Milling & Baking News - February 22, 2011 - 30

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giving a daily ration of bread fortified with
5000 IU (120 mcg) vitamin D3 and 320
mg calcium. Their study showed that this
level of bread fortification did not have
evident adverse effects on the 45 sundeprived
nursing home residents and
improved their bone density measures.
Two other studies sponsored by
Lallemand also confirm that bakers can
respond to the growing consumer awareness
of vitamin D’s benefits, and allow
bread to naturally become the primary
dietary source of vitamin D (perhaps
ahead of milk) and strengthen bread’s
healthy attributes. The 4 weeks trial study
led by Professor Christel Lamberg-Allardt
from University of Helsinki showed that
bread baked with Lallemand VitaD bakers
yeast (yeast with high vitamin D2 content)
had an equal effect on vitamin D
serum level as vitamin D2 supplement.
The other study led by Connie M.
Weaver, distinguished Professor, Head of
the Department of Foods and Nutrition at
Purdue University, and a newly appointed
member of the Institute of Medicine of the
National Academies, showed that bread
made with Lallemand VitaD yeast can
help maintain vitamin D status, and can
improve trabecular and cortical bone
health as well as a vitamin D3 supplement.

ON THE CANADIAN SIDE OF THE BORDER
Vitamin D Yeast in Bread and Baked Foods Allowed in Canada
THE amendment to the Food and Drug Regulations to provide for the use of vitamin
D in yeast-leavened baked foods at a maximum level of use at 2.25 mcg (90 IU)
vitamin D per 100g food as consumed proposed by Lallemand Inc. recently received
a favourable response from Health Canada’s Food Directorate of Health Products and
Food Branch.
On February 19th
2011, an Interim Marketing Authorization (IMA) was published
in the Canada Gazette, Part 1, which officially confirms the permission to use
Lallemand vitamin D2- yeast to increase the vitamin D content of yeast-leavened
baked foods.
Dietary Reference Intake for Vitamin D for Canadians Tripled
2010, the Dietary Reference Intake for vitamin D for Canadians was increased
from 200 to 600 IU (15 mcg) per day for children and most adults and from 400 to
800 IU (20 mcg) for adults older than 70 years, assuming minimal sun exposure.
Following the release of the U.S. Institute of Medicine recommendations on Nov.
30th
Considering these new recommendations for vitamin D, the IMA will provide
bakers of Canada the opportunity to claim their products as daily ‘’source of’’ vitamin
D. In order to make that claim, the baked good is required to contain a minimum
of 5% of the Recommended Daily Intake of vitamin D per serving of stated
size. Also, the % Daily Value of the added vitamin D would have to be declared in
the Nutrition Facts table.
Seminar on Innovations in Baking
T
H
HE seventh annual Innovations in
Baking Seminar organized by
Lallemand Baking Solutions will
be held on March 5 at the Kendall
College School of Culinary Arts in
Chicago. Preceding the start of the
Lallemand Vita D Yeast
ELPING to satisfy consumers’
quest for more natural and vitamin
D rich ingredients, during the
regular production process Lallemand’s
yeast is exposed to a source of light that
naturally transforms the sterols present in
yeast into vitamin D. In this way, all
Lallemand North American bakers yeasts
(Eagle®
, Lallemand®
,Instaferm®
) are natu-
ral and vegetarian sources of vitamin D
that can enhance the vitamin D content
of baked goods, and of bread in particular:
Lallemand yeast cream (liquid) naturally
contains 680 IU Vitamin D/100g of
bakers yeast, based on 18% solids.
Lallemand yeast packaged in bags
(crumbled) or blocks (compressed) naturally
contains 1135 IU Vitamin D/100g of
bakers yeast, based on 30% solids.
Instaferm®
naturally contains 3590 IU
Vitamin D/100g of instant dried yeast, based
on 95% solids.
Instaferm® Vita D® Plus naturally con-
tains 2,000,000 ±15% IU vitamin D/ 100 g
of instant dried yeast, based on 95% solids
For more information, please visit our
website: vitamind.lallemand.com
American Society of Baking 2011
BakingTech meeting, the seminar provides
an update on product, market, and
ingredient trends for North American
bakeries.
Lallemand Baking Update is produced by
Lallemand Inc. to provide bakers with a
source of practical technology for solving
problems. If you would like to be on our
mailing list to receive future copies, or if
you have questions or comments, please
contact us at:
LALLEMAND Inc.
1620 Préfontaine
Montréal, QC H1W 2N8 CANADA
tel: (800) 840-4047 (514) 522-2133
fax: (514) 255-6861
email: baking@lallemand.com
www.lallemand.com
To the best of our knowledge, the information in
Lallemand Baking Update is true and accurate. However,
any recommendations or suggestions are made
without warranty or guarantee.
© Lallemand Inc.
02/2011
Lallemand Baking Update • SPECIAL EDITION
Father of the Theory
Linking Vitamin D
Deficiency to Cancer
Dies
F
RANK C. Garland, an epidemiologist
whose work helped establish a
link between vitamin D deficiency
and some cancers, including colon and
breast cancer, died on Aug. 17 2010 in
San Diego.
In 1980, Dr. Garland and his brother,
Cedric F. Garland, also an epidemiologist,
published an influential paper, “Do
Sunlight and Vitamin D Reduce the
Likelihood of Colon Cancer?” The article,
which appeared in the International
Journal of Epidemiology, hypothesized that
vitamin D combined with calcium could
help reduce the risk of colon cancer. Their
research, first reported in 1980, led them
to propose a correlation between geographic
areas with low sunlight levels and
colon cancer deaths.
In other works, the Garland brothers
and colleagues reported a connection
between vitamin D deficiency and breast
cancer, noting that American cities like
New York, Boston, Cleveland and Chicago
located in the northern hemisphere
showed higher mortality rates for the disease
than ones like Honolulu, Miami and
Tampa in the southern hemisphere.
Later, the Garlands and their colleagues
also demonstrated links between
vitamin D deficiency and kidney, bladder,
ovarian and endometrial cancers, as well as
Type 1 diabetes.

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

Milling & Baking News - February 22, 2011

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