Arachidonic acid-rich oil from the fungus Mortierella alpina: authorised novel food in the EU

Conditions of use and maximum levels

Table 1, column "Conditions under which the novel food may be used", as written:

• Infant formula and follow-on formula as defined in Regulation (EU) No 609/2013: In accordance with Regulation (EU) No 609/2013
• Foods for special medical purposes for infants as defined in Regulation (EU) No 609/2013: In accordance with Regulation (EU) No 609/2013

Additional specific labelling requirements

The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Oil from Mortierella alpina’ or ‘Mortierella alpina oil’

Specification (Table 2)

Table 2 of the Annex, row with the same name, as written:

Description/Definition:

The clear yellow arachidonic acid-rich oil is obtained by fermentation of the non-genetically modified strains IS-4, I49-N18, FJRK-MA01 and CBS 210.32 of the fungus Mortierella alpina using a suitable liquid. The oil is then extracted from the biomass and purified.

Arachidonic acid: ≥ 40 % by weight of the total fatty acid content

Free fatty acids: ≤ 0,45 % of the total fatty acid content

Trans fatty acids: ≤ 0,5 % of the total fatty acid content

Unsaponifiable matter: ≤ 1,5 % Peroxide value (PV): ≤ 5 meq/kg

Anisidin value: ≤ 20

Acid value: ≤ 1,0 KOH/g

Moisture: ≤ 0,5 %

Source and version

Implementing Regulation (EU) 2017/2470, Annex, Union list of novel foods, Table 1. Consolidated text of 10 August 2026. The text above is copied from that document without change except that amendment markers are removed. It is not advice and it does not decide whether a particular product is covered.

• Consolidated text on EUR-Lex

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