The publication of ISO 23983:2025 provides the baking industry with its first unified technical specification for fresh and dry baker's yeast, addressing a gap that has existed despite the product's long commercial history.

The standard, developed through COFALEC and ISO Technical Committee 34 (Food products), defines characteristics across five technical areas: product properties, application performance, physico-chemical parameters, microbiological criteria and nutritional composition. It covers block yeast, granulated yeast, liquid yeast, active dry yeast and instant dry yeast.

Technical specifications and testing protocols

ISO 23983:2025 establishes measurable parameters for each yeast format. Fresh baker's yeast is defined as having high water content, whilst dry baker's yeast contains over 90% dry matter. The standard includes particle size specifications active dry yeast particles range from 0.2mm to 3mm diameter, whilst instant dry yeast consists of porous cylindrical particles approximately 0.5mm in diameter.

Microbiological testing protocols reference established ISO methods, including ISO 4832 for coliforms enumeration, ISO 6888-1 and 6888-2 for coagulase-positive staphylococci, ISO 11290-2 for Listeria and ISO 16649-2 for E. coli. The standard also references AOAC methods for solids determination in dried, liquid and pressed yeast, as well as dietary fibre and carbohydrate analysis.

The document acknowledges that baker's yeast delivers functionality through living cells utilising intrinsic enzymatic activities, distinguishing it from isolated enzyme additions. Parameters include typical value ranges to accommodate regional production variations and local market requirements.

Development timeline and industry participation

COFALEC initially published information on yeast characteristics in 2006, which formed the basis for the ISO document. The confederation initiated the formal ISO process and coordinated input from member companies and international experts through the standardisation body framework.

The standard applies to living fresh and dry baker's yeast but explicitly excludes processed products derived from baker's yeast. ISO notes the voluntary nature of the standard whilst highlighting its alignment with World Trade Organization principles on Technical Barriers to Trade.

Implementation across the supply chain

The specification is designed for use by industrial bakers, testing laboratories and food safety personnel. It provides reference points for production processes, quality control testing and trade specifications. The document's technical parameters can be applied to supplier agreements, product development, and quality assurance programmes.

Carlotta Trucillo, COFALEC Secretary General, noted the standard provides harmonised technical specifications for production quality and international trade, resulting from collaborative technical dialogue across the sector.

COFALEC represents 29 yeast production facilities across the European Union. The association has encouraged industry-wide adoption of ISO 23983:2025 as a practical framework for ensuring consistency throughout the value chain.