Lesaffre welcomes the publication of the new ISO 23983:2025 standard on the characteristics of fresh or dry baking yeast, a historic step for all professionals in the industry.
Published on September 1, 2025, ISO 23983:2025 is the first international standard dedicated to baking yeast. This major breakthrough is the result of a long-term effort initiated and coordinated by COFALEC (European Confederation of Yeast Manufacturers), of which Lesaffre is a historic member.
Alongside other members of the Confederation and international experts, such as the CSFL (French Yeast Trade Association) and AFNOR (French Standardization Association) in France, Lesaffre actively contributed to the discussions and technical work that led to the completion of this ISO standard.
“We are proud to have participated in this collective initiative under the aegis of COFALEC, which strengthens harmonization and transparency within the global baking industry. The baking sector is wonderfully diverse, and this new standard now allows us to have a common language among all stakeholders, as well as to establish a clear and international quality standard,” says Céline Descamps, Quality Director at Lesaffre.
A common reference for the entire industry
The standard ISO 23983:2025 provides a unified definition of the main characteristics of fresh or dry baker’s yeast: product properties, physical and chemical composition, microbiological parameters, and nutritional information.
This standard provides a solid foundation for an industry as vast and diverse as yeast, while recognizing the uniqueness of this microorganism compared to other non-natural alternatives. By establishing a common language and shared reference, it facilitates collaboration between industry players and contributes to greater transparency in practices.
A lever for quality, fair trade, and innovation
Beyond harmonization, this new standard brings two major benefits:
- It strengthens quality assurance throughout the value chain by establishing a clear and objective framework for production, testing, and quality management.
- It promotes fair trade and supports innovation by facilitating the mutual recognition of practices and products across different markets.
A constant commitment to a sustainable and collaborative industry
At Lesaffre, this contribution is fully in line with our mission: to work together to better nourish and protect the planet. By supporting the establishment of a shared international framework, we are actively participating in the construction of a more coherent, transparent, and forward-looking yeast industry.