COFALEC welcomes historic codex standard on baker’s yeast
A new international milestone for the global baking industry, completing the harmonized framework for baker’s yeast quality.
SWITZERLAND – The European Confederation of Yeast Producers (COFALEC) has formally welcomed the adoption of the world’s first Codex Alimentarius standard specifically dedicated to baker’s yeast.
Adopted during the 49th Session of the Codex Alimentarius Commission (CAC) held in Geneva, the new framework marks a historic turning point for the global baking supply chain, establishing internationally recognized regulatory benchmarks for baker’s yeast as a strategic food ingredient.
The newly approved Codex standard serves as a unified reference framework designed to protect consumer safety, promote fair competition, and facilitate international trade.
Yeast is a widely traded commodity, but differences in physical, chemical, and microbiological requirements across various regions have historically created technical trade barriers.
By harmonizing these specifications globally, the Codex standard reduces regulatory friction and aligns expectations for food safety and quality across borders.
This milestone follows close on the heels of another major regulatory achievement for the sector: the publication of the ISO 23983:2025 standard.
Also heavily influenced by COFALEC, the ISO standard was the first to define the physical, chemical, and microbiological properties of fresh and dry baker’s yeast globally.
While the ISO standard provided the essential technical specifications, characterizing yeast as a unique, living, natural microorganism rather than a chemical food additive, the new Codex standard adds the necessary regulatory weight to enforce safety and streamline trade.
COFALEC, which represents the interests of European yeast manufacturers across dozens of production facilities, played an active role throughout the standard’s development.
The confederation worked to ensure that the unique characteristics of European yeast production were accurately reflected in the final Codex text. Industry leaders have praised the dual achievements of the ISO and Codex standards, noting that they establish a “shared language” for the global baking industry.
Representatives from COFALEC emphasized that because bread remains a fundamental global staple, having a reliable, standardized framework for yeast empowers bakers and strengthens consumer confidence worldwide.
Carlotta Trucillo, Secretary General of COFALEC, commented on the publication: “The adoption of this standard is a major step forward for our industry globally. It is also the result of the active participation of European experts who shared their technical expertise for the benefit of both the market and consumers. A market that speaks a single language is inherently more transparent, fair, and competitive. When this shared language is built upon the highest quality standards, it serves as an ultimate guarantee of safety for consumers worldwide.”
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