Active yeasts are living organisms capable of fermentation and are primarily used in baking and brewing; inactive (dead) yeasts have been heat-treated and are used as flavor enhancers, nutritional supplements, or animal feed ingredients. The distinction matters for both classification and regulatory routing — active yeast may face additional scrutiny regarding viability on arrival, while inactive yeast used as a food ingredient triggers standard FDA FSMA supplier verification requirements.

Prepared baking powders are regulated as food ingredients by FDA and require Prior Notice filing and FSVP documentation. Importers should also verify that the leavening acid components (e.g., sodium aluminum sulfate, monocalcium phosphate) comply with FDA's GRAS or food additive approval status, as formulations common in some export markets may use agents not approved for use in US food products.