
PART 1
1 

(1) These Regulations may be cited as the Food Additives, Food Flavourings and Novel Foods (Authorisations) (Scotland) Regulations 2023 and come into force on 15 May 2023.
(2) These Regulations extend to Scotland only.
2 

(1) In these Regulations—
 “Regulation (EC) No. 1333/2008” means Regulation (EC) No. 1333/2008 of the European Parliament and of the Council on food additives,
 “Regulation (EC) No. 1334/2008” means Regulation (EC) No. 1334/2008 of the European Parliament and of the Council on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No. 1601/91, Regulations (EC) No. 2232/96 and (EC) No. 110/2008 and Directive 2000/13/EC,
 “Commission Regulation (EU) No. 231/2012” means Commission Regulation (EU) No. 231/2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No. 1333/2008 of the European Parliament and of the Council,
 “Commission Implementing Regulation (EU) 2017/2470” means Commission Implementing Regulation (EU) 2017/2470 establishing the Union list of novel foods in accordance with Regulation (EU) 2015/2283 of the European Parliament and of the Council on novel foods.
(2) Unless the contrary intention appears, any expression used both in these Regulations and in Regulation (EC) No. 1333/2008, Regulation (EC) No. 1334/2008, Commission Regulation (EU) No. 231/2012, or Commission Implementing Regulation (EU) 2017/2470 has the same meaning as it has in Regulation (EC) No. 1333/2008, Regulation (EC) No. 1334/2008, Commission Regulation (EU) No. 231/2012 or Commission Implementing Regulation (EU) 2017/2470 as the case may be.
PART 2
3 

(1) The domestic list of food additives set out in Annex 2 (domestic list of food additives approved for use in foods and conditions of use) to Regulation (EC) No. 1333/2008 is amended in accordance with schedule 1.
(2) Part E of Annex 2 to Regulation (EC) No. 1333/2008 is further amended as follows—
(a) in category 13.2 (dietary foods for special medical purposes), in the entry for “Advantame”, for “E 960” substitute “E 969”,
(b) in category 13.3 (dietary foods for weight control diets), in the entry for “Advantame”, for “E 960” substitute “E 969”,
(c) in category 14.1.3 (fruit nectars and vegetable nectars and similar products) at the end at the appropriate place add the following footnote—“
(1) : The additives may be added individually or in combination”.
4 
The specifications for food additives set out in the Annex to Commission Regulation (EU) No. 231/2012 are amended in accordance with schedule 2.
5 
Any food additive or food labelled before the end of 14 November 2024 as steviol glycosides (E 960) or as containing steviol glycosides (E 960), that is otherwise compliant with the conditions of use and specification for steviol glycosides from Stevia (E 960a), may continue to be placed on the market and used until stocks are exhausted.
PART 3
6 
The domestic list of flavourings and source materials set in out Annex 1 to Regulation (EC) No. 1334/2008 is amended in accordance with schedule 3.
PART 4
7 
The list of authorised novel foods set out in the Annex to Commission Implementing Regulation (EU) 2017/2470 is amended in accordance with schedules 4 and 5.
MAREE TODD
Authorised to sign by the Scottish Ministers
St Andrew’s House,
Edinburgh
14th March 2023
SCHEDULE 1
Regulation 3
1 
In Part B (list of all additives), in paragraph 2 (sweeteners)—
(a) For the entry for “Steviol glycosides” substitute—“
E 960a Steviol glycosides from Stevia”,
(b) after the entry referred to in paragraph (a) of this schedule insert—“
E 960c Enzymatically produced steviol glycosides”.
2 
In Part C (definitions of groups of additives), in sub-part 5 (other additives that may be regulated combined), after paragraph (u) insert—“
(v) E 960a and E 960c: Steviol glycosides

E-number Name
E 960a Steviol glycosides from Stevia
E 960c Enzymatically produced steviol glycosides”.
