Commission Implementing Regulation (EU) 2018/2017 of 18 December 2018 authorising the placing on the market of syrup from Sorghum bicolor (L.) Moench as a traditional food from a third country under Regulation (EU) 2015/2283 of the European Parliament and of the Council and amending Commission Implementing Regulation (EU) 2017/2470 (Text with EEA relevance.)
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 ↗
1. Syrup from Sorghum bicolor (L.) Moench as specified in the Annex to this Regulation shall be included in the Union list of authorised novel foods established in Implementing Regulation (EU) 2017/2470. 2. The entry in the Union list referred to in paragraph 1 shall include the conditions of use and labelling requirements laid down in the Annex to this Regulation.
The Annex to Implementing Regulation (EU) 2017/2470 is amended in accordance with the Annex to this Regulation.
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union .
ANNEX The Annex to Implementing Regulation (EU) 2017/2470 is amended as follows: (1) The following entry is inserted in Table 1 (Authorised novel foods) in alphabetical order: Authorised novel food Conditions under which the novel food may be used Additional specific labelling requirements Other requirements ‘Syrup from Sorghum bicolor (L.) Moench (Traditional food from a third country) Not specified The designation of the novel food on the labelling of the foodstuffs containing it shall be “Sorghum ( Sorghum bicolor ) syrup”’. (2) The following entry is inserted in Table 2 (Specifications) in alphabetical order: Authorised Novel Food Specifications ‘Syrup from Sorghum bicolor (L.) Moench. (Traditional food from a third country) Description/Definition The traditional food is syrup from Sorghum bicolor (L.) Moench (genus, Sorghum ; family, Poaceae (alt. Gramineae )). The syrup is obtained from stalks of S. bicolor , after applying production processes such as crushing, extraction, and evaporation including a heat treatment in order to obtain a minimum of 74 °Brix syrup Compositional data of syrup from Sorghum bicolor (L.) Moench Water: 22,7 g/100 g Ash: 2,4 Sugars, total: > 74,0 g/100 g’
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