News

Lallemand intros premixes to facilitate bakeries’ compliance

7 Nov 2017

In order, the company says, 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.

In order, the company says, 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 bakery products, bakeries that want to continue claiming Vitamin D in their bread will, says Lallemand, have to review the bread formulations.

The company says that 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 is said to deliver consistency with the same levels of quality and vitamin D levels each and every time, and provide convenient and accurate scaling based on flour weight. Specific solutions are available for any batch size, and the premixes are made 100% from ingredients of vegetarian origin, making suitable for vegetarians and vegans. They can replace the use of Vitamin D3 in bread recipes where ‘good’ and ‘excellent’ source of Vitamin D content claims are desired and can no longer be achieved using vitamin D2 or D3.

Bread fortification with Vitamin D is an old practice dating back to the 1940s, the company notes. 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 with Canada Gazette Part I Vol. 145, No. 8.