Antioxidant Nutritional Yeast for Plant-Based Meat

ART-NY-040 is a food-grade inactive yeast ingredient for plant-based meat systems where savory depth, roast-like background notes, and oxidative flavor management are required. The yeast cells are inactivated, so the product is not intended for leavening or fermentation activity. Typical specification targets may include moisture ≤6.0%, protein 40-50% on dry basis, total yeast beta-glucan 18-28%, ash 5-9%, and a fine powder profile such as 80 mesh pass, subject to lot confirmation by certificate of analysis.

In high-moisture extrusion, emulsified vegan patties, fillings, and minced analogues, inactive nutritional yeast can help round pea, soy, wheat, or fava protein notes while supporting a more stable savory profile during chilled or frozen distribution. For related yeast ingredients, procurement teams can review the nutritional yeast category or submit a bulk quote on request with target application, annual volume, and destination port.

• Plant-based burgers and minced analogues: supports meaty, toasted, and brothy taste direction without relying on live yeast activity.
• Vegan sausages, nuggets, and fillings: disperses into hydrated protein matrices, fat systems, starch binders, and dry seasoning premixes.
• Extruded plant protein systems: suitable for dry blending before hydration or post-extrusion seasoning, depending on heat profile and flavor target.
• Clean-label savory bases: can be combined with salt, vegetable powders, mushroom powder, onion, garlic, smoke flavor, and natural flavor systems.
• Supplement-adjacent food formats: applicable in nutritional blends where inactive yeast protein, fiber fractions, and B-vitamin contribution are desired, with label language validated by the buyer.

Store ART-NY-040 in the original sealed 10 kg foil-lined sack in a cool, dry, odor-free warehouse, ideally below 25°C and below 65% relative humidity. Keep away from steam lines, strong aromatic materials, and direct sunlight. After opening, reclose the liner tightly and use promptly to maintain free-flowing performance and sensory consistency. Typical shelf life is 18-24 months from manufacture when stored under recommended conditions, subject to the confirmed lot CoA and logistics route.

ArtemisYeast supplies ART-NY-040 for B2B qualification with lot-level documentation. Typical quality checks include appearance, odor, moisture, protein, ash, particle size, total plate count, yeast and mold, coliforms, and absence of specified pathogens according to the agreed specification. HACCP-aligned manufacturing records, CoA, SDS, allergen statement, food-grade declaration, GMO-position statement, and country-of-origin documents can be provided where applicable. Additional documentation such as ISO 22000, FSSC 22000, Halal, or Kosher status may be available for qualified lots; request current files through quality documentation before purchase order placement.