2009/827/EC: Commission Decision of 13 October 2009 authorising the placing on the market of Chia seed ( Salvia hispanica ) as novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2009) 7645)
Data as of 2026-07-04 · Compiled from an official source version. Later amendments or repeals may not be reflected; the official text prevails. · Read the official text ↗
Chia seed ( Salvia hispanica ) and grounded Chia seed as specified in the Annex may be placed on the market in the Community as a novel food ingredient to be used in bread products with a maximum content of 5 % Chia ( Salvia hispanica ) seeds.
The designation of the novel food ingredient authorised by this Decision on the labelling of the foodstuff containing it shall be ‘Chia ( Salvia hispanica ) seeds’.
This Decision is addressed to Columbus Paradigm Institute S.A., Chaussée de Tervuren 149, B-1410 Waterloo.
ANNEX SPECIFICATIONS OF CHIA SEED ( SALVIA HISPANICA ) Description Chia ( Salvia hispanica ) is a summer annual herbaceous plant belonging to the Labiatae family. Post-harvest the seeds are cleaned mechanically. Flowers, leaves and other parts of the plant are removed. Whole ground Chia is produced by passing the whole seeds through a variable speed hammer mill. Composition of Chia seed Dry matter 91-96 % Protein 20-22 % Fat 30-35 % Carbohydrate 25-41 % Crude Fibre ( *1 ) 18-30 % Ash 4-6 % ( *1 ) Crude fibre is the part of fibre made mainly of indigestible cellulose, pentosans and lignin.
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