VITAMIN D in North America
In North America, many people are not getting their recommended daily intake of 800 IU (20µg). A survey conducted for Lallemand revealed that 83% of the respondents believed that vitamin D plays a moderate-to-great role in maintaining or improving health.
Questions and answers
- What is the reference intake for vitamin D?
The recommended daily intake in Canada for vitamin D is of 800 IU (20µg).
- How much vitamin D can be added to bread?
Lallemand Vitamin D Bakers Yeast (VitaD® Yeast) is the only ingredient which can be used up to a maximum level of 400 IU (10 mcg) of Vitamin D per 100 grams of yeast-leavened baked goods, baking mixes and baked snack foods.
- Does vitamin D survive the baking process?
Stability studies confirm that vitamin D is heat stable. The content of vitamin D in bread baked with vitamin D yeast is not affected by baking and is stable for up to 14 days after baking.
- Do I need to adjust my baking recipes?
No – Lallemand VitaD® yeast contains the same good baking properties as our conventional baker’s yeast and can be used in all recipes. Try it out!