Sugars obtained from cocoa (Theobroma cacao L.) pulp: authorised novel food in the EU
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
- 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:
- Not specified
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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