Yeast beta-glucans: 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:

• Food supplements as defined in Directive 2002/46/EC, excluding food supplements for infants and young children: 1,275 g/day for children older than 12 years and general adult population 0,675 g/day for children younger than 12 years
• Total diet replacement for weight control as defined in Regulation (EU) No 609/2013: 1,275 g/day
• Food for special medical purposes as defined in Regulation (EU) No 609/2013, excluding food for special medical purposes intended for infants and young children: 1,275 g/day
• Beverages based on fruit and/or vegetable juices including concentrate and dehydrated juices: 1,3 g/kg
• Fruit-flavoured drinks: 0,8 g/kg
• Cocoa beverages preparation powder: 38,3 g/kg (powder)
• Other beverages: 0,8 g/kg (ready to drink)
• Other beverages: 7 g/kg (powder)
• Cereal bars: 6 g/kg
• Breakfast cereals: 15,3 g/kg
• Wholegrain and high fibre instant hot breakfast cereals: 1,5 g/kg
• Cookie-type biscuits: 6,7 g/kg
• Cracker-type biscuits: 6,7 g/kg
• Milk based beverages: 3,8 g/kg
• Fermented milk products: 3,8 g/kg
• Milk product analogues: 3,8 g/kg
• Dried milk/milk powder: 25,5 g/kg
• Soups and soup mixes: 0,9 g/kg (ready to eat)
• Soups and soup mixes: 1,8 g/kg (condensed)
• Soups and soup mixes: 6,3 g/kg (powder)
• Chocolate and confectionery: 4 g/kg
• Protein bars and powders: 19,1 g/kg
• Jam, marmalade and other fruit spreads: 11,3 g/kg

Additional specific labelling requirements

The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Yeast (Saccharomyces cerevisiae) beta-glucans’

Specification (Table 2)

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

Description/Definition:

Beta-glucans are complex, high molecular mass (100-200 kDa) polysaccharides, found in the cell wall of many yeasts and cereals.

The chemical name for ‘yeast beta-glucans’ is (1-3),(1-6)-ß-D-glucans.

Beta-glucans consist of a backbone of ß-1-3-linked glucose residues that are branched by ß-1-6-linkages, to which chitin and mannoproteins are linked by ß-1-4-bonds.

Beta-glucans are isolated from yeast Saccharomyces cerevisiae.

The tertiary structure of the glucan cell wall of Saccharomyces cerevisiae consists of chains of ß-1,3-linked glucose residues, branched by ß-1,6-linkages, forming a backbone to which are linked chitin via ß-1,4- bonds, ß-1,6-glucans and some mannoproteins.

This novel food is available in three different forms: soluble, insoluble and insoluble in water, but dispersible in many liquid matrices.

Chemical characteristics yeast (Saccharomyces cerevisiae) beta-glucans:

Soluble form:

Total carbohydrates: > 75 %

Beta-glucans (1,3/1,6): > 75 %

Ash: < 4,0 %

Moisture: < 8,0 %

Protein: < 3,5 %

Fat: < 10 %

Insoluble form:

Total carbohydrates: > 70 %

Beta-glucans (1,3/1,6): > 70 %

Ash: ≤ 12 %

Moisture: < 8,0 %

Protein: < 10 %

Fat: < 20 %

Insoluble in water, but dispersible in many liquid matrices:

(1,3)-(1,6)-ß-D-Glucans: > 80 %

Ash: < 2,0 %

Moisture: < 6,0 %

Protein: < 4,0 %

Total fat: < 3,0 %

Microbiological data for insoluble in water, but dispersible in many liquid matrices:

Total plate count: < 1 000 CFU/g

Enterobacteriaceae: < 100 CFU/g

Total coliforms: < 10 CFU/g

Yeast: < 25 CFU/g

Mould: < 25 CFU/g

Salmonella: Absence in 25 g

Escherichia coli: Absence in 1 g

Bacillus cereus: < 100 CFU/g

Staphylococcus aureus: Absence in 1 g

Heavy metals for insoluble in water, but dispersible in many liquid matrices:

Lead: < 0,2 mg/kg

Arsenic: < 0,2 mg/kg

Mercury: < 0,1 mg/kg

Cadmium: < 0,1 mg/kg

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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