The Codex Alimentarius Commission has adopted the world's first international standard for bakers' yeast. Developed with contributions from Türkiye, China and France, the new standard establishes a common global reference for yeast quality, safety and international trade, ushering in a new era for the global baking industry. 

A historic milestone has been reached to address the long-standing lack of an international standard for bakers' yeast, one of the most essential ingredients in the baking industry. During the 49th Session of the Codex Alimentarius Commission (CAC), jointly administered by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), the world's first Standard for Bakers' Yeast was officially adopted. The new standard establishes a common framework covering everything from quality specifications for yeast used in bread and bakery products to technical references for international trade. 

Representing an important achievement for Türkiye, the standard was approved following technical work coordinated by the Turkish Ministry of Agriculture and Forestry in collaboration with China and France. The adoption once again highlights Türkiye's active role in the development of international food standards. 

A common technical language for the baking industry

The new Codex standard is the first international regulation to provide a harmonised definition of both fresh and dry bakers' yeast. By establishing common references for the product's physical and chemical characteristics, microbiological criteria and key quality parameters, the standard aims to create a shared technical language among manufacturers, suppliers, bakers and regulatory authorities worldwide. 

According to industry representatives, the new framework will generate benefits not only from a regulatory perspective but also throughout production processes. Common quality criteria will enable manufacturers operating in different markets to be assessed against the same benchmarks, while reducing technical uncertainties that may arise in international trade. 

A second milestone complementing the ISO standard

The Codex standard is regarded as the second major global milestone following the publication of ISO 23983:2025 in 2025. Developed under the leadership of the Confederation of European Yeast Producers (COFALEC), the ISO standard became the first international technical document defining the physical, chemical and microbiological characteristics of fresh and dry bakers' yeast. 

The newly adopted Codex standard builds upon these technical definitions by integrating them into the international food regulatory and trading framework, creating a more comprehensive global reference. As a result, the industry now benefits from two complementary international standards covering both product specifications and food safety and commercial practices. 

Strengthening quality and confidence

COFALEC described the new standard as a historic milestone for the global baking industry, emphasising that harmonised quality criteria will reinforce consumer confidence, promote fair trade and encourage innovation. According to the Confederation, the standard provides an objective and practical reference framework across the entire value chain, from production to quality management. 

COFALEC Secretary General Carlotta Trucillo described the standard as a landmark achievement for the yeast industry, noting that the standardisation process initiated with ISO 23983:2025 has now been completed on a global scale through the Codex standard. She stated that, following years of technical collaboration, the new framework establishes common technical specifications for fresh and dry bakers' yeast for the first time, strengthening both production quality and transparency in international trade. Trucillo added that a shared reference system will foster stronger alignment among yeast producers, bakers and regulatory authorities worldwide. 

Leading yeast producer Lesaffre also underlined that the Codex standard will establish common expectations regarding quality, safety and performance across global markets. According to the company, the standard will give bakers greater confidence in yeast performance, ensuring more predictable fermentation, dough rise, flavour development and bread texture, thereby contributing to greater consistency in product quality across international markets. 

Vincent Saingier, President of Lesaffre Western Europe Breadmaking Region and President of COFALEC, said the ISO and Codex standards together create a new global reference framework for the industry. He noted that the standards are the result of years of international collaboration and further reinforce bakers' yeast as a cornerstone of global food culture. Saingier added that the new standards establish a common technical language for producers, suppliers and bakers, helping to align global expectations regarding yeast quality, safety and performance. 

A new benchmark for international trade

Regarded as a milestone for the baking industry, the new framework establishes, for the first time, a globally recognised definition of bakers' yeast. It is expected to improve technical harmonisation in cross-border trade, strengthen quality assurance and provide buyers and regulatory authorities with a common basis for evaluation. 

The new Codex standard is expected to become an important benchmark for yeast manufacturers, industrial bakers and food producers operating across international markets, particularly at a time when global trade in bakery products continues to expand. It is also anticipated to influence national regulations and industry practices in the years ahead.