Ingredient Information

Function

Torula yeast is an inactive yeast form that is often referred to simply as torula. It is widely used to give flavor to processed foods. It has the ability to utilize pentose sugars in foods. Torula yeast has a slightly yeasty odor and a gentle meaty taste. Its relatively clean flavor improves the palatability of many snack products. It is used frequently because it is an inexpensive additive.

Other Use and Industries

Torula yeast is commonly used in pet foods, honey production, insect cell culture and agriculture. When dissolved in water it is a food attractant, which drowns insects, therefore it is widely used in Europe and California as an organic way to control olive flies.

Health Effects

Torula yeast contains a quality concentration of protein and vitamins. The nutritional content of the yeast is superior when it grows on wood hydrolysate rather than on spent sulfite liquor or molasses, as it then contains pure sugars. Torula yeast has excellent health benefits and can act as a replacement for animal proteins in the diet. It is easier to digest than soybeans, which makes it a great alternative protein source. Torula yeast is regarded throughout the world as a safe food.

Origins

Production methods for manufacturing torula yeast vary. Traditionally, it is produced from wood sugars as a byproduct of the paper products industry. It is pasteurized and spray dried to a fine, light gray-brown powder. Torula yeast made its way into foods during World Wars I and II when there was a shortage of protein. Its first source of production came from spent sulfite liquor The process most commonly used for commercial manufacturing of torula yeast is known as the Waldhof process. Torula yeast is easy to maintain and grows quickly.