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Source
Not animal-derived
Allergen
No
Role in food
Yeast is primarily used as a leavening agent in baked goods. It consumes sugars …
What it is
Bakers yeast is a single-celled microorganism, specifically a strain of *Saccharomyces cerevisiae*. It is cultivated in large quantities for commercial use, often grown on molasses or other sugar-rich media. The yeast cells are then harvested, washed, and dried or processed into a paste.
Why it's used
Yeast is primarily used as a leavening agent in baked goods. It consumes sugars and produces carbon dioxide gas, which causes dough to rise and gives bread and other baked items their characteristic texture. It also contributes to flavor development during fermentation.
Health notes
Bakers yeast is Generally Recognized As Safe (GRAS) by the FDA for use in food. It is a source of B vitamins and protein. International bodies like JECFA have evaluated yeast, and it is widely consumed without adverse health effects at typical dietary levels. There are no widespread controversies regarding its safety.
Allergen info
Bakers yeast is not derived from any of the nine FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.