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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Riboflavin is added to foods primarily as a nutrient supplement to fortify products and …
What it is
Riboflavin, also known as Vitamin B2, is a water-soluble vitamin that occurs naturally in foods like eggs, meat, dairy products, and green vegetables. It is also produced commercially through chemical synthesis or fermentation processes using microorganisms.
Why it's used
Riboflavin is added to foods primarily as a nutrient supplement to fortify products and help consumers meet their daily vitamin B2 requirements. It is commonly found in enriched grains, cereals, bread, pasta, and dairy products.
Health notes
Riboflavin is recognized as safe and effective by the FDA when used as a nutrient supplement. It plays a vital role in energy production and cell function. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated riboflavin, and it is generally considered safe at typical dietary intake levels. No significant controversies are associated with its consumption as a nutrient.
Allergen info
Riboflavin is not derived from any of the nine FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.