Fortified Nutritional Yeast

ART-NY-013 is a deactivated nutritional yeast ingredient fortified with a controlled mineral and vitamin premix. It is produced from food-grade yeast biomass, heat-inactivated, dried, and milled or flaked to support consistent dispersion in dry mixes, seasonings, extrusion pre-blends, and table-top nutritional blends. The ingredient contributes a naturally savory, cereal-like, umami profile and a yellow to golden color typical of inactive yeast products. It is not a leavening yeast and should not be specified where gas production or fermentation activity is required.

Typical specification targets may include moisture not more than 6.0%, protein 40-50% on dry basis, beta-glucan approximately 8-12%, ash level dependent on fortification design, and aerobic plate count, yeast and mold, coliform, and pathogen limits aligned with food-ingredient purchasing standards. Particle format can be supplied as fine powder, commonly 40-80 mesh, or flakes for applications requiring visual identity and slower dissolution. Fortification can be aligned to buyer requirements for B-complex vitamins, selected minerals, and label-declaration targets, subject to regulatory review and confirmed CoA. Related inactive yeast ingredients are listed under nutritional yeast bulk supply.

• Vegan and plant-based foods: used in dairy-free cheese analogs, sauces, spreads, savory toppings, soups, and meal components where clean dispersibility and cheese-like savory notes are required.
• Plant-based meat: suitable for dry seasoning systems, hydrated protein blends, burger and nugget matrices, and extrusion support blends. The yeast solids add umami depth while the fortified fraction supports nutrient-label objectives.
• Supplement manufacturing: used in tablets, capsules, sachets, drink powders, and nutritional blends where an inactive yeast carrier with declared vitamin or mineral content is specified. The product is intended as a food or supplement ingredient, not for medical positioning.
• Industrial blending: compatible with salt, spices, hydrolyzed vegetable protein alternatives, vegetable powders, fibers, and dry premixes. R&D teams should confirm flow, color, and flavor impact at pilot scale before full production release.
• Procurement programs: available for contract packers, private-label manufacturers, and regional distributors requiring 10 kg foil-lined sacks, export documentation, and recurring lot planning. Submit target assay values and packaging needs through bulk quote on request.

Store ART-NY-013 in the original sealed 10 kg foil-lined sack in a cool, dry, odor-free warehouse. Recommended storage is below 25°C with relative humidity below 65%, away from direct sunlight, steam lines, strong aromas, and chemical materials. Under recommended conditions, typical shelf life is 18-24 months from manufacture, subject to the final product specification and the CoA issued for the shipped lot.

After opening, reseal the inner liner or transfer material to a clean, food-grade container with moisture control. Because fortified yeast contains hygroscopic components, exposure to humid air may cause caking, darkening, or reduced flow. Use dust control and standard food-plant PPE during weighing and tipping. For powder grades, verify compatibility with metal detection, sieving, and pneumatic conveying systems before commissioning. For flake grades, avoid excessive compression that may reduce particle integrity during storage or long-distance transit.

ArtemisYeast supports B2B ingredient qualification with lot-specific documentation, including certificate of analysis, ingredient statement, allergen declaration, non-GMO status where applicable, food-grade declaration, and microbiological test data. Manufacturing and packing are managed under documented food-safety systems; HACCP-aligned controls and documentation for ISO 22000, FSSC 22000, Halal, or Kosher status can be supplied on request where applicable to the production site and lot.

Procurement teams should specify destination market, intended use, fortification targets, labeling language, and any restricted-substance requirements before ordering. R&D teams may request representative samples for sensory screening, hydration testing, color comparison, and nutrient assay verification. Finished-goods claims remain the buyer’s responsibility and should be validated against local regulations and final serving size. ArtemisYeast can coordinate pre-shipment document review, retained samples, and export paperwork; see our quality and documentation process for typical qualification steps.