Introducing Instaferm® VitaD® Premixes on Vitamin D Day

November 2^nd, 2017 – Happy Vitamin D Day! To facilitate bakeries compliance with new nutrition labelling regulations in the U.S.A. and in Canada, Lallemand is introducing a new range of Instaferm® VitaD® Premixes which are simple blends composed of dried VitaD® yeast (Saccharomyces cerevisiae) and wheat flour for inclusion in bread, rolls and fine bakery products.

With the increase in the daily value for vitamin D to 800 IU (20 mcg) and the new serving sizes (Reference Amounts Customarily Consumed) for the bakery products, the bakeries that want to continue claiming a Vitamin D in their bread will have to review the bread formulations.

The use of a premix gives more control and flexibility to bakers when considering the vitamin D enrichment of their bread formula. The Instaferm® VitaD® Premix range offers the following advantages:

• Delivers consistency with same levels of quality and vitamin D levels each and every time.
• Absolute convenient and accurate scaling based on the flour weight.
• Specific solutions for any batch size.
• Made 100% from ingredients of vegetarian origin making suitable for vegetarians and vegans.
• Replaces the use of Vitamin D3 in bread recipes where « good » and « excellent source » Vitamin D content claims are desired and can no longer be achieved using vitamin D2 or D3.

 Fortifying Bread with Vitamin D

Bread fortification with Vitamin D is an old practice dating back to the 1940’s. Bread with an elevated level of vitamin D can help consumers avoid Vitamin D deficiency associated with an increased risk of all-cause mortality, low immunity, rickets, osteomalacia, and osteoporosis.

Under the 21 CFR 184.1950, Vitamin D3 and D2 can be used to fortify grain products, including bread to a maximum level of 90 IU (2.25 mcg)/100g. According to 21 CFR 172.381, Lallemand Vitamin D2 bakers yeast (Vita D® yeast) is the only fortifying ingredient which can be used in yeast-leavened baked goods, baking mixes and yeast-leavened baked snack foods at a maximum level of 400 IU (40 mcg) of Vitamin D per 100 grams in the finished food.

Vitamin D2 bakers yeast may be used safely in bakery products as a source of vitamin D2 up to 90 IU (2.25 mcg)/100g in accordance to Canada Gazette Part I Vol. 145, No. 8.

Jacinthe Côté | Product Management Director |+1 514-904-3072 | jcote@lallemand.com

Shamla Moodley | Marketing Manager | +27 81-716-3829 |  smoodley@lallemand.com