Hydrolyzed Brewers Yeast Proteins

Hydrolyzed brewer's yeast proteins are made by breaking down proteins found in yeast, a type of fungus. This process, called hydrolysis, uses enzymes or acids to break the large protein molecules into smaller pieces. Brewer's yeast is often a byproduct of beer making.

Manufacturers add hydrolyzed yeast proteins to foods to enhance or impart savory, umami, or meaty flavors. They can also contribute to a richer mouthfeel. These proteins are often found in snacks like chips and pretzels, as well as in soups, sauces, and processed meats.

Hydrolyzed yeast proteins are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of amino acids and peptides. International bodies like JECFA have evaluated yeast extracts and their components. While generally considered safe, some individuals may have sensitivities to yeast products.