Vitamin B₂: An essential micronutrient for metabolism support

Vitamin B₂ (riboflavin) is an essential micronutrient naturally contained in eggs, meat and dairy products. Plant-derived foods such as nuts, vegetables and grains contribute small quantities to vitamin B₂ intake. In the human body, vitamin B₂ is a co-factor of enzymes that enable redox-reactions in metabolism. Vitamin B₂ is thus required for conversion of food into energy, growth and development. 

Vitamin B₂ is water-soluble and major losses occur during milling of grains, polishing of rice, storage in light and cooking. Therefore, fortification of staple foods with vitamin B₂ is practiced in several countries. Population groups at risk of inadequate vitamin B₂ intake are, for example, pregnant and lactating women as well as their infants, people who consume little or no dairy products or meat, vegans and vegetarian/vegan athletes.

Today’s consumers are leading busier and more hectic lifestyles. They understand that high energy levels are required in order to meet the needs of their daily lives and the importance of B-vitamins in energy production. Globally, 60% of consumers are very familiar with B-vitamins and understand their benefits. B-vitamins can be a safe choice for consumers and are widely used in end-consumer products.

BASF’s vitamin B₂ complies with food and pharmaceutical standards (CEP available), delivers consistent quality, high purity and excellent flowability to support customers’ production.

Sources: Food Fortification Initiative, 2023; Liu K et al., 2019; Suri DJ et al., 2016; NIH Fact Sheets for Health Professionals and Consumers, Riboflavin (November 2023); IOM, Food and Nutrition Board: Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, DC: National Academy Press, 1998.FMCG Gurus, 2023; Vitafoodsinsights, 2023