Phosphatidylserine from fish phospholipids

Definition/Description: The novel food ingredient is yellow to brown powder. Phosphatidylserine is obtained from fish phospholipids by an enzymatic transphosphorylation with the amino acid L-serine.

Specification: https://www.legislation.gov.uk/eur/2017/2470/annex/paragraph/2

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

Beverages based on yoghurt 50 mg/100 ml

Cereal bars 350 mg/100 g

Chocolate based confectionary 200 mg/100 g

Food supplements as defined in Directive 2002/46/EC 300 mg/day

Foods based on yoghurt 80 mg/100 g

Foods for special medical purposes as defined in Regulation (EU) No 609/2013 In compliance with Regulation (EU) No 609/2013

Powders based on milk powder 3,500 mg/100 g (equivalent to 40 mg/100 ml ready to drink)

Food category	Maximum levels of phosphatidylserine
Beverages based on yoghurt	50 mg/100 ml
Cereal bars	350 mg/100 g
Chocolate based confectionary	200 mg/100 g
Food supplements as defined in Directive 2002/46/EC	300 mg/day
Foods based on yoghurt	80 mg/100 g
Foods for special medical purposes as defined in Regulation (EU) No 609/2013	In compliance with Regulation (EU) No 609/2013
Powders based on milk powder	3,500 mg/100 g (equivalent to 40 mg/100 ml ready to drink)

Additional specific labelling requirements: The designation of the novel food on the labelling of the foodstuffs containing it shall be 'Fish phosphatidylserine'

Legislation links: England, Scotland, Wales: Assimilated EU Regulations 2017/2470 , Assimilated EU Regulations 2018/1023

Last updated: 01 April 2025 The date the item authorisation was last updated.

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