
Article 1 
UV-treated bread as specified in Annex I may be placed on the market as a novel food at the maximum level of 3 μg vitamin D2 per 100 g without prejudice to the specific provisions of Regulation (EC) No 1925/2006.
Article 2 
The following shall be added to the designation for the labelling of the foodstuffs: ‘contains vitamin D produced by UV-treatment’.
Article 3 
This Decision is addressed to Viasolde AB, Dalstigen 4, 262 63, Ängelholm, Sweden.
Done at Brussels, 16 March 2016.
For the Commission
Vytenis ANDRIUKAITIS
Member of the Commission
ANNEX
UV-treated bread is yeast leavened bread and rolls (without toppings) to which a treatment with ultraviolet radiation is applied after baking in order to convert ergosterol to vitamin D2 (ergocalciferol).

UV radiation: a process of radiation in ultraviolet light within the wavelength of 240-315 nm for maximum of 5 seconds with energy input of 10-50 mJ/cm2.


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


Vitamin D2 (ergocalciferol) in the final product 0,75-3 μg/100 g
Yeast in dough 1-5 g/100 g


