January 2026: New Standards Advance Quality and Safety in Food Technology

Food technology professionals have a new suite of international standards to guide quality, safety, and analytical procedures in January 2026. This first part of our two-part feature highlights five newly published standards with direct implications for laboratories, manufacturers, and quality managers across the global food sector. From the latest molecular methods for GMO detection to precision analysis of fatty acids and upgraded assessments for wheat flour, meat, and dairy, these releases bring new clarity and rigour to food analysis and compliance.

Overview

The field of food technology is defined by rigorous quality control, cutting-edge analytical techniques, and an increasing need for transparency from farm to table. International standards set the benchmark, ensuring global consistency and facilitating trade, regulatory compliance, and consumer safety.

January 2026 has seen the publication of five important standards, each addressing critical analytical or quality domains:

• Detection of genetically modified organisms (GMO) in food using advanced real-time PCR
• Robust, harmonized methods for determining fatty acid profiles in dairy, infant formula, and adult nutritionals
• Reliable procedures for evaluating dough properties in wheat milling
• Sensitive approaches for measuring spoilage indicators in meat and fish

Readers will gain a detailed understanding of each new specification, who needs to comply, and the real-world benefits these guidelines bring to food safety, quality control, and regulatory assurance.

Detailed Standards Coverage

ISO/TS 21569-6:2026 - Real-Time PCR Screening of cry1Ab/Ac and Pubi-cry DNA Sequences

Horizontal methods for molecular biomarker analysis — Methods of analysis for the detection of genetically modified organisms and derived products — Part 6: Real-time PCR based screening methods for the detection of cry1Ab/Ac and Pubi-cry DNA sequences

This specification delivers a validated framework for detecting DNA sequences linked to genetically modified (GM) Bt plants, especially the cry1Ab/Ac gene and the transition between the maize ubiquitin promoter (Pubi) and the cry1Ab/Ac gene. These genetic constructs are common in GM crops for pest resistance. The standard outlines:

• DNA extraction protocols ensuring adequate yield for amplification
• Real-time PCR setup (TaqMan-based systems), with specific oligonucleotides and controls
• Screening procedures for qualitative detection in food matrices (with extension to feed and seeds)

Primarily intended for analytical laboratories performing routine GM screening, regulatory agencies, and food processors sourcing from international supply chains, this document replaces its 2016 predecessor. Notable updates include revised accept/reject criteria, clarified PCR setup parameters, and harmonized references.

Practical implementation means organizations can identify the presence of GM constructs before performing event-specific confirmation or quantification, streamlining compliance with labelling and import/export requirements.

Key highlights:

• Validated screening for cry1Ab/Ac and Pubi-cry in a single workflow
• Compatible with a variety of food, feed, and seed matrices
• Essential for regulatory compliance and risk management in the food supply chain

Access the full standard:View ISO/TS 21569-6:2026 on iTeh Standards

EN ISO 16958:2026 - Fatty Acids in Milk and Dairy Products (CEN Adoption of ISO 16958:2026)

Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method (ISO 16958:2026)

This harmonized European (CEN) and ISO method defines robust protocols for quantifying fatty acids in a wide array of dairy products and nutritional formulae—including both naturally occurring and enriched Long Chain Polyunsaturated Fatty Acids (LC-PUFA). It covers:

• Direct transesterification (precludes complex fat extractions for matrices ≥1.5% fat)
• Analysis and quantification of essential fatty acids (omega-3, omega-6, omega-9, TFA, SFA, MUFA, PUFA)
• Guidance for low-fat and high-acidity matrices with preliminary extraction steps

Applicable to dairy manufacturers, food laboratories, and regulatory agencies, this standard supports product labelling, nutritional claims, and compliance with compositional regulations worldwide. Harmonization via CEN/ISO ensures broad mutual recognition.

Key highlights:

• Comprehensive list of fatty acid groups/individuals for analysis
• Method flexibility for different sample types (milk, cheese, powder)
• Directly supports EU, Codex, and ISO requirements for nutritional labelling

Access the full standard:View EN ISO 16958:2026 on iTeh Standards

EN ISO 5530-1:2026 - Wheat Flour Dough Properties and Water Absorption

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2026)

This standard defines the reference method for measuring water absorption and mixing behaviour of wheat flours using a farinograph, a crucial test in milling and bakery applications. It is directly tied to flour processing quality, predicting dough performance for end products from bread to pastries. The document covers:

• Procedures for constant flour or constant dough mass testing
• Measurement of water absorption, dough development time, stability, degree of softening, and farinograph quality number
• Detailed control of instrument settings, calculation methods, and reporting requirements

Intended for millers, flour quality assurance teams, and bakery R&D, the 2026 revision updates reference values and ensures compatibility with alternate methods (ICC 115/1, AACC 54-21.02), supporting greater consistency in international wheat trade.

