Clean Label Yeast Extract

ART-YE-001 Clean Label Yeast Extract is a bulk savoury yeast ingredient designed for manufacturers that need clean-declaration taste building, salt perception support, and consistent powder handling. It is typically produced by controlled yeast autolysis, concentration, and drying, yielding soluble peptides, amino acids, nucleotides, B-group nutrient components naturally present in yeast, and Maillard-ready nitrogen fractions. In finished formulations, it contributes umami depth, mouthfeel, meaty background notes, and flavour continuity across low-fat, reduced-salt, and plant-forward recipes.

Typical procurement specifications may include powder form, tan to brown colour, characteristic savoury yeast aroma, moisture not more than 6.0%, total nitrogen reported by CoA, protein on dry basis commonly 45-60%, sodium reported by lot, pH in 5% solution commonly 5.0-7.0, and particle size suitable for seasoning blending, often 60-100 mesh depending on production run. The product is intended for food manufacturing and seasoning compounding, not for direct retail sale. Buyers comparing yeast extract options can review the broader savoury yeast extract category or request a bulk quote on request for ART-YE-001 based on annual volume, destination, and documentation needs.

• Bouillon, soup, and stock bases: Builds roasted, broth-like, onion, vegetable, chicken-style, beef-style, and mushroom-style profiles while helping reduce reliance on artificial flavour descriptors. Use level depends on target taste, commonly from 0.2% to 3.0% in dry blends or equivalent liquid systems.
• Instant noodle seasoning: Provides fast-dispersing savoury impact in powder sachets, paste bases, and oil-seasoning combinations. It can be blended with salt, sugar, hydrolyzed vegetable protein where permitted, spices, dehydrated vegetables, fats, and carrier powders.
• Sauces, marinades, and dressings: Supports soy sauce, barbecue, gravy, curry, tomato, and fermented-style sauces with body and lingering taste. It is useful where R&D teams want a clean label umami system with stable performance after retort, hot fill, or pasteurization trials.
• Snack seasonings: Adds roundness and base note continuity to chips, extruded snacks, crackers, nuts, and coated cereals. The powder format supports ribbon blending and dry coating systems when humidity is controlled.
• Soy sauce and fermented flavour systems: Can be used as a nutrient-rich taste component in fermentation-adjacent seasoning development or as a post-fermentation flavour balancer, subject to the buyer’s process validation and local labeling rules.
• Plant-based meat and meat alternatives: Helps create cooked, browned, brothy, and savoury background notes in patties, mince, fillings, and ready meals. It pairs well with vegetable proteins, fibres, natural flavours, smoke notes, fats, and reducing sugars in thermal flavour development.

Store ART-YE-001 in its original sealed 20 kg multi-wall sack in a cool, dry, odour-free warehouse away from direct sunlight, steam lines, cleaning chemicals, and high-humidity processing areas. Recommended storage is below 25 °C with relative humidity controlled below 65% where practical. Under suitable storage conditions, typical shelf life is up to 24 months from manufacture, subject to confirmation on the lot-specific certificate of analysis and local import requirements.

After opening, reseal the bag or transfer remaining material to a clean, dry, food-grade container with traceability retained. Yeast extract powders are hygroscopic and may cake if exposed to moisture; use first-in, first-out inventory control and avoid prolonged open exposure near wet mixing stations. For dry blending, pre-screening is usually not required, but plants should validate flowability, dust control, metal detection, allergen controls, and compatibility with existing seasoning carriers. For liquid use, disperse into warm water or process liquid under agitation before adding high salt or high solids components where solubility behavior is critical.

ArtemisYeast supplies ART-YE-001 for B2B food manufacturing with lot traceability, export packing, and specification review for procurement teams. Standard quality parameters available by lot may include appearance, odour, moisture, pH, total nitrogen or protein, sodium, ash, microbiological limits, heavy metal screening where required, and absence of visible foreign matter. Typical microbiology targets for dry yeast extract include total plate count within food ingredient limits, yeast and mould controlled, and negative results for relevant pathogens according to the agreed specification.

Manufacturing and supplier controls are aligned with food-safety and HACCP-based expectations. Documentation available on request may include CoA, specification sheet, food-grade declaration, allergen statement, non-GMO statement where applicable, Halal or Kosher status where available for the selected lot or production site, and logistics documents for import clearance. Buyers may review ArtemisYeast quality support at quality and documentation or submit target specifications through the request quote page. Wholesale pricing on request is provided after SKU, volume, packing, destination port, incoterm preference, and documentation requirements are confirmed.