Egg membrane hydrolysate (enzymatically produced): 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:

• Food supplements as defined in Directive 2002/46/EC, for the general adult population, excluding pregnant and lactating women.: 500 mg/day

Additional specific labelling requirements

The designation of the novel food on the labelling of food supplements containing it shall be ‘egg membrane hydrolysate’. The labelling of food supplements containing ‘egg membrane hydrolysate’ shall bear a statement that they should not be consumed by persons under 18 years of age, pregnant and lactating women.

Specification (Table 2)

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

Description:

The novel food is a protein hydrolysate produced by enzymatic (food enzyme papain) hydrolysis of chicken (Gallus gallus domesticus) egg membranes. The product is a water-soluble cream-yellowish powder.

Characteristics/Composition:

Crude protein (% w/w): ≥ 70

Collagen (% w/w): 15-30

Moisture (% w/w): ≤ 8

Microbiological criteria:

TAMC (a): ≤ 5 × 104 CFU (b)/g

TYMC (c): ≤ 100 CFU/g

Escherichia coli: Absence in 10 g

Salmonella spp.: Absence in 25 g

Listeria monocytogenes: Absence in 25 g

(a) TAMC = Total Aerobic Microbial Count; (b) CFU = Colony Forming Units; (c) TYMC = Total Yeast and Mould Count.

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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