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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doaj-da6099f4cdaa47c190b2d92b9afa7a862021-07-14T14:00:40ZengWileyEFSA Journal1831-47322021-06-01196n/an/a10.2903/j.efsa.2021.6602Safety of extended uses of UV‐treated baker's yeast as a Novel Food pursuant to Regulation (EU) 2015/2283EFSA Panel on Nutrition, Novel Foods, Food Allergens (NDA)Dominique TurckJacqueline CastenmillerStefaan De HenauwKaren Ildico Hirsch‐ErnstJohn KearneyAlexandre MaciukInge MangelsdorfHarry J McArdleAndroniki NaskaCarmen PelaezKristina PentievaAlfonso SianiFrank ThiesSophia TsabouriMarco VincetiFrancesco CubaddaThomas FrenzelMarina HeinonenRosangela MarchelliMonika Neuhäuser‐BertholdMorten PoulsenMiguel Prieto MaradonaJosef Rudolf SchlatterHenk van LoverenWolfgang GelbmannHelle Katrine KnutsenAbstract 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 Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on an application for an extension of the use of UV‐treated baker's yeast as a novel food (NF) pursuant to Regulation (EU) 2015/2283. In this extension of use, the applicant proposed a broad range of food categories to which the NF can be added. On the basis of the proposed uses and maximum use levels, the Panel estimated the potential exposure to vitamin D from the NF and the potential combined exposure to vitamin D including also exposure from the background diet and food supplements. The Panel notes that the upper level (UL) for one age group, i.e. children aged 4–10 years, is exceeded by 4%, when summing up the highest P95 estimate for the background diet (including food supplements) and the highest P95 estimate for vitamin D from the NF under the proposed uses and maximum use levels. The Panel notes, however, the highly conservative approach for estimating the potential intake of vitamin D from the NF, given that the applicant has proposed 34 FoodEx2 level 2 food categories. Thus, the Panel considers that the UL for children aged between 4 and 10 years is highly unlikely to be exceeded. The Panel concludes that the NF is safe under the proposed conditions of use.https://doi.org/10.2903/j.efsa.2021.6602Novel FoodsUV treatmentbaker's yeastvitamin Dbreadfine bakery wares |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
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 |
spellingShingle |
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 Safety of extended uses of UV‐treated baker's yeast as a Novel Food pursuant to Regulation (EU) 2015/2283 EFSA Journal Novel Foods UV treatment baker's yeast vitamin D bread fine bakery wares |
author_facet |
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 |
author_sort |
EFSA Panel on Nutrition, Novel Foods, Food Allergens (NDA) |
title |
Safety of extended uses of UV‐treated baker's yeast as a Novel Food pursuant to Regulation (EU) 2015/2283 |
title_short |
Safety of extended uses of UV‐treated baker's yeast as a Novel Food pursuant to Regulation (EU) 2015/2283 |
title_full |
Safety of extended uses of UV‐treated baker's yeast as a Novel Food pursuant to Regulation (EU) 2015/2283 |
title_fullStr |
Safety of extended uses of UV‐treated baker's yeast as a Novel Food pursuant to Regulation (EU) 2015/2283 |
title_full_unstemmed |
Safety of extended uses of UV‐treated baker's yeast as a Novel Food pursuant to Regulation (EU) 2015/2283 |
title_sort |
safety of extended uses of uv‐treated baker's yeast as a novel food pursuant to regulation (eu) 2015/2283 |
publisher |
Wiley |
series |
EFSA Journal |
issn |
1831-4732 |
publishDate |
2021-06-01 |
description |
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 Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on an application for an extension of the use of UV‐treated baker's yeast as a novel food (NF) pursuant to Regulation (EU) 2015/2283. In this extension of use, the applicant proposed a broad range of food categories to which the NF can be added. On the basis of the proposed uses and maximum use levels, the Panel estimated the potential exposure to vitamin D from the NF and the potential combined exposure to vitamin D including also exposure from the background diet and food supplements. The Panel notes that the upper level (UL) for one age group, i.e. children aged 4–10 years, is exceeded by 4%, when summing up the highest P95 estimate for the background diet (including food supplements) and the highest P95 estimate for vitamin D from the NF under the proposed uses and maximum use levels. The Panel notes, however, the highly conservative approach for estimating the potential intake of vitamin D from the NF, given that the applicant has proposed 34 FoodEx2 level 2 food categories. Thus, the Panel considers that the UL for children aged between 4 and 10 years is highly unlikely to be exceeded. The Panel concludes that the NF is safe under the proposed conditions of use. |
topic |
Novel Foods UV treatment baker's yeast vitamin D bread fine bakery wares |
url |
https://doi.org/10.2903/j.efsa.2021.6602 |
work_keys_str_mv |
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