3 
In Part E (authorised food additives and conditions of use in food categories), in the table—
(a) in category 01.4 (flavoured fermented milk products including heat-treated products), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 100 (1) (60) only energy-reduced products or with no added sugar”,
(b) in category 03 (edible ices), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 200 (1) (60) only energy-reduced products or with no added sugar”,
(c) in category 04.2.2 (fruit and vegetables in vinegar, oil, or brine), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 100 (1) (60) only sweet-sour preserves of fruit and vegetables”,
(d) in category 04.2.4.1 (fruit and vegetable preparations excluding compote), for the entry “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 200 (1) (60) only energy-reduced”,
(e) in category 04.2.5.1 (extra jam and extra jelly), for the entry “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 200 (1) (60) only energy-reduced jams, jellies and marmalades”,
(f) in category 04.2.5.2 (jams, jellies and marmalades and sweetened chestnut purée), for the entry “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 200 (1) (60) only energy-reduced jams, jellies and marmalades”,
(g) in category 04.2.5.3 (other similar fruit or vegetable spreads), for the entry “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 200 (1) (60) only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar”,
(h) in category 05.1 (cocoa and chocolate products), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 270 (1) (60) only energy-reduced or with no added sugar”,
(i) in category 05.2 (other confectionery including breath freshening microsweets)—
(i) for the first entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 270 (1) (60) only cocoa or dried-fruit-based, energy-reduced or with no added sugar”,
(ii) for the second entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 330 (1) (60) only cocoa, milk, dried-fruit-based or fat-based sandwich spreads, energy-reduced or with no added sugar”,
(iii) for the third entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 350 (1) (60) only confectionery with no added sugaronly energy-reduced hard confectionery, such as candies and lolliesonly energy-reduced soft confectionery, such as chewy candies, fruit gums and foam sugar products/marshmallowsonly energy-reduced liquoriceonly energy-reduced nougatonly energy-reduced marzipan”,
(iv) for the fourth entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 2000 (1)(60) only breath-freshening microsweets, energy-reduced or with no added sugar”,
(v) for the fifth entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 670 (1) (60) only strongly flavoured freshening throat pastilles, energy-reduced or with no added sugar”,
(j) in category 05.3 (chewing gum), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 3300 (1) (60) only with no added sugar”,
(k) in category 05.4 (decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4)—
(i) for the first entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 330 (1) (60) only confectionery with no added sugar”,
(ii) for the second entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 270 (1) (60) only cocoa or dried-fruit-based, energy-reduced or with no added sugar”,
(l) in category 06.3 (breakfast cereals), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 330 (1) (60) only breakfast cereals with a fibre content of more than 15%, and containing at least 20% bran, energy-reduced or with no added sugar”,
(m) in category 07.2 (fine bakery wares), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 330 (1) (60) only essoblaten – wafer paper”,
(n) in category 09.2 (processed fish and fishery products including molluscs and crustaceans), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 200 (1) (60) only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs”,
(o) in category 11.4.1 (table-top sweeteners in liquid form), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides quantum satis (60) ”,
(p) in category 11.4.2 (table-top sweeteners in powder form), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides quantum satis (60) ”,
(q) in category 11.4.3 (table-top sweeteners in tablets), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides quantum satis (60) ”,
(r) in category 12.4 (mustard), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 120 (1) (60) ”,
(s) in category 12.5 (soups and broths), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 40 (1) (60) only energy-reduced soups”,
(t) in category 12.6 (sauces)—
