The U.S. Food and Drug Administration (FDA) on Aug. 29 issued a final rule approving a food-additive petition to provide for the safe use of vitamin D2 bakers yeast as a source of vitamin D2 and as a leavening agent in yeast-leavened baked products at levels not to exceed 400 IU of vitamin D2 per 100 grams in the finished food.
The policy change will allow U.S. bakers to claim their products as “High," “Rich In" or “Excellent" sources of vitamin D, providing one more tool at bakers’ disposal to reinforce the contribution bread can make to a healthy diet. FDA’s action was in response to a petition filed by Lallemand, Inc., in 2009.
According to the final rule published in the Federal Register, “based on all data relevant to vitamin D2 bakers yeast reviewed by the agency, FDA concludes that there is a reasonable certainty that no harm will result from the use of vitamin D2 bakers yeast as a source of vitamin D2 and as a leavening agent in yeast-leavened baked products within the limits proposed by Lallemand. Thus, vitamin D2 bakers yeast is safe for the proposed uses, and the agency concludes that the food-additive regulations should be amended as set forth in this document."
