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. 2021 Jun 30;19(6):e06602. doi: 10.2903/j.efsa.2021.6602

Table 1.

Proposed uses and use levels proposed by the applicant

FoodEx2 Level 1
Name FoodEx2 Level 2
Name FoodEx2 code Proposed maximum levels of vitamin D2, as consumed(μg/100 g food)
Composite dishes Dishes, incl. ready‐to‐eat meals (excluding soups and salads) A03VB 3
Fried or extruded cereal, seed or root‐based products A0EZX 5
Soups and salads A041K 5
Fish, seafood, amphibians, reptiles and invertebrates Amphibians, reptiles, snails, insects A02KP 10
Food products for young population Infant formula (IF) and follow‐on formula (FoF) A03PY 1.2(1)
Other food for infants and children A03RL 0.81
Processed cereal‐based food for infants and young children A03QX 0.81(2)
Ready‐to‐eat meal for infants and young children A03RC 0.81
Fruit and fruit products Processed fruit products A01ML 1.5
Grains and grain‐based products Bread and similar products(3) A004V 5
Breakfast cereals A00CV 4
Cereals and cereal primary derivatives A000K 3
Fine bakery wares(3) A009T 5
Pasta, doughs and similar products A04QT 5
Legumes, nuts, oilseeds and spices Spices A016S 10
Major isolated ingredients, additives, flavours, baking and processing aids Isolated proteins and other protein products A0EVD 10
Maltodextrins and similar A0DPT 10
Miscellaneous agents for food processing A048P 10
Milk and dairy products Cheese A02QE 2
Dairy dessert and similar A02PT 2
Fermented milk or cream A02MZ 1.5
Milk and dairy powders and concentrates A02PD 25(4)
Milk, whey and cream A04NN 0. 5
Other ingredients Vitamins A0EVG 10
Products for non‐standard diets, food imitates and food supplements Food for particular diets A03RR 5
Meat and dairy imitates A03TD 2.5
Seasoning, sauces and condiments Condiments (including table‐top formats) A04QN 5
Dessert sauces/toppings A046QF 10
Mixed and other not‐listed condiments A045J 10
Savoury extracts and sauce ingredients A0EQE 10
Seasonings and extracts A04QJ 10
Vegetables and vegetable products Algae and prokaryotes organisms A00VA 10
Fungi, mosses and lichens A00TC 10
Processed or preserved vegetables and similar A00ZA 2
1

Based on the minimum use level of 1.2 μg vitamin D/100 g ready for use corresponding to 2 μg/100 kcal ready for use for IF set by Commission Delegated Regulation (EU) 2016/127 (European Commission, 2016)2

2

Based on the minimum use level of 0.81 μg vitamin D/100 g ready for use corresponding to 1 μg/100 kcal ready for use formula set by Commission Directive 2006/125/EC (European Commission, 2006) for processed cereal‐based foods for infants and young children.

3

The use of the NF in yeast‐leavened breads and rolls and yeast‐leavened fine bakery wares has already been authorised, at the proposed maximum levels.

4

The proposed maximum vitamin D2 level in milk and dairy powders is 25 μg/100 g of dried powder and 2.5 μg/100 g for the reconstituted milk.