FDAFinal Rule
Food Additives Permitted for Direct Addition to Food for Human Consumption; Vitamin D3 in Yogurt and Other Cultured Dairy Products Fermented With Lactobacillus delbrueckii, Subspecies bulgaricus, and Streptococcus thermophilus
HealthcareAgriculture
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Summary
The FDA is allowing manufacturers to add vitamin D3 to certain yogurts and cultured dairy products made with specific bacterial cultures. This change lets food companies boost the vitamin D content of these products, which can help consumers get more of this important nutrient for bone and immune health.
Key Points
- 1Vitamin D3 can now be added to yogurt and similar cultured dairy products that use specific live bacterial cultures
- 2This applies only to products made with Lactobacillus delbrueckii and Streptococcus thermophilus bacteria, which are the standard cultures used in traditional yogurt
- 3The change helps address vitamin D deficiency, a common health issue, by making fortified yogurt products available to consumers
- 4Food companies can voluntarily add this vitamin to their products but are not required to do so
- 5The public comment period closes on October 7, 2025, allowing consumers and industry to weigh in before the rule is finalized
Key Dates
Published
September 4, 2025
This summary is for informational purposes only. It may not capture all nuances of the regulation. Always refer to the official text for authoritative information.
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