National Organic Standards Board

Handling Subcommittee Proposal

Ancillary Substances Permitted in Yeast

August 4, 2015

Ancillary substances are intentionally added to a formulated generic handling substance on the National 

List. These substances do not have a technical or functional effect in the finished product, and are not 

considered part of the manufacturing process that has already been reviewed by the NOSB. While some of 

these substances are removed or consumed in their processing, many may remain in the final product in 

tiny amounts.

Many public commenters for the first posting were concerned about a process for amending the ancillary 

substances included in this review between sunset periods. The Handling Subcommittee believes that this 

captures all of the functional classes in use for yeast products. Additional ancillaries that fall within one of 

the functional classes below do not need to be reviewed further to be used. Any new functional class of 

ancillaries however will have to be petitioned.

1. Identity of Ancillary Substances Permitted for use in yeast

Functional class Substance name 

Antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), 

propyl gallate (PG).

Preservatives ascorbic acid

Emulsifiers soybean oil, cottonseed oil, sorbitan monostearate, sorbitan 

tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan 

monpalmitate.

Defoaming agents many in TR1

Substrate that may 

remain in final 

product

food waste, microorganisms, molasses, starch

2. Identify any ancillary substances, or categories of substances prohibited for use in Yeast:

 None Known

3. Describe need for the ancillary substances, review of materials, discussion, and subcommittee vote.

Ancillary substances for yeasts consist primarily of emulsifiers, antioxidants and defoaming agents. These 

compounds make a more uniform product that maintains its quality and form until used and prevents 

excess foaming during production.

Evaluation Criteria (provide narrative responding to each question, repeat as necessary for additional 

ancillary substances or groups)

 

1 2014 TR, Table 5, Line 351 
1. Impact on Humans and Environment: Is there any evidence the substance(s) may be harmful to 

human health or the environment?

While some of the compounds in the chart may have effects on humans or the environment if 

misused, the tiny amounts necessary to put into yeast ingredients have not been shown to be of 

concern to human health or the environment. The Handler Subcommittee has confidence that 

yeast manufacturers are following all regulations about disposing of wastes and worker safety to 

prevent undue exposure.

2. Essential & Availability: Is the substance necessary to the handling of the product because of

unavailability of wholly natural substitute products, or essential for the handling of an organic 

product?

Yeasts are very precise strains for the desired end product and great pains are taken to maintain 

product purity when it is grown. Yeast from natural sources is not a feasible choice for most uses. 

The ancillaries are necessary to help maintain the purity and to enable the yeast to be a consistent 

performer.

3. Compatibility & Consistency: Is the substance’s use consistent and compatible with organic 

handling practices?

Yes.

Subcommittee Action & Vote:

Motion to approve the functional classes of ancillary substances in the chart above for use with Yeast.

Motion by: Zea Sonnabend 

Seconded by: Ashley Swaffar

Yes: 7 No: 0 Abstain: 0 Absent: 0 Recuse: 0 

Approved by Tom Chapman, Subcommittee Chair, to transmit to NOSB August 4, 2015