Commission Implementing Regulation (EU) 2020/1634 of 4 November 2020 authorising the placing on the market of sugars obtained from cocoa (Theobroma cacao L.) pulp as a novel food 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. Sugars obtained from cocoa ( Theobroma cacao L.) pulp as specified in the Annex to this Regulation shall be included in the Union list of authorised novel foods established by 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.
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) in Table 1 (Authorised novel foods), the following entry is inserted in alphabetical order: Authorised novel food Conditions under which the novel food may be used Additional specific labelling requirements Other requirements ‘ Sugars obtained from cocoa ( Theobroma cacao L.) pulp Not specified The designation of the novel food on the labelling of the foodstuffs containing it shall be “sugars obtained from cocoa ( Theobroma cacao L.) pulp”, “Glucose obtained from cocoa ( Theobroma cacao L.) pulp” or “Fructose obtained from cocoa ( Theobroma cacao L.) pulp”, depending on the form used.’ (2) in Table 2 (Specifications), the following entry is inserted in alphabetical order: Authorised Novel Food Specifications ‘ Sugars obtained from cocoa ( Theobroma cacao L.) pulp Description/Definition: Sugars are obtained from the concentrated cocoa pulp ( Theobroma cacao L.) juice either via a drying process or via a purification process to produce high purity glucose or fructose. Sugars produced by a drying process Nutritional composition: Total sugars (g/100g): > 80 Moisture (%): < 5 Microbiological criteria: Total Plate Count (aerobic) (cfu/g): < 10 4 Moulds and Yeasts (cfu/g): < 50 Enterobacteriaceae (cfu/g): < 10 Salmonella spp.: Absence in 25 g Alicyclobacillus: Absence in 50 g Thermo-acidophilic bacteria: Absence in 50 g Sugars produced by a purification process Nutritional composition of Glucose obtained from cocoa ( Theobroma cacao L.) pulp: Glucose content (%): > 93 Ash (%): < 0,2 Moisture (%): < 1,0 Nutritional composition of Fructose obtained from cocoa ( Theobroma cacao L.) pulp: Fructose content (%): > 98 Glucose content (%): < 0,5 % Ash (%): < 0,2 Moisture (%):< 0,5 Microbiological criteria for glucose and fructose obtained from cocoa ( Theobroma cacao L.) pulp: Total Plate Count (aerobic) (cfu/g): < 10 4 Salmonella spp.: Absence in 25 g’
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