Contains Less Than 2%: Yeast

Yeast is a single-celled microorganism, a type of fungus. It is naturally present in the environment and on plants. For food use, it is typically grown in controlled conditions on a nutrient source like molasses.

Yeast is primarily used as a leavening agent in baked goods, producing carbon dioxide gas that makes dough rise. It also contributes to the characteristic flavor and aroma of bread and other fermented products. It is found in products like bread, pizza dough, and some crackers.

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, but no specific numeric limits are set. Some people may experience digestive upset from yeast, particularly those with compromised immune systems or specific sensitivities, though this is not common with typical food consumption.