Organic nutritional yeast

BERTRAND May 25, 2021
Bio-Nährhefe

Yeasts are single-celled microfungi that cannot be seen with the naked eye. Everyone knows them as baker’s yeast, which makes bread and cakes light and fluffy when baked. In beer and wine production, yeast helps with fermentation. As an added benefit, these small organisms are also veritable nutrient powerhouses, containing numerous important and valuable nutrients. The yeast used in BERTRAND drinkable meals is known as nutritional yeast, also called brewer’s yeast. It is yeast that has been inactivated using special processes. Although this form of yeast no longer “works”—meaning it can no longer be used as a leavening or fermentation agent—it still contains all its nutrients. Nutritional yeast can be processed into flakes or powder and used as a seasoning, dietary supplement and vegan cheese substitute. Nutritional yeast powder can also be added to BERTRAND products.

We rely on organic suppliers

Wild yeasts occur practically everywhere in nature. Yeast in general, and nutritional yeast in particular, can therefore be produced very easily almost anywhere. There are also various manufacturers and suppliers of organic nutritional yeast in Germany. As with all the ingredients in our drinkable meals, we also use organic products here. Since the end of 2013, yeasts have been classified as agricultural products under EU regulations. This means that organic products containing processed yeasts must contain organic yeasts. Previously, yeasts were classified as microorganisms and were therefore generally permitted. Individual organic farming associations such as Demeter, Bioland and Naturland have developed their own guidelines setting out requirements for the production and use of organic yeasts. Compared with conventionally produced yeast, our organic nutritional yeast offers numerous advantages, both in terms of chemical-free processing and from an ecological perspective, as the manufacturing process places significantly less strain on the environment.

There are various manufacturers and suppliers of organic nutritional yeast in Germany.

The production of our organic nutritional yeast

These tiny plant microorganisms, which belong to the lower fungi (usually of the “Saccharomyces cerevisiae” strain), require a source of sugar for cultivation; in conventional production, this is still generally molasses. This is a dark brown, viscous sugar syrup produced as a by-product of extracting sugar from sugar cane or sugar beets. Increasingly, genetically modified auxiliary and growth media are used. During the multistage production process, the yeast cultures are fermented and treated with various chemicals such as ammonia, sulfates, and phosphates. Sulfuric acid is used to kill unwanted microorganisms and must then be neutralized with caustic soda. Finally, several washing cycles are carried out to remove unpleasant odors and flavors, generating a considerable wastewater burden. By contrast, organic nutritional yeast is made exclusively with biologically produced materials.

  1. GROWTH MEDIUM

    Yeast reproduces asexually through division or budding. The starting product for cultivating yeast is a so-called “pure culture.” This pure culture is applied to the growth medium—the source of sugar, in other words: carbohydrates. For our organic yeast, organically grown grain is used as the growth medium and nitrogen source. Lactic acid bacteria (lactobacilli) are often added as a natural growth aid. This also supports a longer shelf life and a more intense aroma.

    ORGANICALLY GROWN GRAIN

  2. FERMENTATION PROCESS

    Yeast has a very pronounced fermentation capacity, which takes place under aerobic conditions for nutritional yeast. This means that the cultures depend on oxygen. The glucose in the growth medium is metabolized into carbon dioxide and water. This is known as oxidative fermentation. If the yeast is to be used to make alcoholic beverages such as beer or wine, it must undergo alcoholic (anaerobic) fermentation in the absence of air. However, that is not what we want for BERTRAND drinking meals.

    OXIDATIVE FERMENTATION

  3. DEFOAMING

    Foam forms during the fermentation process. This foam must be removed from the yeast before it can be further processed into the desired products. Conventional cultivation uses synthetic antifoaming agents. The yeast must then be washed twice. Organic yeast is defoamed using organic sunflower oil. Subsequent washing is unnecessary. Instead, the yeast is sterilized using steam. The result is a yeast cream. The residual water produced can be used to make other products, such as sourdough starter.

