Noni fruit puree and concentrate (Morinda citrifolia): 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:

• Fruit puree
• Candy/confectionery: 45 g/100 g
• Cereal bars: 53 g/100 g
• Powdered nutritional drink mixes (dry weight): 53 g/100 g
• Carbonated beverages: 11 g/100 g
• Ice cream & sorbet: 31 g/100 g
• Yoghurt: 12 g/100 g
• Biscuits: 53 g/100 g
• Buns, cakes and pastries: 53 g/100 g
• Breakfast cereals (wholegrain): 88 g/100 g
• Jams and jellies in accordance with Directive 2001/113/EC: 133 g/100 g Based on pre-processing quantity to produce final 100 g product
• Sweet spreads, fillings and icings: 31 g/100 g
• Savoury sauces, pickles, gravies and condiments: 88 g/100 g
• Food Supplements as defined in Directive 2002/46/EC: 26 g/day
• Fruit concentrate
• Candy/Confectionery: 10 g/100 g
• Cereal bars: 12 g/100 g
• Powdered nutritional drink mixes (dry weight): 12 g/100 g
• Carbonated beverages: 3 g/100 g
• Ice cream & sorbet: 7 g/100 g
• Yoghurt: 3 g/100 g
• Biscuits: 12 g/100 g
• Buns, cakes and pastries: 12 g/100 g
• Breakfast cereals (wholegrain): 20 g/100 g
• Jams and jellies in accordance with Directive 2001/113/EC: 30 g/100 g
• Sweet spreads, fillings and icings: 7 g/100 g
• Savoury sauces, pickles, gravies and condiments: 20 g/100 g
• Food Supplements as defined in Directive 2002/46/EC: 6 g/day

Additional specific labelling requirements

The designation of the novel food on the labelling of the foodstuffs containing it shall be: For fruit puree: ‘Morinda citrifolia fruit puree’ or ‘Noni fruit puree’ For fruit concentrate: ‘Morinda citrifolia fruit concentrate’ or ‘Noni fruit concentrate’

Specification (Table 2)

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

Description/Definition:

The fruits of Morinda citrifolia are harvested by hand. Seeds and skin may be separated mechanically from the pureed fruits. After pasteurisation, the puree is packaged in aseptic containers and stored under cold conditions.Morinda citrifolia concentrate is prepared from M. citrifolia puree by treatment with pectinolytic enzymes (50- 60 °C for 1-2 h). Then the puree is heated to inactivate the pectinases and then immediately cooled. The juice is separated in a decanter centrifuge. Afterwards the juice is collected and pasteurised, prior to being concentrated in a vacuum evaporator from a brix of 6 to 8 to a brix of 49 to 51 in the final concentrate.

Composition:

Puree:

Moisture: 89-93 %

Protein: < 0,6 g/100 g

Fat: ≤ 0,4 g/100 g

Ash: < 1,0 g/100 g

Total carbohydrates: 5-10 g/100 g

Fructose: 0,5-3,82 g/100 g

Glucose: 0,5-3,14 g/100 g

Dietary fibre: < 0,5-3 g/100 g

5,15-dimethylmorindol (1): ≤ 0,254 μg/ml

Lucidin (1): Not detectable

Alizarin (1): Not detectable

Rubiadin (1): Not detectable

Concentrate:

Moisture: 48-53 %

Protein: 3-3,5 g/100 g

Fat: < 0,04 g/100 g

Ash: 4,5-5,0 g/100 g

Total carbohydrates: 37-45 g/100 g

Fructose: 9-11 g/100 g

Glucose: 9-11 g/100 g

Dietary fibre: 1,5-5,0 g/100 g

5,15-dimethylmorindol (1): ≤ 0,254 μg/ml

(1) By an HPLC-UV method developed and validated for the analysis of anthraquinones in Morinda citrifolia puree and concentrate. Limits of detection: 2,5 ng/ml (5,15 dimethylmorindol); 50,0 ng/ml (lucidin); 6,3 ng/ml (alizarin) and 62,5 ng/ml (rubiadin).

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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