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2011/80/EU: Commission Decision of 4 February 2011 authorising the placing on the market of a fish ( Sardinops sagax ) peptide product as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2011) 522)

2011/80/EU: Commission Decision of 4 February 2011 authorising the placing on the market of a fish ( Sardinops sagax ) peptide product as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2011) 522)

Regulation (EC) No 258/97 · Decision · 5 articles

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 1

The fish ( Sardinops sagax ) peptide product 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.

Article 2

The designation of fish ( Sardinops sagax ) peptide product authorised by this Decision on the labelling of the foodstuff containing it shall be ‘fish ( Sardinops sagax ) peptides’.

Article 3

This Decision is addressed to Senmi Ekisu Co. Ltd, Research & Development Department, 779-2 Noda, Hirano-Cho, Ohzu-City, Ehime 795-0021, Japan.

Supplementary provisions

ANNEX ISupplementary provisions

ANNEX I SPECIFICATIONS OF FISH ( SARDINOPS SAGAX ) PEPTIDE PRODUCT Description The novel food ingredient is a peptide mixture, which is obtained by an alkaline protease-catalysed hydrolysis of fish ( Sardinops sagax ) muscle, subsequent isolation of the peptide fraction by column chromatography, concentration under vacuum and spray drying. It is a yellowish white powder. Specification of fish ( Sardinops sagax ) peptide product Peptides ( *1 ) (short chain peptides, dipeptides and tripeptides with a molecular weight of less than 2 kDa) ≥ 85 g/100 g Val-Tyr (dipeptide) 0,1 to 0,16 g/100 g Ash ≤ 10 g/100 g Moisture ≤ 8 g/100 g ( *1 ) Kjeldahl method.

ANNEX IISupplementary provisions

ANNEX II USES OF THE FISH PEPTIDE PRODUCT Use group Maximum level of fish peptide product Foods based on yoghurt, yoghurt drinks, fermented milk products, and powdered milk 0,48 g/100 g (ready to eat/drink) Flavoured water, and vegetable-based drinks 0,3 g/100 g (ready to drink) Breakfast cereals 2 g/100 g Soups, stews and soup powders 0,3 g/100 g (ready to eat)

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Source: EUR-Lex (Publications Office of the EU), © European Union, reuse permitted under Commission Decision 2011/833/EU.

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