>,\u00a0<\/span><\/span><\/span>https:\/\/www.greatitalianfoodtrade.it\/consum-attori\/galatine-80-latte-falso<\/span><\/span><\/span><\/p>\n

(3) La specifica in esame offre peraltro gli strumenti per valutare la \u2018naturalit\u00e0\u2019 dei componenti non-aromatici degli aromi stessi<\/span><\/span><\/span><\/p>\n

(4) I combustibili fossili (<\/span><\/span>Deo gratias!<\/i><\/span><\/span>) non devono essere usati come materia prima alimentare<\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Il richiamo agli \u2018ingredienti naturali\u2019 attrae i consumatori come mosche, confermano gli studi. Ma cosa vuol dire \u2019ingrediente\u00a0naturale\u2019? L\u2019ABC secondo\u00a0ISO\u00a0(International Standard Organization), a seguire. ISO\/TS 19657, ingredienti\u00a0alimentari\u00a0\u2018naturali\u2019 La \u2018Technical Specification\u2019 ISO\/TS 19657\u00a0offre \u2018Definizioni e criteri tecnici per gli ingredienti alimentari da considerare naturali\u2019.\u00a0Obiettivo della norma \u00e8 definire a livello globale i criteri tecnici da applicarsi […]<\/p>\n","protected":false},"author":27,"featured_media":36985,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[1991],"tags":[2448,341,1986],"class_list":["post-36983","post","type-post","status-publish","format-standard","has-post-thumbnail","category-consumatori-e-salute","tag-ingredienti-naturali","tag-iso","tag-naturale"],"yoast_head":"\nIngredienti naturali, l\u2019ABC a norma ISO\u00a0 - FoodTimes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/ingredienti-naturali-labc-a-norma-iso\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ingredienti naturali, l\u2019ABC a norma ISO\u00a0 - FoodTimes\" \/>\n<meta property=\"og:description\" content=\"Il richiamo agli \u2018ingredienti naturali\u2019 attrae i consumatori come mosche, confermano gli studi. 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