# Baker's Yeast Protein

> Source URL: https://additivefacts.com/additives/baker-s-yeast-protein
> Markdown URL: https://additivefacts.com/additives/baker-s-yeast-protein.md

**Safety rating:** SAFE
**CAS number:** 977014-13-3
**Category:** leavening
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Baker's Yeast Protein is a protein-derived leavening agent produced from baker's yeast (Saccharomyces cerevisiae). It functions as a leavening agent in food products to promote rising and texture development during baking.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | not_evaluated |
| Australia | not_evaluated |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is Baker's Yeast Protein?

Baker's Yeast Protein is a food additive derived from baker's yeast, specifically Saccharomyces cerevisiae, a microorganism commonly used in baking and fermentation. The protein fraction is isolated from yeast cells and processed for use as a functional ingredient. This additive is identified by CAS Number 977014-13-3 and belongs to the leavening agent category of food additives.

## Common Uses

Baker's Yeast Protein is utilized primarily as a leavening agent in baked goods and flour-based products. Leavening agents are substances that produce gas, typically carbon dioxide, to create volume and a light, airy texture in breads, cakes, pastries, and similar products. The protein component may contribute to dough conditioning and texture enhancement beyond its primary leavening function. This ingredient is particularly relevant in commercial baking applications where consistent and reliable leavening performance is required.

## Safety Assessment

Baker's Yeast Protein has not been designated as Generally Recognized as Safe (GRAS) by the FDA, which means it has not undergone the formal GRAS review process. However, adverse event reporting data is notable: the FDA has recorded zero adverse events associated with this additive, and zero recalls have been issued for products containing Baker's Yeast Protein. This safety record suggests no documented safety concerns in actual food use.

The source organism, Saccharomyces cerevisiae, has a long history of safe use in food production spanning centuries through traditional baking and brewing applications. Baker's yeast itself is widely recognized as safe for human consumption. The protein derivative maintains this safety profile, as the processing and isolation of protein components does not introduce known hazardous substances. Individuals with yeast sensitivities should exercise appropriate caution, as this product is derived from yeast, though processing typically addresses viability concerns.

## Regulatory Status

Baker's Yeast Protein operates in a regulatory space distinct from GRAS-designated additives. While not formally GRAS-approved in the United States, its use appears permissible in certain food applications. Regulatory status may vary by country and region; manufacturers should verify compliance with local food safety regulations before use. The European Food Safety Authority (EFSA) classifications and approvals may differ from FDA designations, and international food laws should be consulted for products intended for multiple markets.

The absence of FDA adverse events and recalls suggests this additive has achieved practical safety acceptance in commercial use, though formal regulatory recognition through GRAS status has not been granted.

## Key Studies

Limited published scientific literature specifically addresses Baker's Yeast Protein as an isolated ingredient, likely due to its specialized and relatively narrow application in commercial baking. Most available safety data derives from the well-established safety profile of baker's yeast as a whole organism and from general knowledge of protein safety in food applications.

The broader scientific consensus supports the safety of Saccharomyces cerevisiae and its components in food. Traditional use data and the zero-adverse-events FDA record provide empirical support for safety in food applications. Researchers have extensively studied baker's yeast for nutritional and functional properties, consistently demonstrating safety in food-use concentrations.

Future research specifically characterizing Baker's Yeast Protein's functional mechanisms and comprehensive safety studies could further establish its regulatory position, though the current safety record suggests such studies would likely confirm safety.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Baker's Yeast Protein — Safety, regulation, and evidence." https://additivefacts.com/additives/baker-s-yeast-protein. Accessed 2026-05-12.