The National Institute for Quality has published Directoral Resolution No. 000028-2025-INACAL/DN and Directoral Resolution No. 000027-2025-INACAL/DN, which approve various Peruvian Technical Standards pertaining to beer, fruits, cocoa, chocolate, cereals, vegetables, and coffee.

• NTP 213.004:2023/CT 1:2025 BEER. Determination of alcohol. Test methods. TECHNICAL CORRIGENDUM 1. 1st Edition

• NTP 012.500:025:2025 BLUEBERRIES AND THEIR DERIVATIVES. Blueberries. Terms and Definitions. 2nd Edition. Replaces NTP 012.500:2018.

• NTP 012.507:2025 BLUEBERRIES AND THEIR DERIVATIVES. Osmodeshydrated blueberries. Requirements. 1st Edition

• NTP 208.018:2019 (revised 2025) CACAO AND CHOCOLATE. Determination of copper in foods. Colorimetric method. 2nd Edition Replaces NTP 208.018:2019 CACAO AND CHOCOLATE.

• NTP 208.029:2019 (revised 2025) Determination of crude fiber. 3rd Edition. Replaces NTP 208.029:2019.

• NTP-ISO 2292:2019 (revised 2025) Cocoa beans. Sampling. 5th Edition. Replaces NTP-ISO 2292:2019.

• NTP-ISO 7971-3:2019 (revised 2025) Cereals. Determination of bulk density, called mass per hectoliter. Part 3: Routine Method. 1st Edition. Replaces NTP-ISO 7971-
  3:2019.

• NTP 209.403:2007 (revised 2025) ASPARAGUS. Stability control of canned foods Vegetables. Routine method. 2nd Edition. Replaces NTP 209.403:2007 (revised in 2018).

• NTP-ISO 11294:2001 (revised 2025) Ground roasted coffee. Determination of moisture content. Method of Determination of mass loss at 103 °C. Method of Routine. 1st Edition. Replaces NTP-ISO 11294:2001 (revised 2019).

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.

The National Institute of Quality (INACAL in Spanish) has approved a set of Peruvian Technical Standards (NTP) in the food sector through Directoral Resolution No 018-2025-INACAL/DN:

• NTP 011.106:2016 (revised in 2025). VEGETABLES. Green pea. Requirements.
  This standard defines the terminology, classification, and requirements for green peas (Pisum sativum L.) for fresh marketing. Use: agriculture, agro-industry, and quality control entities.

• NTP 205.059:2015 (revised in 2025) GRAINS AND LEGUMES. Requirements.
  This standard outlines the characteristics that the product made from a mix of precooked oat flakes and quinoa must meet for human consumption. Use: food industry, agro-industry of Andean grains, and quality and safety control.

• NTP 205.065:2015 (revised in 2025) GRAINS AND LEGUMES. Oat flour. Requirements.
  This standard specifies the requirements for oat flour intended for human consumption. Use: food industry, cereal processing, and quality and safety control.

• NTP 205.067:2015 (revised in 2025). GRAINS AND LEGUMES. Precooked oat flour with quinoa.
  This standard defines the characteristics of flour made from oats and quinoa (minimum 10% quinoa), intended for human consumption. Use: food industry, agro-industry of Andean grains, and quality control laboratories.

• NTP 100.102:2016 (revised in 2025) FOOD ADDITIVES. Colorants. Definitions and classification.
  This standard establishes the definition and classification of food additives used as colorants. Use: food industry, food processing, and safety authorities.

• NTP 209.702:2017 (revised in 2025) FOOD ADDITIVES. Preservatives. Definitions and classification.
  This standard defines and classifies food additives used as preservatives. Use: food industry, food preservation, and safety control entities.

• NTP 209.704:2017 (revised in 2025) FOOD ADDITIVES. Flavorings. Definitions.
  This standard establishes the definitions of flavorings.

• NTP 209.168:1999 (revised in 2025) HONEY. Definitions, requirements, and labeling.
  It sets the quality, packaging, and labeling standards for honey intended for human consumption.
  Use: beekeeping, food industry, and control entities.