Key highlights:

• Standardizes assessment of key dough parameters across the industry
• Directly linked to flour specification and purchase contracts
• Enables objective comparison between products and batches

Access the full standard:View EN ISO 5530-1:2026 on iTeh Standards

ISO 16958:2026 - Fatty Acid Composition in Milk and Nutritionals

Milk, milk products, infant formula and adult nutritionals — Determination of fatty acids composition — Capillary gas chromatographic method

Equivalent to EN ISO 16958:2026, this new edition details the ISO method for determining the profile and quantity of all physiologically significant fatty acids in milk and derived products. The method applies:

• Direct transesterification for food matrices rich in fats (≥1.5% fat), maximizing analytical throughput
• Standardized procedures for low-fat samples and for cheese with high acidity via preliminary fat extraction
• Detailed reporting on major nutritional fatty acids, supporting product development and regulatory submissions

The standard targets food laboratories, dairy producers, quality controllers, and regulatory officials seeking harmonized international methods for nutritional analysis and product certification.

Key highlights:

• Enables precise labelling of nutritional fat content
• Facilitates export and import requirements through global method alignment
• Includes instructions for managing sensitive fatty acids (e.g., those from fish or algae oil enrichments)

Access the full standard:View ISO 16958:2026 on iTeh Standards

ISO 19615:2026 - Determining Total Volatile Basic Nitrogen in Meat and Fish

Meat and fish products — Determination of total volatile basic nitrogen — Semi-micro nitrogen determination method

This first-edition standard specifies a semi-micro technique for measuring total volatile basic nitrogen (TVB-N), a well-recognized freshness/spoilage indicator in meat (including livestock and poultry) and fish products. The procedure involves:

• Trichloroacetic acid-based sample deproteinization
• Steam distillation and recovery of volatile bases (e.g., ammonia, amines)
• Quantitative titration for sensitive and reproducible results

Ideal for quality control laboratories in the meat and seafood industry, TVB-N testing via this standard enables early detection of spoilage, supports shelf-life studies, and aligns with regulatory monitoring requirements.

Key highlights:

• Enables sensitive detection of spoilage onset in meat and fish
• Semi-micro approach reduces sample/reagent use and environmental impact
• Supports international trade with reliable, harmonized freshness testing

Access the full standard:View ISO 19615:2026 on iTeh Standards

Industry Impact & Compliance

The publication of these standards marks significant progress for quality managers, laboratories, and food manufacturers. Consistent application provides:

• Enhanced reliability of analytical testing and reduced risk of regulatory non-compliance
• International mutual recognition of methods—critical for global trade and procurement
• Improved ability to trace, validate, and label critical product attributes (e.g., GMO content, nutritional profiles, freshness indicators)

Adopting these standards mitigates risk of recall, product rejection, or customer dissatisfaction. Regulatory authorities and certification bodies will expect prompt uptake, with timelines varying by region but often requiring immediate compliance once harmonized into national systems.

Technical Insights

Despite diverse application areas, these standards share several technical themes crucial to successful implementation:

• Sample preparation: Emphasized across DNA, fatty acid, and TVB-N testing, robust sample handling ensures accurate, repeatable results
• Instrument calibration: Whether using a PCR thermocycler, capillary GC, or farinograph, regular performance verification and reference material use is a best practice
• Validation and quality control: Specific QC criteria and referencing to international guidelines enhance interlaboratory data reliability

For best results, laboratories should:

1. Train staff on new or updated analytical workflows
2. Validate instrument suitability and method transfer
3. Integrate standards into SOPs and quality manuals
4. Utilize controls, performance checks, and participate in proficiency testing

Certification for compliance can often be achieved through third-party audit or accreditation to ISO/IEC 17025, incorporating these methods.

Conclusion / Next Steps

These new standards set the stage for greater transparency, quality, and safety in the global food sector. Organizations should:

• Review each standard in detail to ensure laboratory and quality procedures are up to date
• Train relevant personnel and update documentation
• Engage with supply chain partners to communicate requirements and align on best practices

Part 2 of this series will address additional January 2026 standards in food technology—stay tuned for the next installment. In the meantime, visit iTeh Standards for access to full documents and ongoing updates.

Leverage these standards to strengthen compliance, improve product reputation, and stay ahead in a fast-evolving regulatory environment.