Assessment of the Safety of the Extended Uses of UV-treated Baker’s Yeast (S. Cerevisiae) as a Novel Food

The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have undertaken an assessment of application RP1292 for the safety of the extended uses of ultraviolet (UV)-treated Baker’ yeast (Saccharomyces cerevisiae) as a novel food, from Lallemand Bio-ingredients. A novel food application has been received by Great Britain (GB) where the European Food Safety Agency (EFSA), prior to the end of the transition period, evaluated an application for the product. FSA/FSS has reviewed the EFSA opinion for this novel food (EFSA NDA Panel, 2021b) and confirmed that this is adequate for GB risk analysis. Therefore, the opinion was used to form the basis of the GB opinion. The FSA/FSS risk assessors concluded that extended uses of UV-treated Baker’s yeast, as described in the EFSA opinion (EFSA NDA Panel, 2021b), is safe based on the composition, the anticipated intake levels, and at the proposed conditions of use.