Clipped from BakingBusiness.com
Under the ruling, bakers may use the yeast at levels not to exceed 400 international units (I.U.) of vitamin D per 100 grams in the finished foods, up from 90 I.U. previously.
- Breakfast cereal 350 I.U.
- Grain products and pasta 90 I.U.
- Milk 42 I.U.
- Milk products 89 I.U.
Additionally, vitamin D has been affirmed as GRAS in a wide range of additional products, including infant formula, margarine, calcium-fortified fruit juices, meal replacement and other types of bars and cheese substitutes.
- Overview Vitamin D3 not D2
- All items in category Fortification of vitamin D
- Food fortified by 440 IU increased vitamin D levels by 8 ng – meta-analysis June 2012
- Vitamin D fortification of food - review Dec 2011 previous article from Ireland
- Vitamin D can fortify a variety of food and drinks – even beer – March 2012