The adoption of the first Codex Alimentarius standard for baker’s yeast shows a significant step towards greater consistency and transparency in the global baking industry.

Approved during the 49th Session of the Codex Alimentarius Commission (CAC), held in Geneva from 6–10 July 2026, the new standard provides an internationally recognised reference framework for baker’s yeast. It establishes common regulatory benchmarks designed to support consumer protection, facilitate international trade and promote fair competition between markets.

The development follows several years of technical collaboration involving industry stakeholders, including COFALEC (The Confederation of European Yeast Producers), of which Lesaffre is a long-standing member. The organisation contributed to ensuring that the characteristics and production standards of European yeast were reflected in the final text.

The Codex standard follows the publication of ISO 23983:2025, the first international standard to define baker’s yeast and its physical, chemical and microbiological characteristics.

Developed under COFALEC, ISO 23983:2025 established a common description of baker’s yeast as a natural microorganism, distinguishing it from synthetic alternatives. The Codex standard adds a regulatory framework, strengthening the global reference system for the ingredient.

Together, the two standards provide a shared basis for describing yeast quality, safety and performance across different markets.

For bakers, this consistency supports confidence that yeast will deliver reliable fermentation performance, including predictable rise, flavour development and texture in bread production.

Baker’s yeast has been used in breadmaking for centuries, but until recently there was no unified international framework covering the ingredient. The new standards recognise yeast as a key component of the global food supply chain.

Lesaffre said the standards reflect increased attention to quality, transparency and responsible production practices throughout the value chain.

“ISO 23983:2025 and CAC standard are a landmark for our industry,” said Vincent Saingier, President of Lesaffre Western Europe Breadmaking Region and President of COFALEC. “They reflect years of collaboration to elevate baker’s yeast as a cornerstone of global food culture.”

The adoption of international standards also provides a common language for producers, suppliers and bakers operating across different regions, helping to align expectations around yeast performance and quality.

The Codex Alimentarius Commission is responsible for matters relating to the implementation of the Joint FAO/WHO Food Standards Programme. Its standards are intended to support food safety and fair practices in international food trade.

Lesaffre, which has more than 170 years of experience in fermentation, operates across food, health and biotechnology sectors. The company employs 11,700 people worldwide and works with microorganisms to develop fermentation-based solutions.