The National Institute of Quality (INACAL in Spanish) has approved 26 Peruvian technical standards related to food for human consumption through Directoral Resolution N 000020-2025-INACAL/DN.

1. NTP 100.106:2018 (revised in 2025) Food additives. Propellants. This document establishes the definition and classification of food additives used as propellants.

2. NTP 209.703:2018 (revised in 2025) Food additives. Sweeteners. This document establishes the definitions and classification of food additives used as sweeteners.

3. NTP 209.705:2018 (revised in 2025) Food additives. Emulsifiers. This document establishes the definition and classification of food additives used as emulsifiers.

4. NTP 209.706:2018 (revised in 2025) Food additives. Stabilizers. This document establishes the definition and classification of food additives used as stabilizers.

5. NTP 209.707:2018 (revised in 2025) Food additives. Antioxidants. This document establishes the definitions and classification of food additives used as antioxidants.

6. NTP 209.708:2018 (revised in 2025) Food additives. Flavor enhancers. This document establishes the definitions and classification of food additives used as flavor enhancers.

7. NTP 209.709:2018 (revised in 2025) Food additives. Thickeners. This document establishes the definitions and classification of food additives used as thickeners.

8. NTP 209.710:2014 (revised in 2025) Food additives. Gelling agents. This document establishes the definitions of food additives used as gelling agents.

9. NTP 209.711:2014 (revised in 2025) Food additives. Inert substances. This document establishes the definitions and classification of food additives used as inert substances.

10. NTP 209.712:2014 (revised in 2025) Food additives. Volume increasers. This document establishes the definitions and classification of food additives used as volume increasers.

11. NTP 209.713:2014 (revised in 2025) Food additives. Flour treatment agents. This standard establishes the definitions and classification of food additives used as flour treatment agents.

12. NTP 209.100:1976 (revised in 2025) Spices and condiments. Pickles. This standard sets forth the requirements for pickles intended for direct consumption.

13. NTP 209.122:1976 (revised in 2025) Spices and condiments. Prepared garlic. This standard establishes the terminology, classification, and requirements for prepared garlic intended for human consumption.

14. NTP 209.109:1976 (revised in 2025) Spices and condiments. Pickle pickles. This standard sets the requirements for pickle pickles. It is applicable to the product known as pickle pickles intended for direct consumption.

15. NTP 209.034:1991 (revised in 2025) Spices and condiments. Prepared mustard. This standard establishes the requirements for prepared mustard.

16. NTP 209.229:1985 (revised in 2025) Coca in filter bags (mate). This standard defines the requirements for coca in filter bags.

17. NTP 209.223:1984 (revised in 2025) Spices and condiments. This standard establishes the requirements that must be met by seasonings.

18. NTP 209.056:1980 (revised in 2025) Edible oils and fats. This standard establishes the method for determining ash content in animal fats, vegetable oils, and marine oils.

19. NTP 209.007:1968 (revised in 2025) Edible oils and fats. This standard establishes the method for qualitatively determining the presence of chlorine from chlorinated solvents and other sources.

20. NTP 209.121:1975 (revised in 2025) Edible oils and fats. This standard establishes the testing method for determining the refractive index of normal animal and vegetable oils and fats in their liquid state.

21. NTP 209.137:1979 (revised in 2025) Oilseed cake. This standard establishes the method for determining the moisture content of the cakes as part of the quality control in the balanced feed industry and agricultural by-products.

22. NTP 205.052:2016 (revised in 2025) Pearl barley or barley grits. This standard outlines the requirements that pearl barley or barley grits must meet for human consumption.

23. NTP 205.049:2016 (revised in 2025) Barley. This standard establishes a method for determining the content of the mycotoxin ochratoxin A in barley.

24. NTP 205.071:2017 (revised in 2025) BARLEY. This standard specifies the requirements that must be met by the flour from extruded barley grains (Hordeum vulgare) intended for human consumption.

25. NTP 206.010:2016 (revised in 2025) Pasta or noodles for human consumption. This standard sets forth the requirements that must be met by pasta or noodles intended for human food.

26. NTP-CODEX CXS 316:2019 (revised in 2025) Standard for passion fruits. This standard establishes the quality requirements for commercial varieties of passion fruits from the granadilla, purple, yellow species, and their hybrids, which are to be supplied fresh to consumers after preparation and packaging.