The National Emission Standards for Hazardous Air Pollutants (NESHAP) for this sector was proposed in 1998 and promulgated in 2001. Acetaldehyde is a chemical similar in both chemistry and toxicity to formaldehyde. Production of nutritional yeast releases acetaldehyde, one of a group of chemicals known as the volatile organic compounds (VOCs). When it is fortified, the vitamin B 12 (commonly cyanocobalamin) is produced separately and then added to the yeast. Some brands of nutritional yeast, though not all, are fortified with vitamin B 12. Yeast cannot produce B 12, which is naturally produced only by some bacteria. Since nutritional yeast is often used by vegans who may be interested in supplementing their diets with vitamin B 12, there has been confusion about the source of the B 12 in nutritional yeast. Unfortified nutritional yeast provides from 35 to 100 percent of vitamins B1 and B2. While both kinds provide iron, fortified yeast provides 20 percent of the recommended daily value, while unfortified yeast provides only 5 percent. Nutritional yeast can be classified into fortified and unfortified. A serving also provides 9 grams of protein, which is complete protein, providing all nine amino acids the human body cannot produce. On average, two tablespoons (about 30 ml) provides 60 calories with five grams of carbohydrates and four grams of fiber. Nutritional values for nutritional yeast vary from one manufacturer to another. †Percentages are roughly approximated using US recommendations for adults. Yeast extract is made by centrifuging inactive nutritional yeast and concentrating the water soluble yeast cell proteins which are rich in glutamic acid, nucleotides, and peptides, the flavor compounds responsible for umami taste. Nutritional yeast is a whole-cell inactive yeast that contains both soluble and insoluble parts, which is different from yeast extract. Though "nutritional yeast" usually refers to commercial products, inadequately fed prisoners of war have used "home-grown" yeast to prevent vitamin deficiency. In New Zealand, it has long been known as Brufax. In Australia, it is sometimes sold as "savoury yeast flakes". It is often used by vegans in place of cheese, in, for example, mashed and fried potatoes or scrambled tofu, or as a topping for popcorn. Nutritional yeast has a strong flavor that is described as nutty or cheesy, which makes it popular as an ingredient in cheese substitutes. Sometimes nutritional yeast is fortified with vitamin B 12, another reason why it is popular with vegans. It is a significant source of some B-complex vitamins and contains trace amounts of several other vitamins and minerals. It is popular with vegans and vegetarians and may be used as an ingredient in recipes or as a condiment. It is sold in the form of yellow flakes, granules, or powder and can be found in the bulk aisle of most natural food stores. Nutritional yeast, also referred to as nooch, is a deactivated yeast, often a strain of Saccharomyces cerevisiae, that is sold commercially as a food product. Some theatres offer visitors nutritional yeast for popcorn seasoning.
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