https://foodadditiveindex.com/additives/vitamin-d2-inactive-bakers-yeast/changesVitamin D2 inactive bakers yeast — regulatory changes — Food Additive Index2026-10-02T00:00:00ZFood Additive Indexhttps://foodadditiveindex.comtag:foodadditiveindex.com,2026-10-02:change/US/vitamin-d2-inactive-bakers-yeastVitamin D2 inactive bakers yeast: United States status changed from not listed to permitted with conditions; 1 provision added2026-10-02T00:00:00ZUnited States status changed from not listed to permitted with conditions; 1 provision added. Added — no quantity stated. Detected by the refresh of 2026-10-02 in the provisions imported from the regulator; see the page for each provision and its citation.tag:foodadditiveindex.com,2026-09-25:event/US/vitamin-d2-inactive-bakers-yeast/authorisedFDA lists vitamin D2 inactive baker's yeast as a source of vitamin D2 in named foods, effective 25 September 20262026-09-25T00:00:00ZUnited States, 2026-09-25. The final order at 91 FR 60796 amends the food additive regulations, adding 21 CFR 172.383, in response to a petition from Lallemand Inc. (Docket FDA-2021-F-1157). It permits vitamin D2 inactive baker's yeast as a source of vitamin D2 in listed food categories, each with its own maximum level of vitamin D2, stated per 100 g, per serving or per 240 mL according to the food. The yeast must meet the specifications the section sets. The order took effect on publication, 25 September 2026. Objections and requests for a hearing are due by 26 October 2026.