Milling & Baking News - August 9, 2011 - 22

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LIMITED DIETARY SOURCES OF VITAMIN D
SUMMER sunlight is the best source of vitamin D, but diet takes on an increasing importance during winter at latitudes greater than 40°N or S due to the unavailability of UVB rays of sufficient strength to stimulate dermal synthesis of the vitamin. There are very few dietary sources of Vitamin D, with oily fish (salmon, mackerel, sardines) being the richest source of the nutrient. Other dietary sources include eggs, meat and fortified products such as margarine, reduced fat spreads and some breakfast cereals.
DIETARY SOURCES OF VITAMINE D Cod liver oil Salmon, fresh, wild caught Salmon, fresh, farmed Salmon, canned Sardines, canned Mackerel, canned Shiitake mushroom, fresh Shiitake mushroom, sun-dried Egg yolk Fortified milk, orange juice, yogurts Fortified breakfast cereals
IU, International Units New England Journal of Medecine 2007; 357:266-281

Why Get More Vitamin D?

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QUANTITY 1 tsp 3.5 oz 3.5 oz 3.5 oz 3.5 oz 3.5 oz 3.5 oz 3.5 oz 1 250 mL 1 serving

PORTION ~400-1,000 ~600-1,000 ~100-250 ~300-600 ~300 ~250 ~100 ~1,600 ~20 100 ~100

PART from the deficiency diseases of rickets and osteomalacia, recent evidence suggests other skeletal and nonskeletal benefits of vitamin D. It is involved in maintaining calcium balance in the body, normal cell division, and in regulating a healthy mineralization and growth of bone and teeth. Furthermore some studies suggest that vitamin D may help in the prevention of several chronic diseases such as diabetes, cancer, multiple sclerosis, allergies and asthma, infection, and musculoskeletal pain through its role in maintaining normal function of the immune system, a healthy inflammatory response, and normal muscle function. American consumers are now more and more conscious of the health benefits of vitamin D. A recent Angus Reid survey conducted in the USA for Lallemand (online survey among 1,000 randomly selected American adults) revealed that nearly 50% of American consumers believe that vitamin D plays a great role in maintaining or improving their health and more than 50% of consumers say they would prefer to buy bread that is naturally rich in vitamins than to buy bread that is fortified with vitamins. The most important factors influencing consumer’s bread purchasing decisions (factors ranked either 1 through 5 by respondents) were taste (78%) and price (72%) followed by fiber content (56%) and natural ingredients (54%). Vitamin fortified (37%) came ahead of low fat (32%) and low sodium (26%).

VITAMIN D IN YOUR BREAD

Helping to satisfy consumers’ quest for vegetarian and more natural vitamin D rich ingredients, Lallemand’s yeast is exposed to UVB rays during the regular production process that naturally transforms the sterols present in yeast into vitamin D. In this way, Lallemand yeast products can be used as sources of vitamin D to enhance the vitamin D content of bread, baked goods, and other food products* and can also be used as a supplement.
*At this point in time, the EU regulatory status of the vitamin D yeast is undetermined. In North America its use is allowed and our customers add it to bread and we are working with food companies that want to fortify their yogurt, fruit juices, etc.

AIB Food Labeling Services

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AKERS that want to declare the vitamin D content of their products can use the AIB Food labeling services to meet food labeling requirements

cost-effectively, speed up the labeling process, and assure compliance with food labeling regulations.

For more details: https://www.aibonline.org/researchandtechnical/services/foodlabeling/

Lallemand Vita D Yeast

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ll Lallemand North American bakers yeasts (Eagle®, Lallemand®, Instaferm®, Vita D®) are natural 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) contains 680 IU vitamin D/100g of bakers yeast, based on 18% solids. Lallemand yeast packaged in bags (crumbled) or blocks (compressed) contains 1135 IU vitamin D/100g of bakers yeast, based on 30% solids.

Instaferm® contains 3590 IU vitamin D/100g of instant dried yeast, based on 95% solids. Instaferm® Vita D® Plus - Dry powder: contains 2,000,000 ±15% IU vitamin D/ 100 g of instant dried yeast, based on 95% solids. - Tablets: contains 20,000 (for retail bakers) and 40,000 (for industrial bakers) IU vitamin D/ 100 g of instant dried yeast tablet, based on 95% solids.

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

For more information, please visit our website: http://vitamind.lallemand.com/
Lallemand Baking Update • SPECIAL EDITION
https://www.aibonline.org/researchandtechnical/services/foodlabeling/ http://www.lallemand.com http://vitamind.lallemand.com/
Milling & Baking News - August 9, 2011

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