Modern Food vs. Traditional Food

Modern Food vs. Traditional Food, Total:200 items.

The international standard classification for "Modern Food vs. Traditional Food" includes: food products in general , Research and development , IT applications in other fields , Fruits and derived products , Company organization and management in general , Character sets and information coding , Tea , Poultry and eggs , Prepackaged and prepared foods , Fruits. Vegetables , Cereals, pulses and derived products , Fish and fishery products .

The Chinese standard classification for "Modern Food vs. Traditional Food" includes: Food processing and products in general , Codification , Cereal crop and forage crop in general , Fruit processing and products , Commerce, Trade and Contract , Canned foods in general , Hygiene, safety and labor protection , Food sanitation , Food Additives and flavoring agents in general , Milk and dairy products , Puffing and compressed foods , Baking products , Cereal crop and product , Grain processing and products , Basic standards and general methods .

Group Standards of the People's Republic of China

T/CNSS 002-2018 meal replacement food
T/XMSSAL 0123-2024 Management specification for site making and selling of food
T/CCA 035-2024 Guidelines for Sugar Addition and Food Safety Practices in Freshly Made Beverage?
T/LFSA 004-2020 Konjac instant food
T/XLTDA 017-2024 Foods with local characteristics Traditional dairy filling
T/CEAC 104-2025 Infants and young children can consume natural food freeze-dried foods
T/YNSJYHQ 001-2024 On-site practical management standards for food safety in school canteens
T/XLTDA 014-2024 Foods with local characteristics Traditional cheese filling
T/CCAA 75-2023 Good operating practice for modern food manufacturing
T/FDSA 044-2023 Ecological food brand construction and evaluation system
T/CCPITCSC 014-2018 General rules of evaluation for Chinese traditional fine-food
T/XLTDA 009-2023 Local characteristic traditional food Mongolian milk wine
T/CNSS 007-2021 YISHI Food
T/SFABA 2-2016 Food safety community standards-Food ingredients-Ready mixed bakery wares powder
T/XMSSAL 0113-2024 Sumen Food Freshly Made Milk Tea
T/XLTDA 020-2024 Food with local characteristics Traditional milk candys
T/XLTDA 006-2023 Traditional food with local characteristics Whey candys
T/GDFCA 019-2019 Data interface specification for food traceability system of food distribution enterprises
T/JXAS 029-2023 Management standard of on site of food and edible agricultural products distribution service enterprises
T/CNSS 002-2019 Meal replacement
T/XLTDA 007-2023 Traditional food with local characteristics Flavored whey candys
T/CCAA 29-2016 Food safety management system—Requirements for food wholesale and retail establishments
T/XMSSAL 0065-2023 Food for Xiamen-Quick-frozen food made of wheat flour or rice
T/XLTDA 002-2023 Traditional food with local characteristics snack
T/XLTDA 012-2023 Local traditional food Mongolian cooked toffee
T/CNFIA 101-2017 Colouring foods for food industry
T/TBIA 0001-2019 Food terms Tibetan barley food
T/XLTDA 023-2024 Food with local characteristics Flavored taditional milk candys

Shanghai Provincial Standard of the People's Republic of China

DB31/ 2027-2023 Food Safety Local Standards Hygiene Regulations for Premise Manufacturing and Sale of Ready-to-Eat Foods
DB31/ 2027-2014 Hygienic specifications for ready-to-eat food prepared and sold
DB31/ 2007-2023 Safety Standards for Food of Local Administration Freshly Prepared Beverages

Taiwan Provincial Standard of the People's Republic of China

CNS 9318-1982 Special Dietary Foods with Low Sodium Contents(Including Salt Substitutes)

Professional Standard - Grain

LS/T 1712-2004 Classification and codes of grain information - Classification and codes of grain trade statistics
LS/T 1710-2004 Classification and codes of grain information - Classification and codes of grain store business statistics
LS/T 1703-2004 Classification and codes of grain information - Classification and codes of grain and processing product
LS/T 1703-2017 Classification and codes of grain information. Classification and codes of grain and processing product

Professional Standard - Business

SB/T 10670-2012 Roasted nuts and seeds terms
SB/T 10622-2011 Standard for in store food-preparation
SB/T 11208-2017 Commodity classification and codes in the circulation industry—edible oil

