Angel Yeast unveils Feravor for clean-label baking at global industry expos

Angel Yeast has introduced a new natural flavor-enhancing yeast solution, Feravor, at two of the bakery sector’s most prominent international events: IBA 2025 in Düsseldorf and the China Bakery Exhibition in Shanghai. The company’s latest innovation, comprising Feravor-Rose and Feravor-Buttery, is designed to meet growing global demand for clean-label baked goods by enhancing flavor through biological fermentation rather than artificial additives.

The launch reflects a broader strategic shift by Angel Yeast toward sustainable and value-added baking practices. Developed using proprietary microbial fermentation technology, the Feravor strains enable bakers to boost flavor complexity and shelf life while maintaining efficiency and compatibility with existing production methods.

Speaking at the launch, Dr Yafang Sun, General Manager of the Yeast and Strain Resource Technology Center at Angel Yeast, explained the foundation of the innovation. “The core technology of these flavor yeasts lies in the strategic screening of target strains from traditional food sources and specialized environments, coupled with precision fermentation optimization,” Sun said. “This enables natural aroma amplification in baked goods – achieving what artificial additives once promised, but through purely biological means.”

Angel Yeast’s Feravor-Rose strain was isolated after years of screening from traditional Chinese fermented foods. During the fermentation process, it produces distinct rose, fruit, and brandy-like aromas, while also contributing to product freshness through natural antimicrobial metabolites. According to the company, this allows bakers to develop more premium, naturally flavored products without compromising shelf life or clean-label requirements.

The second offering, Feravor-Buttery, was developed from strains identified in plateau dairy environments. The yeast generates natural butter aromas and soft floral notes, with particular suitability for time-sensitive bakery operations. It retains dough softness over extended cold-proofing periods and enhances crumb moisture in sugar-free bread formulations.

Both strains are designed to integrate into a wide range of bakery applications, from European-style artisan loaves to Asian-style soft breads. They function alongside commercial baker’s yeast, including high-sugar variants, allowing bakers to maintain their existing processes while upgrading flavor and quality. The yeasts were developed specifically for use in poolish production but are compatible with other sponge or straight-dough methods.

The introduction of Feravor comes at a time when consumer demand for healthier and more natural food choices is influencing formulation decisions across the bakery sector. By offering fermentation-based flavor enhancement without the need for synthetic additives, Angel Yeast is positioning the Feravor series as a solution for producers navigating clean-label trends and premiumization.

The company emphasized that its approach draws on traditional fermentation practices while applying modern microbial screening and optimization to unlock new functionality. “This is not just an ingredient innovation,” Angel Yeast stated, “but part of a broader movement toward cleaner, more sustainable baking.”

While both variants are being showcased initially at trade events, Angel Yeast has indicated that wider commercial rollout is planned. The company also signaled its intention to continue developing additional strains for natural flavor enhancement and other functional benefits.

With its Feravor launch, Angel Yeast joins a growing group of ingredient suppliers applying microbiological tools to meet evolving consumer expectations around transparency, nutrition, and sensory experience. The company’s investments in strain development and fermentation optimization reflect its broader goal of helping bakers produce more differentiated and environmentally responsible products without sacrificing taste or convenience.