The Center for Food Science and Technology Studies (CECTA) at the University of Santiago (USACH), a recognized leader in yeast production for the wine industry, is expanding its focus to the baking sector through a novel applied research initiative.
The Fondef IDeA R&D project, “Obtaining a strain of yeast that overproduces ergosterol for use in the production of bread supplemented with vitamin D,” is led by Dr. Eduardo Kessi-Pérez, a researcher at Cecta.
The initiative includes the Chilean Association of Bakeries and Pastry Shops (ChilePan) as an associated entity and receives support from the Vice-Rector’s Office for Research, Innovation, and Creation (VRIIC) of the Usach, specifically its Technology Management Department.
According to Dr. Kessi-Pérez, the research arose from the need to address vitamin D deficiency, which affects more than half of the country’s population. This public health problem prompted the government to amend the Food Health Regulations, promoting the fortification of white milk and flour, which was postponed until 2026.
Considering the significant nationwide consumption of bread, the research team’s objective is to enhance its nutritional value, thereby contributing to public health. The researcher states, “We intend to develop a baker’s yeast capable of overproducing ergosterol, which will subsequently be converted into vitamin D, leading to the creation of a supplemented and ultimately marketable bread.”
The project, which began in May 2024, successfully completed its first phase, exceeding initial expectations. At the laboratory level, the team obtained yeasts that produce between 30% and 90% more ergosterol than commercial yeast. The research team is currently working on converting this into vitamin D.
He emphasizes that the next stage will involve “producing vitamin D-supplemented bread that closely matches the taste, aroma, and texture of bread made with commercial yeast.”
Upon completion of the research, the aim is to attain Technology Readiness Level (TRL) 5, which involves validating the yeast in a real-world environment alongside ChilePan’s bakery producers.
“We hope the supplemented bread will have a vitamin D content similar to other fortified foods on the market, such as some cereals and dairy products,” says Dr. Kessi-Pérez.
Innovative Baking Industry
ChilePan values this collaboration with Cecta, highlighting its potential to connect the baking sector with the scientific community.
For Pedro Jofré Meza, representative of the guild, the initiative addresses “one of the biggest challenges facing the traditional baking industry: transforming bread into a healthy product that can be perceived as such by the population.”
Jofré emphasizes that consumption in Chile has evolved in recent years toward more whole-grain and healthy products, which is reflected in greater consumer awareness of balanced nutrition.
In this context, he believes that it is essential for producers to incorporate better techniques, processes, ingredients, and new varieties of the final product in order to position bread as a product that not only nourishes but also contributes to health.
Finally, he adds that project participation enables the guild to become a more relevant coordinating agent and “a driver of innovative technological development initiatives.” These initiatives aim to modernize the industry and align it with current trends toward healthier consumption, focusing on nutrition, health, and quality of life.