The 49th Session of the Codex Alimentarius Commission was held in Geneva, Switzerland, bringing together nearly 850 delegates from some 120 countries, the European Union and multiple international organizations. During the session, a number of international food standards were reviewed and adopted.

　　Among them, the Codex Standard for Baker’s Yeast, the first Global Codex Alimentarius product standard initiated and led by China, was officially reviewed, adopted and published. This standard fills a gap in international intergovernmental food standards for baker’s yeast products, providing unified global rules for the production, trade, and regulation of baker’s yeast worldwide. It is of significant importance in facilitating international trade and protecting consumer rights and interests, and represents a major landmark achievement in China’s implementation of its quality powerhouse strategy and strategy for internationalization of standards.

　　The standard was developed by Angel Yeast Co Ltd in collaboration with the China National Research Institute of Food and Fermentation Industries, together with key domestic and international entities including Lesaffre International SAS, Yihai Kerry Yinglian Mali Investment Co Ltd and the Confederation of European Yeast Producers, under the professional guidance of the China National Center for Food Safety Risk Assessment, which provided technical support throughout the preliminary research and project proposal stages.

　　As a core force in the standardization of the yeast industry, Angel Yeast has led or participated in the formulation and revision of more than 120 national and industry standards to date. (Sanxia Daily: Reporter/Ma Lin, Correspondent/Yang Ligen)