Angel Yeast debuts natural flavour yeast solution

CHINA – Angel Yeast, a Chinese ingredients solutions company, has launched its groundbreaking Feravor™ series, an innovative flavored yeast solution, available in Floral-Fruity and Butter variants, that helps bakers to meet clean-label demands with natural, flavor-enhancing technology.

Angel Yeast’s innovation, which makes use of exclusive microbial fermentation technology, prolongs product freshness while also enhancing flavor complexity.

Yeast naturally breaks down sugars to produce flavor compounds and leavening gases during the bread-making process.

This process is improved by Angel Yeast’s Feravor™ series, which was created especially for the manufacturing of flavored products. It uses patented microbial strains that boost scent through natural metabolic pathways, doing away with the need for additives.

These yeasts are compatible with all types of bread (from European to Asian), work well with commercial baker’s yeast (including high-sugar varieties), and allow bakers to enhance flavor complexity without changing production methods—all of which directly address consumer demands for clean-label products.

Angel Yeast’s Feravor™ series comprises two yeast strains; the Feravor™-Rose and the Feravor™-Buttery. The Feravor™-Rose was developed through years of screening from traditional Chinese fermented foods.

It gives bread natural scents like apple, rose, and brandy through fermentation metabolism. Because of its great versatility, it can be used with a variety of bread recipes.

Additionally, the product’s natural antimicrobial metabolites can prolong its shelf life, satisfying consumers’ high expectations for baked goods with natural flavors.

The Feravor™-Buttery was developed through years of screening from plateau dairy products. It gives bread a natural butter scent and new flowery overtones through fermentation metabolism.

Time-sensitive baking processes benefit from its quick-acting qualities, which also improve crumb moisture in sugar-free breads and maintain dough softness in 48-hour cold proofs.

“The core technology of these flavor yeasts lies in the strategic screening of target strains from traditional food sources and specialized environments, coupled with precision fermentation optimization. This enables natural aroma amplification in baked goods, achieving what artificial additives once promised, but through purely biological means,” said Dr. Yafang Sun, general manager of the Yeast and Strain Resource Technology Center at Angel Yeast.

Angel Yeast is a global yeast and biotech company that creates natural ingredient solutions for the biotechnology, food and beverage, and nutritional sectors.

In 2000, Angel Yeast Co., Ltd. went public on the Shanghai Stock Exchange. The company employs more than 12,000 people worldwide and operates 33 production facilities. Its goods and services are distributed to more than 170 countries and territories. 

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