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NA 057

DIN Standards Committee Food and Agricultural Products

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Projects of NA 057

Number: 393

DIN EN ISO 16958 2025-04-01 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method (ISO/FDIS 16958:2025); German and English version prEN ISO 16958:2025 More  Comment 
DIN EN 15925 2025-04-01 Inorganic fertilizers - Extraction of total sulfur present in various forms; German and English version prEN 15925:2025 More  Comment 
DIN EN ISO 24333 rev 2025-03-24 Cereals and cereal products - Sampling More  Comment 
ISO 16958 2025-03-24 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method More  Comment 
ISO/AWI 25671 2025-03-19 Animal and Vegetable Fats and Oils - Determination of Total Chloride Content More  Comment 
DIN EN ISO 16140-8 2025-03-18 Microbiology of the food chain - Method validation - Part 8: Protocol for the validation of alternative methods against a reference method for viruses or parasites More  Comment 
ISO/WD 24333 2025-03-17 Cereals and cereal products - Sampling More  Comment 
DIN EN 15634-7 2025-02-27 Foodstuffs - Detection of food allergens by molecular biological methods - Part 7: Peanut (Arachis hypogaea) - Qualitative detection of a specific DNA sequence in food by real-time PCR; German and English version prEN 15634-7:2026 More  Comment 
DIN EN 15634-9 2025-02-27 Foodstuffs - Detection of food allergens by molecular biological methods - Part 9: Fish - Qualitative detection of a specific DNA sequence in food by real-time PCR; German and English version prEN 15634-9:2026 More  Comment 
DIN EN 15634-8 2025-02-27 Foodstuffs - Detection of food allergens by molecular biological methods - Part 8: Peanut (Arachis hypogaea), hazelnut (Corylus spp.), walnut (Juglans regia) and cashew (Anacardium occidentale) - Qualitative detection of specific DNA sequences in food by real-time PCR; German and English version prEN 15634-8:2026 More  Comment 

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