Guidance

‘Lentil protein’ obtained from red and/or yellow lentils (Lens culinaris) containing at least 85% protein on a dry basis: Determination of the status of a novel food, pursuant to Article 4(2) of assimilated Regulation (EU) 2015/2283

The outcome of an Article 4 application to determine the status of ‘lentil protein’ obtained from red and/or yellow lentils (Lens culinaris) containing at least 85% protein on a dry basis.

• From: Food Standards Agency
• Published: 14 February 2025

Applies to England and Wales

Documents

‘Lentil protein’ obtained from red and/or yellow lentils (Lens culinaris) containing at least 85% protein on a dry basis: Determination of the status of a novel food, pursuant to Article 4(2) of assimilated Regulation (EU) 2015/2283

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The outcome of an Article 4 application to determine the status of ‘lentil protein’ obtained from red and/or yellow lentils (Lens culinaris) containing at least 85% protein on a dry basis.

Published 14 February 2025