Inactive Baker's Yeast from Japan
Inactive baker's yeast, also known as deactivated dry yeast, is used as a flavor enhancer in baking and seasoning blends rather than for leavening. It falls under HTS 2102.20.20.00 as an inactive yeast excluding dried brewer's yeast, classified in this subheading for its role in food preparation beyond active fermentation.
Duty Rate — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Except for products described in headings 9903.05.85–9903.05.92, articles the product of Japan, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 12.5 percent, as provided for in U.S. note 52 to this subchapter
Import Tips
• Verify yeast is inactive (non-viable) via lab testing to avoid classification under active yeast headings like 2102.10
• Provide Certificates of Analysis confirming no brewer's yeast content and food-grade status for CBP clearance
• Label clearly as 'inactive yeast for culinary use' to prevent misclassification as a baking agent