A little wonder, every day
L-cysteine and bread
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AI-generated bread and flour still life; not a specific product or ingredient label. Origin: OpenAI image generation, 2026-10-25.
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Some baking processes use L-cysteine (E920), an amino acid that helps modify dough properties. Commercial L-cysteine can be made in different ways; poultry feathers are one possible source material. This does not mean every loaf contains an additive from duck feathers: the source depends on the manufacturer, and human hair is prohibited for food-grade L-cysteine in the EU.