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)

• CELEX: Implementing Regulation (EU) 2020/1634
• Articles: 4

Article 1

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.

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)

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’