The Canadian firm, in conjunction with the American Society of Baking, said a presentation from Dr Michael Holick, who has spent 30 years studying vitamin D, will be the highlight of the event that also includes a talk from Dr Wendy Dahl, whose research has mainly focused on issues of nutrient fortification in the diets of vulnerable populations such as the elderly.
According to the ingredients supplier, Dr Dahl will discuss the potential of bread as a widespread food source of vitamin D in North America.
Lallemand recently petitioned the US Food and Drug Administration (FDA) to raise the permitted level of vitamin D in bread products by more than 400 per cent.
The supplier’s lengthy petition to authorize the use of vitamin D2 baker’s yeast as a nutrient supplement and leavening agent or dough relaxer in yeast-containing baked products, highlighted widespread D deficiency in American and Canadian populations.
In adults, it is said vitamin D deficiency may precipitate or exacerbate osteopenia, osteoporosis, muscle weakness, fractures, common cancers, autoimmune diseases, infectious diseases and cardiovascular diseases. There is also some evidence that the vitamin may reduce the incidence of several types of cancer and type-1 diabetes.
The petition, which relates only to the US, seeks to raise the permitted level from 90IU to 400IU per 100g of baked products and is due a response from the regulator in March.
“As people drink less milk the problem of vitamin D deficiency rises and that is why more dieticians and scientists are calling for increased vitamin D intakes via other foods such as baked products,” said Lallemand/American Yeast president, Gary Edwards.
Based on Institute of Medicine (IOM) recommendations, official daily intake levels from all food sources in the US and Canada sits at 200IU for under 50-year-olds; 400IU for 50-70-year-olds; and 600IU for those over 70.
Lallemand in August last year launched a baker’s yeast with boosted vitamin D levels called vitaD that used a patent pending process to convert yeast-dwelling sterols into vitamin D, while not altering the yeast’s leavening and flavour specifications.
The initiative was the company’s first foray into the vitamin D market.
With vitaD, baked products using formulas using either one percent dry yeast, three percent compressed yeast or five percent cream yeast in, could provide 25IU or 6.25 percent of the recommended daily intake of vitamin D at US levels.
The Lallemand Innovations in Baking Seminar is taking place at the Chicago Marriott on Saturday February 27.