# Bakers yeast protein — Food additive regulatory approval status — US FDA vs EU

For Bakers yeast protein, jurisdiction is US FDA (21 CFR 172–178); status is permitted; citation is 21 CFR 172.325; use conditions is in food in accordance with the following conditions:   ( a ) Bakers yeast protein is the insoluble proteinaceous material remaining after the mechanical rupture of yeast cells of Saccharomyces cerevisiae and removal of whole cell walls by centrifugation and separation of soluble cellular materials, recorded from its source on 2026-08-15.

- **Additive:** Bakers yeast protein _(verified: appears in the quote below)_
- **Jurisdiction:** US FDA (21 CFR 172–178) _(our reading, not quoted from the source)_
- **Status:** permitted _(our reading, not quoted from the source)_
- **Citation:** 21 CFR 172.325 _(our reading, not quoted from the source)_
- **Use conditions:** in food in accordance with the following conditions:   ( a ) Bakers yeast protein is the insoluble proteinaceous material remaining after the mechanical rupture of yeast cells of Saccharomyces cerevisiae and removal of whole cell walls by centrifugation and separation of soluble cellular materials. _(verified: appears in the quote below)_

## What the source says

> § 172.325 Bakers yeast protein. Bakers yeast protein may be safely used in food in accordance with the following conditions: ( a ) Bakers yeast protein is the insoluble proteinaceous material remaining after the mechanical rupture of yeast cells of Saccharomyces cerevisiae and removal of whole cell walls by centrifugation and separation of soluble cellular materials.

## Source

- https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-172

Last verified: 2026-08-15. Review by: 2027-08-15.
Part of [Food additive regulatory approval status — US FDA vs EU](https://referencesource.org/food-additive-approval-status-us-vs-eu/).