Nutritional Yeast Flakes

ART-NY-014 nutritional yeast flakes are produced from food-grade yeast biomass that is dried and heat-inactivated, then formed into light flakes for easy blending and surface seasoning. The ingredient contributes a naturally savory, roasted, and mildly cheesy flavor profile without dairy input, making it useful where formulators need flavor depth, clean label positioning, and dry-mix compatibility. Typical analytical targets include moisture not more than 6.0%, protein 45-50% on dry basis, ash 5-8%, and inactive status with no functional leavening activity.

The flake format is generally specified at approximately 1-6 mm, with fines controlled by lot specification. Color is yellow to golden tan, and flavor is characteristic of inactive yeast. Non-fortified and fortified profiles can be discussed during specification review. For related dry yeast ingredients, visit nutritional yeast bulk ingredients, or send a requirement through request a quote for current lead time and wholesale pricing on request.

• Vegan and plant-based foods: used in dairy-free cheese powders, vegan spreads, pasta toppings, nutritional seasoning blends, and savory snack coatings where umami and yellow color are desirable.
• Plant-based meat: supports flavor rounding in burgers, mince, sausages, nuggets, and ready-meal fillings. The flakes can be milled into powders or hydrated into seasoning slurries depending on the processing line.
• Dietary supplement manufacturing: suitable for tablets, capsules, sachets, and powder blends where an inactive yeast ingredient is required. Particle size reduction may be specified for compression or encapsulation trials.
• Industrial dry blending: compatible with spice blends, soup bases, sauces, bouillon-type preparations, and instant noodle seasoning systems. Recommended pilot dosage is commonly 1-8% of the dry blend, adjusted by sodium level, target flavor intensity, and label requirements.

Store sealed sacks in a clean, dry, odor-free warehouse at recommended ambient conditions, ideally below 25°C and below 65% relative humidity. Keep away from direct sunlight, high humidity, strong aromas, and open liquids. After opening, close the inner liner securely and use the remaining material promptly to limit moisture uptake and flavor loss.

Typical shelf life is 18-24 months from production when stored in original unopened packaging under recommended conditions. The 10 kg foil-lined sack is designed for palletized export and controlled warehouse handling. Because the product is inactive, it should not be substituted for active dry yeast or instant yeast in bakery fermentation systems.

Each lot can be supplied with a certificate of analysis covering agreed parameters such as appearance, odor, moisture, protein, microbiology, and packaging condition. Additional documents may include food-grade declaration, allergen statement, non-GMO statement where applicable, origin details, and technical data sheet. HACCP-aligned manufacturing controls are used, and documentation for ISO 22000, FSSC 22000, Halal, or Kosher status can be reviewed where available for the confirmed production site and lot.

For procurement qualification, ArtemisYeast supports sample evaluation, specification matching, shipping document review, and recurring supply planning. Visit quality and documentation for the document workflow, then submit target specification, annual volume, destination port, and packaging requirement to obtain a bulk quote on request.