The manufacturing process starts with a small sample of pure culture baker’s yeast Saccharomyces cerevisiae), which is used to inoculate fermentations of successively increasing size. Fermentation time is typically in the range of 12 to 20 hours in which some 20 000 to 30 000 kg of fresh yeast is produced. When the yeast is ready to be harvested, it is concentrated and washed by centrifuge.

The company has 2 modern manufacturing facilities in Johannesburg and Durban. The Durban plant which had its origins, as the first lysine plant in South Africa, was acquired by Lallemand in 2009. This plant was originally designed to establish a South African capability in the emerging field of second generation industrial Bio-technology and to use this skill to create a new business in fine chemicals for animal nutrition. Lysine was chosen as the first product to be manufactured. The plant has since been modified to allow for the production of yeast.

On-going investment in the plant, technology and R&D has resulted in state-of-the-art manufacturing facilities that encompass the following:

  • Fully automated, computer controlled fermentation process,
  • State-of-the-art downstream processing systems that ensure the highest product quality and appearance,
  • An automated sachet packing facility that is capable of mass supply to the consumer market.

Anchor Yeast conforms to international quality standards and requirements and operates with Food Safety Standards, HACCP and ISO certified Quality Management systems.