2014/396/EU: Commission Implementing Decision of 24 June 2014 authorising the placing on the market of UV-treated baker's yeast ( Saccharomyces cerevisiae ) as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2014) 4114)

Article 1

UV-treated baker's yeast as specified in Annex I may be placed on the market in the Union as a novel food ingredient for the uses defined and at the maximum levels established in Annex II without prejudice to Directive 2002/46/EC and Regulation (EC) No 1925/2006.

Article 2

The designation of UV-treated baker's yeast authorised by this Decision on the labelling of the foodstuffs containing it shall be ‘vitamin D yeast’ or ‘vitamin D 2 yeast’.

Article 3

This Decision is addressed to Lallemand SAS, 19 Rue des Briquetiers BP59, 31702 Blagnac Cedex, France.

SPECIFICATION OF UV-TREATED BAKER'S YEAST

ANNEX ISupplementary provisions

ANNEX I SPECIFICATION OF UV-TREATED BAKER'S YEAST Definition : Baker's yeast ( Saccharomyces cerevisiae ) is treated with ultraviolet light to induce the conversion of ergosterol to vitamin D 2 (ergocalciferol). Vitamin D 2 content in the yeast concentrate varies between 1 800 000-3 500 000 IU vitamin D/100 g (450-875 μg/g). Description : Tan-coloured, free-flowing granules Vitamin D 2 : 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 of the yeast concentrate : Coliforms Not more than 1 000 /g Escherichia coli Not more than 10/g Salmonella spp. Absent in 25 g

AUTHORISED USES OF UV-TREATED BAKER'S YEAST

ANNEX IISupplementary provisions

ANNEX II AUTHORISED USES OF UV-TREATED BAKER'S YEAST Food category Maximum use level Yeast-leavened breads and rolls 5 μg of vitamin D 2 /100 g final product Yeast-leavened fine bakery wares 5 μg of vitamin D 2 /100 g final product Food supplements 5 μg of vitamin D 2 /day