date:Aug 30, 2012
The petition amends the food additive regulations to provide for the safe use of vitamin D2 yeast for baked foods at a maximum level of 400 International Units (I.U.) per 100 grams of finished product, which compares to the previous maximum level of 90 I.U. per 100 grams of finished product.
Todays change in the F.D.A. regulation will allow American bakers to claim their products as high, rich in or excellent sources of vitamin D, giving them one more tool at their disposal to reinforce the cont