Commission authorizes modification of specifications for novel food, partially defatted rapeseed powder

With the implementation of Regulation (EU) 2025/682 of 8 April 2025, the Commission amending Implementing Regulation (EU) 2017/2470 as regards the specifications of the novel food partially defatted rapeseed powder from Brassica rapa L. and Brassica napus L.

On 19 October 2023, the company Ferm Food ApS submitted an application to the Commission in accordance with Article 10 of Regulation (EU) 2015/2283 for a change of the specifications of the novel food partially defatted rapeseed powder from Brassica rapa L. and Brassica napus L. The applicant requested to decrease the levels of proteins and lipids, and to increase the levels of total carbohydrates, total fibre, moisture and ash in the final powder.

The applicant provided justification for its request to modify the specifications of the novel food that concerns a change of a number of composition parameters. The applicant indicated that the requested modifications of the specifications entail a wider definition of the characteristics/composition of the novel food and that these modifications would allow for fluctuations in the Union yield, oil mill production and pressing methods. The proposed changes would also allow for the use of Brassica rapa L. and Brassica napus L. from both winter and spring harvests and therefore that would increase the supply of raw materials and of the potential production of partially defatted rapeseed powder for food. In particular, the decrease of the lower level of protein from 33 % to 28 % would allow to expand the supply of raw material and the potential for transforming more rapeseed cakes for feed into foods.

The Commission considers that the requested update of the Union list concerning the change of the specifications of partially defatted rapeseed powder from Brassica rapa L. and Brassica napus L. proposed by the applicant, is not liable to have an effect on human health and that a safety evaluation by the European Food Safety Authority in accordance with Article 10(3) of Regulation (EU) 2015/2283 is not necessary. Changes in the production process, the variability of the raw material and changes of levels of proteins, lipids, total carbohydrates, total fibre, moisture and ash do not affect the safety of the novel food as assessed by the Authority and do not alter the conclusions of the Authority that supported the initial authorisation.

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