FDA is raising the maximum amount of vitamin D3 that can be added to breakfast cereal and expanding the range of products that can be fortified with the vitamin in response to a petition filed by Kellogg more than three years ago.
The Changing Markets Foundation is taking its objections up a notch to the alleged removal of essential vitamins and minerals in Kellogg’s breakfast cereals sold in Mexico.
Vitamin D2 from UV-irradiated yeast maybe a cheaper and more ecological way to fortify bread but it shows poor bioavailability in humans, suggests EU-funded research.
The European Food Safety Authority (EFSA) has given the green light for vitamin D bread made using a post-baking UV light treatment developed by Viasolde AB.
Greater vitamin D fortification of foods and supplementation can help tackle vitamin D deficiencies that remain prevalent across Europe – with Finland a good example of the success of such measures, a review has found.
Kellogg’s UK “evolving fortification” policies have led to a commitment made today to boost vitamin D levels in a range of children’s breakfast cereals to 1.25 micrograms – or 25% of the UK recommended daily intake (RDA).
Functional foods, multivitamins and fish oil are an increasing threat to single vitamin D supplements, as consumers seek to understand the controversy in vitamin D recommendations, says an analyst from Euromonitor.
Consuming bread formulated with vitamin D2-rich yeast is equally effective at boosting bone health measures as vitamin D3, suggests new data from an animal study.
Lallemand Health Ingredients has launched a new yeast-based ingredient with “elevated” levels of vitamin D, referencing claiming that up to 75 per cent of the European population receive insufficient amounts.
Fortifying bread with vitamin D2 helps maintain blood levels of the vitamin equivalent to the same dose from a supplement, suggests new data from Finland.
In many countries foods such as milk, yoghurt, margarine, oil spreads, breakfast cereal, pastries as well as bread are fortified with vitamin D, and in the third part of our special edition on this nutrient, we look at the challenges surrounding its encapsulation...
Bakery manufacturers can gain a thorough understanding of the benefits of fortification of bread and other baked good products with vitamin D at a seminar next month which includes insights from the lead researcher in the field, claims supplier Lallemand.
Canadian supplier, Lallemand, has launched a form of baker’s yeast that has been altered to boost vitamin D levels and will be available to customers that already employ Lallemand's yeasts as well as new clients.
A growing body of research is driving strong growth in foods
fortified with vitamin D, and bread, being a mainstay in diets
worldwide, could provide the ideal food for fortification.