Scientific Opinion on the safety of vitamin D-enriched UV-treated baker’s yeast

novel food, ingredient, baker’s yeast, Saccharomyces cerevisiae, UV, vitamin D
First published in the EFSA Journal
13 January 2014
12 December 2013
Scientific Opinion


Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a scientific opinion on the safety of “UV-treated baker’s yeast” (Lallemand SAS) as a novel food ingredient in the context of Regulation (EC) No 258/97, taking into account the comments and objections of a scientific nature raised by Member States. The novel food ingredient (NFI) is baker’s yeast treated with UV irradiation to induce the conversion of ergosterol to vitamin D2. The applicant intends to use the NFI during the production of yeast-leavened bread, rolls, fine pastry and food supplements. The Panel considers that the provided compositional data, the specification, the data from batch testing, data on the stability on the production process are sufficient and do not give rise to safety concerns. The Panel concludes that the data provided are sufficient and do not give rise to safety concerns.The applicant intends to use the NFI as an alternative source of vitamin D for food supplements and for fortification of yeast-leavened bread, rolls and fine pastry at maximum concentrations of 5 μg vitamin D2 per 100 g of these foods. The applicant provided combined intake estimates for these two food categories for “all subjects” and “consumers only”. The source for the production of the NFI is Saccharomyces cerevisiae, an organism with a long history of safe food use. Even if the NFI is used at the maximum intended use levels, which deliver 5 µg vitamin D/100 g bread, rolls and fine pastry, it is highly unlikely that Tolerable Upper Intake Levels as established by EFSA (EFSA NDA Panel, 2012) are exceeded. The Panel considers that UV-treated baker’s yeast exhibiting an enhanced content of vitamin D2 is safe under the intended conditions of use.

Panel members at the time of adoption

Carlo Agostoni, Roberto Berni Canani, Susan Fairweather-Tait, Marina Heinonen, Hannu Korhonen, Sébastien La Vieille, Rosangela Marchelli, Ambroise Martin, Androniki Naska, Monika Neuhäuser-Berthold, Grażyna Nowicka, Yolanda Sanz, Alfonso Siani, Anders Sjödin, Martin Stern, Sean (J.J.) Strain, Inge Tetens, Daniel Tomé, Dominique Turck and Hans Verhagen.
Panel on Dietetic Products, Nutrition and Allergies
nda [at]
EFSA Journal 2014;12(1):3520
Question Number
On request from
European Commission
Competing interests
One member of the Panel did not participate in the discussion on the subject referred to above because of potential conflicts of interest identified in accordance with the EFSA policy on declarations of interests.