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Petition to raise vitamin D in baked foods allowed
date:Aug 30, 2012
The final rule was published in the Aug. 29 edition of the Federal Register.
Under the ruling, bakers may use the yeast at levels not to exceed 400 international units (I.U.) of vitamin D per 100 grams in the finished foods, up from 90 I.U. previously. The F.D.A. acted in response to a petition filed by Lallemand, Inc., which markets yeast with vitamin D.
In its 2009 petition, Lallemand sought approval of vitamin D2 yeast as a dual purpose nutrient supplement and leavening agent or dough relaxer

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