
Article 1 
The fish (Sardinops sagax) peptide product as specified in Annex I may be placed on the market in the Union as a novel food ingredient for the uses listed in Annex II.
Article 2 
The designation of fish (Sardinops sagax) peptide product authorised by this Decision on the labelling of the foodstuff containing it shall be ‘fish (Sardinops sagax) peptides’.
Article 3 
This Decision is addressed to Senmi Ekisu Co. Ltd, Research & Development Department, 779-2 Noda, Hirano-Cho, Ohzu-City, Ehime 795-0021, Japan.
Done at Brussels, 4 February 2011.
For the Commission
John DALLI
Member of the Commission
ANNEX I
The novel food ingredient is a peptide mixture, which is obtained by an alkaline protease-catalysed hydrolysis of fish (Sardinops sagax) muscle, subsequent isolation of the peptide fraction by column chromatography, concentration under vacuum and spray drying. It is a yellowish white powder.


Specification of fish (Sardinops sagax) peptide product
Peptides(short chain peptides, dipeptides and tripeptides with a molecular weight of less than 2 kDa) ≥ 85 g/100 g
Val-Tyr (dipeptide) 0,1 to 0,16 g/100 g
Ash ≤ 10 g/100 g
Moisture ≤ 8 g/100 g


ANNEX II
Use group Maximum level of fish peptide product
Foods based on yoghurt, yoghurt drinks, fermented milk products, and powdered milk 0,48 g/100 g (ready to eat/drink)
Flavoured water, and vegetable-based drinks 0,3 g/100 g (ready to drink)
Breakfast cereals 2 g/100 g
Soups, stews and soup powders 0,3 g/100 g (ready to eat)