date:Sep 11, 2012
The U.S. Food and Drug Administration (FDA) on Aug. 29 issued a final rule approving a food-additive petition to provide for the safe use of vitamin D2 bakers yeast as a source of vitamin D2 and as a leavening agent in yeast-leavened baked products at levels not to exceed 400 IU of vitamin D2 per 100 grams in the finished food.
The policy change will allow U.S. bakers to claim their products as High, Rich In or Excellent sources of vitamin D, providing one more tool at bakers disposal to reinfo