Partially hydrolysed protein from spent barley (Hordeum vulgare) and rice (Oryza sativa): 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:

• Fried or extruded cereal, seed or root-based products: 5 g/100 g
• Confectionery including chocolate: 5 g/100 g
• Breakfast cereals: 5 g/100 g
• Pastas and rice (or other cereal)-based dishes: 8 g/100 g
• Soups (dry mixture): 50 g/100 g
• Soups (ready-to-eat): 5 g/100 g
• Sauces: 10 g/100 g
• Dried sauce preparation: 50 g/100 g
• Meat analogues: 15 g/100 g
• Cereal bars: 30 g/100 g
• Butter and margarine/oil blends: 10 g/100 g
• Milk analogues based ice creams: 10 g/100 g
• Milk analogues: 5 g/100 ml
• Nut/seeds paste/emulsion: 15 g/100 g
• Energy drinks: 8 g/100 ml
• Soft drinks marketed in relation to physical exercise: 5 g/100 ml
• Cola type drinks: 5 g/100 g
• Powdered drink bases: 90 g/100 g
• Beverages based on fruit and/or vegetable juices: 5 g/100 ml
• Cream, cheese and yoghurt (non-soy) analogues: 10 g/100 g
• Hummus: 10 g/100 g
• Alcohol-free beer: 5 g/100 ml
• Meal replacement for weight control: 30 g/100 g

Additional specific labelling requirements

The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Partially hydrolysed protein from barley and rice’. In accordance with Article 21 of Regulation (EU) No 1169/2011.

Specification (Table 2)

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

Description/Definition:

The novel food is partially hydrolysed protein from spent barley (Hordeum vulgare) and rice (Oryza sativa), residues obtained from the solid by-product of beer production that contains 45-70 % spent barley and 30-55 % spent rice.

The novel food is produced by enzymatically treating the pasteurised spent barley and rice residues of the mash step of beer production. Several mechanical treatment steps of the partial hydrolysate are employed to obtain the final product.

Characteristics/composition:

Appearance: powder

Degree of hydrolysis: 1-7 %

Proteins (N x 6,25): 78-90 %

Moisture: 2-8 %

Carbohydrates: 2-10 %

Fat: 0-2 %

Ash: 1-8 %

Heavy metals:

Arsenic (mg/kg): ≤ 0,2

Cadmium (mg/kg): ≤ 0,1

Lead (mg/kg): ≤ 0,2

Mercury (mg/kg): ≤ 0,01

Mycotoxins:

Aflatoxin B1: ≤ 2 μg/kg

Sum of aflatoxins (B1, B2, G1, G2): ≤ 4 μg/kg

Deoxynivalenol: < 200 μg/kg

Fumonisins (sum of B1, B2): ≤ 200 μg/kg

Ochratoxin A: ≤ 3 μg/kg

Zearalenone: ≤ 20 μg/kg

Patulin: ≤ 50 μg/kg

Antinutritional factors:

Phytic acid: < 0,25 %

Microbiological criteria:

Total aerobic microbial count (CFU/g): < 104

Coliforms (CFU/g): < 100

Total yeast and mould count (CFU/g): < 100

Salmonella spp.: Not detected in 25 g

Escherichia coli (CFU/g): < 10

Staphylococcus aureus (CFU/g): < 10

Listeria monocytogenes: Not detected in 25 g

Bacillus cereus (CFU/g): < 100

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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