date:Sep 07, 2012
igator-USA there had been a lot of interest from bakers in the petition, as historically, firms have only been allowed to add up to 90 IU of vitamin D per 100g in baked goods and grain products, typically by adding vitamin D3 from lanolin or from vitamin D3-fortified margarines.
The baking industry is very interested but until this change in the FDA regulations, the cost of changing the Nutrition Facts on their packaging for a nutrient content claim source of did not seem to be worth it, said Dr