The National Institute of Quality (INACAL in Spanish) thru Directoral Resolution No. 000006-2026-INACAL/DN has approved 4 Peruvian Technical Standards related to food:

• NTP-ISO 13299:2026 Sensory Analysis. Methodology. General guide for establishing a sensory profile. 2nd Edition. Replaces NTP-ISO 13299:2015.

• NTP 208.040:2026 COCOA AND CHOCOLATE. Good practices for harvesting and processing. 3rd Edition.
  Replaces NTP 208.040:2017.

• NTP-ISO 17174:2026 Analysis of molecular biomarkers. DNA barcoding of fish and fishery products using defined fragments of the mitochondrial genes cytochrome b and cytochrome c oxidase I. 1st Edition.

• NTP 202.116:2026 MILK AND DAIRY PRODUCTS. Milk. Determination of milk acidity by the
  volumetric method. 4th Edition. Replaces NTP 202.116:2008 (revised in 2018).

The National Institute for Quality (INACAL in Spanish), by means of Directoral Resolution No 000033-2025-INACAL/DN, approved eight Peruvian Technical Standards related to fats and oils, alcoholic beverages, coffee, and olives.

• NTP-ISO 11053:2025 Vegetable fats and oils. Determination of cocoa butter equivalents in milk chocolate. 1st Edition.

• NTP-ISO 23275-1:2025 Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and chocolate. Part 1: Determination of the presence of cocoa butter equivalents. 1st Edition.

• NTP-ISO 23275-2:2025 Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and chocolate. Part 2: Quantification of Cocoa Butter Equivalents, 1st Edition.

• NTP 209.027:2024/CT 1:2025 COFFEE. Green coffee. Requirements. TECHNICAL CORRIGENDUM 1. 1st Edition.

• NTP 012.600:2025 TABLE OLIVE. Good manufacturing practices for Manufacturing. 1st Edition.

• NTP 211.033:2025 ETHYL ALCOHOL FOR ALCOHOLIC BEVERAGES. Rectified ethyl alcohol, neutral (finely rectified), extra-neutral (extra-finely rectified). Qualitative determination of furfural. 5th Edition. Replaces NTP 211.033:2019.

• NTP-ISO 7218:2025 Microbiology of the food chain. General requirements and guidelines for microbiological examinations. 1st Edition.

• NTP-ISO 16649-3:2025 Microbiology of the food chain. Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli. Part 3: Detection technique and most probable number using 5-bromo-4-chloro-3-indolyl-β-D-glucuronide. 1st Edition.

The National Institute for Quality (INACAL in Spanish), by means of Directoral Resolution No 000028-2025-INACAL/DN, approved three Peruvian Technical Standards (NTPs) related to beer and blueberries.

• TP 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.

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.