01 Cholecalciferol and ergocalciferol can be obtained through dietary sources and dietary supplements. Only a few foods, such as fatty fish flesh, naturally contain significant quantities of vitamin D. Dietary vitamin D and vitamin D produced by the epidermis are biologically inactive. The hydroxylation of two protein enzymes activates it, the first in the liver and the second in the kidneys. Most mammals, including humans, can produce enough vitamin D through skin exposure to sunlight, so it is not properly classified as a vitamin.Vitamin D is a cluster of fat-soluble secosteroids that improve intestinal absorption of calcium, phosphate, and magnesium and exert numerous other biological effects. Vitamin D3 (cholecalciferol) and vitamin D2 (ergocalciferol are the most important compounds in this class for mammals. Vitamin D3 is primarily obtained from a photochemical reaction of ultraviolet B (UVB) light caused by exposure to UVB from the sun or UVB bulbs in the lower layers of the skin's epidermis.
June 2026 DSM-Firmenich expanded its vitamin portfolio by introducing next-generation vitamin D ingredients for food, beverage, dietary supplement, and pharmaceutical applications. The product developments focused on improving bioavailability, stability, and sustainable production.
May 2026 BASF expanded its human nutrition portfolio with advanced vitamin D formulations designed for fortified foods and dietary supplements. The company strengthened its offerings with enhanced formulation technologies to support bone health and immune wellness applications.
April 2026 Nestlé Health Science expanded its nutritional supplements portfolio by introducing new vitamin D-containing products targeting bone health, healthy aging, and immune support. The launch strengthened the company's consumer health and medical nutrition offerings.
March 2026 Lonza expanded its capsule and dosage form technologies to support manufacturers of vitamin D supplements and nutraceutical products. The initiative focused on improving formulation performance, product stability, and consumer convenience.