This great news is another accolade for Lallemand Vita D® Yeast, especially as consumer awareness of vitamin D deficiency has lead to buyers searching products to alleviate this. Helping to satisfy consumers quest for more natural and vitamin D enriched ingredients, Lallemand Bakers Yeasts are non-fortified and vegetarian sources of vitamin D that can enhance the vitamin D content of bread and other baked goods.

Lallemand took this opportunity to remind customers of our Vitamin D Yeast and other product offerings, by presenting to customers in a seminar, as well as communication in the booth. Customers also attended our bread and wine tasting event, which was an ideal way to the end the day.

Lallemand will be sure to continue its presence at IBIE in 2016.

November 2nd is Vitamin D Day, as declared by organizations throughout the world, assembling together to spread awareness on vitamin D and the vitamin D deficiency pandemic.

Sunlight has long been recognized as a major provider of vitamin D for us. It is produced in the skin upon exposure to ultraviolet B rays. However latitude and season can affect both the quantity and quality of solar radiation reaching the earth’s surface. During the winter, vitamin D deficiency becomes even more prevalent, as the sun becomes less intense and shines less overhead. Vitamin D “blood levels” are usually lowest at the end of winter, after weeks and weeks of the body no longer getting vitamin D from its own skin. Read more

Make sure to get your vitamin D by other means! There are few dietary sources of vitamin D, with oily fish (salmon, mackerel, sardines) being the richest source of the nutrient. Helping to satisfy consumers’ quest for vegetarian and more natural vitamin D rich ingredients, Lallemand’s yeast is exposed to UVB rays during the regular production process that naturally transforms the sterols present in yeast into vitamin D. In this way, Lallemand yeast products can be used as sources of vitamin D to enhance the vitamin D content of bread, and food products* and can also be used as a dietary supplement.

*At this point in time, the EU regulatory status of the vitamin D yeast is undetermined. In North America its use is allowed and our customers add it to bread and we are working with food companies that want to fortify their yogurt, fruit juices, etc.

Lallemand joined 1250 exhibitors at IBA 2012, held in Munich Germany from September 16 to 21. With as many as 70 000 visitors from 177 countries, IBA offered Lallemand the opportunity to showcase, not only our products for the baking industry, but our yeast and bacteria products for other food applications.

Lallemand also hosted a baking seminar during IBA, where various speakers discussed issues pertinent to the baking industry. In addition to presentations from internal Lallemand speakers (Jacinthe Cote, Jan Van Eijk and Jeannette Rosewall), Peter Becker (President of German Bakers Association) presented an interesting overview of global bakery trends, while Richard Junge (McDonalds USA) discussed their nutrition journey and  commitment to understanding and providing nutrient solutions, including the value of Lallemand Vitamin D yeast in their products.

Wine tastings were also conducted by the Lallemand Oenology team, allowing visitors to sample seven Lallemand wine yeast strains.

IBA was also the ideal opportunity to launch our Organic Bakers Yeast and continue the promotion of our Vitamin D yeast. Both products received much interest from visitors to the booth.

IBA remains a premier baking trade show for Lallemand and we look forward to IBA 2015.

In December 2009, Lallemand Inc. had submitted a food additive petition, on behalf of the US baking industry, to amend the FDA food additive regulations to allow vitamin D in yeast based baked goods to be increased to  levels up to 400 IU per 100 grams of product when using vitamin D yeast (instead of the currently permitted level of 90 IU vitamin D per 100 g food).

Today’s change in the FDA regulation will allow American bakers to claim their products as “High”, “Rich In” or “Excellent” sources of vitamin D, giving them one more tool at their disposal to reinforce the contribution bread can make to a healthy diet. At that level, a health claim linking the vitamin D and calcium to help reduce the risk of osteoporosis will also be allowed. In order to make that claim, the baked good is required to contain a minimum of 20% of the Recommended Daily Intake of vitamin D and calcium per serving of stated size. Details of the FDA publication: federal register – article 2012-08-29, 2012-21353

More Vitamin D for Americans
Following the release of the Institute of Medicine recommendations in Nov. 2010, the Recommended Daily Allowances for vitamin D for Americans has tripled from 200 to 600 IU per day for children and adults up to age 70. According to the 2010 Dietary Guidelines for Americans, vitamin D is one of the nutrients of concern in American diets because consumption of vegetables, fruits, whole grains, milk and milk products, and seafood is lower than recommended. American consumers are now more and more conscious of the health benefits of vitamin D. A recent Angus Reid survey conducted in the USA for Lallemand revealed that nearly 50% of American consumers believe that vitamin D plays a great role in maintaining or improving their health and more than 50% of consumers say they would prefer to buy bread that is naturally rich in vitamins than to buy bread that is fortified with vitamins.

Americans are encouraged to choose foods that provide more vitamin D, unfortunately their diet contains very few sources with too small amounts of vitamin D. Since more dietary sources of vitamin D are needed, this change of regulation gives the baking industry a golden opportunity to offer a solution to this problem. Lallemand yeasts (Eagle®, Lallemand®, Instaferm®, Vita D Plus®) are a natural and vegetarian source of vitamin D, enabling bakers to naturally enhance the vitamin D content of their baked goods, and bread in particular.

For additional relevant information, please refer to the Institute of Medicine Report Brief.

Shamla Moodley, Marketing Manager: +1 514 522 2133; smoodley@lallemand.com

With more than 200 exhibitors and 27,000 visitors from Mexico and 40 countries, Mexipan 2012 had a great impact in the Baking Industry: conferences, courses with the most important Chefs of the World, cake and bread exhibitions and contests, a Brazilian pavilion, a pizza pavilion, chocolate and ice cream pavilions…all created special attention and interest for the professionals visiting Mexipan.

The inauguration was attended by the most important authorities of the government of Mexico and Mr Roberto Sertvije, founder of Grupo Bimbo, invited as a special guest.

Our colleague, Carlos has led the growth and promotion of the Mexipan event. He has worked behind the scenes with bakers, exhibitors and presenters. Carlos was also interviewed on radio and TV regarding the event.

Lallemand Mexico focused on LevaReal, our 400g fresh yeast, launched in the market. We also showcased our 400g bread improvers: Furia, Forza and Forte, 125g Instaferm (La Chiquita), 500g Anchor IDY and a range of 7 concentrate mixes for special breads (Tomato, Pesto, Mix of Cereals etc). Böcker and Embassy Flavors also participated in our booth.

The show offered Lallemand Mexico great recognition among the leaders of the baking industry of the region and we look forward to Mexipan 2014.