Inactive Dry Baker's Yeast from Japan
Inactive dry baker's yeast, also known as debittered brewer's yeast, is produced by heat-killing active yeast cells and drying them into a powder for use as a food ingredient. It falls under HTS 2102.20.60.00 as inactive yeast used primarily to enhance flavor in baked goods, snacks, and nutritional supplements, distinct from active yeasts for leavening.
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 inactivation through heat treatment documentation to distinguish from active yeasts under 2102.20.20
• Include Certificate of Analysis confirming cell death and absence of live microorganisms to meet FDA import requirements
• Label products clearly as 'inactive' or 'nutritional yeast' to avoid misclassification as baking agents