21021000
MISCELLANEOUS EDIBLE PREPARATIONS›Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading 3002); prepared baking powders
Active yeasts
Subcodes (4)
Classification
CN code 210210 covers active baker's yeasts in fresh pressed, active dry, or instant form.
Food safety
Subject to Regulation (EC) No 178/2002, hygiene requirements, and labelling per Regulation (EU) No 1169/2011. Fresh yeasts require cold chain.
Trade
Major producers include Lesaffre (France), AB Mauri, and Angel Yeast (China).
Active bakers yeast CN 2102 10 - EU import
Active bakers yeast under CN 2102 10 carries a duty of 12%. Used in bakery and food industry.
Frequently asked questions
What storage conditions apply?
Fresh pressed yeasts require 2-8 degrees Celsius. Active dry yeasts need dry storage at room temperature. Instant yeasts require hermetic packaging.
How to distinguish active from inactive yeasts?
Active yeasts contain live cells and are classified under 210210. Inactive yeasts under 210220. Cell viability testing distinguishes the categories.
Do yeasts require composition declaration?
Yes. Regulation (EU) No 1169/2011 requires labelling with composition, expiry date, and storage conditions.
What is the EU duty on active yeast CN 2102 10?
The duty on active bakers yeast CN 2102 10 is 12%.
Useful tools & resources
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Related glossary terms