FDA greenlights Kellogg’s petition to fortify cereals and bars with vitamin D
Following a petition filed over three years ago from the Kellogg Company, the US Food and Drug Administration (FDA) has issued an increase to the fortification levels of Vitamin D allowed within the cereal category and now provides fortification of vitamin D in grain-based bars.
The new move could lead to a plethora of vitamin D fortified innovations within the cereals category.
In a Federal Register notice, the FDA is amending the food additive regulations to provide for the safe use of vitamin D3 as a nutrient supplement in breakfast cereals and grain-based bars, and to update the reference for the vitamin D3 specifications.
The FDA has agreed to amend the regulations to allow the addition of up to 560 IU of vitamin D3 per 100 g of cereal and up to 400 IU per 100 g in grain-based bars.
Kellogg’s claims it will continue to utilize ingredients and fortification to provide affordable and accessible options to help consumers increase vitamin D in their diet.
A lack of vitamin D can lead to bone health issues, such as osteoporosis, particularly in children, hair loss and muscle weakness.
Improving public health
Kellogg’s petitioned the FDA to review fortification regulations for cereals and grain-based bars with vitamin D, a nutrient of concern among US consumers because a high percentage of Americans do not consume enough vitamin D.
A high percentage of Americans do not consume enough vitamin D.
Recommendation intakes are difficult to achieve through natural food sources like fatty fish, egg yolks and certain mushrooms. About six in ten consumers (59%) want to add more vitamin D to their diet, according to a Hartman Group Health & Wellness, 2021 Report.
“Now, everyday foods, like cereal and grain-based bars, can go even further toward helping people access and consume vitamin D, creating better days for 3 billion people by the end of 2030,” says Nigel Hughes, Kellogg Company’s SVP of global R&D and innovation.
Vitamin D in the headlines
Consumption of vitamin D has been in the spotlight for many reasons, including COVID-19 protection, cardiovascular health and support for melanoma.
In 2011, Kellogg’s became the first cereal company to fortify its cereal with 25% of people’s daily vitamin D needs.
In July 2016, the FDA approved an increase to the amount of vitamin D that may be added as an optional ingredient to milk, and approved the addition of vitamin D to beverages made from edible plants intended as milk alternatives, such as beverages made from soy, almond, and coconut, and edible plant-based yogurt alternatives.
Vitamin D was already authorized for use in soy beverages, but the FDA’s approval increases the authorized amount for such beverages that are intended as milk alternatives.
Edited by Elizabeth Green