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB 5009.33-2025 National Food Safety Standard: Determination of Nitrite and Nitrate in Food
GB/T 12493-1990 The classification and numbering of food additives
GB 4789.18-2010 Food microbiological examination: Milk and milk products
GB 2749-2015 National food safety standard — Fresh eggs and egg products
GB 19295-2021 National food safety standard Quick-frozen wheat flour / rice and prepared food
GB/T 41900-2022 Code for canned foods
GB 10768-1989 Foods for infant and young children--Infant formula--5410
GB 4789.46-2024 National food safety standard-Food microbiological examination-Sampling and sample treatment of fresh fruits and vegetables and their products, edible fungi products, nuts and seeds
GB 19300-2014 National Food Safety Standard-Nuts and Seeds

Henan Provincial Standard of the People's Republic of China

DB4102/T 042-2023 Traditional food preparation techniques Kaifeng roast duck
DB4102/T 050-2024 Traditional food preparation technique: braised fish
DB4102/T 043-2023 Traditional food preparation techniques Xiaolong soup dumplings
DB4102/T 052-2024 Traditional food making technique whole beef soup
DB4102/T 060-2024 Traditional food making technique: donkey meat soup
DB4102/T 041-2023 Traditional food production techniques egg-filled pancakes
DB4102/T 059-2024 Traditional food making techniques: mutton spicy soup
DB4102/T 053-2024 Traditional food preparation techniques and four-flavor dishes
DB4102/T 021-2021 Spicy Peanuts with Kaifeng Traditional Food Production Skills
DB4102/T 055-2024 Traditional food making technique: five-spice bean paste
DB4102/T 054-2024 Traditional food making technique: vegetarian spicy soup
DB4102/T 049-2024 Traditional food making technique - mutton soup
DB4102/T 051-2024 Traditional food making technique Chicken blood soup
DB4102/T 019-2021 Kaifeng traditional food making skill pot stickers
DB4102/T 057-2024 Traditional food making technique: pan-fried dumplings
DB4102/T 020-2021 Kaifeng traditional food production skills bucket chicken
DB4116/T 056-2024 Traditional food making technique: Dengcheng pig's trotter
DB4102/T 058-2024 Traditional food making technique almond tea
DB4102/T 056-2024 Traditional food making technique - Lamb intestine soup

Professional Standard - Agriculture

NY/T 1511-2015 Green food. Puffed food
NY/T 1046-2006 Green food - Baked food
NY/T 2140-2012 Green food-Heber tea
NY/T 1889-2021 Green food-Roasted food
NY/T 2140-2015 Green food. Herbal tea
NY/T 754-2003 Green food. Egg and egg product
NY/T 1889-2010 Green food—Roasted food
NY/T 1511-2007 Green food--Puffed food
NY/T 2109-2011 Green food-Fish snack
NY/T 1512-2014 Green food―Uncooked processes food made of cereal
NY/T 2107-2021 Green food-Filling of food
NY/T 1330-2007 Green Food - Instant Staple Food
NY/T 1889-2017 Green food-Roasted food
NY/T 1330-2021 Green food-lnstant staple food
NY/T 2109-2023 Green food-Fish snack food
NY/T 1046-2016 Green food. Baked food
NY/T 2107-2011 Green food-Filling of food
NY/T 657-2021 Green food-Milk and milk product
NY/T 754-2011 Green food-Egg and egg product

Professional Standard - Commodity Inspection

SN/T 2822-2011 Food Contact Materials for Export - Polymers - Determination of Temperature of Plastics Materials and Articlse at the Plastics/Food Interface During Microwave and Conventional Oven Heating
SN/T 4145-2015 Principles for the risk analysis of foods derived from modern biotechnology

Jiangxi Provincial Standard of the People's Republic of China

DB36/T 2066-2024 Specifications for the linkage between rapid food testing and food safety sampling inspection

Heilongjiang Provincial Standard of the People's Republic of China

DB23/T 1806-2016 Statistical Standards for Green Food, Organic Food, and Pollution-free Agricultural Products

