© Denzil Green
Torula Yeast has a light brown colour, and when cooked, has a slightly meaty taste. This makes in popular in vegetarian imitation meat products, and as a meat extender.
It is also used as a flavour enhancer in prepared foods.
To make it commercially, it is cultivated in a nutrient pool containing sugars and minerals extracted from wood or molasses.
The yeast is then filtered, washed, sterilized and dried.
Torula Yeast has five times more iron than spinach or raisins; excellent source of protein.
Store in a sealed container unrefrigerated for 12 to 18 months; longer if refrigerated.
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