date:Sep 07, 2012
e Rice, which wrote to the FDA in 2010 claiming that Lallemand had provided extraordinarily limited data affirming the safety of its bakers yeast and its use as a reliable source of a consistent amount of vitamin D in baked products.
It added: The question arises whether during the fermentation of a baked product a consistent quantity of vitamin D can be produced given that competition for the eukaryotic cells will produce a potentially undefined amount of vitamin D.
The vitamin D in Vita D bak