Yeast Peptide for Plant-Based Meat

ART-NY-031 is produced from selected inactive yeast material and processed into a peptide-rich nutritional yeast ingredient for plant-based meat manufacturers. The product is intended for formulators who need umami depth, rounded roasted notes, and proteinaceous mouthfeel without adding animal-derived materials. It can be used alongside pea, soy, wheat, fava, mycoprotein, or mixed plant proteins to help balance cereal, legume, and beany notes in cooked applications.

Typical specification targets include protein not less than 50% on dry basis, moisture not more than 6%, ash not more than 12%, pH 5.0-7.0 in a 10% aqueous dispersion, and 80 mesh powder pass level suitable for dry blending. As an inactive ingredient, it is not specified by CFU/g for leavening or fermentation performance. For adjacent product formats, see our nutritional yeast category, or submit formulation targets through bulk quote on request.

• Plant-based burgers and patties: improves savory perception and helps build grilled, browned, and broth-like background notes when used with natural flavors, spices, fats, and color systems.
• Vegan mince, dumpling fillings, and meatball systems: disperses into hydrated protein matrices and can contribute a fuller taste profile in retorted, frozen, or chilled formats.
• Extruded protein bases: suitable for post-extrusion seasoning, dry premixes, marinades, or wet binders where yeast-derived peptides are used for flavor rounding and formulation standardization.
• Ready meals and sauces with meat alternatives: supports umami continuity in gravies, noodle toppings, stir-fry kits, and shelf-stable sauce components.
• Powdered savory blends: can be combined with salt, vegetable powders, hydrolyzed plant proteins, smoke flavors, or spice extracts for industrial seasoning systems.

Store ART-NY-031 in the original sealed 10 kg foil-lined sack in a cool, dry, well-ventilated warehouse away from direct sunlight, high humidity, and strong odors. Recommended storage is below 25°C with relative humidity controlled below 65%. Under recommended unopened storage conditions, typical shelf life is 18-24 months, subject to the confirmed batch certificate.

After opening, reseal immediately and use according to plant allergen, hygiene, and foreign-body control procedures. The powder should be added with adequate mixing to avoid localized clumping. For wet systems, pre-dispersion in water, oil phase, or seasoning slurry may improve dosage accuracy before addition to the main protein matrix.

Each production lot is controlled for appearance, odor, moisture, protein, ash, pH, particle size, and microbiological parameters appropriate for food ingredient supply. Typical microbiological limits may include total plate count, yeast and mold, coliforms, and absence of common specified pathogens, with exact limits confirmed on the certificate of analysis for the contracted lot.

ArtemisYeast supplies procurement documentation for import review and supplier qualification, including CoA, specification sheet, food-grade statement, allergen statement, GMO-status statement where applicable, and safety data information on request. HACCP-aligned manufacturing information and certification documentation such as ISO 22000, FSSC 22000, Halal, or Kosher may be provided where available for the producing site or batch. Review our documentation approach at quality and compliance.