Article 1
Morinda citrifolia (Noni) fruit puree and concentrate as specified in Annex I may be placed on the market in the Union as a novel food ingredient for the uses listed in Annex II.
2010/228/: Commission Decision of 21 April 2010 authorising the placing on the market of puree and concentrate of the fruits of Morinda citrifolia as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2010) 2397)
2010/228/: Commission Decision of 21 April 2010 authorising the placing on the market of puree and concentrate of the fruits of Morinda citrifolia as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2010) 2397)
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 ↗
Article 2
The designation of the Morinda citrifolia fruit puree authorised by this Decision on the labelling of the foodstuff containing it shall be ‘ Morinda citrifolia fruit puree’ or ‘Noni fruit puree’. The designation of the Morinda citrifolia fruit concentrate authorised by this Decision on the labelling of the foodstuff containing it shall be ‘ Morinda citrifolia fruit concentrate’ or ‘Noni fruit concentrate’.
Article 3
This Decision is addressed to Tahitian Noni International Inc., 333 West River Park Drive, Provo, Utah 84604, USA.
Supplementary provisions
ANNEX ISupplementary provisions
ANNEX I Specifications of Morinda citrifolia fruit puree and concentrate Description: The fruits of Morinda citrifolia are harvested by hand. Seeds and skin are separated mechanically from the pureed fruits. After pasteurisation, the puree is packaged in aseptic containers and stored under cold conditions. Morinda citrifolia concentrate is prepared from M. citrifolia puree by treatment with pectinolytic enzymes (50-60 °C for 1-2 h). Then the puree is heated to inactivate the pectinases and then immediately cooled. The juice is separated in a decanter centrifuge. Afterwards the juice is collected and pasteurised, prior to being concentrated in a vacuum evaporator from a brix of 6 to 8 to a brix of 49 to 51 in the final concentrate. Composition of Morinda citrifolia fruit puree and concentrate Moisture 89 – 93 % 48 – 53 % Protein < 0,6 g/100 g 3 – 3,5 g/100 g Fat < 0,2 g/100 g < 0,04 g/100 g Ash < 1 g/100 g 4,5 – 5 g/100 g Total carbohydrates 5 – 10 g/100 g 37 – 45 g/100 g Fructose 0,5 – 2 g/100 g 9 – 11 g/100 g Glucose 0,5 – 2 g/100 g 9 – 11 g/100 g Dietary fibre 1,5 – 3 g/100 g 1,5 – 5 g/100 g 5,15-dimethylmorindol ( *1 ) 0,19 – 0,20 μg/mL 0,11 – 0,77 μg/mL Lucidin ( *1 ) Not detectable Not detectable Alizarin ( *1 ) Not detectable Not detectable Rubiadin ( *1 ) Not detectable Not detectable ( *1 ) By an HPLC-UV method developed and validated by the applicant for the analysis of anthraquinones in Morinda citrifolia puree and concentrate. Limits of detection: 2,5 ng/mL (5,15 dimethylmorindol); 50,0 ng/mL (lucidin); 6,3 ng/mL (alizarin) and 62,5 ng/mL (rubiadin).
ANNEX IISupplementary provisions
ANNEX II Uses of Morinda citrifolia fruit puree and concentrate Use group Maximum use level of Morinda citrifolia fruit puree concentrate Candy/Confectionery 45 g/100 g 10 g/100 g Cereal bars 53 g/100 g 12 g/100 g Powdered nutritional drink mixes (dry weight) 53 g/100 g 12 g/100 g Carbonated beverages 11 g/100 g 3 g/100 g Ice cream & sorbet 31 g/100 g 7 g/100 g Yogurt 12 g/100 g 3 g/100 g Biscuits 53 g/100 g 12 g/100 g Buns, cakes & pastries 53 g/100 g 12 g/100 g Breakfast cereal (whole grain) 88 g/100 g 20 g/100 g Jams and jellies (fruit preserves) ( *1 ) 133 g/100 g 30 g/100 g Sweet spreads, fillings and icings 31 g/100 g 7 g/100 g Savoury sauces, pickles, gravies, and condiments 88 g/100 g 20 g/100 g Food supplements (in accordance with Directive 2002/46/EC of the European Parliament and of the Council ( 1 ) ) 26 g per daily dose as recommended by the manufacturer 6 g per daily dose as recommended by the manufacturer ( *1 ) Based on pre-processing quantity to produce final 100 g product. ( 1 ) OJ L 183, 12.7.2002, p. 51 .
Source: EUR-Lex (Publications Office of the EU), © European Union, reuse permitted under Commission Decision 2011/833/EU.
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