Yeast, a microscopic living organism,
formed of just a single cell,
is ubiquitous.
It has widespread
and diverse applications
in the fields
of nutrition and health.

By operating like a miniature
biological factory, it produces,
stores and consumes energy.


It has been used by mankind
for many thousands of years,
and has long been seen
as a symbol for life and growth,
but today its role goes
far beyond the staples
of making bread,
wine and beer.

Yeast has many varied applications, and is used by

a wide-range of industries to transform simple ingredients into delicious and nutritional foods and supplements.

In baking it gives us our daily bread; through brewing it brings us our glass of beer; through fermenting

it produces world-famous wines; in distilling it creates

a wide range of national spirits; in fuelling it is used for the world’s power base in the production

of bio-ethanol; in farming it fortifies recipes used for livestock and fertilises land to boost agricultural yields; in healing it is a component of many healthcare products and is a source of probiotics, minerals and vitamins.

It is known that yeast makes a contribution to boosting the nutritional value of bread and other products thanks to its proteins, carbohydrates, lipids
and minerals, all essential to the smooth-running of human, animal and plant organisms. 

So as well as bringing immeasurable pleasure by revealing the taste of products, yeast contributes to improving standards and enhancing healthy living throughout the world.