Sugar cane fibre: 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:

• Bread: 8 %
• Bakery goods: 5 %
• Meat and muscle products: 3 %
• Seasonings and spices: 3 %
• Grated cheeses: 2 %
• Special diet foods: 5 %
• Sauces: 2 %
• Beverages: 5 %

Specification (Table 2)

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

Description/Definition:

Sugar Cane Fibre is derived from the dry cell wall or fibrous residue remaining after expression or extraction of sugar juice from sugar cane, of the Saccharum genotype. It consists primarily of cellulose and hemicellulose.

The production process consists of several steps, including: chipping, alkaline digestion, removal of lignins and other non-cellulosic components, bleaching of purified fibres, acid washing and neutralization.Moisture: ≤ 7,0 %

Ash: ≤ 0,3 %

Total Dietary Fibre (AOAC) dry basis (all insoluble): ≥ 95 %

of which: Hemicellulose (20-25 %) and cellulose (70-75 %)

Silica (ppm): ≤ 200

Protein: 0,0 %

Fat: Trace

pH: 4-7

Heavy metals:

Mercury (ppm): ≤ 0,1

Lead (ppm): ≤ 1,0

Arsenic (ppm): ≤ 1,0

Cadmium (ppm): ≤ 0,1

Microbiological criteria:

Yeast and moulds (CFU/g): ≤ 1 000

Salmonella: Absence

Listeria monocytogenes: Absence

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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