EU novel food list

Sugars obtained from cocoa (Theobroma cacao L.) pulp: authorised novel food in the EU

Source: Implementing Regulation (EU) 2017/2470, Annex, Union list of novel foodsRetrieved 2026-11-05Independent information site: we are not the authority and not the source of the data.

Sugars obtained from cocoa (Theobroma cacao L.) pulp is on the Union list of authorised novel foods (Implementing Regulation (EU) 2017/2470). Conditions of use and maximum levels: Not specified

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Regulation
Implementing Regulation (EU) 2017/2470, Annex, Table 1
Listed as
Sugars obtained from cocoa (Theobroma cacao L.) pulp
Text version
Consolidated text of 10 August 2026
Version
Consolidated text of 10 August 2026
Official source
Implementing Regulation (EU) 2017/2470, Annex, Union list of novel foods

Conditions of use and maximum levels

Table 1, column "Conditions under which the novel food may be used", as written:

Additional specific labelling requirements

The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘sugars obtained from cocoa (Theobroma cacao L.) pulp’, ‘Glucose obtained from cocoa (Theobroma cacao L.) pulp’ or ‘Fructose obtained from cocoa (Theobroma cacao L.) pulp’, depending on the form used.

Specification (Table 2)

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

Description/Definition:

Sugars are obtained from the concentrated cocoa pulp (Theobroma cacao L.) juice either via a drying process or via a purification process to produce high purity glucose or fructose.

Sugars produced by a drying process

Nutritional composition:

Total sugars (g/100g): > 80

Moisture (%): < 5

Microbiological criteria:

Total Plate Count (aerobic) (cfu/g): < 104

Moulds and Yeasts (cfu/g): < 50

Enterobacteriaceae (cfu/g): < 10

Salmonella spp.: Absence in 25 g

Alicyclobacillus: Absence in 50 g

Thermo-acidophilic bacteria: Absence in 50 g

Sugars produced by a purification process

Nutritional composition of Glucose obtained from cocoa (Theobroma cacao L.) pulp:

Glucose content (%): > 93

Ash (%): < 0,2

Moisture (%): < 1,0

Nutritional composition of Fructose obtained from cocoa (Theobroma cacao L.) pulp:

Fructose content (%): > 98

Glucose content (%): < 0,5 %

Ash (%): < 0,2

Moisture (%):< 0,5

Microbiological criteria for glucose and fructose obtained from cocoa (Theobroma cacao L.) pulp:

Total Plate Count (aerobic) (cfu/g): < 104

Salmonella spp.: Absence in 25 g

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.

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