The Following Ingredients: Yeast

Yeast is a single-celled microorganism, a type of fungus. It is naturally present in the environment and on plant surfaces. For food production, specific strains are cultivated in controlled conditions, often using molasses or grains as a food source.

Yeast is primarily used as a leavening agent in baking, producing carbon dioxide gas that makes dough rise. It also contributes to the characteristic flavor and aroma of baked goods like bread and pizza crusts. Some types of yeast, like nutritional yeast, are used as a flavor enhancer or a source of B vitamins.

Yeast is generally recognized as safe (GRAS) by the FDA for use in food. It is a natural component of many fermented foods and is a source of protein and B vitamins. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated yeast and its extracts. While generally considered safe, some individuals may experience digestive upset or allergic reactions, particularly those with compromised immune systems or yeast sensitivities.