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ICC Standards

For nearly 70 years ICC has validated and published analytical standard methods applied in safety and quality assessment of cereals and crops, cereal based products, foods and feeds. Validated methods are published in the ICC Standards Collection. ICC Standard Methods serve international trade, national and international legislation, industry standards such as ISO and CEN, and as guidelines for food manufacturers and control laboratories.

Furthermore ICC serves as an independent expert consultant and/or observer to several world and international bodies including the European Committee for Standardisation (CEN), Food and Agriculture Organisation (FAO), International Standards Association (ISO), International Seed Testing Association (ISTA) and United Nations Industrial Development Organisation (UNIDO). In addition, ICC has closed formal collaboration agreements with associations in similar and related disciplines including AACC International. ICC methods have been adopted by other leading SDOs (International Standardization Organizations) such as ISO and CEN, where ICC’s specialized focus on cereal-related methods is recognized.

Interested in validating your own ICC Standard Method? Contact us!

The ICC Standard Methods are a part of the ICC membership benefits. Find an overview of all standards that can be obtained in the ICC Online Store.

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List of articles in category Standard
Title
180 Determination of the Rheological Properties of Wheat Flour Dough Using the Haubelt Flourgraph E7
181 Dye Color-Chart method for pH determination of rice grains
182/1 RIDASCREEN® Gliadin - Enzyme immunoassay for the quantitative analysis of gliadins and corresponding prolamines as a measure of gluten in unprocessed and processed food
183 RIDASCREEN® Gliadin competitive - Enzyme immunoassay for the quantitative determination of peptide fragments of gliadins and corresponding prolamins in fermented and/or hydrolysed foods
184 Determination of the mixing quality of wheat flour doughs by high-speed mixing using the doughLAB
185 Measurement of Total Dietary Fibre in Cereals, Ingredients and Food Products Using the Rapid Integrated TDF Procedure (RINTDF)
186 Determination of the Solvent Retention Capacity (SRC) of wheat flour using the CHOPIN-SRC
187 Identification of rice varieties using 12 simple sequence repeat (SSR) markers
188 Determination of Alveolab properties of dough at adapted hydration from commercial or test flours
189 Determination of ‘Falling Number’ using Bastak FNCheq to estimate the level of Alpha-Amylase Activity based on viscosity in wheat flour and wheat meal (DRAFT 2021)