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November 28, 2018

EU Regulation n. 2018/1648 - New food product: allowing the use of xilo-oligosaccharides in certain food products

As a new food product, the European Commission has authorized the use of xylo-oligosaccharides in white bread, wholemeal bread, in breakfast cereals, in biscuits, in soya-based beverages, in yogurt, in creams of spreadable fruit and in chocolate products, according to the concentrations provided therein.

The Regulation applies from November 26, 2018.

Provisions envisaged by EU Regulation no. 2018/1648

The new EU Regulation provides that the xyl oligosaccharides can be used:

  • in white bread, in a concentration not exceeding 14 g / kg;
  • in wholemeal table bread, in a concentration not exceeding 14 g / kg;
  • in breakfast cereals in a concentration not exceeding 14 g / kg;
  • in biscuits, in a concentration not exceeding 14 g / kg;
  • in soy beverages, in a concentration not exceeding 3.5 g / kg;
  • in yogurt, in a concentration not exceeding 3.5 g / kg;
  • in fruit spreads, in a concentration not exceeding 30 g / kg;
  • in chocolate products, in a concentration not exceeding 30 g / kg.

Indication to be reported on the label of food supplements

The denomination to be shown on the label of the food products mentioned above containing the new food is "xylo-oligosaccharides ".