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EU approves fermented rapeseed cake as a novel food ingredient

Fermented rapeseed cake has been approved for use in food products in the EU, expanding the high-protein byproduct’s application beyond animal feed and biogas.

Rapeseed cake, a byproduct of oil extraction, is rich in protein (28 to 30%) but was previously deemed unsuitable for human consumption owing to the presence of bitter-tasting glucosinolates.

But in April, FERM FOOD, a Danish producer of plant protein ingredients, received approval from the European Commission under the EU Novel Food Regulation (EU) 2015/2283.

The company’s solid-state fermentation process using lactic acid bacteria neutralises these compounds, creating what it describes as a functional, clean-label food ingredient.

Rapeseed cake: Authorisation expands previous scope

Rapeseed, also known as canola, is primarily grown for its oil-rich seeds. When pressed into cooking oil, a protein-rich press cake is left behind.

A prior novel food authorisation for rapeseed cake applied only to a narrowly defined Finnish variant.

The new approval grants wider specifications compatible with standard rapeseed varieties produced across the EU, and is expected to increase the availability of fermented rapeseed cake for use in a range of food formats i,ncluding bread, pâté, sausages, and plant-based products.

Beyond its nutritional value, fermented rapeseed cake has demonstrated preservative properties that can help extend the shelf life of baked goods.

“Clean-label foods are a high priority for consumers. Fermented rapeseed cake is therefore a logical solution to replace both functional additives and preservatives, making the end product more natural,” said Jens Legarth, founder and CEO of FERM FOOD.

The Danish bakery Vadehavsbageriet is already using the ingredient in its bread products.

According to bakery owner Jytte Kruse, the inclusion of fermented rapeseed cake improves the amino acid profile and allows for shelf-life extension without synthetic additives.

Boost for European protein production

The Danish Industry Association for Grain and Feed welcomed the decision.

“We are world champions in producing rapeseed in the EU. Therefore, the EU's extension of the existing approval is a huge advantage for EU rapeseed production and EU plant proteins for food,” said director Emil Dalsgaard Hansen.

In 2024, Denmark produced 696 million kg of rapeseed, yielding approximately 447,000 tonnes of rapeseed cake, according to Statistics Denmark.

Meanwhile, the EU’s Agridata platform shows that it produced nearly 20 million tonnes of rapeseed in the previous season, with a forecasted 17 million tonnes for 2024-25 – exceeding the production and yield of other common EU-produced oilseeds, including soy and sunflower.

With the new approval, stakeholders expect wider food industry uptake across Europe.

“Customers have been waiting for EU approval to kick off the development of new clean-label, protein-rich products,” said Søren Lange, head of product development at FERM FOOD.

EU regulatory background

The application was assessed by the European Food Safety Authority (EFSA), which confirmed the safety of the product under the proposed conditions of use. The Commission's final authorisation followed EFSA’s scientific opinion, in line with the requirements of the Novel Food Regulation.

Under EU rules, foods not consumed to a significant degree prior to 15 May 1997 require pre-market authorisation as novel foods. Applications must be supported by safety data and undergo assessment by EFSA before the European Commission grants approval.

Each authorisation specifies the source material, processing method, compositional criteria, and approved uses within defined food categories.