On August 28, FDA announced the approval of a food additive petition increasing the allowable level of vitamin D in bread and baked goods – increasing a maximum level of 90 IU to 400 IU vitamin D per 100g when using vitamin D bakers yeast. Since many Americans are not meeting their needs for vitamin D, this policy change will positively impact intake by making the daily bread in USA a greater “daily source” of vitamin D. Through review and support from the ABA FTRAC, ABA endorsed the 2009 Lallemand, Inc. petition with a letter of support to FDA.
FDA regulatory change will allow American bakers to claim their products as “High”, “Rich In” or “Excellent” sources of vitamin D, providing one more tool at bakers’ disposal to reinforce the contribution bread can make to a healthy diet.
View the Federal Register document
To read the rest of the story, please go to: American Bakers Association
