I just bought a jar last week, so your post made me get up and go check. You're right. It has a strange 'Tang-like' smell to it.

I did a google and see a blurb about Red Star being 'the first yeast manufacturer to move to a corn sugar base production model' but I can't get the link to activate. (My computer is acting strange today). So this could be really old news or it could be the reason.

Maybe you can open the link?

Here is a link that might be useful: c/p from Google abt Red Star

Thank you for checking Beanthere. My next door neighbor checked hers too, she bought it two years ago and it just smelled yeasty.
The link does not work for me either. I also could not get the Red Star site to work, the Lesaffre Yeast Corporation site to work (the parent company) or the SAF yeast site to work (made by the same company). I did not like the smell of the bread when it was done, it had a citrusy smell, it also over rose with only a single 30 minute rise. I was making brioche, it never rises that fast. After 20 years of using Red Star, tomorrow I will be looking for a different brand, or I will go back to ordering thru the mail if the bulk bags don't have Sorbitan Monostearate in them. I'm going to see if I can get Bob's Red Mill yeast at my market, it says it does not have any additives, only yeast. But this time I will read the label before buying.

Ok, so it wasn't just my computer! When none of the sites would open, I got concerned. I'm not sure I like the new security software on this system.

Well...just...BOOGER! I detest Fleischnans and have always bought Red Star! It never occurred to me to look at the label, reaching for that jar is automatic.

Someone gave me a Bob's Red Mill catalogue. There's no mention of the ingredients in the listing for the yeast, but if you want to call them and ask before chasing down a local supplier, the phone number is 800-349-2173. Hopefully that leads to someone who has actal product knownledge and not an outsourced phone center.

Well durn. I like Red Star over Fleischman's as well. I haven't had the new batch. I once tried some from the bulk bin at Winco and it was awful. Smelled like feet. I wonder what my health food store has in stock.

The site might have been down before, I got the link to work. I cut and pasted it below. I don't use red star as my local co-op has awesome bulk yeast that is super cheap. With my yeast scoop form King Arthur it is great. Good thing too, no way would I use yeast made from corn syrup. One more way corn can be slipped into the American diet, after reading The Omnivore's Dilemma, I am trying to be even more vigilant about the processed corn in things.

-Robin

RED STAR is the first yeast manufacturer in the world to move to a corn sugar based production model. Our new plant in Cedar Rapids, Iowa, utilizes state-of-the-art technology  developed by Lesaffre's international research teams  to produce corn sugar fermented fresh bakers yeast.

Our unique facility is situated immediately adjacent to its nutrient source which supplies corn syrup directly via pipeline. This arrangement guarantees reliable and consistent raw material. Within our plant, advanced cooling and packaging operations provide quick and reliable stabilization of yeast, and enable a true and consistent "born on" shipping date stamp. Environmentally controlled cream loading bays function to keep liquid cream yeast loads sanitary.

The central location of our new plant affords access to major shipping lanes that provide efficient product distribution throughout North America. Distributors and bakers will benefit from the freshest yeast possible  with a shelf life that can be counted on.

After reading this, I ran to the frig. I had cinnamon rolls to make for Christmas Eve! Well, the jar I'm finishing is Red Star. I accidentally just bought Fleischmann's. I've not been impressed with my bread in the last year. The Red Star jar has that corn additive mentioned above and I tossed it. The rolls today were wonderful using Fleischmann's. Go figure! I didn't realize that Red Star had switched in early 2007 or late 2006 but I did notice the decline in my baking. I wouldn't have know what was going on without this forum!

Thanks and Merry Christmas!!!

Thanks for the cut/paste, Robin! I think I still have the receipt from the grocery. I'm marching that stuff RIGHT BACK to them. No coop here, but I can order from Bob's.
Grrrr to Red Star.

(DH is here for the week. I didn't tell him about this, just said, "Smell this." He immediately picked up the difference.

I returned my Red Star this morning after purchasing a packet of organic yeast at whole foods. It almost killed me to pay 1.29 for a packet when I usually buy a jar for $6.00. But the bread was really good, and it behaved the way it was suppose to. I saw Fleischmann's when I stopped to grab something at Dominick's. I may try it again if I can't find anything else local that I like. At least the only ingredient is yeast. I don't want to do that though because I have never liked it in the past. Why do companies always have to "make things better"? Didn't anyone ever tell them "If it ain't broke, don't fix it!"?

By the way, if you think the active dry is bad, you should smell the bread machine yeast, yuck! Even my husband had to admit that compared to the yeast I bought today, the Red Star just didn't smell like "bread". He did think it smelled "pretty" though!

