
Article 1 
Chia seed (Salvia hispanica) and grounded Chia seed as specified in the Annex may be placed on the market in the Community as a novel food ingredient to be used in bread products with a maximum content of 5 % Chia (Salvia hispanica) seeds.
Article 2 
The designation of the novel food ingredient authorised by this Decision on the labelling of the foodstuff containing it shall be ‘Chia (Salvia hispanica) seeds’.
Article 3 
This Decision is addressed to Columbus Paradigm Institute S.A., Chaussée de Tervuren 149, B-1410 Waterloo.
Done at Brussels, 13 October 2009.
For the Commission
Androulla VASSILIOU
Member of the Commission
ANNEX
Chia (Salvia hispanica) is a summer annual herbaceous plant belonging to the Labiatae family.

Post-harvest the seeds are cleaned mechanically. Flowers, leaves and other parts of the plant are removed.

Whole ground Chia is produced by passing the whole seeds through a variable speed hammer mill.


Dry matter 91-96 %
Protein 20-22 %
Fat 30-35 %
Carbohydrate 25-41 %
Crude Fibre 18-30 %
Ash 4-6 %

