EFSA approves vitamin D2-rich yeast

The European Food Safety Authority (EFSA) has issued a positive scientific opinion on vitamin D2-rich baker’s yeast (Saccharomyces cerevisiae). This will allow manufacturers to use Lallemand Vita D yeast as a natural and vegetarian alternative source of vitamin D.

Summer sunlight is the best source of vitamin D, but the food we eat plays an increasing importance, especially during winter at latitudes greater than 40°N or S. Unfortunately, there are only a few natural food sources, which would explain why at least one third of Europeans is deficient in vitamin D. Indeed, EFSA estimates that a large percentage of the population does not meet the recommended daily allowances of 8 μg/day for children and adults and of 12 μg/day for adolescents. In 2012, the mean percentile intake of vitamin D from foods among young children varied from 1.7 to 5.6 μg/day, and from 1.6 to 4.0 μg/day in adolescents. For adults, estimates of vitamin D mean intake from foods varied from 1.1 to 8.2 μg/day.

Since many Europeans are not meeting their needs for Vitamin D and new dietary sources are needed, EFSA’s validation offers a solution to this problem. Lallemand’s Lalmin Vita D will be available at 0,02% or 8000 IU/gram of yeast and is a natural and vegetarian source of vitamin D.

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