I just checked my individual packets of Red Star yeast and the only ones with the Sorbitan Monostearate and ascorbic acid was the Quick Rise ( which I never did like )... The regular yeast is just yeast...

Rita

Corn "sugar" apparently is cheaper than cane or even beet sugar. So I can't credit them for trying to make it better; they're just trying to make it more cheaply.

Rita, my jar isn't the quick rise either, so that's weird. Maybe they're switching over one packaging, then the other.

I'll be at the grocery store tomorrow. After eating another cinnamon roll, I think I can do better. The Fleischmann's I purchased is the bread machine, fast acting stuff. It is made from yeast and ascorbic acid, and has a really funny smell. Not much to do with yeast. Unfortunately, I live in a small market and it will be interesting to see what selection is available.

I was in a store last week and checked out their yeast, thinking about this thread. I found SAF Traditional Active Dry Yeast....only ingredient is yeast. There's a statement under the ingrdients that Says, "Does not contain wheat gluten or other cereal protein".

I bought serveral strips. Presently I have a few cubes of fresh compressed yeast. But they will outdate soon and I only can find it during the Holidays.

Nancy

Here is a link that might be useful: SAF Yeast web site

I buy the 16 oz bags at Sam's Club - fortunately, it's Fleischmann's, so I don't have to toss it.

Sounds like Red Star has invested a lot of money making this yeast. Hopefully, they will get a lot of bad feedback and reconsider their process.

King Arthur Flour sells a large bag of the SAF yeast. They also have large containers of Fleishmans. It seems to me that folks who are taking the time to bake bread form scratch would not want corn syrup in their bread. I bake partially to avoid all that processed garbage.

-Robin

Here is a link that might be useful: SAF Yeast

I am so glad I finally read this thread! I made several loaves of bread over the holidays and the one with the brand-new package of Red Star tasted strange. I didn't attribute it to the yeast however. That mystery is now solved.

Robin, I have the saf-instant and it's the one that has sorbitan monostearate and asorbic acid. I thought it was interesting that the saf traditional is being made without the additives, which jcrowley99 and others were interested in. Just wanted to let them know that it is available.

Nancy

Holy cannoli...if it's not made with corn syrup, it's made in China. Truly remarkable and appalling.

Rita, mine is from Sam's Club, in those big two pound bags and mine is Fleischman's too, which may be why I've seen no change in my bread or yeast based products.

I'm disappointed, though, I try to avoid all that corn syrup, and it seems like it's in nearly everything.

Annie

I don't make bread yet but I do know companies. I research companies for stock buying and selling for a living.

There is only two reason a company would make such a drastic change in their usual product.

1. They can manufacture it considerably cheaper irregardless of consequences and forget that customers made them in the first place. This is usually some form of new management trying to make there "mark".
2. They found they can make it "Cheaper, without compromising a products integrity. Far less frequently done if not a really substantial saving for the company, but it is done and occasionally works out OK.

I the case that concerns you guys (yeast), it is probably impossible to make the same product from a different "base source" and have all things remain the same. Your best bet is to contact the manufacturer about "your" findings at the highest level you can. Usually by snail mail.
Most of these corporate executives couldn't tell you the difference in making a biscuit vs a loaf of rye bread. However they do understand "sales/income" extremely well and anything that stands in the way gets there attention very quickly if they intend to survive.
Thats why I suggest snail mail addressed to the highest manager in the company, even the company president. He might not personally open all of it but he will definitely be advised that the mail is "picking up" with some unhappy customers.

PS. If you do this and you should, don't write arrogant ranting letters, lay out your finding and ask what, if anything, is going to be done about the situation.

OK, I'm relieved to know I wasn't up in the night in thinking this yeast was so different...I just bought a bag after using up some Fleishmans and attributed the difference to that...but, I thought, isn't yeast yeast? It acts different and tastes different. Now I really wish I had saved the receipt because back to Costco it would be going. I'm at least writing a letter based on everyone's comments.

Sprout, if you bought it at Costco, just present your card. They have the record of your buying it in their system. You do not need your receipt.

I have a bottle of Fleishman's in the frig right now. It is the regular rise yeast, just says yeast. It was what the store (forgotten now) had when I wanted it. Normally I look for Red Star.

Well, my husband thought I was crazy because I was complaining to him about my yeast, it is good to know not everyone thinks I'm crazy. I wonder what Red Star will think about all the yeast returns, that probobly is not common. I know I have never had any reason to return yeast before, and I have been baking bread for over 20 years.

I buy the big bags of Fleischmann's from Sams every fall & after reading this thread, I checked the ingredients. Instant Dry Yeast contains sorbitan monostereate & asorbic acid. Finally, it's not unusual to find flour that isn't bleached, processed to death, etc, but now they're screwing around with the yeast!

