Milling & Baking News - June 29, 2010 - 26

Food Ingredient Solutions 
®

will affect the properties such as the
sensory attributes of the fortified
product," Dr. Wu said.
The Wright Group may provide
assistance through formulation discussion, lab baking trial testing and
on-site scale up testing, Dr. Wu said.
Manufacturers need to make certain the vitamin D is mixed homogeneously into the finished product,
Dr. Chaudhari said. Stabilizers and
some fat may be needed, he added.
Bakers yeast is another avenue
for vitamin D fortification. A petition from Lallemand appeared in
the Federal Register of Dec. 17, 2009.
It seeks to amend the food additive
regulations to provide for the safe
use of vitamin D2 yeast for baked
goods at higher levels than the current 90 I.U. per 100-gram serving.
The petition seeks an increase to 400
I.U. per 100-gram serving.

'I would
definitely
like to see
mandatory
fortification.
We have to do
something.'
- Wendy Dahl,
assistant professor at the
University of Florida
Lallemand has a process to convert the plant sterols in yeast to vitamin D while allowing yeast to keep
its leavening and flavor contributions intact. The company's North
American plants are equipped in
such a way that all the yeasts (fresh

cream, fresh compressed and instant dried yeast) are produced using this process.
Lallemand in mid-June had yet
to hear back on the petition. James
Kopp, a Lallemand vice-president,
said the petition is not related to
the upcoming Institute of Medicine committee findings. Lallemand might hear back on the petition before the committee releases
its findings.
The 400 I.U. limit might help
baked foods attain vitamin D levels
closer to ready-to-eat cereal, which
may be as much as 350 I.U. per 100
grams, Mr. Kopp said. At the 90
I.U. level, baked foods are unable
to attain an excellent source claim,
which would mean 20% or more of
the daily level of vitamin D.
At the 90 I.U. level, baked foods
also find it difficult to reach an

Yeast with vitamin D has same effect as
vitamin D supplement
HELSINKI, FINLAND - Bread baked with yeast containing vitamin D2 had an equal effect on vitamin D (S-25-Hydroxyvitamin
D) levels in women as supplements containing vitamin D2 in a
four-week trial at the University of Helsinki.
The single-blind bioavailability study involved 38 healthy
women between the ages of 19-41. They randomly were assigned to three study groups. Each group consumed wheat
bread baked with vitamin D2 bakers yeast or regular wheat
bread and a vitamin D2 supplement
or a placebo supplement daily. The
daily dose of vitamin D was 1,000
International Units (I.U.). Researchers took blood samples at the beginning of the study, after one week, after two weeks and after four weeks.
Lallemand, Inc. offers yeast containing vitamin D2.
"Bread is a staple food consumed
daily by persons of different ages
and different ethnicities, and yeast
is a key ingredient in the production
of bread," said Jean Chagnon, chief executive officer of Lallemand. "The simple process improvement in making Lallemand
VitaD bakers yeast, with this scientific evidence, will certainly
result in a significant percentage of all breads and yeast-leavened goods becoming new natural sources of vitamin D.
"This is good news at a time when the importance of this
sunshine vitamin D is increasingly recognized by health professionals, public health officials and the general public. This study
confirms that bread baked with Lallemand VitaD bakers yeast is
26 / June 29, 2010 Milling & Baking News

as effective (bioavailable) as a vitamin D supplement."
The study's results come during a year in which other scientific studies have focused on various vitamin D health benefits
and consumer intake:
* People of African ancestry with low sun exposure need
2,100 to 3,000 I.U. of vitamin D daily, according to a study that
appeared on-line Jan. 6 in The Journal of Nutrition. During the
winter, people of European ancestry with high sun exposure
need 1,300 I.U. of vitamin D daily.
The study involved researchers
from the University of California,
Davis, the U.S. Department of Agriculture's Western Human Nutrition
Research Center in Davis, Colorado
State University in Fort Collins, and
Queensland University of Technology in Queensland, Australia. Researchers studied 72 people for
seven to eight weeks in the fall,
winter, spring and summer in Davis.
* Vitamin D from supplements
independently was associated with reduced breast cancer risk
in a study appearing April 14 in the American Journal of Clinical
Nutrition. No associations were found between overall vitamin
D or calcium intake and breast cancer risk. The study involved
researchers from Cancer Care Ontario in Toronto. The Ontario
Cancer Registry identified breast cancer cases of people between the ages of 25 and 74. Controls were identified by using
random digit dialing, and 3,101 cases and 3,471 controls completed epidemiologic and food-frequency questionnaires. MBN

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Milling & Baking News - June 29, 2010

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