Bread Gets a Nutritious Boost: FDA Approves Petition to Raise Vitamin D in Baked Foods

09/05/2012

Baked foods can soon begin packing a more powerful punch, thanks to a Food and Drug Administration-approved petition allowing the use of vitamin D2 yeast at higher levels.

The new rule permits bakers to use yeast at levels not to exceed 400 international units (I.U.) of vitamin D per 100 grams in the finished food. A fat-soluble vitamin that is found naturally in very few foods, vitamin D is essential to bone health and wellness.

The ability to increase vitamin D quantities means American bakers can now claim their products as "high," "rich in" or "excellent" sources of the vitamin. This marks a significant development in the industry’s ongoing campaign to reinforce the importance of bread in a healthy diet.

 Filed by Lallemand, Inc., which markets yeast with vitamin D, the petition states that the additional vitamin D will serve as a nutrient supplement. Yeast-leavened baked foods, baking mixes and yeast-leavened baked snack foods are among the items specifically listed in the petition.

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