UV-treated bread: 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 bread and rolls (without toppings): 3 μg vitamin D2/100 g

Additional specific labelling requirements

The designation on the label of the novel food shall be accompanied by ‘contains vitamin D produced by UV-treatment’

Specification (Table 2)

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

Description/Definition:

UV-treated bread is yeast leavened bread and rolls (without toppings) to which a treatment with ultraviolet radiation is applied after baking in order to convert ergosterol to vitamin D2 (ergocalciferol).

UV radiation: A process of radiation in ultraviolet light within the wavelength of 240-315 nm for maximum of 5 seconds with energy input of 10-50 mJ/cm2.

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

Contents:

Vitamin D2 (ergocalciferol) in the final product: 0,75-3 μg/100 g(1)

Yeast in dough: 1-5 g/100 g (2)

(1) EN 12821, 2009, European Standard.

(2) Recipe calculation.

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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