Recently, The European Food Safety Authority Panel on Dietetic Products, Nutrition and Allergies issued a positive opinion on the safety of UV-treated baking yeast.
The approval comes after the European Commission requested that the European Food Safety Authority (EFSA) panel look into the safety of the UV-treated yeast.
The UV-treated baking yeast comes from the Montreal based company Lallemand. Back in 2012, Lallemand issued a petition to the FDA to amend the regulation regarding how much vitamin D2 could be added to bread in the United States. We covered the story around the time of its release.
This new approval in Europe will allow for most bread products in the European Union to only be fortified with a maximum of 200 IU of vitamin D2 per 100g of bread. This amount was determined not to exceed the tolerable upper intake levels established by EFSA which is currently set at 4,000 IU/day for adults and children 11-17 years old and 2,000 IU/day for infants.
The UV-treated yeast is expected to become available in Europe sometime around spring or early summer 2014.