Inner Mongolia Provincial Food Standard of the People's Republic of China

DBS15/ 012-2019 Food safety local standards Mongolian traditional dairy products chewing grams
DBS15/ 005-2017 Food Safety Local Standard Mongolian Traditional Dairy Bixirag
DBS15/ 007-2016 Food Safety Local Standard Mongolian Traditional Dairy Chula

Hunan Provincial Standard of the People's Republic of China

DB43/T 2142-2021 School canteen construction and food safety management regulations

National Health Commission of the People's Republic of China

GB 5009.33-2010 Determination of nitrite and nitrate in foods
GB 5009.33-2016 National food safety standard-Determination of nitrite and nitrate in foods
GB 1886.79-2015 National Food Safety Standard — Food Additives — Dilauryl thiodipropionate

Guangxi Provincial Food Standard of the People's Republic of China

DBS45/ 057-2018 Food safety local standard Liubao tea (traditional craft)

Professional Standard - Light Industry

QB 2683-2005 Rules of code for canned foods
QB/T 5284-2018 Terms and classification of frozen food
QB/T 8016-2024 Nuts and seeds food categories
QB/T 8017-2024 Nuts and Seeds Terminology
QB/T 2683-2005 Rules of code for canned foods

Zhejiang Provincial Standard of the People's Republic of China

DB3310/T 66-2021 5S Site Management Guide for Small Food Workshop

Henan Provincial Food Standard of the People's Republic of China

DBS41/ 010-2016 Food safety local standard substitute tea

未注明发布机构

DBS22/ 032-2018 Local Food Safety Standards for Substitute Tea

Hebei Provincial Food Standard of the People's Republic of China

DBS13/ 002-2015 Food safety local standard substitute tea

Anhui Provincial Food Standard of the People's Republic of China

DBS34/ 2607-2016 Food safety local standard substitute tea

Guizhou Provincial Food Standard of the People's Republic of China

DBS52/ 002-2014 Food safety local standard substitute tea

Kingdom of Bahrain Testing and Metrology Directorate

BH GSO 2502:2017 Compilation of Codex texts relevant to the labeling of foods derived from modern biotechnology
BH GSO 2472:2015 Food additives- Food gums
BH GSO 2389:2015 Food additives- Food grade mineral oil

Food and Agriculture Organization of the United Nations (FAO)

CAC/GL 76-2011 Compilation of Codex texts relevant to the labelling of foods derived from modern biotechnology
CAC/GL 44-2003(Ch) Guidelines for food risk analysis of modern biotechnology
CAC/GL 44-2003(En) Guidelines for food risk analysis of modern biotechnology
CODEX STAN 53-1981(En) Codex Alimentarius Standard Low Sodium Special Dietary Foods (Including Salt Substitutes)
CODEX STAN 53-1981,Amended 1983(Ch) Codex Alimentarius Standard Low Sodium Special Dietary Foods (Including Salt Substitutes)
CAC/GL 76-2011(En) Compilation of Food Labeling Systems Related to Codex Alimentarius Commission Texts Derived from Modern Biotechnology
CAC/GL 44-2003 Principles for the Risk Analysis of Foods Derived from Modern Biotechnology
CODEX STAN 53-1981 Codex standard for special dietary foods with low sodium content (including salt substitutes)

GCC Standardization Organization

BH GSO CAC/GL 44:2024 Principles for the risk analysis of foods derived from modern biotechnology
GSO CAC/GL 44:2009 Principles for the risk analysis of foods derived from modern biotechnology
GSO CODEX STAN 53:2021 STANDARD FOR SPECIAL DIETRY FOOD WITH LOW-SODIOUM CONTENT (INCLUDING SALT SUBSTITUTES)
GSO 2502:2015 Compilation of Codex texts relevant to the labeling of foods derived from modern biotechnology
GSO 2472:2015 Food additives- Food gums
GSO 2704:2025 Plant-based substitutes for meat and other products of animal origin (Vegetarians, Vegan)
GSO 2389:2014 Food additives- Food grade mineral oil

Bureau of Indian Standards

IS 15887-2010 Principles for the Risk Analysis of Foods Derived from Modern Biotechnology
IS 16496-2018 Special Dietary Foods with Low-Sodium Content (Including Salt Substitutes) —— Specification

