# Food Additives Permitted for Direct Addition to Food for Human Consumption; Vitamin D2 Bakers Yeast
> **Food and Drug Administration** · Final rule. · Published 2012-08-29 · Effective 2012-08-29 · 77 FR 52228
## Document
- **Document number:** 2012-21353
- **Category:** fda-food
- **Sub-agency:** Food and Drug Administration
- **Federal Register citation:** 77 FR 52228
- **CFR reference:** 21 CFR 172
- **Publication date:** 2012-08-29
- **Effective date:** 2012-08-29
- **HHS docket:** Docket No. FDA-2009-F-0570
## Abstract

The Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of vitamin D<INF>2</INF> bakers yeast as a source of vitamin D<INF>2</INF> and as a leavening agent in yeast-leavened baked products at levels not to exceed 400 International Units (IU) of vitamin D<INF>2</INF> per 100 grams (g) in the finished food. This action is in response to a petition filed by Lallemand, Inc. (Lallemand).

## Source
- [Federal Register document](https://www.federalregister.gov/documents/2012/08/29/2012-21353/food-additives-permitted-for-direct-addition-to-food-for-human-consumption-vitamin-d2-bakers-yeast)
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