Torula Yeast
<p><b >Torula</b> (Latin name: <i >Candida utilis</i>; formerly <i >Torulopsis utilis</i>, <i >Torula utilis</i>) is a species of <a href="http://en.wikipedia.org/wiki/Yeast" title="Yeast" >yeast</a>.</p>
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Torula, in its inactive form (usually labeled as <b>torula yeast</b>), is widely used as a flavouring in processed foods and pet foods.</p>
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It is produced from <a href="http://en.wikipedia.org/wiki/Xylitol" title="Xylitol" >wood sugars</a>, as a byproduct of <a href="http://en.wikipedia.org/wiki/Paper#Manufacturing" title="Paper" >paper production</a>. It is pasteurized and spray-dried to produce a fine, light grayish-brown powder with a slightly yeasty odor and gentle, slightly <a href="http://en.wikipedia.org/wiki/Meaty_taste" title="Meaty taste" class="mw-redirect" >meaty taste</a>.</p>
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Torula finds accepted use in Europe and California for the organic control of <a href="http://en.wikipedia.org/wiki/Olive_fruit_fly" title="Olive fruit fly" >olive flies</a>. When dissolved in water, it serves as a food attractant, with or without additional pheremone lures, in McPhail and OLIPE traps, which drown the insects. In field trials in Sonoma County, California, mass trappings reduced damage to an average of 30% compared to almost 90% in untreated controls.<sup id="cite_ref-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Torula_yeast#cite_note-0" >[1]</a></sup></p>