#32026R1378EU updates rules for edible Jatropha kernels as a novel food
AI-generated summary for informational purposes only. Not legal advice. See the original source for the authoritative text.
This regulation expands how edible Jatropha curcas kernels can be used in food products in the EU. It allows the novel food to be marketed not only as kernels, but also as flour and paste made from 100% ground kernels. Food businesses using this ingredient get more flexibility: the maximum allowed level in approved food categories rises from 5 g to 30 g per 100 g. The technical specification is also adjusted to allow a slightly wider fat content range, from 54%-61% to 54%-64%.
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Key Changes
- Adds flour and paste made from 100% ground edible Jatropha kernels as authorised forms of the novel food
- Raises the maximum use level in previously approved food categories from 5 g/100 g to 30 g/100 g
- Expands the permitted fat content range in the novel food specification from 54%-61% to 54%-64%
Obligations
What this law requires
Food business operators may place Jatropha curcas L. edible variety kernels on the EU market only when the novel food is authorised and included in the Union list of novel foods.
Food business operators using Jatropha curcas L. edible variety kernels in authorised food categories must not exceed a maximum use level of 30 g per 100 g of food product.
Where Jatropha curcas L. edible variety kernels are marketed as flour or paste, the flour or paste must consist of 100% ground kernels.
Food business operators must ensure the final Jatropha curcas L. edible variety kernel novel food complies with the authorised fat content specification range of 54% to 64%.