Vitamin B-2

Vitamin B-2, also known as riboflavin, 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 products, green vegetables, and fortified cereals. Industrially, it can be produced through chemical synthesis or microbial fermentation.

Riboflavin is added to foods as a nutrient supplement to fortify products like cereals, bread, and pasta, helping consumers meet their daily intake needs. It also functions as a yellow color additive in some foods. It is commonly found in enriched grain products, dairy alternatives, and nutritional supplements.

Riboflavin is recognized as safe and effective by the FDA when used as a nutrient supplement or color additive. Adequate intake is essential for health, and while deficiency can lead to certain health issues, excessive intake from food is unlikely to cause harm. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated riboflavin, and the European Food Safety Authority (EFSA) also considers it safe. There are no widespread controversies regarding its use at typical dietary levels.