UV-treated baker’s yeast (Saccharomyces cerevisiae): authorised novel food in the EU

Conditions of use and maximum levels

Table 1, column "Conditions under which the novel food may be used", as written:

• Yeast-leavened breads and rolls: 5 μg/100 g
• Yeast-leavened fine bakery wares: 5 μg/100 g
• Food supplements as defined in Directive 2002/46/EC: In accordance with Directive 2002/46/EC
• Pre-packed fresh or dry yeast for home baking: 45 μg/100 g for fresh yeast 200 μg/100 g for dried yeast
• Dishes, incl. ready-to-eat meals (excluding soups and salads): 3 μg/100 g
• Soups and salads: 5 μg/100 g
• Fried or extruded cereal, seed or root-based products: 5 μg/100 g
• Infant formula and follow-on formula as defined by Regulation (EU) No 609/2013: In accordance with Regulation (EU) No 609/2013
• Processed cereal-based food as defined by Regulation (EU) No 609/2013: In accordance with Regulation (EU) No 609/2013
• Processed fruit products: 1,5 μg/100 g
• Processed vegetables: 2 μg/100 g
• Bread and similar products: 5 μg/100 g
• Breakfast cereals: 4 μg/100 g
• Pasta, doughs and similar products: 5 μg/100 g
• Other cereal based products: 3 μg/100 g
• Spices, seasonings, condiments, sauce ingredients, dessert sauces/toppings: 10 μg/100 g
• Protein products: 10 μg/100 g
• Cheese: 2 μg/100 g
• Dairy dessert and similar products: 2 μg/100 g
• Fermented milk or fermented cream: 1,5 μg/100 g
• Dairy powders and concentrates: 25 μg/100 g
• Milk based products, whey and cream: 0,5 μg/100 g
• Meat and dairy analogues: 2,5 μg/100 g
• Total diet replacement for weight control as defined by Regulation (EU) No 609/2013: 5 μg/100 g
• Meal replacements for weight control: 5 μg/100 g
• Foods for special medical purposes as defined in Regulation (EU) No 609/2013: In accordance with the particular nutritional requirements of the persons for whom the products are intended

Additional specific labelling requirements

For Yeast-leavened breads and rolls; Yeast-leavened fine bakery wares; Food supplements as defined in Directive 2002/46/EC: The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘vitamin D yeast’ or ‘vitamin D2 yeast’

For Pre-packed fresh or dry yeast for home baking: 1. The designation of the novel food on the labelling of the foodstuffs shall be ‘vitamin D yeast’ or ‘vitamin D2 yeast’. 2. The labelling of the novel food shall bear a statement that the foodstuff is only intended for baking and that it should not be eaten raw. 3. The labelling of the novel food shall bear instructions for use for the final consumers so that a maximum concentration of 5 μg/100 g of vitamin D2 in final home-baked products is not exceeded.

For Dishes, incl. ready-to-eat meals (excluding soups and salads); Soups and salads; Fried or extruded cereal, seed or root-based products; Infant formula and follow-on formula as defined by Regulation (EU) No 609/2013; Processed cereal-based food as defined by Regulation (EU) No 609/2013; Processed fruit products; Processed vegetables; Bread and similar products; Breakfast cereals; Pasta, doughs and similar products; Other cereal based products; Spices, seasonings, condiments, sauce ingredients, dessert sauces/toppings; Protein products; Cheese; Dairy dessert and similar products; Fermented milk or fermented cream; Dairy powders and concentrates; Milk based products, whey and cream; Meat and dairy analogues; Total diet replacement for weight control as defined by Regulation (EU) No 609/2013; Meal replacements for weight control; Foods for special medical purposes as defined in Regulation (EU) No 609/2013: The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘vitamin D yeast’ or ‘vitamin D2 yeast’

Specification (Table 2)

Table 2 of the Annex, row with the same name, as written:

Description/Definition

Baker’s yeast (Saccharomyces cerevisiae) is treated with ultraviolet light to induce the conversion of ergosterol to vitamin D2 (ergocalciferol). Vitamin D2 content in the yeast concentrate varies between 800 000 - 3 500 000 IU vitamin D/100 g (200-875 μg/g).

The yeast shall be inactivated for use in infant formula and follow-on formula, processed cereal-based food and foods for special medical purposes as defined by Regulation (EU) No 609/2013, while for use in other foods the yeast may or may not be inactivated.

The yeast concentrate is blended with regular baker’s yeast in order not to exceed the maximum level in the pre-packed fresh or dry yeast for home baking.

Tan-coloured, free-flowing granules.

Vitamin D2

Chemical name: (5Z,7E,22E)-(3S)-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol

Synonym: Ergocalciferol

CAS No.: 50-14-6

Molecular weight: 396,65 g/mol

Microbiological criteria for the yeast concentrate

Coliforms: ≤ 103/g

Escherichia coli: ≤ 10/g

Salmonella: Absence in 25 g

Source and version

Implementing Regulation (EU) 2017/2470, Annex, Union list of novel foods, Table 1. Consolidated text of 10 August 2026. The text above is copied from that document without change except that amendment markers are removed. It is not advice and it does not decide whether a particular product is covered.

• Consolidated text on EUR-Lex

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