News
Yeast altered to deliver vitamin D yield

Sept. 10, 2009, MONTREAL – Lallemand has launched a form of baker’s yeast that
has been altered to boost vitamin D levels and will be available to
customers that already employ the Canadian company's yeasts as well as new
clients.

Sept. 10, 2009, MONTREAL – Lallemand has launched a form of baker’s yeast that
has been altered to boost vitamin D levels and will be available to
customers that already employ the Canadian company's yeasts as well as new
clients.

Lallemand has employed a patent pending process to convert
yeast-dwelling sterols into vitamin D, while not altering yeast’s
leavening and flavor specifications.
It has worked on the project for two years and it is the company’s first foray into the vitamin D market.

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