(i) for the first entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 120 (1) (60) except soy-bean sauce (fermented and non-fermented)”,
(ii) for the second entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 175 (1) (60) only soy-bean sauce (fermented and non-fermented)”,
(u) in category 13.2 (dietary foods for special medical purposes (excluding products form food category 13.1.5)), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 330 (1) (60) ”,
(v) in category 13.3 (dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 270 (1) (60) ”,
(w) in category 14.1.3 (fruit nectars and vegetable nectars and similar products), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 100 (1) (60) only energy-reduced or with no added sugar”,
(x) in category 14.1.4 (flavoured drinks), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 80 (1) (60) only energy-reduced or with no added sugar”,
(y) in category 14.1.5.2 (other)—
(i) for the first entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 30 (1) (60) (93) only coffee, tea and herbal infusion beverages, energy-reduced or with no added sugar”,
(ii) for the second entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 30 (1) (60) (93) only flavoured instant coffee and instant cappuccino products, energy-reduced or with no added sugar”,
(iii) for the third entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 20 (1) (60) (93) only malt-based and chocolate/cappuccino flavoured drinks, energy-reduced or with no added sugar”,
(z) in category 14.2.1 (beer and malt beverages), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 70 (1) (60) only alcohol-free beer or with an alcohol content not exceeding 1.2% volume; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6%) except for ‘Obergäriges Einfachbier’; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type”,
(aa) in category 14.2.8 (other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15% of alcohol), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 150 (1) (60) ”,
(bb) in category 15.1 (potato-, cereal-, flour-, or starch-based snacks), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 20 (1) (60) ”,
(cc) in category 15.2 (processed nuts), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 20 (1) (60) ”,
(dd) in category 16 (desserts excluding products covered in categories 1, 3 and 4), for the entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 100 (1) (60) only energy-reduced or with no added sugar”,
(ee) in category 17.1 (food supplements supplied in solid form, excluding food supplements for infants and young children)—
(i) for the first entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 670 (1) (60) ”,
(ii) for the second entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 1800 (1) (60) only food supplements in chewable form”,
(ff) in category 17.2 (food supplements supplied in a liquid form, excluding food supplements for infants and young children)—
(i) for the first entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 200 (1) (60) ”,
(ii) for the second entry for “Steviol glycosides” substitute—“
E 960a and E 960c Steviol glycosides 1800 (1)(60) Only food supplements in syrup form”.
SCHEDULE 2
Regulation 4
1 
In the entry for steviol glycosides, for the heading “E 960 STEVIOL GLYCOSIDES” substitute—“E 960a STEVIOL GLYCOSIDES FROM STEVIA”.
2 
In the appropriate place, insert the following entry—“E 960c REBAUDIOSIDE M PRODUCED VIA ENZYME MODIFICATION OF STEVIOL GLYCOSIDES FROM STEVIA

Synonyms 
Definition Rebaudioside M is a steviol glycoside composed predominantly of rebaudioside M with minor amounts of other steviol glycosides such as rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside I, and stevioside.Rebaudioside M is obtained via enzymatic bioconversion of puriﬁed steviol glycoside leaf extracts (95% steviol glycosides) of the Stevia rebaudiana Bertoni plant using UDP-glucosyltransferase and sucrose synthase enzymes produced by the genetically modified yeasts K. phaffi (formerly known as Pichia pastoris) UGT-a and K. phaffi UGT-b that facilitate the transfer of glucose from sucrose and UDP-glucose to steviol glycosides via glycosidic bonds.After removal of the enzymes by solid-liquid separation and heat treatment, the purification involves concentration of the rebaudioside M by resin adsorption, followed by recrystallisation of rebaudioside M resulting in a final product containing not less than 95 % of rebaudioside M. Viable cells or the DNA of the yeasts K. phafﬁi UGT-a or K. phafﬁi UGT-b must not be detected in the food additive.
