
Article 1 

1. Fruit pulp, pulp juice, concentrated pulp juice from Theobroma cacao L. as specified in the Annex to this Regulation shall be included in the Union list of authorised novel foods established in 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 to this Regulation.
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, 14 February 2020.
For the Commission
The President
Ursula VON DER LEYEN
ANNEX

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

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

Authorised novel food Conditions under which the novel food may be used Additional specific labelling requirements Other requirements
‘Fruit pulp, pulp juice, concentrated pulp juice from Theobroma cacao L. (Traditional food from a third country) Not specified The designation of the novel food on the labelling of the foodstuffs containing it shall be “cocoa (Theobroma cacao L.) pulp”, “cocoa (Theobroma cacao L.) pulp juice” or “cocoa (Theobroma cacao L.) concentrated pulp juice” depending on the form used.’ 
((2)) The following entry is inserted in Table 2 (Specifications) in alphabetical order:

Authorised Novel Food Specifications
‘Fruit pulp, pulp juice, concentrated pulp juice from Theobroma cacao L.(Traditional food from a third country) Description/DefinitionThe traditional food is the fruit pulp from the cocoa (Theobroma cacao L) plant, which is the “aqueous, mucilaginous and acidic substance in which the seeds are embedded”.Cocoa fruit pulp is obtained by splitting cocoa pods followed by separation from husks and beans; the pulp is then subject to pasteurisation and freezing. Cocoa pulp juice and/or cocoa concentrated pulp juice are produced following processing (enzymatic treatment, pasteurization, filtration, and concentration).Typical compositional data of cocoa fruit pulp, pulp juice, concentrated pulp juiceProtein (g/100 g): 0,0 to 2,0Total fat (g/100 g): 0,0 to 0,2Total sugars (g/100 g): > 11,0Brix level (° Brix): ≥ 14pH: 3,3 to 4,0Microbiological criteriaTotal Plate Count (aerobic): < 10 000 cfu/gEnterobacteriaceae: ≤ 10 cfu/gSalmonella: Absence in 25 g

