Riboflavon

Riboflavin, also known as Vitamin B2, is a water-soluble vitamin that occurs naturally in foods like eggs, meat, dairy, and green vegetables. It is often produced commercially through fermentation using microorganisms. Riboflavin plays a crucial role in energy production, cell function, and metabolism.

Riboflavin is added to foods primarily as a nutrient supplement to fortify products and help consumers meet their daily vitamin needs. It is also used as a yellow food coloring. You can find it in enriched grains, cereals, pasta, and some beverages.

Riboflavin is Generally Recognized As Safe (GRAS) by the FDA when used as a nutrient or food colorant. It is an essential nutrient for human health, and excess amounts are typically excreted in urine. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated riboflavin and established acceptable daily intake levels. No significant health concerns are associated with typical dietary intake.