Heat-treated milk products fermented with Bacteroides xylanisolvens: 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:

• Fermented milk products (in liquid, semi-liquid and spray-dried powder forms)

Specification (Table 2)

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

Description/Definition:

Heat-treated fermented milk products are produced with Bacteroides xylanisolvens (DSM 23964) as starter culture.

Semi-skimmed milk (between 1,5 % and 1,8 % fat) or skimmed milk (0,5 % fat or less) is pasteurised or ultra-heat-treated before starting the fermentation with Bacteroides xylanisolvens (DSM 23964). The resulting fermented milk product is homogenised and then heat-treated to inactivate Bacteroides xylanisolvens (DSM 23964). The final product does not contain viable cells of Bacteroides xylanisolvens (DSM 23964)(1).

(1) Modified DIN EN ISO 21528-2.

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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