Safety of extended uses of UV‐treated baker's yeast as a Novel Food pursuant to Regulation (EU) 2015/2283

Safety of extended uses of UV‐treated baker's yeast as a Novel Food pursuant to Regulation (EU) 2015/2283

Abstract In 2014, the EFSA NDA Panel concluded that UV‐treated baker's yeast containing up to 3.5 Mio IU of vitamin D/100 g, is safe under the proposed conditions of use for yeast‐leavened breads, rolls and fine bakery wares, and food supplements. Following a request from the European Commissio...

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Bibliographic Details
Main Authors: EFSA Panel on Nutrition, Novel Foods, Food Allergens (NDA), Dominique Turck, Jacqueline Castenmiller, Stefaan De Henauw, Karen Ildico Hirsch‐Ernst, John Kearney, Alexandre Maciuk, Inge Mangelsdorf, Harry J McArdle, Androniki Naska, Carmen Pelaez, Kristina Pentieva, Alfonso Siani, Frank Thies, Sophia Tsabouri, Marco Vinceti, Francesco Cubadda, Thomas Frenzel, Marina Heinonen, Rosangela Marchelli, Monika Neuhäuser‐Berthold, Morten Poulsen, Miguel Prieto Maradona, Josef Rudolf Schlatter, Henk van Loveren, Wolfgang Gelbmann, Helle Katrine Knutsen
Format: Article
Language:English
Published: Wiley 2021-06-01
Series:EFSA Journal
Subjects:
Novel Foods
UV treatment
baker's yeast
vitamin D
bread
fine bakery wares
Online Access:https://doi.org/10.2903/j.efsa.2021.6602

Internet

https://doi.org/10.2903/j.efsa.2021.6602

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