Commission Implementing Decision
of 22 November 2012
authorising the placing on the market of bovine lactoferrin as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (Morinaga)
(notified under document C(2012) 8390)
(Only the English text is authentic)
(2012/725/EU)
THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union,
Whereas:
On 2 March 2011 the company Morinaga Milk Industry Co. Ltd made a request to the competent authorities of Ireland to place bovine lactoferrin on the market as novel food ingredient. Bovine lactoferrin is an iron binding protein from milk to be added to foods.
On 22 June 2011 the competent food assessment body of Ireland issued its initial assessment report. In this report they recommended that instead of carrying out an initial assessment an additional assessment was required, because another application concerning bovine lactoferrin was already referred to EFSA.
The Commission forwarded the initial assessment report to all Member States on 20 July 2011.
The European Food Safety Authority (EFSA) was consulted on 22 August 2011.
Bovine lactoferrin complies with the criteria laid down in Article 3(1) of Regulation (EC) No 258/97.
The measures provided for in this Decision are in accordance with the opinion of the Standing Committee on the Food Chain and Animal Health,
HAS ADOPTED THIS DECISION:
Article 1
Article 2
The designation of bovine lactoferrin authorised by this Decision on the labelling of the foodstuffs containing it shall be ‘Lactoferrin from cow’s milk’.
Article 3
This Decision is addressed to Morinaga Milk Industry Co., Ltd, 33-1, Shiba 3-chome, Minato-ku, Tokyo 108-8384, Japan.
ANNEX ISPECIFICATIONS OF BOVINE LACTOFERRIN
Definition
F1Bovine lactoferrin (bLF) is a protein that occurs naturally in cow's milk. It is an iron-binding glycoprotein of approximately 77 kDa and consists of a single polypeptide chain of 689 amino acids.
bLF is isolated from skimmed milk or cheese whey via ion exchange and subsequent ultra-filtration steps. Finally it is dried by freeze drying or spraying and the large particles are sieved out.
Description: Virtually odorless, light pinkish powder
Physical-chemical properties of bovine lactoferrin
Moisture | less than 4,5 % |
Ash | less than 1,5 % |
Arsenic | less than 2 mg/kg |
Iron | less than 350 mg/kg |
Protein | more than 93,0 % |
of which bovine lactoferrin | more than 95,0 % |
of which other proteins | less than 5,0 % |
pH (2 % solution, 20 °C) | 5,2 to 7,2 |
Solubility (2 % solution, 20 °C) | complete |
ANNEX II
Food category | Maximum use levels of bLF |
|---|---|
Infant formulae and follow on formulae (ready to drink) | 100 mg/100 ml |
Foods on dairy basis intended for young children (ready to eat/drink) | 200 mg/100 g |
Processed cereal food (solid) | 670 mg/100 g |
Foods for special medical purposes | Depending on the needs of the individual up to 3 g/day |
Beverages based on milk | 200 mg/100 g |
Powdered drink mixes based on milk (ready to drink) | 330 mg/100 g |
Beverages based on fermented milk (including yoghurt drinks) | 50 mg/100 g |
Non-alcoholic drinks | 120 mg/100 g |
Products based on yoghurt | 80 mg/100 g |
Products based on cheese | 2 000 mg/100 g |
Ice cream | 130 mg/100 g |
Cakes and pastries | 1 000 mg/100 g |
Candies | 750 mg/100 g |
Chewing gum | 3 000 mg/100 g |