FDA Amends Regulations On Safe Use Of Vitamin D3 In Yogurt

The FDA announced in the Federal Register that it is amending the food additive regulations to provide for the safe use of vitamin D3 as a nutrient supplement in yogurt and other cultured dairy products fermented with
Lactobacillus delbrueckii, subspecies bulgaricus (L. delbrueckii, subsp. bulgaricus), and Streptococcus thermophilus (S. thermophilus) at a level higher than is currently permitted.

FDA is taking this action in response to a food additive petition filed by General Mills Inc. FDA also is updating the reference for the vitamin D3 specifications.

FDA notes that vitamin D is essential for human health, but to ensure that vitamin D is not added to the U.S. food supply at levels that could raise safety concerns, the agency affirmed vitamin D as GRAS (generally recognized as safe) with specific limitations, including a maximum level of 89 international units (IU) per 100 grams in milk products. Any addition of vitamin D in food beyond those limitations requires a food additive regulation.

Based on the relevant data available to FDA, as well as information in the petition, FDA has concluded that there is reasonable certainty that no harm will result from the use of vitamin D3 as a nutrient supplement in yogurt and other cultured dairy products fermented with L. delbrueckii, subsp. bulgaricus and S. thermophilus at levels up to 178 IU vitamin D3 per 100 grams. FDA has amended its regulations accordingly.

The order took effect Sept. 4. Any objections or requests for a hearing on this matter must be submitted by Oct. 6. For the full Federal Register announcement, visit www.govinfo.gov/content/pkg/FR-2025-09-04/pdf/2025-16946.pdf.

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Source: Cheese Market News