Authorised Regulated Food and Feed Products for Great Britain

Definition/Description: The fruits of Morinda citrifolia are harvested by hand. Seeds and skin may be separated mechanically from the pureed fruits. After pasteurisation, the puree is packaged in aseptic containers and stored under cold conditions. Morinda citrifolia concentrate is prepared from M. citrifolia puree by treatment with pectinolytic enzymes (50– 60 °C for 1-2 h). Then the puree is heated to inactivate the pectinases and then immediately cooled. The juice is separated in a decanter centrifuge. Afterwards the juice is collected and pasteurised, prior to being concentrated in a vacuum evaporator from a brix of 6 to 8 to a brix of 49 to 51 in the final concentrate.

Specification: https://www.legislation.gov.uk/eur/2018/1023#tgp2-tbl2-tbd1-tr101

Conditions under which the novel food may be used: Food category Maximum levels

Biscuits 53 g/100 g (fruit puree); 12 g/100 g (fruit concentrate)

Breakfast cereals (wholegrain) 88 g/100 g (fruit puree); 20 g/100 g (fruit concentrate)

Buns, cakes and pastries 53 g/100 g (fruit puree); 12 g/100 g (fruit concentrate)

Candy/confectionery 45 g/100 g (fruit puree); 10 g/100 g (fruit concentrate)

Carbonated beverages 11 g/100 g (fruit puree); 3 g/100 g (fruit concentrate)

Cereal bars 53 g/100 g (fruit puree); 12 g/100 g (fruit concentrate)

Food supplements as defined in Directive 2002/46/EC 26 g/day (fruit puree); 6 g/day (fruit concentrate)

Ice cream & sorbet 31 g/100 g (fruit puree); 7 g/100 g (fruit concentrate)

Jams and jellies in accordance with Directive 2001/113/EC 133 g/100 g Based on pre-processing quantity to produce final 100 g product (fruit puree); 30 g/100 g (fruit concentrate)

Powdered nutritional drink mixes (dry weight) 53 g/100 g (fruit puree); 12 g/100 g (fruit concentrate)

Savoury sauces, pickles, gravies and condiments 88 g/100 g (fruit puree); 20 g/100 g (fruit concentrate)

Sweet spreads, fillings and icings 31 g/100 g (fruit puree); 7 g/100 g (fruit concentrate)

Yoghurt 12 g/100 g (fruit puree); 3 g/100 g (fruit concentrate)

Food category	Maximum levels
Biscuits	53 g/100 g (fruit puree); 12 g/100 g (fruit concentrate)
Breakfast cereals (wholegrain)	88 g/100 g (fruit puree); 20 g/100 g (fruit concentrate)
Buns, cakes and pastries	53 g/100 g (fruit puree); 12 g/100 g (fruit concentrate)
Candy/confectionery	45 g/100 g (fruit puree); 10 g/100 g (fruit concentrate)
Carbonated beverages	11 g/100 g (fruit puree); 3 g/100 g (fruit concentrate)
Cereal bars	53 g/100 g (fruit puree); 12 g/100 g (fruit concentrate)
Food supplements as defined in Directive 2002/46/EC	26 g/day (fruit puree); 6 g/day (fruit concentrate)
Ice cream & sorbet	31 g/100 g (fruit puree); 7 g/100 g (fruit concentrate)
Jams and jellies in accordance with Directive 2001/113/EC	133 g/100 g Based on pre-processing quantity to produce final 100 g product (fruit puree); 30 g/100 g (fruit concentrate)
Powdered nutritional drink mixes (dry weight)	53 g/100 g (fruit puree); 12 g/100 g (fruit concentrate)
Savoury sauces, pickles, gravies and condiments	88 g/100 g (fruit puree); 20 g/100 g (fruit concentrate)
Sweet spreads, fillings and icings	31 g/100 g (fruit puree); 7 g/100 g (fruit concentrate)
Yoghurt	12 g/100 g (fruit puree); 3 g/100 g (fruit concentrate)

Additional specific labelling requirements: The designation of the novel food on the labelling of the foodstuffs containing it shall be: For fruit puree: 'Morinda citrifolia fruit puree' or 'Noni fruit puree'; For fruit concentrate: 'Morinda citrifolia fruit concentrate' or 'Noni fruit concentrate'.

Link to legislation: Retained EU Regulations 2017/2470

Retained EU Regulations 2018/1023

Noni fruit puree and concentrate (Morinda citrifolia)