Yeast, 
Vitamin D is considered a nutrient of health concern by many government health agencies, and many people around the world do not get the recommended daily intake.
The importance of vitamin D to the body includes maintaining strong bones and teeth. It also helps with the function of the immune, nervous and muscular systems. There is emerging evidence showing that vitamin D may play a role in protection against various cancers, diabetes, high blood pressure, and glucose intolerance.
Where can we get
Our bodies can make vitamin D when sunlight hits our skin, but weak sunrays in winter and covering skin with clothing or sunscreen reduce vitamin D levels considerably, which may lead to vitamin D deficiency which can lead to osteomalacia amongst other health issues. Moreover, vitamin D is produced less and less by the body with advancing age. A 70-year-old’s body produces 75% less vitamin D than that of a 20-year-old when measured using the same amount of sun’s rays.
There are a limited number of dietary sources of vitamin D and most of them are found in animal products.
Adding vitamin D to our diet would help us to reach our much needed vitamin D level. To avoid serious health issues, bread fortification with vitamin D was used back in the 1940s. Now it is possible to also find vitamin D in your daily bread when bakers use Lallemand VitaD® Yeast products. Lallemand range of VitaD® Yeast products is a natural and vegetarian source of vitamin D that can be used to enhance the vitamin D content of baked goods, and in particular of bread.
Bakers yeast can naturally produce vitamin D when exposed to the ultra violet light of the sun, similar to humans. Lallemand has developed a process that treats yeast with UVB light to produce a natural and vegetarian source of vitamin D yeast which can be used in bread, baked goods and other food products.
Instaferm® VitaD® Premix SB: Designed for scaling in 50-275 LBS batch size bread recipes, contains 1360 IU (34 mcg) Vit D/gram and can be used at a usage rate of 0.1-0.4% on flour weight.
Instaferm® VitaD® Premix LB: Designed for scaling of 400-1300 LBS batch size bread recipes, contains 4400 IU (110 mcg) Vit D/gram and can be used at a usage rate of 0.04-0.12% on flour weight.
United States: In accordance to 21 CFR 172.381, products may be used safely as a source of vitamin D2 at a maximum level of 400 IU (10 mcg) of vitamin D per 100 grams of in yeast‐leavened baked goods and baking mixes and yeast‐leavened baked snack foods. Manufacturers now have to declare on the label the actual amount in micrograms (mcg) instead of in International Unit (IU). Forty (40) IU of vitamin D equals to 1 mcg of vitamin D.
Canada: In accordance to Canada Gazette Part I Vol. 145, No. 8, products may be used safely as a source of vitamin D2 up to a maximum of 90 IU (2.25 mcg)/100g of yeast leavened bread and unstandardized yeast‐leavened bakery products such as pizza crust, bread mix, donuts, croissants and bagels.
United States: The Daily Values (DV) for vitamin D for the general population is 800 IU (20 mcg) [21CFR101.9].
Canada: The Daily Value for vitamin D for the general population is now 20 mcg (800 IU).
Instaferm® VitaD® Premixes are simple blends composed of vitamin D yeast (Saccharomyces cerevisiae) and wheat flour for inclusion in bread, rolls and fine bakery products. Our premixes are made 100% from ingredients of vegetarian origin making them suitable for vegetarians and vegans.
Lallemand has developed two premixes to ensure absolute convenient and accurate scaling based on the flour weight.
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Stability studies confirm that vitamin D is heat stable. The content of vitamin D in bread baked with vitamin D yeast is not affected by baking and is stable for up to 14 days after baking.
WHITE BREAD:
VITAMIN D2 CONTENT, µg/100g BREAD
WHITE WHEAT BREAD:
VITAMIN D2 CONTENT, µg/100g BREAD
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