date:Aug 08, 2012
This move comes after Canadian firm Lallemand sought the approval to market vitamin D-rich baker's yeast as a novel food ingredient. The company plans to use the baker's yeast primarily in the leavening of bread and in food supplements. The yeast is treated with UV light to enhance the amount of vitamin D2 present.
The ACNFP is seeking views on the committee's draft opinion that this yeast should be approved for use. The comments will be passed to the committee once it concludes the assessment o