Angel Yeast turned heads at Europe’s IBA 2025 and Asia’s China Bakery Exhibition with its new Feravor series, a pair of flavored yeast strains designed to give bakers natural aroma boosts and longer shelf life without any artificial additives. Showcasing two variants—Feravor-Rose for floral-fruity and brandy notes, and Feravor-Buttery for rich butter aroma with a hint of fresh florals—the company demonstrated how precision fermentation can deliver complex flavors straight from microbial metabolism.
Built on proprietary screening of strains from traditional fermented foods and dairy environments, these yeasts slip seamlessly into any poolish or dough recipe. They work alongside standard baker’s yeast—even in high-sugar formulas—to heighten aroma, naturally extend freshness, and meet growing clean-label demands. Feravor-Rose was highlighted for its robust adaptability across bread styles and its natural antimicrobial byproducts, while Feravor-Buttery impressed with rapid action that keeps dough soft through 48-hour cold proofs and enhances moisture in sugar-free loaves.
By integrating flavor and freshness at the yeast level, Angel Yeast is helping bakers differentiate their offerings without changing existing processes or adding extra ingredients. Exhibitors noted that this approach marks a strategic shift toward sustainable, value-added baking, setting a new benchmark for premium artisanal and industrial bread.
Dr. Yafang Sun, head of Angel Yeast’s strain technology center, explained that the core innovation lies in targeted strain selection and optimized fermentation, achieving the effects of artificial flavorings through purely biological means. As consumer interest grows for healthier, more natural foods, Feravor opens a path for bakers to create standout products that balance taste, efficiency, and environmental stewardship.