• NTP 206.005:1976 (revised in 2025). Egg bread.
  It defines the definitions and requirements for egg bread for human consumption.
  Use: baking industry, small and medium enterprises, and food quality control entities.

• NTP 206.016:1981 (revised in 2025). COOKIES. Determination of peroxides.
  It establishes the method for determining peroxides as an indicator of quality and preservation in cookies.
  Use: cookie industry, baking, and safety control.

• NTP 204.054:2011 (revised in 2025). CANNED FISH PRODUCTS.
  It sets the sanitary and quality characteristics that canned Peruvian anchovy or sardine (Engraulis ringens Jenkyns) must have.
  Use: fishing industry, canning, and sanitary control.

The National Institute of Quality (INACAL in Spanish) through Directorial Resolution No. 011-2025-INACAL/DN approved a series of Peruvian Technical Standards (NTP in Spanish) related to food and materials in contact with food.

1. NTP 399.024:2025. FLEXIBLE PACKAGING. Aluminum-polyethylene laminate. Requirements. 2nd Edition
   This standard is applicable to the packaging of food and pharmaceutical products.
   Use: Food, pharmaceutical, cosmetics, and chemical sectors.
2. NTP-ISO 23318:2025. Milk, powdered dairy products, and cream. Determination of fat content. Gravimetric method. 1st Edition
   Specifies the method for determining the fat content of raw (cow, sheep, or goat), partially skimmed, skimmed, chemically preserved, and processed milk; powdered dairy products; and raw, processed, or soured cream. Use: Dairy industry, agribusiness, food industry, and quality control laboratories.
3. NTP 202.194:2020/MT 1:2025 MILK AND DAIRY PRODUCTS. Ripened Cheeses. Requirements. TECHNICAL MODIFICATION 1. 1st Edition
   Establishes the requirements that ripened cheeses must meet. Uses: dairy, agri-food, and food marketing industries.
4. NTP 204.035:2025. FISH, SEAFOOD, AND DERIVED PRODUCTS. Fishmeal. 3rd Edition
   Establishes the classification and requirements for the different types of fishmeal. Uses: fishing, aquaculture, agro-industrial, and animal feed sectors.
5. NTP 208.027:2025. COCOA AND CHOCOLATE. 4th Edition.
   Establishes the method for determining water-soluble and water-insoluble ash in cocoa products, with the exception of cocoa butter. Uses: agro-industrial, chocolate, and food sectors, and quality control.
6. NTP 011.451:2018/MT 1:2025 ANDEAN GRAINS. Quinoa flour. Requirements. Technical Amendment 1. 1st Edition.
   Specifies the requirements that quinoa flour must meet for marketing and/or industrial uses, intended for human consumption. Use: agroindustrial, food industry, export and processing of Andean grains.

The National Quality Institute (INACAL in Spanish) through Nº 011-2024-INACAL/DN has announced the approval of updates to Peruvian Technical Standards related to food additives and fruits.
The new technical standards are:

• TP 011.206:2024 FOOD ADDITIVES. Cochineal. Test method for the determination of ash. 2nd Edition.
  Replaces NTP 011.206:1988 (revised in 2021).

• NTP 209.256:2024 FOOD ADDITIVES. Achiote and its derivatives. Determination of bixin and norbixin. 2nd Edition.
  Replaces NTP 209.256:1991 (revised in 2021).

• NTP 011.004:2024 FRESH FRUITS. Pears. Requirements. 3rd Edition.
  Supersedes NTP 011.004:2014 (revised 2019).

• NTP 011.013:2024 FRESH FRUITS. Pineapples. Requirements. 2nd Edition.
  Supersedes NTP 011.013:1973 (revised 2019).

• NTP-CODEX CXS 76:2024 STANDARD FOR QUICK FROZEN BLUEBERRIES. 2nd Edition.
  Supersedes NTP-CODEX STAN 76:2018.