Lallemand is using its loaf

By Nicholas Robinson contact

- Last updated on GMT

New yeast puts sunshine in loaf
New yeast puts sunshine in loaf

Related tags: Vitamin d

Bread and other yeast-leavened bakery products can become sources of vitamin D with Lallemand’s VitaD baker’s yeast, following market authorisation from the European Commission (EC).

Large parts of the world’s population receive their vitamin D dose from the sun, says Lallemand. But now, more than ever before, world populations are living indoor lifestyles and are deficient in vitamin D as a result, the company claims.

“There are few natural food sources of vitamin D, which explains why at least one third of the world’s population is deficient in vitamin D,”​ says Gert Steenkamp, president and general manager of Lallemand.


Studies have shown that Lallemand VitaD baker’s yeast is as easily absorbed by the body as a vitamin D supplement, the company says.

The yeast is standardised to contain 200µg/gram of vitamin D per gram and is a natural, non-synthetic form of vitamin D.

The EC has approved only a few health claims for vitamin D, which are granted for nutrients and only following a rigorous evaluation programme, says Lallemand.

Health claims must relate to vitamin D’s effect on the normal absorption of calcium and to the maintenance of healthy bones and teeth, but can also include the effect it has on the immune system’s function, says Lallemand.

Not meeting needs for vitamin D

“Since many Europeans are not meeting their needs for vitamin D and new dietary sources are needed, the Commission’s approval now gives the baking industry a unique opportunity to offer a solution to enhance the healthy attributes of bread,”​ says Steenkamp.

A growing consumer awareness of the importance of vitamin D will also see more people look for food products, as well as supplements, to help reach their daily recommended allowance, he adds.

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