Indonesia Standards

SNI 01-0219-1987 Indonesian food codex
SNI 19-2946-1992 Plastics bottles for drugs, food and cosmetics
SNI 6729:2010 Sistem pangan organik
SNI 01-2891-1992 Food and beverages, Test methods
SNI 01-4214-1996 Low sodium diet food
SNI 01-4216-1996 Food formula as weight control diet food

Korean Agency for Technology and Standards (KATS)

KS H 2527-2024 Plant-based alternative foods
KS H 2511-2023 Ready-to-cook food

Cuban Institute of Standards and Metrology

NC 38-02-08-1987 Food Sanitary Standards System. Foods with Low Content of Sbdium. Use of Salt Substitut'es . General Sanitary Requireraents

Gosstandart of Russia

GOST 30812-2002 Raw material and food-stuffs. Method for identification of sturgeons caviar
GOST 34164-2017 Food products, food raw materials. Immunoenzymatic method for determination of furaсilina metabolite
GOST R 52464-2005 Food flavour additives and food flavourings. Terms and definitions
GOST R 51172-1998 Food concentrates. Medical and prophylactic cereals for children's food. Specifications
GOST 33615-2015 Food products, food raw materials. Immunoenzymatic method for determination of furazolidone metabolite
GOST R 52466-2005 Grain and grain products. Method for determination of acid number of fat
GOST R 57573-2017 Specialized foodstuffs. Food production for baby foods. Terms and definitions
GOST 31628-2012 Food-stuffs and food raw materials. Anodic stripping voltammetric method of arsenic mass concentration determination

CN-STDBOOK

图书 3-8340 Compilation of "FDA Food Safety Modernization Act" and supporting regulations
图书 A-4451 Food Nutrition and Hygiene
图书 A-4687 food quality and safety
图书 A-4446 Food Chemistry and Nutrition
图书 A-4235 food nutrition hygiene and health
图书 A-4196 Food Nutrition and Health Care
图书 A-4681 Food Sculpture and the Art of Cold Spelling
图书 a-4431 Catering food safety and control
图书 3-8741 Bakery Food Safety and Testing

Asociación Española de Normalización (AENOR)

INTA 15 10 65 Edible Flax Oil Substitutes
AENOR UNE-EN 13130-3:2005 Materials and articles in contact with foodstuffs - Plastics substances subject to limitation - Part 3: Determination of acrylonitrile in food and food simulants

US Federal Contractor Registration (USFCR)

FCR 21 CFR PART 180-2015 FOOD ADDITIVES PERMITTED IN FOOD OR IN CONTACT WITH FOOD ON AN INTERIM BASIS PENDING ADDITIONAL STUDY
FCR 21 CFR PART 180-2013 FOOD ADDITIVES PERMITTED IN FOOD OR IN CONTACT WITH FOOD ON AN INTERIM BASIS PENDING ADDITIONAL STUDY
FCR 21 CFR PART 180-2014 FOOD ADDITIVES PERMITTED IN FOOD OR IN CONTACT WITH FOOD ON AN INTERIM BASIS PENDING ADDITIONAL STUDY

GB-REG

REG 21 CFR PART 180-2011 FOOD ADDITIVES PERMITTED IN FOOD OR IN CONTACT WITH FOOD ON AN INTERIM BASIS PENDING ADDITIONAL STUDY
REG 7 CFR PART 278-2012 PARTICIPATION OF RETAIL FOOD STORES, WHOLESALE FOOD CONCERNS AND INSURED FINANCIAL INSTITUTIONS
REG 7 CFR PART 240-2012 CASH IN LIEU OF DONATED FOODS

Association Francaise de Normalisation

NF U60-014*NF EN 15180:2025 Food processing machinery - Food depositors - Safety and hygiene requirements
NF V03-561*NF EN 17972:2024 Food authenticity - Food authenticity and fraud - Concepts, terms and definitions
NF D25-201-3*NF EN 13130-3:2004 Materials and articles in contact with foodstuffs - Plastics substances subject to limitation - Part 3 : determination of acrylonitrile in food and food simulants
NF EN 12505+A1:2009 Machinery for food products - Centrifuges for processing edible oils and fats - Safety and hygiene requirements
NF EN 14233:2003 Materials and objects in contact with foodstuffs - Plastics - Determination of the temperature of plastics and objects at the plastics/foodstuffs interface during heating in a conventional oven...
NF D21-314:2023 Materials and articles in contact with foodstuffs - Evaluation of suitability for microwave heating of metal and alloy articles in contact with foodstuffs

