Milling & Baking News - November 2, 2021 - 21

Vitamin D may be sourced naturally from
mushrooms.
ingredient delivers 40,000 international
units (IUs), or 1,000 micrograms, of vitamin
D per gram.
Lallemand offers VitaD yeast that may
be used in any product with yeast, meaning
not only bread but also crackers,
yeast-leavened donuts, croissants and
pretzels, said Jacinthe Cote, PhD, director
of LBS product management innovation
and operational marketing North
America. The maximum amount of VitaD
yeast allowed in foods is 400 IUs, or
10 micrograms, per 100 grams, which
means 200 IUs, or 5 micrograms, may
be used in a 50-gram serving. That
level would provide 25% of the Daily
Value for vitamin D, which would
allow a product to qualify for an excellent
source of vitamin D since it was
over 20%. A level of 10% to 19% qualifies
for a good source claim.
" It's not all the vitamin D sources that
you're able to add at such an elevated
amount in baked goods, " Dr. Cote said.
The 400 IU/10 micrograms maximum
amount applies to VitaD yeast
since it contains vitamin D2, a vegetarian
source, she said. Vitamin D3 tends
to be sourced from animals.
Recent studies have linked vitamin D
intake to less risk of becoming infected
with COVID-19. One paper involved
researchers from the University of Gondar
in Ethiopia who reviewed 14 studies.
The pooled analysis showed individuals
deficient in vitamin D were 80% more
likely to acquire COVID-19 infection when
compared to individuals who had sufficient
vitamin D intake. The studies were
conducted in Europe, the Americas and
Asia. The review was published March 5 in
Frontiers in Public Health.
Food manufacturers should stay away
from making any COVID-19 claims, however.
" Today
there's definitely not enough
evidence to support such a type of claim,
and I don't foresee in the coming two
years that you would have the possibility
to label a product with such a type of
claim, " Dr. Cote said.
bakingbusiness.com
The US Food and Drug Administration
bars companies from saying a food, beverage
or dietary supplement may treat, cure
or mitigate any illness because that would
imply it was a drug.
" That being said, there have been a
great many research articles published in
the last year with an astounding amount
of agreement that we should all be getting
our vitamin D right now, " said Jeremy
Appleton, ND, director of medical and
scientific affairs for PLT Health Solutions.
" The best supported structure-function
claims one legitimately can make about
vitamin D supplementation are that it is
increased by more than 50% in 2020 to
reach $59 billion.
AVOID CHALKY MOUTHFEEL
The FDA allows the claim " adequate
calcium and vitamin D throughout life, as
part of a well-balanced diet, may reduce
the risk of osteoporosis. "
Close to 30% of men and 60% of women
" We anticipate crunchy
multigrain crackers, salty
puffed pea crisps, bean
chips, chewy bars and
crispy cookies packed
with fiber, protein,
older than age 19 do not consume enough
calcium, according to the DGA. Lesaffre
cites data from the National Health and
Nutrition Examination Survey showing
males of the ages 9 to 13 and over 70 and
females of the ages 9 to 18 and over 50 do
not consume enough calcium. Lesaffre
offers SafPro Accent fortification
products that add calcium to sandwich
bread, sub rolls, hamburger and hot
dog buns, bagels, pita bread and flatbread.
Other potential applications
include cookies, muffins, snack cakes,
pasta, cereal and crackers.
" Most common calcium sources for
wholesome ingredients
and low in sugar to
capture shoppers'
attention and repeatedly
make their way into
carts. "
- Sarah Diedrich, ADM
required for bone strength and immune
health, and that deficiency is common and
problematic. The medical literature is
overflowing with randomized, controlled
clinical trials demonstrating the efficacy
of vitamin D supplementation. Earthlight
is vitamin D, so those claims apply. "
More than 40% of consumers, after the
pandemic began, said they were buying
food and beverage products to protect
their immune systems, according to
information released in June by Packaged
Facts, Rockville, Md., which added
the US market for foods and beverages
with claims for gut health or immunity
baked goods fortification are calcium
sulfate and calcium carbonate, " said
Mary Thomas, senior R&D manager
bakery for Lesaffre. " Both can give
baked goods a chalky, gritty texture.
SafPro Accent calcium fortification
is a patented blend of calcium carbonate
and citric acid. In yeast leavened
systems, it is important to maintain
proper pH during the fermentation
process. SafPro Accent calcium fortification
blends contain citric acid, which
maintains proper pH for good fermentation
and dough development. The
specific granulation of calcium carbonate
reduces the chalky mouthfeel. "
Calcium levels of 25% in two slices of
whole grain packaged bread and 20% in
one tortilla may be achieved, according to
Lesaffre.
FIBER FOR HEALTHY SNACKING
More than 90% of women and 97% of
men do not meet recommended intakes
for dietary fiber, according to the DGA.
Getting more fiber into applications could
appeal to consumers seeking healthier
snacks. Research from The Hartman
Group, Bellevue, Wash., showed 70% of
consumers said on average they snack
each day and 60% said at least weekly
MILLING & BAKING NEWS 21
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