Chia oil from Salvia hispanica: 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:

• Fats and oils: 10 %
• Pure chia oil: 2 g/day
• Food Supplements as defined in Directive 2002/46/EC: 2 g/day

Additional specific labelling requirements

The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Chia oil (Salvia hispanica)’

Specification (Table 2)

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

Description/Definition:

Chia oil is produced from Chia (Salvia hispanica L.) seeds (99,9 % pure) by cold pressing. No solvents are used and, once pressed, the oil is held in decantation tanks and a filtration process employed to remove impurities. It can also be produced by extraction with supercritical CO2.

Production process:

Produced by cold pressing. No solvents are used and, once pressed, the oil is held in decantation tanks and a filtration process employed to remove impurities.

Acidity expressed as oleic acid: ≤ 2,0 %

Peroxide value (PV): ≤ 10 meq/kg

Insoluble impurities: ≤ 0,05 %

Alpha linolenic acid: ≥ 60 %

Linoleic acid: 15-20 %

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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