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Petition to raise vitamin D in baked foods allowed
date:Aug 30, 2012
that poses no risk of adverse effects when the nutrient is consumed over long periods of time, the F.D.A. said.
The F.D.A. said Lallemand produces its vitamin D bakers yeast by exposing yeast to ultraviolet light. In its findings, the agency said it does not consider U.V. lighted treated bakers yeast to be a safety concern since the treatment does not produce any new components of toxicological concern.
In its review of the safety of the dietary intake of vitamin D2 that would result from appro

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