Fortified Nutritional Yeast for Plant-Based Meat

ART-NY-064 is a fortified nutritional yeast matrix developed for vegan, plant-based meat, and dry supplement manufacturing. The base material is inactive yeast, so it does not ferment, leaven, or generate gas in finished formulations. It is selected for umami depth, mild roasted cereal notes, and compatibility with protein systems such as soy, pea, wheat gluten, fava, mycoprotein blends, and textured vegetable protein. For adjacent ingredients, procurement teams can compare related items in nutritional yeast bulk supply.

Typical specification targets include moisture not more than 6.0%, protein approximately 40–50% on dry basis, total ash adjusted according to the fortification system, and powder passing commonly in the 60–80 mesh range unless another cut is requested. Vitamin and mineral inputs may include B-complex vitamins, iron, zinc, calcium, selenium, or other declared nutrients, with final levels confirmed by lot-specific formulation and certificate of analysis. The ingredient is suitable for dry premix addition, hydration into seasoning slurries, or incorporation during high-moisture extrusion trials where flavor and nutrition positioning must be controlled.

• Plant-based burgers, mince, patties, and sausages: adds savory yeast notes, supports browned-meat style seasoning systems, and helps carry micronutrient declarations where fortification is part of the product design.
• Extruded plant protein systems: can be dosed into dry blends before low- or high-moisture extrusion; R&D teams should validate vitamin stability against barrel temperature, residence time, and post-extrusion drying conditions.
• Vegan ready meals and frozen fillings: provides a dry, non-leavening source of yeast-derived flavor for dumplings, pies, pasta fillings, nuggets, and meal components.
• Seasoning and premix manufacturers: suitable for compound blends with salt, hydrolyzed vegetable protein alternatives, smoke flavor, onion, garlic, spices, gums, and masking systems.
• Supplement and nutrition blend operators: may be used as a yeast-based carrier for specified vitamin and mineral profiles, subject to local labeling rules and finished-product validation.

Store ART-NY-064 in the original 10 kg foil-lined sack, sealed, dry, and protected from direct sunlight, steam, and strong odors. Recommended storage is ambient warehouse temperature, ideally below 25 °C with relative humidity controlled to minimize caking and nutrient loss. Under appropriate storage, a typical shelf life is 18–24 months from manufacture, subject to the confirmed lot certificate and packaging integrity.

Because the material is hygroscopic, reseal partly used sacks immediately and use first-in, first-out inventory rotation. For plant operations, add through enclosed powder transfer where possible, and apply local dust-control procedures, sieving checks, and allergen segregation according to the facility HACCP plan.

Each commercial lot is produced for B2B food-ingredient use under controlled manufacturing and HACCP-aligned quality procedures. Common release checks include appearance, odor, moisture, particle size, microbiological profile, heavy metals screening where required, and verification of declared vitamin or mineral markers. A lot-specific CoA is available on request, and additional documents may include specification sheet, ingredient statement, food-grade declaration, non-GMO statement, vegan suitability statement, and country-of-origin information.

Certification and audit documentation status, such as ISO 22000, FSSC 22000, Halal, or Kosher, is provided where applicable for the manufacturing site and lot. Buyers can review ArtemisYeast quality expectations at quality and documentation or submit formulation and shipment requirements through request a bulk quote. Wholesale pricing on request is based on fortification profile, annual volume, destination, packaging, and document package.