Lallemand Bakers Yeast - June 2013 - 4

THE OPPORTUNITY

BREAD
A DAILY
SOURCE
OF VITAMIN D

All Lallemand bakers yeasts (Eagle®, Lallemand®,
Instaferm®) are non-fortified and vegetarian
sources of vitamin D2 that can enhance the
vitamin D content of baked goods, and of bread in
particular*. Bread can now be a natural source of
vitamin D, with no impact on taste!
*The FDA has amended the food additive regulations to
provide for the use of vitamin D bakers yeast as a source of
vitamin D at levels not to exceed 400 IU per 100g of finished
product. Now, baked goods can be labeled as an ‘Excellent’
source of vitamin D.

For more
information,
please visit our websites:
www.lallemandbaking.com
vitamind.lallemand.com
LALLEMAND Inc.
1620 Préfontaine
Montréal, QC H1W 2N8 CANADA
tel: (800) 840-4047 (514) 522-2133
fax: (514) 255-6861
email: baking@lallemand.com
To the best of our knowledge, the information in this brochure is true and
accurate. However, any recommendations or suggestions are made without
warranty or guarantee.
© Lallemand Inc.

BREAD vs MILK
One serving of bread can provide twice as much
vitamin D as one serving of milk.

A recent article, ‘Fortifying grains with vitamins and
minerals’ published in Snack Food & Wholesale
Bakery points out that ‘bread and bakery products
made with vitamin D yeast are also good sources of
this essential vitamin.’

“Yeast for your health”
since 1930



http://www.lallemandbaking.com http://vitamind.lallemand.com

Lallemand Bakers Yeast - June 2013

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https://www.nxtbook.com/sosland/lal/2013_06_05
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