Hydrolyzed Yeast

Hydrolyzed yeast is made by breaking down yeast cells, often using enzymes or acids. This process releases yeast's natural flavor compounds. The resulting product is typically a liquid or powder.

Manufacturers use hydrolyzed yeast to add a savory, umami flavor to foods, similar to the taste of meat or broth. It acts as a flavor enhancer and is often found in processed foods like soups, sauces, snacks, and seasonings.

In the US, hydrolyzed yeast is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Regulatory bodies like the European Food Safety Authority (EFSA) have evaluated yeast extracts and found them to be safe. While generally considered safe, some individuals may be sensitive to ingredients high in free glutamates, though scientific evidence for widespread adverse effects at typical consumption levels is limited.