Hops yeast

Hops are the cone-like flowers of the hop plant (Humulus lupulus), a perennial climbing vine. Yeast is a single-celled microorganism, a type of fungus. Both are fundamental to the brewing process, contributing distinct characteristics to alcoholic and non-alcoholic beverages.

In brewing, hops are primarily used for their bittering, flavouring, and aroma properties, and also act as a natural preservative. Yeast is crucial for fermentation, converting sugars into alcohol and carbon dioxide, and also contributes significantly to the flavour profile of beers and other fermented drinks.

Hops and yeast are not typically considered food additives in the context of UK food law when used in traditional brewing. They are naturally occurring components of many foods and drinks. While some compounds in hops have been studied for potential health effects, evidence at typical consumption levels is not conclusive. Regulatory bodies have not set specific limits for general consumption of hops or yeast as food ingredients.