Ground Yeast – Properties and Culinary Application

The term yeast refers to a broad group of microorganisms from the fungal kingdom; however, it is generally used to denote the species Saccharomyces cerevisiae. These organisms are employed in scientific research (many studies utilize these microorganisms), animal husbandry (owing to their nutritional value yeast can serve as a component of feed), and the food industry - primarily in the confectionery, bakery, and alcohol production (beverages, wine). Yeast extracts, which are available in liquid or powder form, are also utilized in the food industry, as they are added to food to enhance or impart the umami flavor. They also form the basis for the production of pastes, including the popular Marmite paste in the United Kingdom, which is used as a seasoning for dishes or a spread for bread. One of the ways to utilize this fungal species is by producing yeast flakes - an inactive form of Saccharomyces cerevisiae, which is obtained through the application of specific enzymes at a certain temperature. The final product is sold in the form of small flakes of light beige color.

Yeast flakes contain approximately 375 kcal of energy per 100 grams of product. What distinguishes them is their high protein content, about 50 grams per 100 grams of flakes, which consists of amino acids similar to animal protein. They contain all the exogenous amino acids, which the human body is unable to produce and must be supplied with food. The high lysine content is particularly noteworthy, an amino acid that is often deficient in cereal products – the addition of yeast flakes improves the absorption of cereal protein. Yeast flakes are characterized by a low fat content, only 4-7% of the total weight of the product. They consist mainly of saturated fatty acids; unsaturated fatty acids are present in small amounts. Yeast flakes are also rich in minerals, especially in small amounts of sodium in the product. This is particularly important for people who follow a diet with limited sodium intake – thanks to the characteristic taste, yeast flakes can replace salt in some dishes, e.g. in soups or pastes. Moreover, they are a good source of vitamins from the B group, which are responsible for the proper functioning of the nervous system and participate in metabolic processes in the body.

Yeast flakes contain beta-glucans, which are a part of the dietary fiber. They possess a range of properties that have a prophylactic effect, such as supporting the body's immune response during infection, alleviating inflammation, and potentially reducing blood lipid profile levels. Additionally, they are prebiotics, serving as food for the gut microbiome, which allows for their growth and replenishment, thereby improving gut function. Yeast flakes are particularly popular among individuals following a plant-based diet due to their characteristic cheesy flavor, which is often excluded from the diet for health or ethical reasons. Moreover, yeast flakes contain a high amount of protein, which is often lacking in vegetarian or vegan diets (which may be insufficiently varied or fail to include all necessary exogenous amino acids, which are found in grains or legumes). However, it is important to note that yeast flakes are typically consumed as an additive rather than as the main component of a dish, meaning that the amount of protein provided in a serving is small and yeast flakes cannot be considered the primary source of protein in a meal. The gluten content in yeast flakes does not exceed 20 ppm/kg, making them safe for individuals following a gluten-free diet. However, it is important to pay attention to the information on the label when purchasing products based on yeast - some of them may use yeasts obtained from the alcohol industry, which may be contaminated with cereal protein, and should not be consumed by individuals with celiac disease or gluten intolerance. It is recommended to purchase yeast flakes with the symbol of the crossed-out ear of corn, which is the international symbol for safe gluten-free food.

Yeast flakes possess a distinctive, salty, cheese-like flavor, which is particularly favored by vegetarians and vegans who avoid dairy products. Yeast flakes are also valued for their thickening properties. They are utilized in numerous culinary recipes, including the addition to: sauces and dips such as vegetable-based bechamel sauce or cheese dip, sandwich spreads, broths and soups, savory baked goods like cakes, quiches or casseroles, purees from vegetables such as potatoes, sweet potatoes or pumpkin, ready-made meals in which they can serve as a substitute for parmesan.

Yeast flakes, which have gained popularity in recent years, especially among advocates of a plant-based diet, are not yet a widespread product. They cannot be found in the offerings of popular supermarkets and grocery stores. However, they can be found in specialized shops that focus on the sale of vegan and vegetarian products, as well as in some hypermarkets and in the offerings of online shops. The price for 100 grams of yeast flakes usually ranges from 5-8 euros.