Chemical name Rebaudioside M: 13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, 2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl ester
Molecular formula Trivial name Formula Conversion factor
Rebaudioside M C56 H90 O33 0.25
Molecular weight and CAS No Trivial name CAS Number Molecular weight (g/mol)
  
Rebaudioside M 1220616-44-3 1291.29
Assay Not less than 95% rebaudioside M on the dried basis
Description White to light yellow powder, approximately between 200 and 350 times sweeter than sucrose (at 5% sucrose equivalency)
Identification
Solubility Freely soluble to slightly soluble in water
pH Between 4.5 and 7.0 (1 in 100 solution)
Purity
Total ash Not more than 1%
Loss on drying Not more than 6% (105°C, 2h)
Residual solvent Not more than 5,000 mg/kg ethanol
Arsenic Not more than 0.015 mg/kg
Lead Not more than 0.2 mg/kg
Cadmium Not more than 0.015 mg/kg
Mercury Not more than 0.07 mg/kg
Residual protein Not more than 5 mg/kg
Particle size Not less than 74μm (using a mesh #200 sieve with a particle size limit of 74 μm)”.
SCHEDULE 3
Regulation 6
1 
In Part A (domestic list of flavouring substances), in sub-part 2, in Table 1, in the appropriate place insert the following entry—“
16.127 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)imidazolidine-2,4-dione 1119831-25-2 2161  At least 99 %, assay (HPLC/UV) Restrictions of use as a flavouring substance:In category 1.4 – not more than 4 mg/kgIn category 1.8 – not more than 8 mg/kgIn category 3 – not more than 4 mg/kgIn category 5.1 – not more than 15 mg/kgIn category 5.2 – not more than 16 mg/kgIn category 5.3 – not more than 30 mg/kgIn category 5.4 – not more than 15 mg/kgIn category 6.3 – not more than 25 mg/kgIn category 12.1 – not more than 75 mg/kgIn category 12.2 – not more than 100 mg/kgIn category 12.3 – not more than 25 mg/kgIn category 12.4 – not more than 25 mg/kgIn category 12.5 – not more than 4 mg/kgIn category 13.2 – not more than 4 mg/kgIn category 13.3 – not more than 4 mg/kgIn category 14.1.4, dairy-based drinks only – not more than 4 mg/lIn category 14.1.5 – not more than 8 mg/kgIn category 15.1 – not more than 20mg/kgIn category 16, dairy-based desserts only – not more than 4mg/l  The Authority ”
SCHEDULE 4
Regulation 7
1 
In Table 1 (authorised novel foods), for the entry for UV-treated baker’s yeast (Saccharomyces cerevisiae) substitute the following entry—“
UV-treated baker’s yeast (Saccharomyces cerevisiae) Specified food category Maximum levels of Vitamin D₂ The designation of the novel food on the labelling of food containing it is “vitamin D yeast” or “vitamin D₂ yeast”. The novel food must be inactivated for use in infant formula, follow-on formula, processed cereal-based food and food for special medical purposes. 
Yeast- leavened breads and rolls 5 µg/100 g
Yeast-leavened fine bakery wares 5 µg/100 g
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 yeast200 µg/100 g for dry yeast The designation of the novel food on the labelling of food containing it is “vitamin D yeast” or “vitamin D₂ yeast”.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.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.
Dishes, including ready-to-eat meals (excluding soups and salads) 3 µg/100 g The designation of the novel food on the labelling of food containing it is “vitamin D yeast” or “vitamin D₂ yeast”.
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 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 by 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 by Regulation (EU) No. 609/2013 In accordance with the particular nutritional requirements of the persons for whom the products are intended”
2 
In Table 2 (specifications) for the entry for UV-treated baker’s yeast (Saccharomyces cerevisiae) substitute the following entry—“
UV-treated baker’s yeast (Saccharomyces cerevisiae) Description/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 800,000 - 3,500,000 IU vitamin D/100g (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 by 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.Vitamin D₂Chemical name: (5Z,7E,22E)-(3S)-9,10-secoergosta-5,7,10(19),22-tetraen-3-olSynonym: ErgocalciferolCAS No.: 50-14-6Molecular weight: 396.65 g/molMicrobiological criteria for the yeast concentrateColiforms: ≤ 103 CFU/gEscherichia coli: ≤ 10 CFU/gSalmonella spp: Absence in 25 gCFU: Colony Forming Units.”.
