Manufacturing of Nutritional Yeast: National Emission Standards for Hazardous Air Pollutants (NESHAP)

Rule Summary

The nutritional yeast manufacturing sector includes facilities that manufacture varieties of Saccharomyces cerevisiae (also referred to as nutritional yeast, or baker’s yeast) for the purpose of becoming an ingredient in bread dough or other yeast-raised baked products, or for becoming a nutritional food additive intended for consumption by humans. The nutritional yeast manufacturing source category does not include the production of yeast intended for consumption by animals (for example, as an additive for livestock feed).

The National Emission Standards for Hazardous Air Pollutants (NESHAP) for this sector was proposed in 1998 and promulgated in 2001. In these actions, the EPA identified acetaldehyde as the hazardous air pollutant (HAP) emitted in the largest quantities from the manufacturing of nutritional yeast. The standards for this sector consist of a volatile organic compound (VOC) concentration limit (as a surrogate for acetaldehyde) and a percent-of-batches requirement.

See the regulations in the section below for more details.

Rule History

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1/9/2017 - Public Hearing Notice and Comment Period Extension (PDF)

Additional Public Hearing Information

12/13/2016 - Proposed Amendments; Risk and Technology Review (PDF)

05/21/2001 - Final Rule (PDF)

10/19/1998 - Proposed Rule (PDF)

Additional Resources

Fact Sheet:  Manufacturing of Nutritional Yeast -  Proposed Risk and Technology Review Amendments

Submitting Data Corrections


Compliance and Enforcement: A Manual of Model Documents and Guidance to Aid Compliance and Enforcement of the Nutritional Yeast MACT (40 CFR Part 63, Subpart CCCC)