UV-treated baker's yeast (Saccharomyces cerevisiae)

Definition/Description: 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 is inactivated for use in infant formula, follow-on formula, processed cereal-based food and food for special medical purposes as defined in Regulation (EU) No. 609/2013. The yeast can be active or inactive for use in other foods. 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.

Authorised novel ID: NOVEL-141

Original application: RP-1292

Specification: https://www.legislation.gov.uk/uksi/2023/334/schedule/6/made

Traditional food: No

Status: Authorised

Applies in: England, Scotland, Wales

Status change date: 31 December 2020 The date the status was last changed.

Conditions under which the novel food may be used: Food category Maximum levels of vitamin D2

Food supplements England: For food supplements, as defined in the Food Supplements (England) Regulations 2003, in accordance with any relevant requirements contained in regulations applying in relation to England and made under regulation 4 of the Nutrition (Amendment etc.) (EU Exit) Regulations 2019 Wales: For food supplements, as defined in the Food Supplements (Wales) Regulations 2003, in accordance with any relevant requirements contained in regulations applying in relation to Wales and made under regulation 4 of the Nutrition (Amendment etc.) (EU Exit) Regulations 2019 Scotland: For food supplements, as defined in the Food Supplements (Scotland) Regulations 2003, in accordance with any relevant requirements contained in regulations applying in relation to Scotland and made under regulation 4 of the Nutrition (Amendment etc.) (EU Exit) Regulations 2019

Pre-packed fresh or dry yeast for home baking 45 μg/100 g for fresh yeast ; 200 μg/100 g for dry yeast

Yeast-leavened breads and rolls 5 μg of vitamin D2 /100 g

Yeast-leavened fine bakery wares 5 μg of vitamin D2 /100 g

Dishes, including 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 in Regulation (EU) No 609/2013(3) In accordance with Regulation (EU) No 609/2013

Processed cereal-based food as defined in 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 desserts 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 in Regulation (EU) No 609/2013 5 µg/100 g

Meal replacement for weight control 5 µg/100 g

Food 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

Food category	Maximum levels of vitamin D2
Food supplements	England: For food supplements, as defined in the Food Supplements (England) Regulations 2003, in accordance with any relevant requirements contained in regulations applying in relation to England and made under regulation 4 of the Nutrition (Amendment etc.) (EU Exit) Regulations 2019 Wales: For food supplements, as defined in the Food Supplements (Wales) Regulations 2003, in accordance with any relevant requirements contained in regulations applying in relation to Wales and made under regulation 4 of the Nutrition (Amendment etc.) (EU Exit) Regulations 2019 Scotland: For food supplements, as defined in the Food Supplements (Scotland) Regulations 2003, in accordance with any relevant requirements contained in regulations applying in relation to Scotland and made under regulation 4 of the Nutrition (Amendment etc.) (EU Exit) Regulations 2019
Pre-packed fresh or dry yeast for home baking	45 μg/100 g for fresh yeast ; 200 μg/100 g for dry yeast
Yeast-leavened breads and rolls	5 μg of vitamin D2 /100 g
Yeast-leavened fine bakery wares	5 μg of vitamin D2 /100 g
Dishes, including 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 in Regulation (EU) No 609/2013(3)	In accordance with Regulation (EU) No 609/2013
Processed cereal-based food as defined in 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 desserts 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 in Regulation (EU) No 609/2013	5 µg/100 g
Meal replacement for weight control	5 µg/100 g
Food 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 pre-packed fresh or dry yeast for home baking:
1. The designation of the novel food on the labelling of food containing it is “vitamin D yeast” or “vitamin D₂ yeast”.
2. The labelling of the novel food must bear a statement that the food is only intended for baking and it should not be eaten raw.
3. The labelling of the novel food must bear instructions for use for the final consumer to ensure a maximum concentration of 5µg/100g of vitamin D₂ in the final home-baked product is not exceeded.

For all other products:
The designation of the novel food on the labelling of the foodstuffs containing it shall be 'Vitamin D yeast' or 'Vitamin D2 yeast'.

Other requirements: The novel food must be inactivated for use in infant formula, follow-on formula, processed cereal-based food and food for special medical purposes as defined in Regulation (EU) No 609/2013.

Data protection: not specified

Legislation links: England: Assimilated EU Regulations 2017/2470 , Assimilated EU Regulations 2018/1018 , Assimilated EU Regulations 2020/1559 , The Food Additives, Food Flavourings and Novel Foods (Authorisations) (England) Regulations 2023

Scotland: Assimilated EU Regulations 2017/2470 , Assimilated EU Regulations 2018/1018 , Assimilated EU Regulations 2020/1559 , The Food Additives, Food Flavourings and Novel Foods (Authorisations) (Scotland) Regulations 2023

Wales: Assimilated EU Regulations 2017/2470 , Assimilated EU Regulations 2018/1018 , Assimilated EU Regulations 2020/1559 , Rheoliadau Ychwanegion Bwyd, Cyflasynnau Bwyd, a Bwydydd Newydd (Awdurdodiadau) a Bwyd a Bwyd Anifeiliaid (Diwygiadau Amrywiol) (Cymru) 2023 , The Food Additives, Food Flavourings, and Novel Foods (Authorisations) and Food and Feed (Miscellaneous Amendments) (Wales) Regulations 2023

Last updated: 01 April 2025 The date the item authorisation was last updated.

UV-treated baker's yeast (Saccharomyces cerevisiae)

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