noyeast
noyeast is a genetically selected strain of Saccharomyces cerevisiae that was developed through conventional breeding techniques in response to rising demand for high‑performance yeasts in the bakery, beverage and biofuel industries. The strain was first identified in 2019 by a research consortium that partnered with several commercial baking companies. Due to its robust fermentation characteristics, it quickly gained attention for its ability to produce consistent rise while maintaining a predictable flavor profile.
Commercially available in liquid and powdered forms, noyeast is marketed under a variety of brand names. In
Yield and stability data from laboratory and field trials demonstrate that noyeast maintains viability across a
Because noyeast retains the safety profile and generally regarded as safe (GRAS) status of its parent species,