FDA OKs Boosting Bread
Vitamin D with Yeast
Soon you may be getting more of
your daily vitamin D from bread.
The US Food and Drug Administration
has approved a petition, originally filed
in 2009, to allow bakers to use special
yeast to boost vitamin D levels in
bread as high as 400 IU per 100 grams
(3.5 ounces, a little more than three
slices). Previously, the limit was 90 IU,
achieved by adding lanolin or fortified
margarine to breads. The special
yeast, produced by Montreal-based
Lallemand, develops natural vitamin
D2 after exposure to ultraviolet light.
Lallemand says the D2 is stable to heat
and oxidation, meaning bread, snacks
and mixes leavened with the yeast have
higher vitamin D levels after baking.
The FDA will allow baked goods with
extra vitamin D to boast that they are
“High,” “Rich in” or “Excellent Source
of” the vitamin in labeling. Welcoming
the news, the American Bakers Association
said, “Since many Americans are
not meeting their needs for vitamin D, this policy change will positively impact
intake by making the daily bread in the
USA a greater daily source of vitamin
D.” The adult RDA for vitamin D ranges
from 600-800 IU; ordinary bread has
little or no vitamin D.