Technical Report on the notification of cherry pulp from Coffea arabica L. and Coffea canephora Pierre ex A. Froehner as a traditional food from a third country following Article 14 of Regulation (EU) 2015/2283

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doi:10.2903/sp.efsa.2021.en-6657

Cited by 10 publications

(12 citation statements)

References 28 publications

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“…Moreover, as shown by the results, due to the high content of mangiferin derivatives and the absence of caffeine in the fruit pericarp of this species, C. anthonyi cherry pulp could also be exploited. As the coffee cherry pulp is already consumed in Ethiopia, Bolivia and Yemen, EFSA recently published a report where it was declared that they do not raise safety objections to the placing on the market of the cherry pulp from C. arabica and C. canephora [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

Targeted and Untargeted Mass Spectrometry-Based Metabolomics for Chemical Profiling of Three Coffee Species

et al. 2022

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While coffee beans have been studied for many years, researchers are showing a growing interest in coffee leaves and by-products, but little information is currently available on coffee species other than Coffea arabica and Coffea canephora. The aim of this work was to perform a targeted and untargeted metabolomics study on Coffea arabica, Coffea canephora and Coffea anthonyi. The application of the recent high-resolution mass spectrometry-based metabolomics tools allowed us to gain a clear overview of the main differences among the coffee species. The results showed that the leaves and fruits of Coffea anthonyi had a different metabolite profile when compared to the two other species. In Coffea anthonyi, caffeine levels were found in lower concentrations while caffeoylquinic acid and mangiferin-related compounds were found in higher concentrations. A large number of specialized metabolites can be found in Coffea anthonyi tissues, making this species a valid candidate for innovative healthcare products made with coffee extracts.

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Section: Resultsmentioning

confidence: 99%

Targeted and Untargeted Mass Spectrometry-Based Metabolomics for Chemical Profiling of Three Coffee Species

et al. 2022

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“…‘Flavoured drinks with sugar’ (6 g NF/100 mL), ‘Flavoured drinks with sweetener’ (6 g NF/100 mL) and ‘Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions, and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products’ (4 g NF/100 mL). The Panel notes that the food categories for Food Additives have been used also in the context of EFSA’s technical report on coffee cherry pulp (EFSA, 2021a ).…”

Section: Assessmentmentioning

confidence: 99%

“…On 29 April 2021, EFSA approved a technical report on the notification of cherry pulp from Coffea arabica L. and Coffea canephora Pierre ex A. Froehner as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283 (EFSA, 2021a ).…”

Section: Introductionmentioning

confidence: 99%

Safety of dried coffee husk (cascara) from Coffea arabica L. as a Novel food pursuant to Regulation (EU) 2015/2283

Turck¹,

Bohn²,

Castenmiller³

et al. 2022

EFS2

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Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on dried coffee husk (cascara) from Coffea arabica L. as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF comprises the skin (exocarp), pulp (mesocarp), mucilage (pectin), parchment (endocarp) and a portion of the silver skin of the coffee fruit, and consists mainly of digestible carbohydrates, dietary fibre and water. The Panel considers that there are no safety concerns regarding the stability of the NF if the NF complies with the proposed specification limits during its entire shelf‐life. The NF as such will not be consumed, instead, beverages produced with the infusion of the NF in water will be available to consumers. Considering an 100% extraction of caffeine from the NF to the beverage, the specification limit set for caffeine and the proposed use levels, the maximum concentration of caffeine in infusions produced using the NF could be up to 600 mg/L of drink, a concentration comparable to those in coffee beverages. The Panel notes that consumption of beverages produced using the NF will add significantly to the total dietary intake of caffeine of the general population. The consumption of beverages containing caffeine is not recommended for children, pregnant or breast‐feeding women if the caffeine content exceeds 150 mg/L. Taking into account the nature of the NF, the history of use of the NF as food and the proposed uses and use levels, the Panel considers that no toxicological studies are required on the NF. The risk of allergic reactions to the NF is considered low. The Panel concludes that the NF, dried husk of the fruit of Coffea arabica L., is safe under the proposed conditions of use.

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“…Notifications have been submitted for cascara and cherry pulp as traditional food from a third country [11,12] as well as a complete application for further uses [13]. Evaluations of the European Food Safety Authority are available [14,15].…”

Section: Leavesmentioning

confidence: 99%

Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”

Lachenmeier

Schwarz²,

Rieke-Zapp³

et al. 2021

Foods

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The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. Modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production but to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the European Union. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change. The purpose of the conference session summarized in this article was to bring together international experts on coffee by-products and share the current scientific knowledge on all plant parts, including leaf, cherry, parchment and silverskin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology. The topic raised a huge interest from the audience and this article also contains a Q&A section with more than 20 answered questions.

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Technical Report on the notification of cherry pulp from Coffea arabica L. and Coffea canephora Pierre ex A. Froehner as a traditional food from a third country following Article 14 of Regulation (EU) 2015/2283

Abstract: on the notification of cherry pulp from Coffea arabica L. and Coffea canephora Pierre ex A. Froehner as a traditional food from a third country following Article 14 of Regulation (EU) 2015/2283 European Food Safety Authority (EFSA)

Cited by 10 publications

References 28 publications

Targeted and Untargeted Mass Spectrometry-Based Metabolomics for Chemical Profiling of Three Coffee Species

Targeted and Untargeted Mass Spectrometry-Based Metabolomics for Chemical Profiling of Three Coffee Species

Safety of dried coffee husk (cascara) from Coffea arabica L. as a Novel food pursuant to Regulation (EU) 2015/2283

Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”

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