Riboflavins

Riboflavin, also known as Vitamin B2, is a water-soluble vitamin that occurs naturally in foods like eggs, milk, meat, and vegetables. It is often produced commercially through fermentation using microorganisms or chemical synthesis. Riboflavin is essential for energy production, cell function, and metabolism.

Riboflavin is primarily added to foods as a nutrient supplement to fortify them with Vitamin B2. It can also act as a yellow colorant in some food products. It is commonly found in cereals, bread, pasta, milk, and infant formulas.

In the U.S., riboflavin is generally recognized as safe (GRAS) by the FDA when used as a nutrient or color additive. The European Food Safety Authority (EFSA) has also evaluated riboflavin. High intake of riboflavin from food sources is generally considered safe, as excess amounts are typically excreted in urine. The U.S. National Academies have established an upper intake level (UL) for riboflavin, but this applies to supplemental intake, not dietary sources.