Milling & Baking News - November 2, 2010 - 24

Food Ingredient Solutions 
®

containing low amounts of preservatives, according to the company.
While using yeast in a way that
saves time, bakers still should pay
attention to several factors, said Paul
Bright, product development manager for AB Mauri Fleischmann's,
Chesterfield, Mo.
"When saving time, it is important
for bakers to consider that many of
the bread flavors and aromas are a result of yeast fermentation," Mr. Bright
said. "As bakeries have moved from
longer sponge dough systems to notime doughs, the bakeries have moved
from full fermentation flavor to lower
levels. Despite higher levels of yeast
usage in no-time dough, the flavor
and aroma attributes are not always
fully developed during this quick fermentation."
Fleischmann's Yeast recently introduced Baker's Select, a 1-lb fresh yeast
block that provides consistent yeast
performance in low-sugar and highsugar yeast-leavened baked foods.
"Compared to traditional compressed yeast, Baker's Select has better keeping qualities in higher storage temperatures and has superior
activity throughout the shelf life of
the product," Mr. Bright said. "In addition, Baker's Select is the first block
fresh yeast available on the market
that provides nutritional facts on the
individual 1-lb blocks and individual
block lot, including traceability."
Meeting specific needs of a particular market or application, such as flat

bread or pizza, is another area where
Fleischmann's Yeast seeks to expand
its yeast portfolio.
"Currently, the consumer version of
Fleischmann's Yeast offers a pizza crust
yeast that is a dry yeast that helps the
dough's flexibility and ease of use," Mr.
Bright said. "We are exploring making
this product available in our new Baker's Best portfolio, which is a special
line of ingredients for medium-sized to
small retail bakeries."
Fortification of grain-based foods
is the focus of VitaD yeast from Lallemand, Inc., Montreal. According
to a survey conducted by Angus
Reid Strategies for Lallemand during
the first week of September, 44% of
American consumers, up from 37%



Industry still waits for new vitamin D levels

xecutives in the food and beverage industry expected an Institute of Medicine
committee to recommend new vitamin D levels this year. The executives were still
waiting in late October, but they should expect higher levels, judging by comments
from scientific groups and trade associations.
The Food and Nutrition Board of the Institute of Medicine in 1997 recommended daily
Adequate Intake (A.I.) levels of vitamin D of 200 international units (I.U.) for people age
0-50, 400 I.U. for people age 51-70 and 600 I.U. for people over age 70. New research
examining the health benefits of vitamin D led the Institute of Medicine to form another
committee to study A.I. levels.
The American Academy of Pediatrics, Boston, in 2008 doubled the recommended
daily amount of vitamin D for infants, children and adolescents to 400 I.U. from 200 I.U.
The Washington-based Council for Responsible Nutrition, a trade association representing the dietary supplement industry, in 2009 said the Institute of Medicine should
increase the A.I. level. Data suggest the A.I. should be about 1,000 I.U. per day, according to the C.R.N. The International Osteoporosis Foundation, based in Nyon, Switzerland, in a position statement issued this year said the estimated average vitamin D
requirement is 800 to 1,000 I.U. per day for older adults. MBN

24 / November 2, 2010 Milling & Baking News

last year, believe vitamin D plays a
great role in maintaining or improving their health. Of the survey respondents, 79% believe vitamin D plays a
great or moderate role.
The most common health benefits
associated with vitamin D are protection against osteoporosis and fracture
risk (46%), cardiovascular disease
(19%) and cancer (18%). The most
common food source associated with
vitamin D is milk (74%), followed by
yogurt (40%), orange juice (21%) and
cereals (18%). Only 10% think of bread
as a source of vitamin D. According to
a Mintel survey, less than 2% of bread
products in the United States are fortified with vitamin D.
Yet, according to the Angus Reid
Strategies survey, 35% of Americans
think vitamin-fortified is an important factor when purchasing bread.
Vitamin-fortified ranked behind taste
(78%), price (77%), natural ingredients (53%), fiber content (52%) and
good with other foods (39%). Vitaminfortified ranked ahead of convenience
(33%), low-fat content (30%), low in
sodium (24%), no added sugar (23%),
number of vitamins (23%), fights heart
disease (18%), certified vegetarian
(4%) and other (11%).
"Bread is a staple food consumed
daily, and yeast is a key ingredient
in the production of bread," said
Jean Chagnon, chief executive officer of Lallemand, Inc. "Results from
a recent study from the University
of Helsinki (in Finland) confirm that
bread baked with Lallemand's vitamin D yeast has the same effect on
vitamin D serum levels in humans as
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Milling & Baking News - November 2, 2010

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