☒

results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff;

☒

is produced from raw materials or ingredients that are those traditionally used.

(a)

Type of production, description:

In its primary state, ‘Kräuterhefe’ is a liquid food preparation traditionally produced by the multistage Strath process – consisting of the main steps ‘fermentation of vegetable raw materials’ (step 1), ‘cultivation of herbal yeast (Candida utilis, synonym: Cyberlindnera jadinii)’ (step 2) and ‘yeast cell disruption under the conditions of Strath plasmolysis’ (step 3).

This method of producing ‘Kräuterhefe’ has been used unchanged since 1967, i.e. for more than 50 years. The individual steps of the Strath process comply with defined process conditions which, in particular, protect the heat-labile ingredients of the raw materials. The aim is to maintain a maximum possible content of nutrients and vital substances from the fermented raw materials (yeast, herbs, fruit and vegetables) through gentle process conditions and at the same time to break the barrier of the yeast cell walls to improve digestibility.

‘Kräuterhefe’ is a plasmolysed yeast with a broad spectrum of ingredients. ‘Kräuterhefe’ is a source of proteins.

Sweetening ingredients and/or ingredients moderating the spicy, Maggi-like taste, such as barley malt extract, juice concentrate, honey, and lemon or banana powder, may be added to improve the flavour.

(b)

Information on the raw materials traditionally used:

☐

has been traditionally used to refer to the specific product;

☒

identifies the traditional character or specific character of the product.

(a)

Physical:

‘Kräuterhefe’ is basically liquid in its original state after plasmolysis has been completed. The yeast cell wall substances it contains produce a viscous liquid. Density at 20 °C: > 1,07 g/cm3

(b)

Chemical:

Dry residue: > 25,0 % m/m

Alcoholic strength: 10,0-12,0 % (v/v)

Enzyme content: detectable

(c)

Microbiological:

Aerobic mesophilic bacteria count: < 5 × 105 CFU/g

Moulds: < 5 × 102 CFU/g

Exclusion germs: Escherichia coli: < 1 × 102 CFU/g; Pseudomonas aeruginosa: < 1 × 102 CFU/g; Staphylococcus aureus: < 1 × 102 CFU/g; Salmonella: not detectable in 25 g

Culture yeast cells of yeast strains Saccharomyces cerevisiae and Candida utilis (synonym: Cyberlindnera jadinii): disrupted, inactive

(d)

Organoleptic:

Beige, viscous liquid; spicy taste and smell

(a)

Type of herb mixtures for alcoholic extracts for yeast cultivation and quantities:

For the cultivation of the Candida yeast as described in step 2, seven herb mixtures are to be used.

In accordance with the traditional method of production, from these seven different herb mixtures, seven individually fermented herb extracts are produced, which in turn are needed to produce seven cultivation preparations of the yeast Candida utilis (synonym: Cyberlindnera jadinii). The seven Candida utilis (synonym: Cyberlindnera jadinii) culture yeasts are combined during step 3 of the Strath process (yeast cell disruption).

Composition of the herb mixtures:

Herb mixture 1: Acorus calamus L., rhizoma; Cichorium intybus L., herba; Cynara cardunculus L., herba; Gentiana lutea L., radix; Matricaria chamomilla recutita L., flos;

Herb mixture 2: Betula L. spec., folium; Equisetum arvense L., herba; Juniperus communis L., fructus; Taraxacum officinale, herba cum radice; Urtica L. spec., herba;

Herb mixture 3: Calendula officinalis L., flos; Hamamelis virginiana L., folium; Matricaria chamomilla recutita L., flos; Achillea millefolium L., herba; Rosmarinus officinalis L., folium;

Herb mixture 4: Allium sativum L., bulbus; Melissa officinalis L., folium; Achillea millefolium L., herba; Rosmarinus officinalis L., folium; Viscum album L., herba;

Herb mixture 5: Anethum graveolens L., fructus; Asperula odorata L., herba; Lavendula angustifolia Mill., flos; Matricaria chamomilla recutita L., flos; Melissa officinalis L., folium;

Herb mixture 6: Galeopsis tetrahit L., herba; Inula helenium L., rhizoma; Nasturtium officinale R.Br., herba; Rumex acetosa L., herba; Thymus vulgaris L., herba;

Herb mixture 7: Equisetum arvense L., herba; Tussilago farfara L., folium; Pinus L. spec., turiones; Plantago lanceolata L., folium; Viola odorata L., herba.

The herb mixtures are made from dried herbs. They are made up of the herbs listed above. Herbs may be substituted or other herbs added. In such cases, at least five herbs must be used per cultivation preparation, and the total share of the herb mixture in the fermentation preparation must be 2,5 %. The percentages by weight of the individual herbs used in the herb mixture are related to the number of herbs used. An equal distribution of quantities is recommended. For example: for a herb mixture containing five individual herbs, it is recommended that each herb make up 20 %.

