ISO 20810

Whole grain — Definition and technical criteria

Scope

This document specifies the definition and technical criteria for whole grain as a food ingredient (raw material), including requirements for designating whole-grain foods on packaging, labelling and claims.
The document is applicable to business-to-business (B2B) as well as business-to-consumer (B2C)communication, to food trade and to food labelling and claims.
The definition and technical criteria for whole grain as a food ingredient are generic and not specific to particular whole-grain types. It does not include any detailed criteria or technical guidance for specific types of grains (e.g.,“whole-grain wheat”).
The definition and technical criteria apply only post-harvest/collecting.