Inactive Dried Yeast

Inactive dried yeast is a deactivated form of *Saccharomyces cerevisiae*, a single-celled fungus. It is produced by growing yeast cultures and then drying them, which inactivates the yeast cells. This process preserves the yeast and its flavour compounds.

Inactive dried yeast is used as a flavour enhancer, providing a savoury, umami taste often described as 'cheesy' or 'meaty'. It is also used as a source of B vitamins. It is commonly found in savoury baked goods, snacks, sauces, and vegan cheese alternatives.

Inactive dried yeast is not considered a food additive and does not have an E-number. It is a source of protein and B vitamins, which are important for energy metabolism and nerve function. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) consider it safe for consumption. There are no known adverse health effects associated with consuming inactive dried yeast at typical dietary levels.