Antioxidant Nutritional Yeast for Vegan Foods

ART-NY-039 is a food-grade inactive nutritional yeast powder designed for vegan and plant-based processing lines. The yeast is heat-inactivated, dried, and milled to a fine free-flowing powder so it can be dosed into dry mixes or dispersed into aqueous systems. Typical specification targets include moisture ≤6.0%, crude protein 40–50%, total dietary fiber 20–35%, yeast beta-glucan 15–25%, ash 5–9%, and particle size typically 80–120 mesh, with final values confirmed by lot-specific certificate of analysis. The ingredient contributes savory umami notes, light yeast character, body, and natural reducing activity from yeast-derived peptides, amino acids, nucleotides, and intracellular metabolites.

For R&D teams, this product is positioned as a clean-label yeast ingredient rather than a live culture; no viable cell count is required for its intended use. It is suitable where formulators want plant-origin nutritional density and functional antioxidant behavior in the food matrix without adding animal-derived materials. Common dosage ranges are formulation-dependent, often 0.5–5.0% in seasonings, sauces, and protein systems, with higher levels possible in nutritional powders after sensory validation. Procurement teams can compare this item with related products in our nutritional yeast category or request a tailored technical file for plant-based foods, dry blending, or supplement premix applications.

• Plant-based meat and seafood analogues: adds yeast-derived umami, supports browned or roasted flavor profiles, and helps round off pea, soy, wheat, or mycoprotein notes.
• Vegan cheese, sauces, and spreads: provides savory depth and nutritional yeast identity in dairy-free cheese powders, creamy sauces, dips, and shelf-stable fillings.
• Seasonings and snack coatings: disperses into spice blends, extruded snack seasonings, instant noodle sachets, popcorn toppings, and savory bakery toppings.
• Nutrition powders and tablets: supplies inactive yeast protein, fiber, minerals, and B-vitamin-associated yeast solids for non-animal supplement premixes where permitted by the buyer’s market.
• Bakery and ready-meal systems: can be used as a flavor and nutrition component in crackers, flatbreads, soup bases, frozen meals, and dry meal kits.

Because yeast ingredients can influence color, water activity, salt perception, and Maillard development, ArtemisYeast recommends pilot testing at two or three inclusion levels before scale-up. Our team can support ingredient matching, sample review, and a bulk quote on request for ART-NY-039 in 10 kg foil-lined sacks.

Store ART-NY-039 in the original unopened 10 kg foil-lined sack at 5–25 °C in a dry, odor-free warehouse. Avoid direct sunlight, condensation, high humidity, and contact with volatile aroma materials. Under recommended conditions, typical shelf life is up to 24 months from production date, subject to the lot label and buyer verification on receipt. Once opened, reseal tightly or transfer to a clean food-grade container with moisture barrier protection; use opened material promptly according to internal GMP procedures.

The powder is not a live yeast and should not be handled as a fermenting organism. For processing, add to dry blends through a screened inlet or pre-disperse into oil or water phases as validated by the formulation. Dust control, local ventilation, gloves, and eye protection are recommended during bulk dumping, especially in facilities with fine-powder handling standards. Use calibrated dosing equipment and retain lot traceability from receiving through finished-goods release.

ART-NY-039 is produced for food and nutrition manufacturing supply chains with lot traceability and specification control. Standard release testing may include appearance, odor, moisture, protein, ash, particle size, microbiological limits, and heavy metals according to the agreed specification. Typical microbiological targets for inactive nutritional yeast include total plate count within food-grade limits, yeast and mold controlled by drying and packaging, and absence of specified pathogens in the tested sample. Exact limits are confirmed in the commercial specification and certificate of analysis.

Available documentation can include CoA, product specification, allergen statement, non-animal origin statement, vegan suitability statement, food-grade declaration, SDS where applicable, and GMO-status statement based on the contracted grade. HACCP-aligned manufacturing documentation and third-party food-safety documentation such as ISO 22000, FSSC 22000, Halal, or Kosher may be available on request depending on production site and lot. Visit our quality documentation page to review how ArtemisYeast supports qualification for international procurement, R&D approval, and plant intake inspection.