
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 D2 yeast’.
Article 3 
This Decision is addressed to Lallemand SAS, 19 Rue des Briquetiers BP59, 31702 Blagnac Cedex, France.
Done at Brussels, 24 June 2014.
For the Commission
Tonio BORG
Member of the Commission
ANNEX I

DefinitionBaker'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 1 800 000-3 500 000 IU vitamin D/100 g (450-875 μg/g).DescriptionTan-coloured, free-flowing granulesVitamin 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/molMicrobiological 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

ANNEX II

Food category Maximum use level
Yeast-leavened breads and rolls 5 μg of vitamin D2/100 g final product
Yeast-leavened fine bakery wares 5 μg of vitamin D2/100 g final product
Food supplements 5 μg of vitamin D2/day