date:Sep 07, 2012
The Food and Drug Administration (FDA) has amended food additive regulations to allow bakers to significantly increase levels of vitamin D in bread and make High, Rich In or Excellent Source Of claims if they use a vitamin D2 bakers yeast.
The move follows FDA approval of a petition filed by Montreal-based yeast specialist Lallemand in 2009.
This asked the agency to raise permitted levels of vitamin D2 in bread and baked goods from 90 IU to 400 IU per 100g of finished product when using vitamin