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Commission Implementing Regulation (EU) 2024/2044 of 29 July 2024 amending Implementing Regulation (EU) 2017/2470 as regards the specifications and the conditions of use of the novel food Yarrowia lipolytica yeast biomass

Implementing Regulation (EU) 2024/2044 · Regulation · 3 articles

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 ↗

Article 1

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

Article 2

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

Supplementary provisions

ANNEXSupplementary provisions

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ANNEX The Annex to Implementing Regulation (EU) 2017/2470 is amended as follows: (1) in Table 1 (Authorised novel foods), the entry for ‘ Yarrowia lipolytica yeast biomass’ is replaced by the following: Authorised novel food Conditions under which the novel food may be used Additional specific labelling requirements Other requirements Data protection ‘ Yarrowia lipolytica yeast biomass Specified food category Maximum levels 1. The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘ Yarrowia lipolytica yeast biomass’. 2. Food supplements containing the novel food should bear a statement that they should not be consumed if other foods with added Yarrowia lipolytica yeast biomass are consumed on the same day.’ Food supplements as defined in Directive 2002/46/EC, excluding food supplements for infants and young children 6 g/day for children from 10 years of age, adolescents and general adult population 3 g/day for children from 3 to 9 years of age Meal replacements for weight control for the adult population 3 g/meal (maximum 2 meals/day up to a maximum of 6 g/day) 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 but not in any case higher than 6 g/day Total diet replacement for weight control as defined in Regulation (EU) No 609/2013 6 g/day Unflavoured milk products 5 g/kg Flavoured fermented milk products 10 g/kg Cheese and cheese products; (excluding desserts) 10 g/kg Nut spreads 30 g/kg Processed potato products 10 g/kg Cocoa and chocolate confectionary 10 g/kg Grains and breakfast cereals 20 g/kg Pasta based products and noodles 10 g/kg Pre-cooked or processed cereals 10 g/kg Bread and rolls 6 g/kg Fine bakery wares 15 g/kg Heat-treated meat products 15 g/kg Herbs and spices; seasonings and condiments 50 g/kg Soups and broths 5 g/kg Sauces 10 g/kg Salads and savoury based sandwich spreads 30 g/kg Yeast and yeast products 30 g/kg Protein products, excluding dairy analogues and beverage whiteners 30 g/kg Flavoured drinks 10 g/l Coffee, coffee extracts 20 g/kg Other non-alcoholic beverages 10 g/l Potato-, cereal-, flour- or starch-based snacks 300 g/kg Processed nuts 20 g/kg (2) in Table 2 (Specifications), the entry for ‘ Yarrowia lipolytica yeast biomass’ is replaced by the following: Authorised novel food Specification ‘ Yarrowia lipolytica yeast biomass Description/Definition: The novel food is the dried and heat-killed biomass of the yeast Yarrowia lipolytica . Characteristics/Composition: Protein: 45-55 g/100 g Dietary fibre: 24-30 g/100 g Sugars: < 1 g/100 g Fat: 7-10 g/100 g Total ash: ≤ 12 % Water content: ≤ 5 % Dry matter content: ≥ 95 % Microbiological criteria: Total Aerobic Microbial Count: ≤ 5 × 10 3 CFU/g Total Yeast and Mould Count: ≤ 10 2 CFU/g Viable Yarrowia lipolytic a cells (a) : < 10 CFU/g (i.e. limit of detection) Coliforms: ≤ 10 CFU/g Salmonella spp.: Not detected in 25 g Contaminants : Lead: ≤ 0,1 mg/kg Mercury: ≤ 0,1 mg/kg Cadmium: ≤ 0,1 mg/kg Arsenic: ≤ 0,15 mg/kg Abbreviations: CFU, colony forming units (a) To be tested immediately after the heat-treatment step. Measures have to be in place to prevent cross-contamination with viable Y. lipolytica cells during packaging and/or storage of the novel food’

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