High Fructose Corn Syrup Yeast

Yeast is a single-celled microorganism, a type of fungus. It is commonly used in baking to make dough rise and in fermentation processes to produce alcohol and carbon dioxide. Different strains of yeast are cultivated for specific purposes, such as baking yeast or brewer's yeast.

In food, yeast is primarily used as a leavening agent in bread and baked goods, causing them to rise and develop a light texture. It also contributes to the characteristic flavor and aroma of many fermented products like bread, beer, and wine. Manufacturers add it to improve texture, taste, and appearance.

Yeast is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of B vitamins and protein. While generally considered healthy, some individuals may experience digestive upset from consuming large amounts of yeast. International bodies like JECFA and EFSA have evaluated yeast and its components, but they have not set specific numerical limits for its consumption in food.