BAKO has launched a vitamin D premix for use in bread, rolls and fine bakery goods, under an exclusive UK wholesale distribution agreement with Lallemand, a global leader in the development, production and marketing of yeast, bacteria and specialty ingredients.
Suitable for vegetarians and vegans, Lallemand’s VitaD® is a blend of vitamin D2 yeast and wheat flour that can enable bakers to make a ‘natural source of vitamin D’ labelling claim.
BAKO’s Technical Baker Claire Powell said: “With its well-established immune function benefits, more and more consumers are seeking to incorporate vitamin D into their diets, which can be especially important in countries in the Northern Hemisphere, where vitamin D from sunlight is less abundant.
“VitaD® is quick and easy to use. Simply added at the beginning of mixing, it does not alter the taste of bread or the fermenting power of the yeast and gives no aroma or aftertaste in use. With a shelf life of 12 months, it is suitable for use in bread and other bakery products such as pastries, cookies, scones and cake mixes, but the usage levels would need to be tailored to suit the individual requirements of the product.”