A petition to amend US food additive regulations by increasing the safe limit
of vitamin D in yeast-raised baked foods was reported by the Food and Drug
Administration in The Federal Register of 17 December. Lallemand, Inc.,
Montreal, QB, filed the application “on behalf of the US baking industry” to
raise the safe limit to 400 IU of vitamin D per 100 g of yeast-raised baked
foods. The petitions full text is available at
www.lallemand.com/VitaminD/petition.pdf.
The petition addresses the fact that consumption of vitamin D by many consumers
is below Adequate Intake (AI). It goes on to request the safe use of vitamin D2
yeast for baked foods be set at levels higher than the current 90 IU vitamin D
per 100 g food.
“Upon approval by FDA, bakers will have the opportunity to achieve the levels of
vitamin D necessary to make excellent or good source claims, giving them one
more tool at their disposal to reinforce the contribution bread can make to a
healthy diet,” said Gary Edwards, president of Lallemand/American Yeast.
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