The European Union has approved sugar from cocoa syrup to be put on the market as a new food

On November 5, 2020, the European Union issued Regulation (EU) No. 2020/1634, which approves the approval of cocoa (Theobroma cacao L.) Sugar from syrup is put on the EU market as a new type of food, and these Regulations shall come into effect on the 20th day from the date of publication.
(EU) Annex 2017/2470 is amended as follows: Additional specific labeling requirements for approval of new food use conditions come from cocoa (Theobroma cacao L.) The sugar of syrup does not specify that "sugar from cocoa syrup", "glucose from cocoa syrup" or "fructose from cocoa syrup" should be indicated on the food label containing the ingredient, depending on the form used.
new food specifications from cocoa (Theobroma cacao L.) Sugar definition of syrup: Sugar is produced from concentrated cocoa syrup by drying or purifying to produce high purity glucose or fructose.
nutrients produced by drying: total sugar (g/100g): >80 moisture (%): <5 Microbiological standard: total number of falling (aerobic) (cfu/g): <104 mold and yeast (cfu/g): <50 E. coli (cfu/g): <10 salmonella: 25g no citric acidobacteria: 50g no acidophilus: 50g no purified sugar from cocoa syrup: glucose content (%): >93 ash (%): <0.2 moisture (%): <1.0 Nutritional composition of fructose from cocoa syrup production: fructose content (%): >98 glucose content (%): <0.5% Ash (%): <0.2 moisture (%): <0.5 Standard for glucose and fructose microorganisms produced from cocoa syrup: Total number of falls (aerobic) (cfu/g): 104 salmonella: 25g non-existent