Authorised Regulated Food and Feed Products for Great Britain

Definition/Description: Hydroxytyrosol is a pale yellow viscous liquid obtained by chemical synthesis

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

Fish and vegetable oils, (except olive oils and olive pomace oils as defined in Part VIII of Annex VII of Regulation (EU) No 1308/2013), placed as such on the market ^[6] 0.215 g/kg

Spreadable fats as defined in Part VII of Annex VII of Regulation (EU) No 1308/2013, placed as such on the market 0.175 g/kg

Food category	Maximum levels
Fish and vegetable oils, (except olive oils and olive pomace oils as defined in Part VIII of Annex VII of Regulation (EU) No 1308/2013), placed as such on the market ^[6]	0.215 g/kg
Spreadable fats as defined in Part VII of Annex VII of Regulation (EU) No 1308/2013, placed as such on the market	0.175 g/kg

Additional specific labelling requirements: The designation of the novel food on the labelling of the food products containing it shall be 'hydroxytyrosol'. The labelling of the food products containing hydroxytyrosol shall bear the following statements:
(a) This food product should not be consumed by children under the age of three years, pregnant women, and lactating women;
(b) This food product should not be used for cooking, baking or frying'

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

^[6] Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulation (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) 1234/2007

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

Hydroxytyrosol