This Technical Specification specifies an HPLC-method for the determination of neohesperidin-dihydrochalcon (NHDC) in foodstuffs. It has been validated in a collaborative test with cherry yoghurt containing 42,7 mg/kg and on a multi vitamin drink containing 35,6 mg/I NHDC [1]. The method has been successfully applied to a range of other foods including marzipan, bakery products, cream, custard powder, chocolate, ice cream.