Quantities:

Fermentation preparation (100 %): Herb mixture 2,5 %, Saccharomyces cerevisiae 1,0 %, sucrose 16,9 %, water 79,6 %.

(b)

Type of herb mixture and fruit/vegetable mixture for the fermented extract for plasmolysis:

Herb mixture for the fermented extract for plasmolysis: Cynara cardunculus L., herba; Melissa officinalis L., folium; Triticum aestivum L., fructus*; Taraxacum officinale, herba cum radice; Urtica L. spec., herba.

(* The grains must be pregerminated.)

The ‘plasmolysis’ herb mixture is made from dried herbs. It is made up of the herbs listed above. Herbs may be substituted or other herbs added. In such cases, at least five herbs must be used, and the total share of the herb mixture in the fermentation preparation must be 2,5 %. The percentages by weight of the individual herbs used in the herb mixture are related to the number of herbs used. An equal distribution of quantities is recommended. For example: for a herb mixture containing five individual herbs, it is recommended that each herb make up 20 %.

Fruit/vegetable mixture for the fermented extract for plasmolysis:

Elderberries, blackcurrants, carrots

The fruit/vegetable mixture is made from fresh raw materials. It is made up of the fruit/vegetable types listed above. Fruit/vegetable types may be substituted or other fruit/vegetable types added. In such cases, the total share of the fruit/vegetable mixture in the fermentation preparation must be 4,8 %. The percentages by weight of the fruit/vegetable types used in the fruit/vegetable mixture are related to the number of fruit/vegetable types used. An equal distribution of quantities is recommended. For example: for a fruit/vegetable mixture containing three types of fruit/vegetable, it is recommended that each fruit/vegetable type make up 33,33 %.

Quantities:

Fermentation preparation (100 %): herb mixture 2,4 %, fruit/vegetable mixture 4,8 %, Saccharomyces cerevisiae 1,8 %, sucrose 15,0 %, water 76,0 %.

Note: the ‘plasmolysis’ herb mixture and the ‘plasmolysis’ fruit/vegetable mixture are fermented together in a fermentation preparation.

(c)

Saccharomyces cerevisiae must be used for the anaerobic fermentation of vegetable raw materials, as that yeast strain achieves better fermentation performance under anaerobic conditions.

(d)

Minimum alcoholic strength of the fermented herb/fruit/vegetable extracts: 9 % (v/v).

(a)

Suitability of the yeast strain Candida utilis (synonym: Cyberlindnera jadinii) for cultivation with herbal extracts:

The following yeast strain is used to cultivate yeast with the addition of herbal extracts: Candida utilis, synonym: Cyberlindnera jadinii

(b)

During the cultivation of the yeast Candida utilis (synonym: Cyberlindnera jadinii), the fermented herb extracts from step 1 must be added to the nutrient solution as character-imparting ingredients.

Quantitative ratio: herbal extracts (min.) 1 %, nutrient solution (max.) 99 %

(c)

After the first cultivation of the yeast Candida utilis (synonym: Cyberlindnera jadinii) and depending on the dimensions of the production facilities, a suitable portion can be set aside as a starter yeast and stored in refrigerated conditions (admissible temperature range: 2-5 °C) for a maximum of 4 weeks. This starter yeast Candida utilis (synonym: Cyberlindnera jadinii) must be cultivated within the maximum 4-week storage period, with another portion obtained therefrom being set aside as a fresh starter yeast. This recurring cycle repeated at 4-week intervals keeps the yeast Candida utilis (synonym: Cyberlindnera jadinii) fresh and ensures that the ‘herbal character’ is maintained.

(d)

The use of genetically modified yeast is not permitted.

(a)

Quantitative ratio of yeast culture strains from Section 3.1(b) – based on 100 % total yeast:

Candida utilis, synonym: Cyberlindnera jadinii (min.) 20 %, Saccharomyces cerevisiae (max.) 80 %

In other words, the quality target is: Candida utilis (synonym: Cyberlindnera jadinii) yeasts from Section 4.2 must account for at least 20 % of the total amount of yeast used for plasmolysis.

Percentage of total yeast in plasmolysis: 80 %

(b)

Percentage of sucrose in plasmolysis: 12 %

(c)

Percentage of herbal/vegetable/fruit extract in plasmolysis: 8 %

(d)

Process conditions:

The following stress factors affecting the nutrient and vital substance content of the ingredients are prohibited: heat/cold, acid/alkali, high pressure, ultrasound.