The below information is a bit more explicit than we normally share - please use the Yeast Booklet to advise customers.
The yeast and nutrients are considered processing aids and therefore do not impart nutritional value to the final beverage. The nutrients are consumed by the yeast during fermentation and have no benefit to the consumer.
The actual cell count will vary from batch to batch and yeast type along with age of the pack; a typical range is from 5 x 10 to the power of 9 viable cells per gram up to to >1 x 10 to the power of 10 per gram. Our yeasts are specified to a minimum of 5 x 10 to the power of 9 viable cells per gram so the safest approach is to use this value when calculating the pitch rates in your recipes.
Store in original packaging at below 10 C (50 F) or ideally in the freezer. Our yeasts normally have a shelf life of 2 years from the date of production. Please refer to the Best Before End date of you pack to determine when the yeast is due to expire. We do not recommend using the yeasts beyond their expiration date as this can result in slugging or 'stuck' (incomplete) fermentation.
Ideally you should use the entire pack once opened, but if wishing to keep then reseal and store for no more than 2 days at below 50°F (10°C). Ideally open packs should be stored in the freezer where they will keep for several weeks.
All of our yeasts are gluten free. They are propagated on molasses (which is gluten free). Macro and micro nutrients and minerals that are added to the molasses, these are also gluten free also.
For more information on our yeasts and the range, please see here.