Copper Enriched Nutritional Yeast

ART-NY-008 copper enriched yeast is produced by growing baker's yeast in a copper-containing fermentation medium, followed by inactivation, separation, drying, and milling. The result is a non-viable yeast ingredient that carries copper within a nutritional yeast matrix rather than as a simple mineral salt. It is intended for food, plant-based, and supplement manufacturing applications that require controlled copper contribution and clean dispersion in dry blends.

Typical purchasing specifications can be aligned to the finished application. Common lot targets include copper assay in the 2,000-5,000 mg/kg range, moisture not more than 6-8%, protein typically 40-50% on dry basis, and particle size through 60-80 mesh for blend uniformity. Appearance is generally light tan to brown with a characteristic yeast odor. The product is inactive and is not specified by CFU/g. For adjacent yeast ingredients, see the nutritional yeast category.

• Vegan and plant-based foods: Adds a fermentation-derived copper source in dry premixes, meat analog seasonings, savory nutritional blends, fortified powders, and extruded protein systems.
• Plant-based meat manufacturing: Suitable for addition to dry flavor bases or micronutrient premixes before hydration, mixing, extrusion, or forming. Fine mesh options support even distribution at low inclusion rates.
• Dietary supplement production: Used by capsule, tablet, sachet, and powder blend manufacturers that require copper carried on inactive yeast solids. Final label positioning and serving calculations remain the responsibility of the finished product manufacturer.
• R&D formulation work: Useful for pilot trials comparing mineral source, color contribution, taste impact, flowability, and compatibility with proteins, fibers, flavors, and other nutritional yeast components.
• Contract manufacturing and toll blending: Procurement teams can request agreed assay, pack size, allergen statement, and documentation set before placing volume orders through bulk quote on request.

Store unopened sacks in a cool, dry, ventilated warehouse, ideally below 25 °C and away from direct sunlight, steam lines, solvents, and strong odors. Keep the inner liner sealed after opening and minimize exposure to moisture to preserve powder flow and assay consistency. Typical shelf life is 24 months from production date when stored in original packaging under recommended conditions. Use standard dry ingredient handling procedures, dust control, and lot segregation during weighing and premix preparation.

ART-NY-008 is supplied for industrial and commercial manufacturing, with lot traceability and a certificate of analysis available on request. Standard documentation can include copper assay, moisture, microbiological limits, heavy metal screening, allergen statement, ingredient declaration, technical data sheet, and safety data sheet. Manufacturing and supplier files are managed under HACCP-aligned quality controls. Documentation available by lot or producing site may cover ISO 22000, FSSC 22000, Halal, Kosher, or other food-safety status when applicable. Review ArtemisYeast quality expectations at quality and documentation.