Knowledge Center
Yeast Basics
Yeast is a unicellular microorganism that has been used in production of various food and drinks for thousands of years. Today yeast is produced industrially for bakers, wine makers and many other applications. Yeast has specific nutrient requirements for growth. It needs a source of sugar and nitrogen as well as vitamins, minerals and trace elements.
What is Organic Yeast?
Organic yeast is grown and processed according to the principles of organic agriculture. The raw materials on which the yeast is grown are derived from organic agriculture. The organic regulation in the EU permits a short list of processing aids (max. 5%) to enable a consistent production and to grow the desired yeast.
While conventional yeast uses ammonia or similar compounds as nitrogen source in organic yeast production the nitrogen source is plant derived. The different plant derived ingredients of the fermentation media provide the yeast with all the nutrients it needs to grow.
Overview of the Nutrition for the Yeast
This is a general overview of fermentation ingredients for yeast production. Depending on the producer different ingredients are used.
| Conventional Production | Organic Production | |
|---|---|---|
| Sugar | Beet molasses Cane molasses Glucose syrup Saccharose | Organic molasses Organic grain |
| Nitrogen | Ammonia or similar chemicals. | Plant derived (i.e. grain, leguminous plants, …) Yeast Extract |
| Vitamins & Minerals | Syntethic vitamins and minerals added. | Not permitted. |
The Process
Organic Yeast is grown carefully on the complex plant derived media by a natural fermentation process. The organic yeast production is separated from conventional yeast productions.
After the fermentation a liquid called yeast cream is obtained that is the raw material for all yeast products. Organic Yeast is available as fresh cake, active dry powder or inactivated product.
Regulatory Aspects of Organic Yeast
In recent years, regulations have changed in Europe and the US in regard to organic yeast. Production guidelines were updated, and now organic yeast has to be taken into account in recipes.
EU: Yeast needs to be taken into account in Organic Food recipe
Since December 31, 2013, yeast has been considered an ingredient of agricultural origin [Commission Regulation (EC) No 1254/2008]. In the EU, a product can only be called organic if a minimum of 95% of its ingredients derived from agricultural origin are in fact organic. Therefore, the yeast now has to be taken into account in the recipe of the organic product. The EU regulation does not allow mixing of organic and conventional yeast [Council Regulation (EC) No 834/2007 and Commission Regulation (EC) No 889/2008]. Certain private organic standards go beyond the EU regulation and ask the bakers to use organic yeast for all recipes using yeast since it is available.
USA: Use Organic Yeast for an Organic Food
The United States Department of Agriculture (USDA) has ruled that, effective
October 21, 2012, “When used as food or a fermentation agent in products labeled as ‘organic,’ yeast must be organic if its end use is for human consumption; nonorganic yeast may be used when organic yeast is not
commercially available.” (Federal Register, Vol. 77. No. 109/Wednesday, June 6, 2012/ Rules and Regulations, page 33292, section 205.605). Since October 21,2012, a producer must use organic yeast in a yeast-containing food product if it is to be labeled as organic. If a product is labeled as made with organic ingredients, or if no marketing claim is made, then conventional yeast may be used. Previously, the USDA made allowance for noncertified minor ingredients in products labeled as organic.
More details on organic and certification in the EU, USA and Canada can be found:
http://ec.europa.eu/agriculture/organic/
http://www.ams.usda.gov/services/organiccertification/
http://www.inspection.gc.ca (search organic)
There are equivalence agreements between different countries, meaning that organic products made and certified in one country are recognized also in another country. For instance, organic products made in the EU can also be labeled, represented, and sold in Canada, the US, and certain other countries.
- Baking Update – special edition organic
- White paper on organic yeast à Bio-Ingredients
- Savory Update – special edition organic
Lallemand is member of the following organizations:
- AöL: Assoziation ökologischer Lebensmittelhersteller (Germany)
- Biokreis (Germany)
- OTA: Organic Trade Association (USA)