Nutritional Yeast Flakes

ART-NY-066 nutritional yeast flakes are produced from food-grade inactive yeast biomass and processed into light yellow to golden flakes with a clean roasted, nutty, and umami profile. Because the yeast is inactive, it is intended for flavor, nutrition positioning, and formulation value rather than dough leavening or fermentation. Typical specification targets include moisture not more than 5.0%, protein 45-50% on dry basis, fat generally below 8%, ash below 10%, and flake size commonly 2-8 mm, subject to batch confirmation.

The product is suitable for vegan cheese-style seasonings, plant-based sauces, dry soup bases, snack coatings, meal replacements, and savory nutritional blends where a dairy-free flavor note is required. It disperses well in dry premixes and can be milled for finer seasoning systems. For adjacent inactive yeast formats and bulk supply options, see /categories/nutritional-yeast/ or request a current technical data sheet during inquiry.

• Vegan and plant-based foods: Adds savory depth to cheese-style powders, dairy-free sauces, cashew spreads, pasta toppings, dips, dressings, and ready-meal components without using animal-derived cheese ingredients.
• Snack and seasoning manufacturing: Works as an umami carrier in extruded snack coatings, popcorn seasonings, instant noodle sachets, bakery toppings, and spice blends. Product can be blended with salt, herbs, vegetable powders, acids, and oil-plated seasoning systems.
• Nutrition and supplement formats: Provides yeast-derived protein, dietary fiber fractions, and naturally occurring B-vitamins depending on the production and fortification route. Confirm vitamin profile, enrichment status, and label requirements by batch before finished-pack claims.
• Industrial dry blending: The flake format is suitable for ribbon blenders, tumble blenders, and controlled low-shear mixing. Where high uniformity is required, pre-screening or milling may be used to match customer particle-size targets.
• Private label and contract packing: Supplied in 10 kg foil-lined sacks for repacking, ingredient distribution, and foodservice manufacturing. Wholesale pricing on request is available for pallet and container inquiries.

Store unopened sacks in a cool, dry, well-ventilated warehouse, ideally below 25 °C and below 60% relative humidity. Keep away from direct sunlight, high heat, strong odors, and wet floors. After opening, reseal tightly or transfer to a clean, food-grade, moisture-barrier container to protect flake flowability and aroma.

Typical shelf life is 18-24 months from manufacture when stored in original packaging under recommended conditions, subject to the confirmed batch CoA. Handle as a dry powder or flake ingredient: minimize dust generation, use local extraction where required, and follow site allergen, hygiene, and foreign-material control procedures. Nutritional yeast is inactive and should not be specified as a live culture.

ArtemisYeast supplies ART-NY-066 for business-to-business food manufacturing with lot traceability, export documentation support, and specification review before shipment. Representative microbiological targets may include total plate count within food-grade limits, yeast and mold controlled by heat treatment and drying, and absence of key pathogens as defined in the agreed specification. Heavy metals, pesticide residues, and allergen status can be reviewed against destination market requirements.

Manufacturing documentation may include CoA, technical data sheet, food-grade declaration, allergen statement, GMO-status statement where available, and country-of-origin documents. HACCP, ISO 22000, FSSC 22000, Halal, or Kosher documentation may be available on request depending on production site and batch. Visit /quality/ for the procurement documentation approach, or submit specifications through /request-quote/ for confirmation before ordering.