The FDA has recently announced that the amount of vitamin D allowed in bread and baked goods is increased from a maximum level of 90 IU to 400 IU vitamin D per 100g when using vitamin D bakers yeast. This is great news for Lallemand and the American baking industry, following the food additive petition Lallemand Inc. had submitted in December 2009 to amend the FDA regulations to allow vitamin D in yeast based baked goods to be increased.
This change in the FDA regulation will allow American bakers to claim their products as “High”, “Rich In” or “Excellent” sources of vitamin D, giving them one more tool at their disposal to reinforce the contribution bread can make to a healthy diet.
Since many Americans are not meeting their daily needs for this vitamin, this will positively impact on their intake by making the daily bread in USA a greater “daily source” of vitamin D. Lallemand yeasts (Eagle®, Lallemand®, Instaferm®, Vita D Plus®) are a natural and vegetarian source of vitamin D, enabling bakers to naturally enhance the vitamin D content of their baked goods, and bread in particular.
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