‘Lentil protein’ obtained from red and/or yellow lentils (Lens culinaris) containing at least 85% protein on a dry basis: Determination of the status of a novel food, pursuant to Article 4(2) of assimilated Regulation (EU) 2015/2283
The outcome of an Article 4 application to determine the status of ‘lentil protein’ obtained from red and/or yellow lentils (Lens culinaris) containing at least 85% protein on a dry basis.