Jul 6, 2021
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:
|Max. Vit. D2
|Dishes, incl. Ready to eat meals (excluding soups and salads)
|Fried or extruded cereal, seed or root-based products
|Soups and salads
|Amphibians, reptiles, snails, insects
|Infant and follow-on formulae
|Other food for infants and children
|Processed cereal-based food for infants and young children
|Ready-to-eat meal for infants and young children
|Processed fruit products
|Bread and similar products
|Cereals and cereal primary derivatives
|Fine bakery wares
|Pasta, doughs and similar products
|Isolated proteins and other protein products
|Maltodextrins and similar
|Miscellaneous agents for food processing
|Dairy dessert and similar
|Fermented milk or cream
|Milk and dairy powders and concentrates
|2.5 (after reconstitution)
|Milk, whey and cream
|Food for particular diets
|Meat and dairy imitates
|Condiments (including table-top formats)
|Mixed and other not-listed condiments
|Savoury extracts and sauce ingredients
|Seasonings and extracts
|Algae and prokaryotes organisms
|Fungi, mosses and lichens
|Processed or preserved vegetables and similar
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.
For more information, please contact:
Karen Dhanraj, Technical Marketing Manager, Lallemand Bio-Ingredients
About Lallemand Inc.
Lallemand is a family-owned business, headquartered in Canada, and focused on the development, production and marketing of yeasts, bacteria and enzymes solutions across the baking, food ingredients, human and animal nutrition and health, crop protection/nutrition, oenology, brewing, alcohol, and biofuel sectors. Lallemand is present in more than 50 countries, operates more than 47 production plants and has approximately 4,500 employees.
For more information, please visit the website: www.Lallemand.com