SCHEDULE 5
Regulation 7
1 
In Table 1 (authorised novel foods), after the existing entry for Vitamin D₂ mushroom powder insert the following entry—“
Vitamin D₂ mushroom powder Specified food category Maximum levels of vitamin D₂ The designation of the novel food on the labelling of food containing it is “UV-treated mushroom powder containing vitamin D₂”.The labelling of food supplements, as defined by the Food Supplements (Scotland) Regulations 2003, containing vitamin D₂ mushroom powder must bear a statement that they should not be consumed by infants and children under 3 years of age.  Included in the list on 15 May 2023.This inclusion is based on proprietary scientific evidence and scientific data protected in accordance with Article 26 of Regulation (EU) 2015/2283.Applicant: MBio, Monaghan Mushrooms, Tullygony, Tyholland, Co. Monaghan, Ireland, H18 FW95.During the period of data protection, vitamin D₂ mushroom powder is authorised for placing on the market, within Scotland, only by MBio, Monaghan Mushrooms unless a subsequent applicant obtains authorisation for the novel food without reference to the proprietary scientific evidence or scientific data protected in accordance with Article 26 of Regulation (EU) 2015/2283 or with the agreement of MBio, Monaghan Mushrooms.The data protection will expire at the end of 14 May 2028.
Breakfast cereals 2.1 µg/100 g
Yeast leavened bread and similar pastries 2.1 µg/100 g
Grain products and pasta and similar products 2.1 µg/100 g
Fruit/vegetable juices and nectars 1.1 µg/100 ml (marketed as such or reconstituted as instructed by the manufacturer)
Dairy products and analogues other than beverages 2.1 µg/100 g (marketed as such or reconstituted as instructed by the manufacturer)
Dairy products and analogues as beverages 1.1 µg/100 ml (marketed as such or reconstituted as instructed by the manufacturer)
Milk and dairy powders 21.3 µg/100 g (marketed as such or reconstituted as instructed by the manufacturer)
Meat analogues 2.1 µg/100 g
Soups 2.1 µg/100 ml (marketed as such or reconstituted as instructed by the manufacturer)
Extruded vegetable snack 2.1 µg/100 g
Meal replacement for weight control 2.1 µg/100 g
Food for special medical purposes as defined in Regulation (EU) 609/2013 excluding those intended for infants In accordance with the particular nutritional requirements of the persons for whom the products are intended
Food supplements as defined in the Food Supplements (Scotland) Regulations 2003 excluding food supplements for infants and children under 3 years of age 15 µg of vitamin D₂/day”
2 
In Table 2 (specifications), after the entry for Vitamin D₂ mushroom powder insert the following entry—“
Vitamin D₂ mushroom powder Description/DefinitionThe novel food is mushroom powder produced from dried whole Agaricus bisporus mushrooms. The process includes drying, milling and the controlled exposure of the mushroom powder to ultraviolet light.Characteristics/CompositionVitamin D₂ content: 580-595 µg/g of mushroom powderAsh: ≤ 13.5%Water activity: < 0.5Moisture content: ≤ 7.5%Carbohydrates: ≤ 35%Total dietary fibre: ≥ 15%Crude protein (N x 6.25): ≥ 22%Fat: ≤ 4.5%Heavy metalsLead: ≤ 0.5 mg/kgCadmium: ≤ 0.5 mg/kgMercury: ≤ 0.1 mg/kgArsenic: ≤ 0.3 mg/kgMycotoxinsAflatoxin B1: ≤ 0.1 µg/kgAflatoxins (sum of B1 + B2 + G1 + G2): < 4 µg/kgMicrobiological criteriaTotal plate count: ≤ 5000 CFU 14Total yeast and mould count: ≤ 100 CFU/gEscherichia coli: < 10 CFU/gSalmonella spp.: Absence in 25 gStaphylococcus aureus: ≤ 10 CFU/gColiforms: ≤ 10 CFU/gListeria spp.: Absence in 25 gEnterobacteriaceae: < 10 CFU/gCFU: Colony Forming Units.”.