Regulation (EU) 2020/1559 – Union list

Article 1

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

Article 2

This Regulation shall enter into force on the day of its publication in the Official Journal of the European Union . It shall apply from 13 August 2018.

Supplementary provisions

ANNEXSupplementary provisions

ANNEX The Annex is amended as follows. (1) Table 1 (Authorised novel foods) is amended as follows: (a) the following entry is inserted between the entry for ‘ Echium plantagineum oil’ and the entry for ‘Egg membrane hydrolysate’: Authorised novel food Conditions under which the novel food may be used Additional specific labelling requirements Other requirements ‘ Ecklonia cava phlorotannins Specified food category Maximum levels The designation of the novel food on the labelling of the foodstuffs containing it shall be “ Ecklonia cava Phlorotannins”. Food supplements containing Ecklonia cava phlorotannins shall bear the following statement: (a) This food supplement should not be consumed by children/adolescents under the age of twelve/fourteen/eighteen (*) years. (b) This food supplement should not be consumed by persons with thyroid disease or by persons who are aware of or have been identified as being at risk of developing thyroid disease. (c) This food supplement should not be consumed if other food supplements containing iodine are also consumed. (*) Depending on the age group the food supplement is intended for.’ Food supplements as defined in Directive 2002/46/EC intended for the general population, excluding children under the age of 12 years 163 mg/day for adolescents from 12 to 14 years of age 230 mg/day for adolescents above 14 years of age 263 mg/day for adults (b) the entry for ‘Taxifolin-rich extract’ is replaced by the following: ‘ Taxifolin-rich extract Specified food category Maximum levels The designation of the novel food on the labelling of the foodstuffs containing it shall be “taxifolin-rich extract”’ Yogurt plain/Yogurt with fruits (*) 0,020 g/kg Kephir (*) 0,008 g/kg Buttermilk (*) 0,005 g/kg Milk powder (*) 0,052 g/kg Cream (*) 0,070 g/kg Sour cream (*) 0,050 g/kg Cheese (*) 0,090 g/kg Butter (*) 0,164 g/kg Chocolate confectionery 0,070 g/kg Non-alcoholic beverages 0,020 g/L Food supplements as defined in Directive 2002/46/EC intended for the general population, excluding infants, young children, children and adolescents younger than 14 years 100 mg/day (*) When used in milk products Taxifolin-rich extract may not replace in whole or in part, any milk constituent (c) the entry for ‘L-ergothioneine’ is replaced by the following: ‘ L-ergothioneine Specified food category Maximum levels The designation of the novel food on the labelling of the foodstuffs containing it shall be “L-ergothioneine”’ Alcohol-free beverages 0,025 g/kg Milk-based drinks 0,025 g/kg “Fresh” milk products(*) 0,040 g/kg Cereal bars 0,2 g/kg Chocolate confectionery 0,25 g/kg Food supplements as defined in Directive 2002/46/EC 30 mg/day for general population (excluding pregnant and lactating women) 20 mg/day for children older than 3 years (*) When used in milk products L-ergothioneine may not replace in whole or in part, any milk constituent (d) the following entry is inserted between the entry for ‘L-ergothioneine’ and the entry for ‘Ferric sodium EDTA’: ‘ Extract of three herbal roots ( Cynanchum wilfordii Hemsley, Phlomis umbrosa Turcz. and Angelica gigas Nakai) Specified food category Maximum levels The designation of the novel food on the labelling of the foodstuffs containing it shall be “extract of three herbal roots ( Cynanchum wilfordii Hemsley, Phlomis umbrosa Turcz. and Angelica gigas Nakai)”. The labelling of food supplements containing the extract of mixture of the three herbal roots shall bear a statement in close proximity to the list of ingredients indicating that it should not be consumed by individuals with known celery allergy.’ Food supplements as defined in Directive 2002/46/EC for adult population 175 mg/day (e) the following entry is inserted between the entry for ‘Lycopene oleoresin from tomatoes’ and the entry for ‘Magnesium citrate malate’: ‘ Hen egg white lysozyme hydrolysate Specified food category Maximum levels The designation of the novel food on the labelling of food supplements containing it shall be “Hen egg white lysozyme hydrolysate”.’ Food supplements as defined in Directive 2002/46/EC intended for adult population 1000 mg/day (f) the entry for ‘UV-treated mushrooms ( Agaricus bisporus )’ is replaced by the following: ‘ UV-treated mushrooms ( Agaricus bisporus ) Specified food category Maximum levels of vitamin D 2 1. The designation on the label of the novel food as such or of the foodstuffs containing it shall be “UV-treated mushrooms ( Agaricus bisporus )”. 2. The designation on the label of the novel food as such or of the foodstuffs containing it shall be accompanied by indication that a “controlled light treatment was used to increase vitamin D levels” or “UV treatment was used to increase vitamin D 2 levels”.’ Mushrooms ( Agaricus bisporus ) 20 μg of vitamin D 2 /100 g fresh weight (g) the entry for ‘UV- treated baker’s yeast ( Saccharomyces cerevisiae )’ is replaced by the following: ‘ UV-treated baker’s yeast ( Saccharomyces cerevisiae ) Specified food category Maximum levels of vitamin D 2 The designation of the novel food on the labelling of the foodstuffs containing it shall be “Vitamin D yeast” or “Vitamin D 2 yeast” Yeast-leavened breads and rolls 5 μg of vitamin D 2 /100 g Yeast-leavened fine bakery wares 5 μg of vitamin D 2 /100 g Food supplements as defined in Directive 2002/46/EC Pre-packed fresh or dry yeast for home baking 45 μg/100 g for fresh yeast 200 μg/100 g for dried yeast 1. The designation of the novel food on the labelling of the foodstuffs shall be “Vitamin D yeast” or “Vitamin D 2 yeast”. 2. The labelling of the novel food shall bear a statement that the foodstuff is only intended for baking and that it should not be eaten raw. 3. The labelling of the novel food shall bear instructions for use for the final consumers so that a maximum concentration of 5 μg/100 g of vitamin D 2 in final home‐baked products is not exceeded.’ (h) the entry for ‘ Schizochytrium sp. (T18) oil’ is replaced by the following: ‘ Schizochytrium sp. (T18) oil Specified food category Maximum levels The designation of the novel food on the labelling of the foodstuffs containing it shall be “Oil from the microalgae Schizochytrium sp.”.’ Dairy products except milk-based drinks 200 mg/100 g or for cheese products 600 mg/100 g Dairy analogues except drinks 200 mg/100 g or for analogues to cheese products 600 mg/100 g Spreadable fats and dressings 600 mg/100 g Breakfast cereals 500 mg/100 g Food supplements as defined in Directive 2002/46/EC 250 mg DHA/day for general population 450 mg DHA/day for pregnant and lactating women Total diet replacement for weight control as defined in Regulation (EU) No 609/2013 and meal replacements for weight control 250 mg/meal Milk-based drinks and similar products intended for young children 200 mg/100 g Foods intended to meet the expenditure of intense muscular effort, especially for sportsmen Foods bearing statements on the absence or reduced presence of gluten in accordance with the requirements of Commission Implementing Regulation (EU) No 828/2014 Foods for special medical purposes as defined in Regulation (EU) No 609/2013 In accordance with the particular nutritional requirements of the persons for whom the products are intended Bakery products (breads, rolls and, sweet biscuits) 200 mg/100 g Cereal bars 500 mg/100g Cooking fats 360 mg/100 g Non-alcoholic beverages (including dairy analogue and milk-based drinks) 80 mg/100 ml Infant formula and follow-on formula as defined in Regulation (EU) No 609/2013 In accordance with Regulation (EU) No 609/2013 Processed cereal-based foods and baby foods for infants and young children as defined in Regulation (EU) No 609/2013 200 mg/100 g Fruit/vegetable puree 100 mg/100 g (2) Table 2 (Specifications) is amended as follows: (a) the following entry is inserted between the entry for ‘ Echium plantagineum oil’ and the entry for ‘Egg membrane hydrolysate’: Authorised Novel Food Specification ‘ Ecklonia cava phlorotannins Description/Definition Ecklonia cava phlorotannins are obtained via alcohol extraction from the edible marine alga Ecklonia cava. The extract is a dark brown powder, rich in phlorotannins, polyphenolic compounds found as secondary metabolites in certain brown algae species. Characteristics/Composition Phlorotannin content: 90 ± 5 % Antioxidant activity: > 85 % Moisture: < 5 % Ash: < 5 % Microbiological criteria Total viable cell count: < 3 000 CFU/g Mould/yeast: < 300 CFU/g Coliforms: Negative to test Salmonella spp.: Negative to test Staphylococcus aureus: Negative to test Heavy metals and Halogens Lead: < 3,0 mg/kg Mercury: < 0,1 mg/kg Cadmium: < 3,0 mg/kg Arsenic: < 25,0 mg/kg Inorganic Arsenic: < 0,5 mg/kg Iodine: 150,0 – 650,0 mg/kg CFU: Colony Forming Units’ (b) the entry for ‘Definition’ for ‘Taxifolin-rich extract’ is replaced by the following: ‘ Taxifolin-rich extract Definition Chemical name: [(2R,3R)-2-(3,4 dihydroxyphenyl)-3,5,7-trihydroxy-2,3-dihydrochromen-4-one, also called (+) trans (2R,3R)- dihydroquercetin] and with no more than 2 % of the cis-form’ (c) the following entry is inserted between the entry for ‘L-ergothioneine’ and the entry for ‘Ferric sodium EDTA’: ‘ Extract of three herbal roots (Cynanchum wilfordii Hemsley, Phlomis umbrosa Turcz. and Angelica gigas Nakai) Description/Definition The mixture of the three herbal roots is yellowish brown fine powder produced by hot-water extraction, concentration by evaporation, and spray drying Composition of the extract of mixture of the 3 herbal roots Cynanchum wilfordii root: 32,5 % (w/w) Phlomis umbrosa root: 32,5 % (w/w) Angelica gigas root: 35,0 % (w/w) Specifications Loss on drying: NMT 100 mg/g Assay Cinnamic acid: 0,012 – 0,039 mg/g Shanzhiside methyl ester: 0,20 – 1,55 mg/g Nodakenin: 3,35 – 10,61 mg/g Methoxsalen: < 3 mg/g Phenols: 13,0 – 40,0 mg/g Coumarins: 13,0 – 40,0 mg/g Iridoids: 13,0 – 39,0 mg/g Saponins: 5,0 – 15,5 mg/g Nutritive components Carbohydrates: 600 – 880 mg/g Proteins: 70 – 170 mg/g Fats: < 4 mg/g Microbiological parameters Total viable plate count: < 5000 CFU/g Total mold and yeast: < 100 CFU/g Coliform bacteria: < 10 CFU/g Salmonella : Negative/25 g Escherichia coli : Negative/25 g Staphylococcus aureus : Negative/25 g Heavy metals Lead: < 0,65 mg/kg Arsenic: < 3,0 mg/kg Mercury: < 0,1 mg/kg Cadmium: < 1,0 mg/kg CFU: Colony Forming Units’ (d) the following entry is inserted between the entry for ‘Lycopene oleoresin from tomatoes’ and the entry for ‘Magnesium citrate malate’: ‘ Hen egg white lysozyme hydrolysate Description/Definition Hen egg white lysozyme hydrolysate is obtained from hen egg white lysozyme by an enzymatic process, using subtilisin from Bacillus licheniformis . The product is a white to light yellow powder. Specification Protein (TN(*) x 5,30): 80-90 % Tryptophan: 5-7 % Ratio Tryptophan/LNAA(**): 0,18-0.25 Degree of hydrolysis: 19-25 % Moisture: < 5 % Ash: < 10 % Sodium: < 6 % Heavy metals Arsenic: < 1 ppm Lead: < 1 ppm Cadmium: < 0,5 ppm Mercury: < 0,1 ppm Microbiological criteria Total aerobic count: < 10 3 CFU/g Total combined yeasts/moulds count: < 10 2 CFU/g Enterobacteria: < 10 CFU/g Salmonella spp: Absence in 25 g Escherichia coli : Absence in 10 g Staphylococcus aureus : Absence in 10 g Pseudomonas aeruginosa : Absence in 10 g * TN: total nitrogen ** LNAA: large neutral amino acids’ (e) the entry for ‘UV-treated mushrooms ( Agaricus bisporus )’ is replaced by the following: ‘ UV-treated mushrooms (Agaricus bisporus) Description/Definition Commercially grown Agaricus bisporus to which UV light treatment is applied to harvested mushrooms. UV radiation: a process of radiation in ultraviolet light within the wavelength of 200-800 nm. Vitamin D 2 Chemical name: (3β,5Z,7E,22E)-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol Synonym: Ergocalciferol CAS No: 50-14-6 Molecular weight: 396,65 g/mol Contents Vitamin D 2 in the final product: 5-20 μg/100 g fresh weight at the expiration of shelf life.’ (f) the entry for ‘UV- treated baker’s yeast ( Saccharomyces cerevisiae )’ is replaced by the following: ‘ UV-treated baker’s yeast ( Saccharomyces cerevisiae ) Description/Definition Baker’s yeast ( Saccharomyces cerevisiae ) is treated with ultraviolet light to induce the conversion of ergosterol to vitamin D 2 (ergocalciferol). Vitamin D 2 content in the yeast concentrate varies between 800 000 -3 500 000 IU vitamin D/100 g (200-875 μg/g). The yeast may be inactivated. The yeast concentrate is blended with regular baker’s yeast in order not to exceed the maximum level in the pre-packed fresh or dry yeast for home baking. Tan-coloured, free-flowing granules. Vitamin D 2 Chemical name: (5Z,7E,22E)-(3S)-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol Synonym: Ergocalciferol CAS No.: 50-14-6 Molecular weight: 396,65 g/mol Microbiological criteria for the yeast concentrate Coliforms: ≤ 10 3 /g Escherichia coli : ≤ 10/g Salmonella : Absence in 25 g’

Commission Implementing Regulation (EU) 2020/1559 of 26 October 2020 amending Implementing Regulation (EU) 2017/2470 establishing the Union list of novel foods (Text with EEA relevance)

Article 1

Article 2

Supplementary provisions

ANNEXSupplementary provisions

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