Yeast

Yeast is a single-celled microorganism, a type of fungus, that is naturally found in the environment. For food production, specific strains of yeast, such as Saccharomyces cerevisiae, are cultivated through fermentation processes. These cultivated yeasts are then used in various forms, including active dry yeast or nutritional yeast.

Yeast is primarily used in food for its leavening and fermentation abilities. In baking, it helps bread and other doughs rise by producing carbon dioxide gas. It is also essential for fermenting alcoholic beverages like beer and wine, and certain types are used as a flavor enhancer in savory dishes or as a nutritional supplement.

Yeast is generally recognized as safe (GRAS) by the FDA when used in food. It is a common food ingredient and is considered safe for consumption by most people. While JECFA has evaluated certain yeast-derived products, yeast itself is a widely consumed microorganism without specific ADI limits set for its general food use. Some individuals may experience digestive discomfort or allergic reactions to yeast, though this is not common.