
Article 1 

1. Sugars obtained from cocoa (Theobroma cacao L.) pulp as specified in the Annex to this Regulation shall be included in the Union list of authorised novel foods established by Implementing Regulation (EU) 2017/2470.
2. The entry in the Union list referred to in paragraph 1 shall include the conditions of use and labelling requirements laid down in the Annex.
Article 2 
The Annex to Implementing Regulation (EU) 2017/2470 is amended in accordance with the Annex to this Regulation.
Article 3 
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 4 November 2020.
For the Commission
The President
Ursula VON DER LEYEN
ANNEX

The Annex to Implementing Regulation (EU) 2017/2470 is amended as follows:

((1)) in Table 1 (Authorised novel foods), the following entry is inserted in alphabetical order:

Authorised novel food Conditions under which the novel food may be used Additional specific labelling requirements Other requirements
‘Sugars obtained from cocoa (Theobroma cacao L.) pulp Not specified 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.’ 
((2)) in Table 2 (Specifications), the following entry is inserted in alphabetical order:

Authorised Novel Food Specifications
‘Sugars obtained from cocoa (Theobroma cacao L.) pulp 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 processNutritional composition:Total sugars (g/100g): > 80Moisture (%): < 5Microbiological criteria:Total Plate Count (aerobic) (cfu/g): < 104Moulds and Yeasts (cfu/g): < 50Enterobacteriaceae (cfu/g): < 10Salmonella spp.: Absence in 25 gAlicyclobacillus: Absence in 50 gThermo-acidophilic bacteria: Absence in 50 gSugars produced by a purification processNutritional composition of Glucose obtained from cocoa (Theobroma cacao L.) pulp:Glucose content (%): > 93Ash (%): < 0,2Moisture (%): < 1,0Nutritional composition of Fructose obtained from cocoa (Theobroma cacao L.) pulp:Fructose content (%): > 98Glucose content (%): < 0,5 %Ash (%): < 0,2Moisture (%):< 0,5Microbiological criteria for glucose and fructose obtained from cocoa (Theobroma cacao L.) pulp:Total Plate Count (aerobic) (cfu/g): < 104Salmonella spp.: Absence in 25 g’
