Safety of changes in the conditions of use and the specifications of edible Jatropha curcas L. (Chuta) as a novel food pursuant to Regulation (EU) 2015/2283

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 the changes in the conditions of use and the specifications of the hydrothermally treated <i>Jatropha curcas</i> L. (Chuta) in form of kernels (whole or broken), flour and paste as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The extension of use pertains to the inclusion of two new forms of the already authorised NF (i.e. kernel as flour and kernel as paste, both consisting of 100% ground kernel) and to increase the maximum use levels of NF kernels from 5 g NF/100 g to 30 g NF/100 g in the previously authorised food categories. Additionally, the change in the specifications aims at increasing the fat content range (from 54%-61% to 54%-64%) in the final NF. According to the applicant, the grinding of Chuta kernels does not alter the safety and inherent characteristics of the NF. In the previous assessment, the Panel identified the potential presence of phorbol esters (PEs) as the major hazard in the consumption of the NF. Similarly to what has been done in the previous opinion, a conservative scenario for exposure to PEs from the three forms of NF was calculated based on the newly proposed uses and use levels. The lowest estimated margin of exposure (MoE) was 190. Considering the absence of genotoxicity concerns and the magnitude of the calculated MoEs, the Panel concluded that the new forms of the NF do not raise any safety concerns under the proposed conditions of use.