Commission Implementing Decision (EU) 2017/2354 of 14 December 2017 authorising an extension of use of Chia seeds (Salvia hispanica) as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2017) 8470)
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 seeds ( Salvia hispanica ) as specified in the Annex to this Decision may be placed on the Union market as a novel food ingredient to be used in yoghurt with the maximum content of 1,3 g of whole Chia seeds per 100 g of yoghurt or 4,3 g of whole Chia seeds per 330 g of yoghurt (portion).
The designation of Chia seeds ( Salvia hispanica ) authorised by this Decision on the labelling of the foodstuffs shall be ‘Chia seeds ( Salvia hispanica )’.
This Decision is addressed to MEGGLE Hrvatska d.o.o., Zeleno polje 34, 31 000 Osijek, Croatia.
ANNEX SPECIFICATIONS OF CHIA SEEDS ( 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. Composition of Chia seeds ( Salvia hispanica ) Dry matter 91-96 % Protein 19-25,6 % Fat 28-34 % Carbohydrate ( 1 ) 24,6-41,5 % Crude fibre ( 2 ) 20-32 % Ash 4-6 % ( 1 ) Carbohydrates include the fibre value (EU: CH are available carbohydrates = sugar + starch) ( 2 ) Crude fibre is the part of fibre made mainly of indigestible cellulose, pentosans and lignin
Source: EUR-Lex (Publications Office of the EU), © European Union, reuse permitted under Commission Decision 2011/833/EU.