Views wanted on vitamin D-rich baker’s yeast.
A Canadian company has applied to the Food Standards Agency for approval to market a baker’s yeast rich in vitamin D2 as a novel food ingredient. Views are wanted on this application.
The company intends that the baker’s yeast will be used primarily in the leavening of bread and in food supplements. The yeast is treated with UV light to enhance the amount of vitamin D2 present.
Before any new food product can be introduced on the European market, it must be rigorously assessed for safety. In the UK, the assessment of novel foods is carried out by an independent committee of scientists appointed by the Food Standards Agency, the Advisory Committee on Novel Foods and Processes (ACNFP).