I just bought some regular Fleischman's yeast pkts the other day. I'd seen this thread, so checked the backs of the available brands/pkgs in the supermarket. The F pkts just listed yeast as the only ingredient. The RS quick rise had that other stuff, as did the SAF which was kind of a muti-use product (bread machine, quick-rise,?).

It seemed the instant rise yeasts have those added ingredients, while the regular rise yeasts do not--is that what you all seem to be finding?

I've not purchased yeast in ages (had stopped baking for a time), but usually used regular yeast because I'd been told that lengthier rises provided better flavor (and texture?), so stuck with that.

Here's a page from the King Arthur flour site about ascorbic acid, which they sell as one of their Yeasts, Starters and Leaveners.

Ascorbic Acid
It's what French professionals use to bake French bread...
Just add a pinch to your baguette or boule recipe.
Promotes yeast growth.
Makes yeast work faster and longer.
Also prevents browning of vegetables & fruits.
Available in a 3.4-ounce bag.
Ascorbic acid is the scientific name for vitamin C.

As for the sorbitan monostearate it is used as a rehydration aid in production of active dry yeast

I guess it's back to "plain old" yeast for me.

Guess that's why I never liked the quick rise yeast...

Rita

SAF, Fleischmans and Red Star are all the same company, now. Have been for several years. I'm ticked that they felt they had to mess with a good thing. I've never liked Fleishman's but I guess it's better than Red Star now. Grrr.

The jar I bought was not quick rise. Double-grrr.
And I noticed when I went back that the individual packets did NOT have the added "stuff".

I worked in the SAF yeast office 20 years ago when it was in Minneapolis. Apparently they have moved to Milwaukee, for what reason I don't know. Anyway, I was not aware they'd become the "Macy's" of yeast in more recent times. It was a fun place to work (I was the receptionist) and there was a test kitchen and all sorts of interesting people and foods to eat.

That SAF Instant yeast is the bomb. I haven't had any in years but will get some seeing the link from King Arthur (why I can't find it on their own website which someone else linked I find queer). When I was working there my aunt, a farm wife, always asked me to keep her supplied (they were more a commercial product then, and this was of course before the internet; in fact, I used to communicate with people via Telex in that position. Remember that??).

In all events, I currently have two strip packs of Red Star in my cabinet (why do they always give you 3 packages in a strip, when most recipes call for 2?), which I bought in recent weeks. It just says yeast on the back, and I see the Lesaffre Co. mentioned. When I use it I'll let you know if I sense anything unusual.

as to why (speaking aside from all this corn syrup foolishness) do/did people prefer Red Star over Fleischmanns. I've used both interchangeably and never really noticed a difference. The SAF instant I like best of anything I've ever used, though I never really had my finger on why.

Actually Fleischmann's Yeast is produced by a company called AB Mauri, part of Associated British Foods.

Red Star and SAF are produced by Lesaffre Yeast Corp. Their site seems to be down?! Probably confused by all the hits they've been getting today.

I've always bought the regular Red Star because in my area it's usually the freshest...

Rita

I am soooooo glad I opened this post. I purchased a ZO to make my own bread to stay away from corn syrup. I just purchased a big bag of Red Star from Costco. I read the label and it has only one ingredient - Yeast. I checked my packets and only the Quick Rise has additives so I tossed them. Tomorrow I will call Red Star and ask them if the large commercial bag that is sold by Costco has this additive and if it does I will take it back to Costco and get my money back AND I will call Costco corporate and tell them what I think. I started baking my own bread because I really like bread and could not find bread in the grocery store that did not have HFCS as the second ingredient. I can make a loaf of plain white bread in my ZO and eat a large slice without any rise in my blood sugar. Store bread with HFCS always increases my blood sugar. I am not diabetic but due to 75% of my family having diabetes I check my blood sugar on a regular basis - just in case. Imagine the problem for diabetics who use this yeast wondering why they are having changes in their blood sugar readings - never thinking it is the yeast they use to make their bread!! Yikes!! (do not know if it would affect blood sugar levels but corn syrup is in there.....)

Buying yeast from bulk bin - be sure to ask the store clerk where the yeast comes from and ask them to look at the label to see if it has additives.

DL

A couple of weeks ago, when I posted to this thread, I went back to Publix, the primary grocery store in this area. All they had was fast rise Red Star. Yesterday, at Target, I found a jar of Fleischmann's regular rise yeast that only contains yeast. I snagged on that.

