ISO 20810:2026 PDF

Overview

ISO 20810:2026 - Whole grain - Definition and technical criteria is an international standard developed by the International Organization for Standardization (ISO). It defines what constitutes whole grain as a food ingredient and outlines technical criteria for labeling and claims related to whole-grain foods derived from cereals and specific pseudocereals. Covering post-harvest considerations, ISO 20810:2026 is relevant for food manufacturers, regulatory bodies, and stakeholders throughout the global supply chain. The document enables consistent, evidence-based communication and trade practices through harmonized terminology and requirements for both business-to-business and business-to-consumer purposes.

Key Topics

• Definition of Whole Grain The standard specifies that whole grain refers to cereal grains and certain pseudocereals where all anatomical parts (endosperm, germ, and bran) are present in the same proportions as in the intact kernel, post-harvest and after processing.

• Technical Criteria for Ingredients

  • Applies to both cereals (Poaceae family) and select pseudocereals (such as quinoa, amaranth, and buckwheat).
  • Allows temporary separation of grain fractions, provided all components are recombined in original proportions.
  • Permits minimal, unavoidable losses of grain components during processing, if consistent with safety and quality standards.
  • Establishes conditions for processed, malted, or sprouted grains to be considered whole grain.

• Criteria for Labelling and Claims

  • Outlines minimum thresholds for whole-grain content in food products based on dry mass:
    • At least 25% whole-grain ingredients for a "source of whole grain" or similar claim.
    • At least 50% whole-grain ingredients for using whole grain in the product name (e.g., "whole grain bread").
  • Requires claims and labels to be clear, not misleading, and compliant with applicable regulations.
  • Provides guidance for calculating whole-grain content on a dry-mass basis.

Applications

Adopting ISO 20810:2026 supports:

• Food Industry Standardization Enables consistent formulation and designation of products marketed as whole-grain, facilitating product development and trade.

• Global Supply Chain Communication Promotes clear, harmonized definitions for whole grain across international markets, reducing confusion and supporting fair competition.

• Compliance and Labeling Assists businesses in accurately labeling whole-grain foods and complying with international and national regulations regarding food labeling and claims.

• Consumer Confidence Helps consumers make informed choices based on standardized definitions and reliable labeling of whole-grain products.

• Regulatory Alignment Provides a reference point for national and international food authorities seeking to harmonize standards and regulations related to whole grains.

Related Standards

• ISO 5526 - Cereals, pulses and other food grains - Nomenclature Reference for classifying cereals and pseudocereals.

• ISO 5527:2015 - Cereals - Vocabulary Offers consistent terminology for cereal-related products.

• ISO 712 (all parts) - Cereals and cereal products - Determination of moisture content Essential for calculating whole-grain content on a dry-mass basis.

• Codex Alimentarius Standards

  • CXS 1-1985: General Standard for the Labelling of Prepackaged Foods
  • CXG 1-1979: General Guidelines on Claims

• Global Definitions Draws from recognized consensus definitions established by international bodies such as the Whole Grain Initiative and the International Association for Cereal Science and Technology.

By following ISO 20810:2026, organizations can ensure accuracy and consistency in the use of whole grain terminology, improve food labeling integrity, and enhance trust in whole-grain claims across supply chains and markets worldwide.