Fish peptides from Sardinops sagax: 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:

• Foods based on yoghurt, yoghurt drinks, fermented milk products, and powdered milk: 0,48 g/100 g (ready to eat/drink)
• Flavoured water, and vegetable-based drinks: 0,3 g/100 g (ready to drink)
• Breakfast cereals: 2 g/100 g
• Soups, stews and soup powders: 0,3 g/100 g (ready to eat)

Additional specific labelling requirements

The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Fish (Sardinops sagax) peptides’

Specification (Table 2)

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

Description/Definition:

The novel food ingredient is a peptide mixture, which is obtained by an alkaline protease-catalysed hydrolysis of fish (Sardinops sagax) muscle, subsequent isolation of the peptide fraction by column chromatography, concentration under vacuum and spray drying.

Yellowish white powderPeptides (1) (short chain peptides, dipeptides and tripeptides with a molecular weight of less than 2 kDa): ≥ 85 g/100 g

Val-Tyr (dipeptide): 0,1-0,16 g/100 g

Ash: ≤ 10 g/100 g

Moisture: ≤ 8 g/100 g

(1) Kjeldahl method

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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