Lallemand expands categories of use for Lalmin ® vitamin D yeast in EU

Lallemand has successfully expanded the categories of use for Lalmin® vitamin D yeast in the EU. The company has obtained a favourable opinion from the European Food Safety Authority (EFSA) for the use of vitamin D yeast in 34 food categories including fermented milk or cream products and meat or dairy analogues.

In May 2020, Lallemand submitted a novel food dossier to extend the range of food products in which Lalmin® vitamin D yeast is allowed. Previously it was permitted in baked products and food supplements. A detailed food intake assessment including all food categories and intended population groups was provided by Lallemand. In its recently published opinion, the EFSA has acknowledged that the use of 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, is expected to be published by the end of 2021.

The 34 categories include:

Food category Max. Vit. D2 (µg/100g food)

Dishes, incl. Ready to eat meals (excluding soups and salads) 3.0

Fried or extruded cereal, seed or root-based products 5.0

Soups and salads 5.0

Amphibians, reptiles, snails, insects 10.0

Infant and follow-on formulae 1.2

Other food for infants and children 0.8

Processed cereal-based food for infants and young children 0.8

Ready-to-eat meal for infants and young children 0.8

Processed fruit products 1.5

Bread and similar products 5.0

Breakfast cereals 4.0

Cereals and cereal primary derivatives 3.0

Fine bakery wares 5.0

Pasta, doughs and similar products 5.0

Spices 10.0

Isolated proteins and other protein products 10.0

Maltodextrins and similar 10.0

Miscellaneous agents for food processing 10.0

Cheese 2.0

Dairy dessert and similar 2.0

Fermented milk or cream 1.5

Milk and dairy powders and concentrates 2.5 (after reconstitution)

Milk, whey and cream 0.5

Vitamins 10.0

Food for particular diets 5.0

Meat and dairy imitates 2.5

Condiments (including table-top formats) 5.0

Dessert sauces/toppings 10.0

Mixed and other not-listed condiments 10.0

Savoury extracts and sauce ingredients 10.0

Seasonings and extracts 10.0

Algae and prokaryotes organisms 10.0

Fungi, mosses and lichens 10.0

Processed or preserved vegetables and similar 2.0

 

Lallemand has an active history with the EFSA for vitamin D yeast and pioneered the use of vitamin D yeast as a novel food by obtaining the first such authorization in 2014.

Celia Martin, Global Regulatory Affairs Director for Lallemand Bio-Ingredients commented: “We are very proud of having been the first to obtain approval for a natural source of vitamin D produced through exposure of yeast to UV light. Our vitamin D yeast was the first UV-treated novel foods 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 not adequate. Through our efforts, Lallemand can contribute to help address this important issue.”

Vitamin D is a key component of the immune system and modulates the immune response to protect against infections, including viral infections. There is clear scientific evidence that vitamin D levels are insufficient in the global population. While vitamin D is naturally produced in the skin when exposed to sunlight, levels produced are insufficient for health and the risks from excessive sun exposure outweigh the benefits.

An application dossier has also been submitted to the U.S. FDA with a petition to extend the use of Lalmin® vitamin D yeast in 18 food categories. Approval is expected in 2022.

 

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