The final rule was published in the Federal Register on September 25, 2026, and became effective on the same date.
Under 21 CFR §172.383, Vitamin D₂ Inactive Bakers Yeast, produced by exposing Saccharomyces cerevisiae to ultraviolet light and subsequently heat-inactivating the yeast, may be used as a source of vitamin D₂ in multiple food categories. This new regulation provides manufacturers with additional opportunities to support vitamin D fortification and product innovation.
The approved food categories include breakfast cereals, plant-based beverages marketed as milk alternatives, plant-based yogurt alternatives, extruded vegetable snacks, fruit smoothies, calcium-fortified fruit juices and fruit juice drinks, grain products and pastas, meal replacement products, plant protein products, soups and soup mixes, soy-based alternatives, vegetable juices, and yeast-leavened baked goods, baking mixes, and baked snack foods.
Vitamin D is an essential nutrient that plays an important role in human health. However, inadequate vitamin D intake remains a concern for many consumers. Lallemand's Lalmin Vita D® (Vitamin D₂ Inactive Bakers Yeast) offers food manufacturers a fermentation-derived whole food source of vitamin D₂ that can support vitamin D fortification in everyday foods.
This authorisation represents an important milestone for Lallemand and food manufacturers seeking innovative nutritional solutions. The FDA's final rule concludes that the intended uses of Vitamin D₂ Inactive Bakers Yeast are safe and establishes a specific regulatory framework for its use in multiple food categories.
Said Celia Martin, Regulatory Affairs Director & Innovation Program Manager.
The ingredient is produced in a way that mimics nature, by exposing bakers’ yeast (Saccharomyces cerevisiae) to ultraviolet light, converting naturally occurring ergosterol into vitamin D₂, followed by a controlled inactivation step. The resulting ingredient provides a reliable source of vitamin D₂ while offering formulators flexibility across numerous food applications.
The new regulation reinforces Lallemand's commitment to delivering science-based, innovative ingredient solutions that meet evolving consumer needs and support healthier food choices worldwide.
Meet the Lallemand Bio-Ingredients team
Lallemand Bio-Ingredients Savory will be exhibiting at the Chicago Section IFT Suppliers' Day 2026 on November 4, 2026. Visitors are invited to meet the team at Booth #1619 and learn more about the company's ingredient solutions and ongoing innovation efforts.
Lallemand Bio-Ingredients Health will be exhibiting at the 2026 SupplySide Global Event in Las Vegas, October 28-30. Visitors are welcome to meet the team at Booth #5545 to learn about dietary supplement solutions.
