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.