Ente Nazionale Italiano di Unificazione

UNI EN 15180:2025 Food processing machinery - Food depositors - Safety and hygiene requirements

Danish Standards Foundation

DANSK DS/EN 14233:2003 Materials and articles in contact with foodstuffs - Plastics - Temperature at the plastics/food interface - Determination of temperature of plastics and materials and articles at the plastics/food interface during microwave and conventional oven heatin...
DANSK DS/EN 15180:2025 Food processing machinery – Food depositors – Safety and hygiene requirements
DS/EN 14233:2003 Materials and articles in contact with foodstuffs - Plastics - Temperature at the plastics/food interface - Determination of temperature of plastics and materials and articles at the plastics/food interface during microwave and conventional oven heating i

Czech Standards Institute (UNMZ)

CSN 57 3101-1976 Ready - to-cook poultry oods. ommon provisions
CSN 46 1100-6-1994 Food cereals. Food barley

American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE)

ASHRAE REFRIGERATION SI CH 9-1994 Food Microbiology and Engineering
ASHRAE REFRIGERATION IP CH 9-1994 Food Microbiology and Engineering

National Standardisation Body (ASRO)

STAS 9682/6-1975 Stimulant foods BLACK TEA
STAS 9682/8-1976 Stimulant foods COCOA BEANS

Swedish Institute for Standards

SS-EN 15180:2014 Food processing machinery - Food depositors - Safety and hygiene requirements
SS-EN 17972:2024 Food authenticity — Food authenticity and fraud — Concepts, terms and definitions
SS-EN 12852+A1:2010 Food processing machinery - Food processors and blenders - Safety and hygiene requirements

German Institute for Standardization

DIN 10528:2009-06 Food hygiene - Guideline for the selection of materials used in contact with foodstuffs - General principles
DIN 10528:2017 Food hygiene - Guideline for the selection of materials used in contact with foodstuffs - General principles
DIN 10528:2017-08 Food hygiene - Guideline for the selection of materials used in contact with foodstuffs - General principles
DIN 10516:2009-05 Food hygiene - Cleaning and disinfection
DIN 10508:2019 Food hygiene - Temperature requirements for foodstuffs
DIN 10508:2022 Food hygiene - Temperature requirements for foodstuffs
DIN 10508:2019-03 Food hygiene – Temperature requirements for foodstuffs
DIN 10528 E:2016 Draft Document - Food hygiene - Guideline for the selection of materials used in contact with foodstuffs - General principles
DIN 10508:2010 Food hygiene - Temperature requirements for foodstuffs

British Standards Institution (BSI)

BS DD ENV 13130-3:1999 Materials and articles in contact with foodstuffs. Plastics substances subject to limitation-Determination of acrylonitrile in food and food simulants
BS EN 1788:2001 Foodstuffs - Thermoluminescence detection of irradiated food from which silicate minerals can be isolated

The Directorate General of Specifications and Metrology (DGSM)

OS GSO 2472:2015 Food additives- Food gums

Canadian General Standards Board （CGSB)

CGSB 32.315-04-CAN/CGSB-2004 Voluntary Labelling And Advertising of Foods That Are and Are Not Products of Genetic Engineering
CGSB 32.16M-1988 Pates Alimentaires

CN-DB54/

DBS54/ 2007-2025 Local Food Safety Standards for Traditional Barley Wine with Small Fermentation Starter

American Society for Testing and Materials (ASTM)

ASTM D7329-07(2018) Standard Specification for Food Preparation and Food Handling (Food Service) Gloves
ASTM D7329-07(2024) Standard Specification for Food Preparation and Food Handling (Food Service) Gloves

Military Standards (MIL-STD)

MIL MIL-PRF-44073F-2001 PACKAGING OF FOOD IN FLEXIBLE POUCHES (SUPERSEDING MIL-PRF-44073E)

Others: Modern Pesticides and Food Safety,Modern Food vs. Traditional Food