07.06.21
Ingredient supplier Lallemand has received a favorable opinion from the European Food Safety Authority (EFSA) for the use of Lalmin vitamin D yeast in the EU. The company has obtained a favorable opinion for the use of the ingredient in 34 food categories, including fermented milk or cream products, and meat and dairy analogs.
In May 2020, Lallemand submitted a novel food dossier to extend the range of food products in which Lalmin vitamin D yeast is allowed. Previously, it was permitted in baked products and food supplements. Lallemand provided the EFSA with a detailed food intake assessment including all food categories and intended population groups, and the agency published an opinion that the use of vitamin D yeast in a wide range of food categories is safe for all intended populations.
The updated EU regulation for the 34 food categories is expected to be published by the end of 2021, and in the categories, maximum dosages per 100g of food range from 0.8 to 10 mcg.
Lallemand first obtained authorization for the use of vitamin D yeast from the EFSA in 2014.
“We are very proud of having been the first to obtain approval for a natural source of vitamin D produced through exposure of yeast to UV light,” Celia Martin, global regulatory affairs director for Lallemand Bio-Ingredients, said. “Our vitamin D yeast was the first UV-treated novel foods in the EU. With this extension of use we are now expanding its use in food applications and allowing for more foods to provide vitamin D. Evidence shows that vitamin D levels in the EU population are not adequate. Through our efforts, Lallemand can contribute to help address this important issue.”
An application dossier has also been submitted to the U.S. FDA with a petition to extend the use of Lalmin vitamin D yeast in 18 food categories, with approval expected to be received by the year 2022.
In May 2020, Lallemand submitted a novel food dossier to extend the range of food products in which Lalmin vitamin D yeast is allowed. Previously, it was permitted in baked products and food supplements. Lallemand provided the EFSA with a detailed food intake assessment including all food categories and intended population groups, and the agency published an opinion that the use of vitamin D yeast in a wide range of food categories is safe for all intended populations.
The updated EU regulation for the 34 food categories is expected to be published by the end of 2021, and in the categories, maximum dosages per 100g of food range from 0.8 to 10 mcg.
Lallemand first obtained authorization for the use of vitamin D yeast from the EFSA in 2014.
“We are very proud of having been the first to obtain approval for a natural source of vitamin D produced through exposure of yeast to UV light,” Celia Martin, global regulatory affairs director for Lallemand Bio-Ingredients, said. “Our vitamin D yeast was the first UV-treated novel foods in the EU. With this extension of use we are now expanding its use in food applications and allowing for more foods to provide vitamin D. Evidence shows that vitamin D levels in the EU population are not adequate. Through our efforts, Lallemand can contribute to help address this important issue.”
An application dossier has also been submitted to the U.S. FDA with a petition to extend the use of Lalmin vitamin D yeast in 18 food categories, with approval expected to be received by the year 2022.