    FOAM MUST BE REMOVED

  4. DRYING AND GRINDING

    Nutritional yeast is yeast that has been inactivated by heat. This means that it no longer contains any live fungi. Unfortunately, its probiotic effect in supporting gut health is lost in the process. Inactivation occurs through exposure to heat, with the yeast briefly heated to 55–60°C. Any yeast cells that may still be alive are inactivated during the subsequent drying process. The yeast is dried using roller drying. In this particularly gentle drying process, the yeast is applied as a thin film to a roller. At a temperature of 130°C, the liquid it contains evaporates and yeast flakes are formed. These are then ground into a very fine yeast powder in a ball mill. This breaks open the relatively firm cell walls of the yeast fungi (so-called “broken yeast”) and makes the nutrients more readily available. The yeast powder can then be blended with the other ingredients for our BERTRAND drinkable meals.

    WE NEED A TEMPERATURE OF 130 °C

Why organic nutritional yeast?

The way yeast works was discovered by Louis Pasteur in 1857. Although the ancient Egyptians had already used yeast to make bread and beer thousands of years ago, they did so without knowing about its valuable components or the precise biological processes that make up yeast fungi. Pasteur discovered that warmth and sugar are exactly what yeast needs for explosive growth. Yeast, on the other hand, does not like salt, fat, or cold at all. We use nutritional yeast in our BERTRAND drinkable meals because of its high nutrient content. We also appreciate the taste of nutritional yeast at BERTRAND—it complements the flavor of our products.
And this is what our organic nutritional yeast contains:

Vitamins
Nutritional yeast is particularly rich in B-complex vitamins. It contains significant amounts of vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), and vitamin B6 (pyridoxine). B vitamins are important nutrients for a balanced metabolism and support the smooth functioning of the nerves and muscles. Vitamin B12 is not present in a significant amount. In addition to B vitamins, nutritional yeast also contains folic acid, which is an important component of nerve metabolism. Pantothenic acid is involved in the breakdown of carbohydrates, fats, and amino acids. Together with biotin, folic acid and pantothenic acid are considered “beauty vitamins” that strengthen the skin, hair, and nails.

Minerals
Without an adequate supply of minerals, nothing functions properly in the human body. Nutritional yeast contributes potassium, calcium, and magnesium to a balanced diet, among other nutrients. This supports a balanced water balance, ensures that nerve signals are transmitted correctly, stabilizes cell walls, relaxes muscles, and supports the hormonal system. The sodium it contains is in an ideal ratio with potassium.

Trace elements
Trace elements are often components of enzymes that perform very specific regulatory and control functions in the body. In this case, nutritional yeast mainly provides iron and zinc. Iron is essential for blood formation and the supply of oxygen in the blood. Zinc is part of the antioxidant defense system and stimulates the immune system.

Nutritional yeast is also rich in protein. 100 grams of yeast flakes contain an impressive 43 grams of valuable protein in the form of easily digestible amino acids. Fat and carbohydrates, on the other hand, are practically negligible.


Nutritional yeast under scrutiny: why?

Nutritional yeast is rich in glutamic acid. This non-essential amino acid is often equated with the food additive glutamate. Glutamate has a reputation for causing headaches, sleep disorders, or gastrointestinal problems, as well as making people gain weight. However, these concerns involve isolated glutamic acid or an isolated salt of glutamic acid. This product, known as glutamate, is a pure substance produced using biotechnological methods and manufactured industrially. It is considered a food additive requiring approval and is identified by the designation E 621.

Bound glutamic acid, on the other hand, is a completely natural ingredient found in many foods. In addition to nutritional yeast, soybeans, peanuts, and cheese, for example, also contain plenty of it. Yeast flakes—like yeast extract—are often used as flavor enhancers and can therefore be found on many ingredient lists, especially for organic products. While this gives foods a savory, hearty flavor—often described as “umami”—it is harmless with regard to unwanted side effects. It is not associated with any health risks.

Image credits
  1. Image at the top of the page: Andrii Zastrozhnov via Shutterstock
  2. Map of Europe: teka12 via Shutterstock
  3. Post image, Flakes of Yellow Nutritional Yeast: P Maxwell Photography via Shutterstock
May 25, 2021