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Aug 23, 2016

Bakers Yeast

Lallemand talks about its VitaD Yeast at IFT 2016

As part of the IFT2016 Vitamin D Spotlight session organized in collaboration with Covance, Lallemand gave a talk about the use of our VitaD yeast as a suitable vehicle for vitamin D food fortification. Some vitamin D fortification options investigated by the company were presented since today our VitaD yeast is used as a natural and vegetarian dietary supplement, to fortify bread and as an essential animal feed additive to supplement the diet of cows and laying hens producing milk and eggs naturally rich in vitamin D. The talk was also an opportunity to highlight the changes in the regulatory landscape that have occurred in the recent years, thanks to Lallemand’s efforts, and that concern our vitamin D-rich yeast.

The first speaker of our session, Janet Roseland who is a registered dietitian from the USDA gave a talk about her work on updating the USDA Nutritional Database which was then used as base for the new vitamin D intake recommendations published in 2010 by the Institute of Medicine.

Jeff Shippar, a senior research chemist at Covance also presented some laboratory analyses considerations for various vitamin D forms, including D2, D3, pre-Vitamin D, 25(OH)D and 1(OH)D and how methods used today are more and more suited to analyze for Vitamin D in a wider range of foods and dietary suppléments.