White Paper Explores the Proper Fortification of Vitamin D for the Bakery Industry

(Chesterfield, Missouri … March 1, 2010) Vitamin D continues to be a topic of interest in the food industry and AB Mauri Fleischmann’s supports the bakery industry’s efforts to manufacture properly fortified baked goods that meet consumer demands for wholesome food products.

AB Mauri Fleischmann’s worked with food and nutrition consultant, Roberta L. Duyff, to underwrite a white paper titled, “Vitamin D Matters: Where Does the Bakery Industry Fit?” Using the facts explored in the white paper, AB Mauri Fleischmann’s developed Vitamin D3 in both powder and tablet forms – either of which can be used in conjunction with Fleischmann’s Yeast products to properly fortify baked goods with Vitamin D.

When added to the dough, the Vitamin D3 in either powder or tablet form will result in predictable fortification levels that meet FDA requirements for “Good Source” labeling. The benefits to adding Vitamin D through a powder or tablet form include:

• Provides proper fortification – Baked goods need to meet a tight range of 40IUs to 45IUs, and fortification through powder or tablet helps bakers meet this FDA regulation.
• Allows a “Good Source” claim – Baked goods need to meet a minimum of 40IUs per serving to be considered a good source of Vitamin D. In order to claim a food is a good source of a nutrient, the food must contain 10 to 19 percent of the Recommended Daily Intake (RDI). The RDI for Vitamin D is 400 IUs, so a food must contain at least 10 percent of the RDI for Vitamin D (or 40IUs) per serving in order to qualify as a good source. Powders or tablets allow bakers to target for the good source claim.
• Allows application-specific fortification – Most bakeries will not want to fortify every product baked in the bakery, and nutritional blends added to formulas through powder or tablet form can be applied based on the desired product attributes and independent of other ingredient requirements. This is preferential to alternative ingredients that might be considered a carrier of Vitamin D.

In addition, AB Mauri Fleischmann’s can provide customer-specific nutritional blends to meet customer’s label goals.

Learn more about proper fortification of vitamin D in the United States and Canada by reading ”Vitamin D Matters: Where Does the Bakery Industry Fit?” (Note: Only available in English.)

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