Commission Implementing Regulation (EU) 2020/1559Dangos y teitl llawn

ANNEX U.K.

The Annex is amended as follows.

(1)

Table 1 (Authorised novel foods) is amended as follows:

(a)

the following entry is inserted between the entry for ‘Echium plantagineum oil’ and the entry for ‘Egg membrane hydrolysate’:

Authorised novel food	Conditions under which the novel food may be used		Additional specific labelling requirements	Other requirements
‘ Ecklonia cava phlorotannins	Specified food category	Maximum levels	The designation of the novel food on the labelling of the foodstuffs containing it shall be “Ecklonia cava Phlorotannins”. Food supplements containing Ecklonia cava phlorotannins shall bear the following statement: (a) This food supplement should not be consumed by children/adolescents under the age of twelve/fourteen/eighteen(*) years. (b) This food supplement should not be consumed by persons with thyroid disease or by persons who are aware of or have been identified as being at risk of developing thyroid disease. (c) This food supplement should not be consumed if other food supplements containing iodine are also consumed. (*) Depending on the age group the food supplement is intended for.’
	Food supplements as defined in Directive 2002/46/EC intended for the general population, excluding children under the age of 12 years	163 mg/day for adolescents from 12 to 14 years of age 230 mg/day for adolescents above 14 years of age 263 mg/day for adults

(b)

the entry for ‘Taxifolin-rich extract’ is replaced by the following:

‘Taxifolin-rich extract	Specified food category	Maximum levels	The designation of the novel food on the labelling of the foodstuffs containing it shall be “taxifolin-rich extract”
	Yogurt plain/Yogurt with fruits(*)	0,020 g/kg
	Kephir(*)	0,008 g/kg
	Buttermilk(*)	0,005 g/kg
	Milk powder(*)	0,052 g/kg
	Cream(*)	0,070 g/kg
	Sour cream(*)	0,050 g/kg
	Cheese(*)	0,090 g/kg
	Butter(*)	0,164 g/kg
	Chocolate confectionery	0,070 g/kg
	Non-alcoholic beverages	0,020 g/L
	Food supplements as defined in Directive 2002/46/EC intended for the general population, excluding infants, young children, children and adolescents younger than 14 years	100 mg/day
	(*) When used in milk products Taxifolin-rich extract may not replace in whole or in part, any milk constituent’

(c)

the entry for ‘L-ergothioneine’ is replaced by the following:

‘L-ergothioneine	Specified food category	Maximum levels	The designation of the novel food on the labelling of the foodstuffs containing it shall be “L-ergothioneine”
	Alcohol-free beverages	0,025 g/kg
	Milk-based drinks	0,025 g/kg
	“Fresh” milk products(*)	0,040 g/kg
	Cereal bars	0,2 g/kg
	Chocolate confectionery	0,25 g/kg
	Food supplements as defined in Directive 2002/46/EC	30 mg/day for general population (excluding pregnant and lactating women) 20 mg/day for children older than 3 years
	(*) When used in milk products L-ergothioneine may not replace in whole or in part, any milk constituent’

(d)

the following entry is inserted between the entry for ‘L-ergothioneine’ and the entry for ‘Ferric sodium EDTA’:

‘Extract of three herbal roots (Cynanchum wilfordii Hemsley, Phlomis umbrosa Turcz. and Angelica gigas Nakai)	Specified food category	Maximum levels	The designation of the novel food on the labelling of the foodstuffs containing it shall be “extract of three herbal roots (Cynanchum wilfordii Hemsley, Phlomis umbrosa Turcz. and Angelica gigas Nakai)”. The labelling of food supplements containing the extract of mixture of the three herbal roots shall bear a statement in close proximity to the list of ingredients indicating that it should not be consumed by individuals with known celery allergy.
	Food supplements as defined in Directive 2002/46/EC for adult population	175 mg/day’

(e)

the following entry is inserted between the entry for ‘Lycopene oleoresin from tomatoes’ and the entry for ‘Magnesium citrate malate’:

‘Hen egg white lysozyme hydrolysate	Specified food category	Maximum levels	The designation of the novel food on the labelling of food supplements containing it shall be “Hen egg white lysozyme hydrolysate”.
	Food supplements as defined in Directive 2002/46/EC intended for adult population	1000 mg/day’

(f)

the entry for ‘UV-treated mushrooms (Agaricus bisporus)’ is replaced by the following:

‘UV-treated mushrooms (Agaricus bisporus)	Specified food category	Maximum levels of vitamin D2	1. The designation on the label of the novel food as such or of the foodstuffs containing it shall be “UV-treated mushrooms (Agaricus bisporus)”. 2. The designation on the label of the novel food as such or of the foodstuffs containing it shall be accompanied by indication that a “controlled light treatment was used to increase vitamin D levels” or “UV treatment was used to increase vitamin D2 levels”.
	Mushrooms (Agaricus bisporus)	20 μg of vitamin D2/100 g fresh weight’

