Bakers Yeast Now Allowed as Source of D2

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WholeFoods Magazine Staff
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Rockville, MD—In response to a 2009 petition submitted by Lallemand, the U.S. Food and Drug Administration has announced that it will revise its food additive regulations to allow bakers yeast to be a source of vitamin D2 in baked goods, at levels not exceeding 400 IUs per 100 grams. Previously, it was only permitted to be used as a leavening agent.

This form of vitamin D2 is made by exposing bakers yeast to ultraviolet light, which converts ergosterol to ergocalciferol.

Published in WholeFoods Magazine, November 2012