EFSA OK with Selenium Yeast

COPENHAGEN, Denmark—The European Food Safety Authority’s (EFSA) Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food released a scientific opinion stating organically bound selenium yeast complying with specific characteristics is safe for use in foods, supplements and foods for particular nutritional use (PARNUTS). The approval follows sustained efforts by Lallemand Health Ingredients (LHI) to document the safety and bioavailability of its branded selenium yeast, Lalmin™.

According to LHI, EFSA not only deemed selenium yeast completely safe, it identified the high level of selenomethionine (60 percent to 85 percent of selenium content) to be responsible for the superior bioavailability of the compound. The Panel also concluded that yeast with high levels of organically bound selenium, such as Lalmin Se, is up to twice as bioavailable than inorganic forms of selenium like selenite or selenate.

“This is extremely positive news for formulators across Europe,” said Nicolai Jensen, general manager, LHI. “In recent years, we have seen some reluctance to use yeast as a selenium source due to regulatory concerns. However the path is now open for formulating with the most natural and bioavailable supplemental form of selenium available.”