Lesaffre congratulates the Codex Alimentarius Commission¹ (CAC) and all its member countries on the adoption of the first Codex Alimentarius standard for baker’s yeast, approved at the 49th Session of the CAC in Geneva (6–10 July 2026).
This achievement results from several years of sustained international technical collaboration, with the active involvement of COFALEC – The Confederation of European Yeast Producers, of which Lesaffre is a historic and active member – whose efforts ensured the specificities and standards of European yeast production were properly reflected in the final text.
“For centuries, baker’s yeast has been the unseen force behind bread. More than a leavening agent, it shapes flavor, texture, and nutrition, making it indispensable to bakers worldwide. Yet until recently, this vital ingredient lacked a unified global framework. This gap is now being filled by landmark standards thanks to the work of CAC and COFALEC,” declared Jean-Philippe Poulin, Deputy CEO of Lesaffre and Group Chief Operating Officer.
The recent advances in baker’s yeast standardization mark a turning point in its recognition as a strategic global ingredient. Two key milestones stand out: the 2026 Codex Alimentarius Standard and ISO 23983:2025. The new Codex standard establishes internationally recognised regulatory benchmarks for baker’s yeast, providing a shared reference framework that strengthens consumer protection, facilitates global trade and promotes fair competition across markets.
ISO 23983:2025 was the first standard to define baker’s yeast globally, covering its physical, chemical and microbiological properties. Developed under COFALEC, it distinguishes yeast as a unique, natural microorganism, setting it apart from synthetic alternatives. The Codex standard now adds a regulatory dimension, significantly reinforcing this framework and facilitating trade. Together, they provide a shared language for the industry, ensuring consistency in quality, safety and performance across markets.
“ISO 23983:2025 and the CAC standard are a landmark for our industry. They reflect years of collaboration to elevate baker’s yeast as a cornerstone of global food culture. When we speak the same language about yeast, we strengthen the foundation of breadmaking – ensuring this ancient ingredient continues to nourish future generations,” said Vincent Saingier, President of Lesaffre Western Europe Breadmaking Region and President of COFALEC.
By adopting ISO and Codex standards, industry professionals demonstrate their commitment to meeting evolving consumer demands while advancing a more responsible and transparent value chain.
“It matters because bread is a global staple, and its quality depends on reliable yeast. Whether in artisanal bakeries or industrial production, bakers need yeast that delivers consistent rise, flavor and texture. Standardization ensures, wherever you are in the world, yeast meets the same high expectations, empowering bakers and reassuring consumers,” adds Edouard Gestat, Group Baking Marketing Director at Lesaffre.
¹ The Codex Alimentarius Commission, or CAC, is the body responsible for all matters regarding the implementation of the Joint FAO/WHO Food Standards Programme.
