And Riboflavin

Riboflavin, also known as Vitamin B2, is a water-soluble vitamin that occurs naturally in foods like eggs, meat, dairy, and green vegetables. It can also be produced commercially through fermentation or chemical synthesis. Riboflavin plays a vital role in energy production and cell function in the body.

Riboflavin is often added to foods as a nutrient to fortify them, helping consumers meet their daily vitamin needs. It is commonly found in enriched grain products such as bread, cereals, and pasta, as well as in some beverages and dairy products. Its bright yellow color can also contribute to the appearance of some foods.

Riboflavin is generally recognized as safe (GRAS) by the FDA when used as a nutrient or food additive. The European Food Safety Authority (EFSA) has also evaluated riboflavin and found it safe. It is an essential nutrient, and while excess amounts are typically excreted in urine, very high intakes are not generally associated with adverse effects. No specific numeric limits have been set by JECFA.