A Commission regulation published by the Council on 23 July 2026 amends EU food additive rules to authorise the use of curdlan (E 424) as a thickener, gelling agent, and stabiliser in 35 food categories, with maximum permitted levels ranging from 5,000 to 80,000 mg/kg. The regulation, adopted under the ordinary legislative procedure, adds curdlan to the EU list of permitted additives and sets purity and identity specifications, following a safety evaluation by the European Food Safety Authority (EFSA).
The document, a cover note from the Council, formalises the amendment to Annex II of Regulation (EC) No 1333/2008 and the Annex to Regulation (EU) No 231/2012. Curdlan, a polysaccharide produced by fermentation, is authorised in categories including processed cheese (40,000 mg/kg), dried fruit and vegetables (50,000 mg/kg), soups (10,000 mg/kg), and protein products (80,000 mg/kg). Specific restrictions apply: the additive is not permitted in jelly mini-cups or dehydrated foods intended to rehydrate on ingestion, and its use is limited to subcategories such as gluten-free pasta and heat-treated meat preparations. The purity specifications require a molecular weight of at least 1.4×10⁶ Da, an assay of at least 80%, gel strength of at least 600 g/cm², and strict limits on heavy metals and microbiological contaminants.
Policy Orientations and Trade-offs The regulation balances enabling food industry innovation with consumer safety and market integrity. By authorising curdlan, the EU provides manufacturers with a new multifunctional additive that can improve texture, stability, and water retention, particularly in reduced-sugar, gluten-free, and hypoproteic products. This may facilitate product reformulation and reduce reliance on traditional hydrocolloids. However, the maximum use levels and restrictions impose compliance costs on industry, requiring adjustments in recipes, labelling, and quality control. The ban in jelly mini-cups and dehydrated foods addresses specific safety concerns, such as choking hazards, while the limitation to certain subcategories ensures that the additive is not used in products where its effects are not fully assessed.
Impact on Stakeholders - Food manufacturers: Gain access to a new additive that can enhance product texture and stability, enabling innovation in processed foods. However, they must adapt formulations and quality assurance processes to comply with the new limits and restrictions, incurring reformulation and testing costs. - EU consumers: Benefit from potentially improved food texture and stability, especially in specialised diets (e.g., gluten-free, reduced-sugar). Safety is assured by EFSA evaluation and strict purity criteria, but consumer acceptance may require clear labelling and communication. - Non-EU food exporters: Must ensure that imported products containing curdlan meet the new EU limits and specifications, requiring updated certifications and possibly reformulation, which could affect trade flows. - EU regulatory authorities: Responsible for enforcing the new rules, including monitoring compliance with maximum levels and purity standards, which may require additional testing and inspection resources.
Institutional Follow-up The regulation enters into force 20 days after publication in the Official Journal of the European Union. Member states must ensure that food products placed on the market comply with the new rules from the date of application. The Commission may review the authorisation based on new scientific data or market developments. Industry associations and importers are expected to issue guidance to help stakeholders adapt to the new requirements.