Bakers Journal

Lallemand bakes up wellness at residential centres

April 6, 2011
By Bakers Journal

April 14, 2011, Montreal – Thanks to Lallemand Inc., residents of the Henri-Bradet, Father-Dowd, St. Andrew’s and St Margaret’s Residential Centres will wake up every morning to the smell of fresh-out-of-the-oven, baked bread.

Lallemand is supplying the yeast required to realize this initiative, undertaken by the consultative committee for the four residential centres. The company’s yeasts – including Eagle, Lallemand, Instaferm and Vita D Plus brands – are a natural and vegetarian source of vitamin D, which enhance the vitamin D content of baked goods.

Studies have shown that as we age, the body’s ability to produce vitamin D decreases. This combined with limited sun exposure means elderly persons and nursing home residents are often vitamin D deficient. This can lead to osteomalacia – softening of the bones – and puts elderly persons at greater risk for bone fractures. Eating breads and other goods prepared with enhanced vitamin D helps combat the health effects of vitamin D deficiency.

Given the limited availability of food sources of vitamin D, this new initiative will improve the quality of life of the residents living in these residential centres, while helping them meet their daily vitamin D requirements.


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