Commission Implementing Regulation (EU) 2020/206 of 14 February 2020 authorising the placing on the market of fruit pulp, pulp juice, concentrated pulp juice from Theobroma cacao L. as a traditional food from a third country under Regulation (EU) 2015/2283 of the European Parliament and of the Council and amending Implementing Regulation (EU) 2017/2470 (Text with EEA relevance)

• CELEX: Implementing Regulation (EU) 2020/206
• Articles: 4

Article 1

1.   Fruit pulp, pulp juice, concentrated pulp juice from Theobroma cacao L. 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.

Article 2

The Annex to Implementing Regulation (EU) 2017/2470 is amended in accordance with the Annex to this Regulation.

Article 3

This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union .

Schedules & Appendices

ANNEX

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

‘Fruit pulp, pulp juice, concentrated pulp juice from Theobroma cacao L. (Traditional food from a third country)

Not specified

The designation of the novel food on the labelling of the foodstuffs containing it shall be “cocoa ( Theobroma cacao L.) pulp”, “cocoa ( Theobroma cacao L.) pulp juice” or “cocoa ( Theobroma cacao L.) concentrated pulp juice” depending on the form used.’

(2)

The following entry is inserted in Table 2 (Specifications) in alphabetical order:

Authorised Novel Food

Specifications

‘Fruit pulp, pulp juice, concentrated pulp juice from Theobroma cacao L.

(Traditional food from a third country)

Description/Definition

The traditional food is the fruit pulp from the cocoa ( Theobroma cacao L) plant, which is the “aqueous, mucilaginous and acidic substance in which the seeds are embedded”.

Cocoa fruit pulp is obtained by splitting cocoa pods followed by separation from husks and beans; the pulp is then subject to pasteurisation and freezing. Cocoa pulp juice and/or cocoa concentrated pulp juice are produced following processing (enzymatic treatment, pasteurization, filtration, and concentration).

Typical compositional data of cocoa fruit pulp, pulp juice, concentrated pulp juice

Protein (g/100 g): 0,0 to 2,0

Total fat (g/100 g): 0,0 to 0,2

Total sugars (g/100 g): > 11,0

Brix level (° Brix): ≥ 14

pH: 3,3 to 4,0

Microbiological criteria

Total Plate Count (aerobic): < 10 000 cfu  ( 1 ) /g

Enterobacteriaceae: ≤ 10 cfu/g

Salmonella : Absence in 25 g

( 1 )   Cfu: Colony forming unit.’