EFSA Approves UV-Treated Bread to Give a Vitamin D Boost
06 Jul 2015 --- EFSA, the European Food Standards Agency, approved as a novel food, a revolutionary method that enriches bread with vitamin D by means of UV-radiation. The technology, pioneered by Swedish science start-up Viasolde, opens up new opportunities for food manufacturers who wish to introduce vitamin D to their products.
“I believe we will see a strong interest. Almost all bakeries are likely to start selling vitamin D bread. It will become a standard within the sector,” says Viasolde chief executive Matz Bengtson.
This method treating the already baked bread before the packaging process differs from the alternative method adding UV-treated yeast to the dough. The Viasolde method produces 30% of RDI (3.0 ug) and will always guarantee the consumer the exact amount of vitamin D in every loaf of bread.
Researchers from the Chalmers Technical University in Gothenburg Sweden discovered the method around 10 years ago. After an application from Swedish Viasolde AB, EFSA has now assessed the method as safe for human consumption. A positive opinion from EFSA for the manufacturing method in which vitamin D is produced during the baking process can be a breakthrough for public health.
The annual bread consumption in Sweden is approximately 55kg/person, resulting at 150g/person/day. Average consumption per person in Europe is approx. 50 kg/year.
The vitamin D requirement has climbed in the past decades due to increasing time spent indoors and better protection towards sunlight. Vitamin D is a scarce nutrient but exists in fish oil, egg, dairy products, liver and in some vegetables and mushrooms.
A number of studies have shown that lack of vitamin D carries an increased risk of dementia, increased blood pressure, heart and cardiovascular diseases, MS disease, diabetes and colorectal cancer. Furthermore, vitamin D regulates calcium balance in bones and teeth as well as has an impact on muscle strength and body immune system. Research investigating the matter is extensive.
If the bread consumption stays at the same level than currently, enriching bread with vitamin D could reduce vitamin D deficiency and its consequences. The socioeconomic gains through reduced healthcare costs are difficult to estimate but they might be very high. Additionally, resources can be allocated elsewhere in the healthcare system instead.
One of Sweden’s biggest bakeries signed up early for Viasolde’s idea. They have installed specially designed equipment in one of their bakeries and is now waiting for the approval of manufacturing method which EFSA has now supported.
Viasolde’s method has many advantages. It is simple, cost-effective and assured for high quality. Therefore, it is well suited for industrial production. The precise process can be adjusted to assure that each batch contains an exact amount of vitamin D.
The amount of vitamin D per 100g bread is also double as much, 3.0 micrograms or 30% of RDI, in bread that has undergone Viasolde’s process compared with the alternative method (1.5 micrograms) or 15% of RDI.
“The statement from the EFSA for our new production method, in which yeast ergosterol converts into vitamin D without any added ingredients, is a proof that the method meets all the safety requirements,” says Bengtson.
