Novel food approval for a Japanese fermented soybean extract by Sebastian MELCHOR

Japan Bio Science Laboratory has obtained a novel food authorization to place on the EU market a fermented soybean extract which contains nattokinase isolated from natto, a foodstuff produced by the fermentation of non-GMO soybeans with a selected strain of Bacillus subtilis var. natto.

Natto is traditionally consumed in Japan and is rich in manganese, iron, Vitamin K and other nutrients.

The new novel food ingredient can be used in food supplements in capsule, tablet or powder form intended for the adult population, excluding pregnant and lactating women.

The maximum daily dose is 100 mg fermented soybean extract

The designation of the authorized fermented soybean extract is fermented soybean extract’.


Commission Implementing Decision (EU) 2017/115 of 20 January 2017 authorising the placing on the market of fermented soybean extract as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2017) 165), C/2017/0165 (OJ L 18, 24.1.2017, p. 50–52).