FDA approves petition to raise vitamin D2 in baked foods

The U.S. Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of vitamin D2 baker’s yeast as a source of vitamin D2 and as a leavening agent in yeast-leavened baked products at levels not to exceed 400 International Units (IU) of vitamin D2 per 100 g in the finished food.
IFT Daily News