(g)

the entry for ‘UV- treated baker’s yeast (Saccharomyces cerevisiae)’ is replaced by the following:

‘UV-treated baker’s yeast (Saccharomyces cerevisiae)	Specified food category	Maximum levels of vitamin D2	The designation of the novel food on the labelling of the foodstuffs containing it shall be “Vitamin D yeast” or “Vitamin D2 yeast”
	Yeast-leavened breads and rolls	5 μg of vitamin D2/100 g
	Yeast-leavened fine bakery wares	5 μg of vitamin D2/100 g
	Food supplements as defined in Directive 2002/46/EC
	Pre-packed fresh or dry yeast for home baking	45 μg/100 g for fresh yeast 200 μg/100 g for dried yeast	1. The designation of the novel food on the labelling of the foodstuffs shall be “Vitamin D yeast” or “Vitamin D2 yeast”. 2. The labelling of the novel food shall bear a statement that the foodstuff is only intended for baking and that it should not be eaten raw. 3. The labelling of the novel food shall bear instructions for use for the final consumers so that a maximum concentration of 5 μg/100 g of vitamin D2 in final home‐baked products is not exceeded.’

(h)

the entry for ‘Schizochytrium sp. (T18) oil’ is replaced by the following:

‘Schizochytrium sp. (T18) oil	Specified food category	Maximum levels	The designation of the novel food on the labelling of the foodstuffs containing it shall be “Oil from the microalgae Schizochytrium sp.”.
	Dairy products except milk-based drinks	200 mg/100 g or for cheese products 600 mg/100 g
	Dairy analogues except drinks	200 mg/100 g or for analogues to cheese products 600 mg/100 g
	Spreadable fats and dressings	600 mg/100 g
	Breakfast cereals	500 mg/100 g
	Food supplements as defined in Directive 2002/46/EC	250 mg DHA/day for general population
		450 mg DHA/day for pregnant and lactating women
	Total diet replacement for weight control as defined in Regulation (EU) No 609/2013 and meal replacements for weight control	250 mg/meal
	Milk-based drinks and similar products intended for young children	200 mg/100 g
	Foods intended to meet the expenditure of intense muscular effort, especially for sportsmen
	Foods bearing statements on the absence or reduced presence of gluten in accordance with the requirements of Commission Implementing Regulation (EU) No 828/2014
	Foods for special medical purposes as defined in Regulation (EU) No 609/2013	In accordance with the particular nutritional requirements of the persons for whom the products are intended
	Bakery products (breads, rolls and, sweet biscuits)	200 mg/100 g
	Cereal bars	500 mg/100g
	Cooking fats	360 mg/100 g
	Non-alcoholic beverages (including dairy analogue and milk-based drinks)	80 mg/100 ml
	Infant formula and follow-on formula as defined in Regulation (EU) No 609/2013	In accordance with Regulation (EU) No 609/2013
	Processed cereal-based foods and baby foods for infants and young children as defined in Regulation (EU) No 609/2013	200 mg/100 g
	Fruit/vegetable puree	100 mg/100 g’

(2)

Table 2 (Specifications) is amended as follows:

(a)

the following entry is inserted between the entry for ‘Echium plantagineum oil’ and the entry for ‘Egg membrane hydrolysate’:

Authorised Novel Food

Specification

‘ Ecklonia cava phlorotannins

Description/Definition Ecklonia cava phlorotannins are obtained via alcohol extraction from the edible marine alga Ecklonia cava. The extract is a dark brown powder, rich in phlorotannins, polyphenolic compounds found as secondary metabolites in certain brown algae species. Characteristics/Composition Phlorotannin content: 90 ± 5 % Antioxidant activity: > 85 % Moisture: < 5 % Ash: < 5 % Microbiological criteria Total viable cell count: < 3 000 CFU/g Mould/yeast: < 300 CFU/g Coliforms: Negative to test Salmonella spp.: Negative to test Staphylococcus aureus: Negative to test Heavy metals and Halogens Lead: < 3,0 mg/kg Mercury: < 0,1 mg/kg Cadmium: < 3,0 mg/kg Arsenic: < 25,0 mg/kg Inorganic Arsenic: < 0,5 mg/kg Iodine: 150,0 – 650,0 mg/kg CFU: Colony Forming Units’

(b)

the entry for ‘Definition’ for ‘Taxifolin-rich extract’ is replaced by the following:

‘Taxifolin-rich extract

Definition Chemical name: [(2R,3R)-2-(3,4 dihydroxyphenyl)-3,5,7-trihydroxy-2,3-dihydrochromen-4-one, also called (+) trans (2R,3R)- dihydroquercetin] and with no more than 2 % of the cis-form’

