FOOD YEAST

Wanganui Chronicle, Volume 87, Issue 50, 2 March 1943, Page 5

FOOD YEAST

VALUABLE NEW DISCOVERY London, Feb. 25. A new fu<d made from sugar or molasses, with a vitamin B con ten - ; higher than animal protein, has been dsicovered by scientists, says the Daily Telegraph. It is known as ‘food yeast.” It resembles soap flakes and tastes slightly sweet and rather like meat. Sir Edward Appleton, secretary ol the chemical research laboratory ol the Department of Scientific and Industrial Research, estimates that 5 per cent, of food yeast, infused into a 21b. loaf of bread, gives an additional food value equal to 4oz. of beef steak or two eggs, its value would be higher in tropical or sub-tropical countries, where the native diets are often deficient in vitamin B, he said. Two tons of sugar or four of molasses would yield one ton of yeast, and the cost would be about 6d a lb. It was expected that 200 tons could be produced within six months in Jamaica, where the Colonial Office was establishing plant to utilise Jamaica’s surplus sugar. Dr. A. C. Thayson, who manages the production of food yeast, emphasised the value of the food in famished post-war Europe, and said that pigs fed on food yeast grew to three times the size of those who were not given