COFALEC Welcomes ISO’s First Global Standard for Baker’s Yeast
COFALEC has welcomed the publication of ISO 23983:2025, the first international standard defining the characteristics of fresh and dry baker’s yeast.
Released on 20 October, the new standard sets out unified criteria for yeast quality, covering product properties, physical and chemical composition, microbiological parameters and nutritional information. COFALEC, the European Confederation of Yeast Producers, initiated and led the proposal in cooperation with international experts and standardisation bodies.
The organisation said the adoption of ISO 23983:2025 represents a significant step toward harmonisation and transparency in the global baking sector. A common reference point is expected to strengthen quality assurance, support fair trade and foster innovation across international markets.
COFALEC is encouraging its members and partners throughout the baking value chain to apply the standard widely, noting that it provides an objective framework for production, testing and quality management and will help improve consistency and consumer trust.
Carlotta Trucillo, Secretary General of COFALEC, said: “the release of ISO standard 23983:2025 on the characteristics of fresh and dry baker’s yeast marks a historic milestone for the yeast sector and is a long-awaited and strategic achievement for the entire global supply chain. This international standard establishes harmonized technical specifications for fresh and dry baker’s yeast, finally offering a shared reference for production quality and international trade. COFALEC warmly welcomes this result, the outcome of extensive technical dialogue and collaboration.”
The organisation said the achievement underscores the yeast industry’s commitment to quality, collaboration and continuous improvement.