(c)

the following entry is inserted between the entry for ‘L-ergothioneine’ and the entry for ‘Ferric sodium EDTA’:

‘Extract of three herbal roots (Cynanchum wilfordii Hemsley, Phlomis umbrosa Turcz. and Angelica gigas Nakai)

Description/Definition The mixture of the three herbal roots is yellowish brown fine powder produced by hot-water extraction, concentration by evaporation, and spray drying Composition of the extract of mixture of the 3 herbal roots Cynanchum wilfordii root: 32,5 % (w/w) Phlomis umbrosa root: 32,5 % (w/w) Angelica gigas root: 35,0 % (w/w) Specifications Loss on drying: NMT 100 mg/g Assay Cinnamic acid: 0,012 – 0,039 mg/g Shanzhiside methyl ester: 0,20 – 1,55 mg/g Nodakenin: 3,35 – 10,61 mg/g Methoxsalen: < 3 mg/g Phenols: 13,0 – 40,0 mg/g Coumarins: 13,0 – 40,0 mg/g Iridoids: 13,0 – 39,0 mg/g Saponins: 5,0 – 15,5 mg/g Nutritive components Carbohydrates: 600 – 880 mg/g Proteins: 70 – 170 mg/g Fats: < 4 mg/g Microbiological parameters Total viable plate count: < 5000 CFU/g Total mold and yeast: < 100 CFU/g Coliform bacteria: < 10 CFU/g Salmonella: Negative/25 g Escherichia coli: Negative/25 g Staphylococcus aureus: Negative/25 g Heavy metals Lead: < 0,65 mg/kg Arsenic: < 3,0 mg/kg Mercury: < 0,1 mg/kg Cadmium: < 1,0 mg/kg CFU: Colony Forming Units’

(d)

the following entry is inserted between the entry for ‘Lycopene oleoresin from tomatoes’ and the entry for ‘Magnesium citrate malate’:

‘Hen egg white lysozyme hydrolysate

Description/Definition Hen egg white lysozyme hydrolysate is obtained from hen egg white lysozyme by an enzymatic process, using subtilisin from Bacillus licheniformis. The product is a white to light yellow powder. Specification Protein (TN(*) x 5,30): 80-90 % Tryptophan: 5-7 % Ratio Tryptophan/LNAA(**): 0,18-0.25 Degree of hydrolysis: 19-25 % Moisture: < 5 % Ash: < 10 % Sodium: < 6 % Heavy metals Arsenic: < 1 ppm Lead: < 1 ppm Cadmium: < 0,5 ppm Mercury: < 0,1 ppm Microbiological criteria Total aerobic count: < 103 CFU/g Total combined yeasts/moulds count: < 102 CFU/g Enterobacteria: < 10 CFU/g Salmonella spp: Absence in 25 g Escherichia coli: Absence in 10 g Staphylococcus aureus: Absence in 10 g Pseudomonas aeruginosa: Absence in 10 g * TN: total nitrogen ** LNAA: large neutral amino acids’

(e)

the entry for ‘UV-treated mushrooms (Agaricus bisporus)’ is replaced by the following:

‘UV-treated mushrooms (Agaricus bisporus)

Description/Definition Commercially grown Agaricus bisporus to which UV light treatment is applied to harvested mushrooms. UV radiation: a process of radiation in ultraviolet light within the wavelength of 200-800 nm. Vitamin D2 Chemical name: (3β,5Z,7E,22E)-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol Synonym: Ergocalciferol CAS No: 50-14-6 Molecular weight: 396,65 g/mol Contents Vitamin D2 in the final product: 5-20 μg/100 g fresh weight at the expiration of shelf life.’

(f)

the entry for ‘UV- treated baker’s yeast (Saccharomyces cerevisiae)’ is replaced by the following:

‘UV-treated baker’s yeast (Saccharomyces cerevisiae)

Description/Definition Baker’s yeast (Saccharomyces cerevisiae) is treated with ultraviolet light to induce the conversion of ergosterol to vitamin D2 (ergocalciferol). Vitamin D2 content in the yeast concentrate varies between 800 000-3 500 000 IU vitamin D/100 g (200-875 μg/g). The yeast may be inactivated. The yeast concentrate is blended with regular baker’s yeast in order not to exceed the maximum level in the pre-packed fresh or dry yeast for home baking. Tan-coloured, free-flowing granules. Vitamin D2 Chemical name: (5Z,7E,22E)-(3S)-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol Synonym: Ergocalciferol CAS No.: 50-14-6 Molecular weight: 396,65 g/mol Microbiological criteria for the yeast concentrate Coliforms: ≤ 103/g Escherichia coli: ≤ 10/g Salmonella: Absence in 25 g’