FSA News Item, 10 May 2012
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, Lallemand, 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.
About novel foods
A novel food is a food or food ingredient that does not have a significant history of consumption within the European Union before 15 May 1997.
Before any new food product can be introduced on the European market, it must be assessed rigorously for safety. In the UK, the assessment of a novel food is carried out by the Advisory Committee on Novel Foods and Processes (ACNFP).
Deadline for comments
Any comments on this application should be sent to the ACNFP Secretariat at acnfp@foodstandards.gsi.gov.uk by Thursday 31 May 2012. The comments will be considered by the committee during its assessment of this novel food ingredient.