Lallemand Baking
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COVID-19 Info: We would like to inform our customers and partners that we are making every effort to ensure the continuity of our services during this time. We applied contingency plans to our production facilities, and — to date — our production is running under strict safety measures to protect the health of our staff. We will keep our customers informed as the situation evolves.

Latest news


Introducing Instaferm® VitaD® Premixes on Vitamin D Day

Nov 2, 2017

November 2nd, 2017 – Happy Vitamin D Day! To facilitate bakeries compliance with new nutrition labelling regulations in the U.S.A. and in Canada, Lallemand is introducing a new range of Instaferm® VitaD® Premixes which are simple blends composed of dried VitaD® yeast (Saccharomyces cerevisiae) and wheat flour for inclusion in bread, rolls and fine bakery products.

With the increase in the daily value for vitamin D to 800 IU (20 mcg) and the new serving sizes (Reference Amounts Customarily Consumed) for the bakery products, the bakeries that want to continue claiming a Vitamin D in their bread will have to review the bread formulations.

The use of a premix gives more control and flexibility to bakers when considering the vitamin D enrichment of their bread formula. The Instaferm® VitaD® Premix range offers the following advantages:

  • Delivers consistency with same levels of quality and vitamin D levels each and every time.
  • Absolute convenient and accurate scaling based on the flour weight.
  • Specific solutions for any batch size.
  • Made 100% from ingredients of vegetarian origin making suitable for vegetarians and vegans.
  • Replaces the use of Vitamin D3 in bread recipes where « good » and « excellent source » Vitamin D content claims are desired and can no longer be achieved using vitamin D2 or D3.

 Fortifying Bread with Vitamin D

Bread fortification with Vitamin D is an old practice dating back to the 1940’s. Bread with an elevated level of vitamin D can help consumers avoid Vitamin D deficiency associated with an increased risk of all-cause mortality, low immunity, rickets, osteomalacia, and osteoporosis.

Under the 21 CFR 184.1950, Vitamin D3 and D2 can be used to fortify grain products, including bread to a maximum level of 90 IU (2.25 mcg)/100g. According to 21 CFR 172.381, Lallemand Vitamin D2 bakers yeast (Vita D® yeast) is the only fortifying ingredient which can be used in yeast-leavened baked goods, baking mixes and yeast-leavened baked snack foods at a maximum level of 400 IU (40 mcg) of Vitamin D per 100 grams in the finished food.

Vitamin D2 bakers yeast may be used safely in bakery products as a source of vitamin D2 up to 90 IU (2.25 mcg)/100g in accordance to Canada Gazette Part I Vol. 145, No. 8.

Jacinthe Côté | Product Management Director |+1 514-904-3072 |

Shamla Moodley | Marketing Manager | +27 81-716-3829 |