Pasteurised fruit-based preparations produced using high-pressure treatment: 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:

• Types of fruit: apple, apricot, banana, blackberry, blueberry, cherry, coconut, fig, grape, grapefruit, mandarin, mango, melon, peach, pear, pineapple, prune, raspberry, rhubarb, strawberry

Additional specific labelling requirements

The wording ‘pasteurised by high-pressure treatment’ shall be displayed next to the name of the fruit preparations as such and in any product in which it is used

Specification (Table 2)

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

Parameter

Target

Comments

Fruit storage before high-pressure treatment

Minimum 15 days at - 20 °C

Fruit harvested and stored in conjunction with good/hygienic agricultural and manufacturing practices

Fruit added

40 % to 60 % of thawed fruit

Fruit homogenised and added to other ingredients

pH

3,2 to 4,2

o Brix

7 to 42

Assured by added sugars

aw

< 0,95

Assured by added sugars

Final storage

60 days maximum at + 5 °C maximum

Equivalent to storage regimen for conventionally processed product

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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