FSA News item, 6 August 2012
The Agency's expert Advisory Committee on Novel Foods and Processes (ACNFP) has considered an application from a Canadian company for approval to market vitamin D-rich baker's yeast as a novel food ingredient. Views are wanted on the expert committee’s draft opinion that this yeast should be approved for use.
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 rigorously assessed for safety. In the UK, the assessment of novel foods is carried out by the ACNFP, an independent committee of scientists appointed by the FSA.
Deadline for comments
Any comments on this application should be sent to the ACNFP Secretariat at firstname.lastname@example.org by Thursday 16 August 2012. The comments will be passed to the committee when it concludes its assessment of this novel food ingredient.