Fruit pulp, pulp juice, concentrated pulp juice from Theobroma cacao L. (Traditional food from a third country): 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:

• Not specified: The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘cocoa (Theobroma cacao L.) pulp’, ‘cocoa (Theobroma cacao L.) pulp juice’ or ‘cocoa (Theobroma cacao L.) concentrated pulp juice’ depending on the form used.

Specification (Table 2)

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

Description/Definition

The traditional food is the fruit pulp from the cocoa (Theobroma cacao L) plant, which is the ‘aqueous, mucilaginous and acidic substance in which the seeds are embedded’.

Cocoa fruit pulp is obtained by splitting cocoa pods followed by separation from husks and beans; the pulp is then subject to pasteurisation and freezing. Cocoa pulp juice and/or cocoa concentrated pulp juice are produced following processing (enzymatic treatment, pasteurization, filtration, and concentration).

Typical compositional data of cocoa fruit pulp, pulp juice, concentrated pulp juice

Protein (g/100 g): 0,0 to 2,0

Total fat (g/100 g): 0,0 to 0,2

Total sugars (g/100 g): > 11,0

Brix level (° Brix): ≥ 14

pH: 3,3 to 4,0

Microbiological criteria

Total Plate Count (aerobic): < 10 000 cfu (9)/g

Enterobacteriaceae: ≤ 10 cfu/g

Salmonella: Absence in 25 g

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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