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Nutritional yeast

Nutritional yeast suppliers and sourcing guide

Nutritional yeast is Saccharomyces cerevisiae grown as a primary crop on molasses or another sugar source, then heat-treated to inactivate the cells, washed and drum- or spray-dried into flakes or powder. Unlike brewer's yeast, it is not a by-product of brewing, so it carries no hop bitterness. Brands buy it plain or fortified with added B vitamins, as flakes for food and seasoning use or as powder for blends and capsules; protein, vitamin content and fortification level are set on the supplier's specification.

See suppliersWhat to ask for on the COA
Also known as
inactive dry yeast · deactivated yeast · Saccharomyces cerevisiae · primary grown yeast
Facts checked
November 2026

Forms and grades of nutritional yeast

Suppliers sell different products under the same name. Specify the one you need.

  • Flakes

    Drum-dried flakes, the usual retail and seasoning form, sold by flake size and color.

  • Powder

    Fine powder for blends, capsules and dry mixes.

  • Fortified

    Yeast with added vitamins such as B12, riboflavin and niacin, sold with a stated level per gram for label use.

  • Unfortified

    Yeast with only the vitamins it makes during growth, for brands that avoid added nutrients.

  • Organic

    Yeast grown on certified organic substrate, with the organic certificate tied to the lot.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Protein
Crude protein by Kjeldahl or Dumas combustion against a minimum.
Vitamin assay
For fortified yeast, the declared vitamins by HPLC or microbiological assay, plus folic acid content.
Moisture
Loss on drying against the supplier's maximum, which keeps flakes and powder free-flowing.
Microbiology
Total plate count, coliforms, E. coli, Staphylococcus aureus, mold, and absence of Salmonella; for inactive yeast, a viable yeast count confirming the cells were inactivated.
Heavy metals
Lead, arsenic, cadmium and mercury by ICP-MS against the supplier's specification.

Storage, lots and expiry

Storage and shelf life

Keep flakes and powder sealed in lined bags or drums, cool and dry and away from light, since riboflavin and some added vitamins break down in light and the yeast takes up moisture. Reseal opened bags promptly. Shelf life is set by the supplier's specification, and fortified yeast past its retest date should be reassayed for the declared vitamins.

Lots and expiry dates

Protein, vitamin levels, flake size and color vary by lot, so check each COA against your specification and record the declared vitamin values you use for labeling. Rotate stock FEFO.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 172.896 permits dried yeast (Saccharomyces cerevisiae and Saccharomyces fragilis) and dried torula yeast in food, provided the total folic acid content does not exceed 0.04 milligram per gram of yeast.

    Source: ecfr.gov (opens in a new tab)

  • FDA's Substances Added to Food inventory lists dried yeasts, including active dry yeast, with technical effects including flavor enhancer, leavening agent and nutrient supplement, and cites 21 CFR 172.842 and 172.896.

    Source: hfpappexternal.fda.gov (opens in a new tab)

  • 7 CFR 205.605(a) requires yeast used as food or a fermentation agent in products labeled organic to be organic if its end use is human consumption; nonorganic yeast may be used when organic yeast is not commercially available.

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Nutritional yeast suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking nutritional yeast suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell nutritional yeast? Request a listing

Frequently asked questions

What forms of nutritional yeast can brands buy?

Common forms include flakes, powder, fortified, unfortified and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for nutritional yeast include?

Expect protein, vitamin assay, moisture, microbiology and heavy metals, each with its method, specification and result for that lot.

How should nutritional yeast be stored?

Keep flakes and powder sealed in lined bags or drums, cool and dry and away from light, since riboflavin and some added vitamins break down in light and the yeast takes up moisture. Reseal opened bags promptly. Shelf life is set by the supplier's specification, and fortified yeast past its retest date should be reassayed for the declared vitamins.

What is the regulatory status of nutritional yeast?

21 CFR 172.896 permits dried yeast (Saccharomyces cerevisiae and Saccharomyces fragilis) and dried torula yeast in food, provided the total folic acid content does not exceed 0.04 milligram per gram of yeast. FDA's Substances Added to Food inventory lists dried yeasts, including active dry yeast, with technical effects including flavor enhancer, leavening agent and nutrient supplement, and cites 21 CFR 172.842 and 172.896. 7 CFR 205.605(a) requires yeast used as food or a fermentation agent in products labeled organic to be organic if its end use is human consumption; nonorganic yeast may be used when organic yeast is not commercially available.

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