The Food and Drug Administration amended its regulations regarding how much vitamin D2 can be added to bread. They raised the permitted amount from 90 IU per 100g of bread to 400 IU per 100g, if the bread uses a specific baker’s yeast that is high in vitamin D2.
The amends were made following a petition made in 2009 by a Montreal based yeast company, Lallemand. The company increased the amount of vitamin D2 in their yeast product by exposing it to ultraviolet light. The vitamin D2 content remains stable in the bread throughout the baking process.
However, the new regulations only allow the permitted amount to be raised from 90 IU to 400 IU using the Lallemand product, and other fortification sources are still restricted to the 90 IU per 100g of bread. This includes D3 fortification.
These new regulations will allow bakers to claim that bread using Lallemand yeast is “High in,” “Rich in” or an “Excellent source of” vitamin D.