B2

Riboflavin, also known as Vitamin B2, is a water-soluble vitamin that plays a key role in energy production, cell function, and metabolism. It occurs naturally in foods like eggs, meat, dairy, and green vegetables. It can also be produced synthetically for use as a food additive.

Riboflavin is primarily added to foods as a nutrient to fortify them, helping consumers meet their daily vitamin needs. It is commonly found in enriched grain products, cereals, dairy products, and infant formulas. It also acts as a yellow food coloring agent.

Riboflavin is generally recognized as safe (GRAS) by the FDA when used as a nutrient or for coloring. The National Academies have established an upper intake level (UL) for riboflavin, above which there may be an increased risk of adverse effects. JECFA and EFSA have evaluated riboflavin and established acceptable daily intakes. High doses can cause bright yellow urine, but it is not known to be toxic.