Mung bean (Vigna radiata) protein: 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:

• Protein products: 20 g/100 g

Additional specific labelling requirements

The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘mung bean protein from Vigna radiata’.

Specification (Table 2)

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

Description/Definition:

The novel food is mung bean protein powder extracted from seeds of the plant Vigna radiata by several processing steps followed by pasteurization and spray drying.

Characteristics/composition:

Moisture: ≤ 6 %

Protein (w/w)(a): ≥ 84 %

Ash (w/w): ≤ 6,0 %

Fat (w/w): ≤ 5,5 %

Carbohydrate (w/w): ≤ 5,0 by calculation

Microbiological criteria:

Aerobic plate count: < 5 000 CFU/g (b)

Yeasts and moulds: < 100 CFU/g

Coliforms: < 100 CFU/g

Escherichia coli: < 10 CFU/g

Listeria monocytogenes: Not detected in 25 g

Salmonella spp.: Not detected in 25 g

(a) w/w: weight per weight.

(b) CFU: colony forming units.

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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