Confirming an above comment, when I made cinnamon rolls with the Red Star quick rise stuff, I have never seen dough rise that quickly! I considered that batch of rolls to be inferior to the second batch that I monitored and didn't let it over rise.

Hey folks, I just want to make decent, homemade bread. How hard can this be?????

If I have absorbed everything on this thread correctly, it appears that the consensus is that Sorbitan Monostearate is only contained in Fleischmann's fast acting and bread machine yeasts.

I bought some traditional Fleischmann's Friday, with an expiry of October '09, and it does contain Sorbitan Monostearate, I don't have any older packets to compare it too.

OK now I'm really confused. Found this definition of Sorbitan_monostearate on the WEB. It's not a corn derivative . seems it's used in food as an emulsifier. Sounds like nasty stuff.

I have a theory though. Our labeling laws in Canada have traditionally more strict than those of the US. I'm betting that this stuff has always been in yeast and it is only now that they are required to identify it on the packaging.......just a theory.

Think I'll go look for some organic yeast at Whole Foods.....

Here is a link that might be useful: Sorbitan_monostearate

I buy my yeast at the bulk store, just picked up some a few weeks ago and I did not notice a different smell when I opened the bin. I have no idea what kind of yeast it is, but it's always worked very well and I have no complaints at all.

I'm going to have to ask what brand it is the next time I'm at the bulk store.

Michelle

I recently purchased a bag of Red Star regular yeast from a Costco in NJ, and it does have sorbitan monostearate on the label. According to the link above, sorbitan is a derivative of sorbitol, another product I avoid.

I wish companies would stop messing with their formulas. Guess I'm off to write a letter.

Chase, this is really strange! The Fleischmann's I purchased has an expiration date of Oct. 30, 2009 and its label shows it has has yeast in here. Also, a product of Canada. Makes you wonder, doesn't it????

Corn syrup isn't a bad guy unless you're allergic to corn or are diabetic... It's the high fructose corn syrup that's genetically altered...

As for sorbitol, you'll find it in a lot of your medications and sugar free products, it's a plant alcohol used as sweetener, an artificial sweetener...

All quick rise yeasts will have some sort of additive, that's what makes it rise quickly.

My main complaint against quick rise yeast is that every time I use it my bread falls.

Rita

Most rapid rise yeast has Ascorbic Acid added to make it rise faster, it is basically vitamin C. I'm fine with that. I don't know if the funky smell and too rapid rise (for active dry yeast ) was from the additive or the new process they are using. I don't think they are adding corn syrup, but from the article Robin quoted above, it sounds like they are actually using the corn syrup to make the yeast. "Yeasts are grown in the industry in big tanks with sugary water in the presence of oxygen. When the desired amount of yeast is reached the liquid is pumped out, and the yeast is then dried. Nothing else is added in the production of yeast." I found this after searching on the Internet. So I would guess instead of using a sugar/water solution, Red Star now uses corn syrup to grow their yeast. I just can't understand why they felt they needed to add an emulsifier. I can't say I have ever had a problem with my yeast staying solid. If it worked for so many years I can't see why they would change it. I'm guessing the funky smell is from the corn syrup base they are growing the yeast from, and the undesirably rapid rise is from the emulsifier.

Just curious why a majority dislike Fleischmann's? Is it the taste? Rise? Smell?

I've not really thought about it. I just buy a jar of Fleischmann' regular yeast (not rapid) and bake bread. It's always wonderful. I made two loaves of wheat and two loaves of white day before yesterday. They tasted great.

This is just a question because I know nothing about yeast are making bread. However can't you make your own yeast didn't the old time people in wagons going west have some type of yeast?
I know there are a couple companies that specialize in making yeast for sour dough bread, maybe they can help with the kind you want.
I sure hope this can be seteled easily. I have the ZO bread machine , but have never used it yet.

Ditto what changeling said earlier about the letter writing. Companies, and govt officials (my background) may not read each letter but they certainly do track them and note the volume on an issue. That DOES influence decsions. However, it's pretty unlikely you'll get a response, but your letter does matter.

Emails are considered a major pita in most cases since it is sooo easy to flood an address with emails. This is the kind of thing where your 41 cents is well spent.

There is an additive in the huge bag of Red Star sold by Costco. The 3 packs of Red Star I just purchased from WM have only yeast and say they come from Mexico - expiration date is 2009. I will search out more of this plain yeast and put it in my deep freezer. That huge bag is going back to Costco tomorrow. I am going to search the web for pure 'organic' yeast and order some.

DL

My mom baked bread all her life, the smell even when rising with the Red Star is so different from the Fleishmans she used .. the smell and the taste of bread is so differnent. .. Baked bread with red star once and will be the last ..