Lallemand has successfully expanded the categories of use for Lalmin® vitamin D yeast in the EU. The organization has obtained a favorable opinion from the European Food Safety Authority (EFSA) for using vitamin D yeast in 34 food categories, including fermented milk or cream products and meat or dairy analogs.
In May 2020, the company submitted a new food dossier ton exchange range of food products in which Lalmin® vitamin D yeast is allowed. Previously, the product was permitted in baked products and food supplements. Subsequently, a detailed food assessment comprising of food categories and intended population groups was provided by Lallemand.
Vitamin D is a critical component of the immune system and modulates an individual’s immune response to protect against infections. In its recently published opinion, the EFSA has acknowledged that the application of Lalmin® vitamin D yeast in this wide range of food categories is safe for all intended populations. The updated EU Regulation authorizing the use of Lalmin® vitamin D yeast in 34 food categories will be published by the end of 2021.
“We are very proud of having been the first to obtain approval for a natural source of vitamin D produced through the exposure of yeast to UV light. Our vitamin D yeast was the first UV-treated novel food in the EU. With this extension of use, we are now expanding its use in food applications and allowing for more foods to provide vitamin D. Evidence shows that vitamin D levels in the EU population are inadequate. Through our efforts, Lallemand can contribute to help address this important issue,” stated Celia Martin, Global Regulatory Affairs Director for Lallemand Bio Ingredient.
