Bread can now become daily sources of vitamin D when baked with Lallemand's baker's yeast

Lallemand is pleased to announce that the European Food Safety Authority (EFSA) has issued a positive opinion on the use of Vitamin D2 rich baker's yeast (Saccharomyces Cerevisiae) in yeast-leavened bread, rolls, fine bakery wares and food supplements. Bread and other yeast-leavened bakery products can now become new daily sources of vitamin D when baked with Lallemand's baker's yeast, the world's first baker's yeast rich in vitamin D.

According to  Dr. Christel Lamberg-Allardt, who is Professor in Nutrition and Head of Department of food and environmental sciences at Helsinki University(Finland), and an internationally recognized expert in vitamin D actively involved in the elaboration of European nutrition policies: "At least one third of Europeans is deficient in vitamin D, and some scientists even think a greater percentage of people are deficient in vitamin D. The major source of vitamin D is exposure to sunlight. But now, more than ever before, the world's population lives an indoor lifestyle and uses sunscreens. In addition, the geographical location (poor UVB at higher latitudes > 40 degrees) can interfere with the body's ability to produce vitamin D from sunlight. Therefore, it becomes more important to acquire vitamin D through dietary sources, but there are few natural food sources - breads could be an additional way to increase vitamin D intake and combat vitamin D deficiency".