UK consults on use of new yeast in bread production

The UK Advisory Committee on Novel Foods and Processes (ACNFP) is seeking views over the use of vitamin D-rich baker's yeast as a novel food ingredient.

This move comes after Canadian firm Lallemand sought the approval to market vitamin D-rich baker's yeast as a novel food ingredient. The company plans to use the baker's yeast 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.

The ACNFP is seeking views on the committee's draft opinion that this yeast should be approved for use. The comments will be passed to the committee once it concludes the assessment of this novel food ingredient.

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 into 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

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