Nutritional Yeast Powder

ART-NY-071 nutritional yeast powder is produced from cultured yeast biomass that is heat-inactivated, dried, and milled into a free-flowing powder. Because the yeast is inactive, it does not provide fermentation activity or dough lift; its value is in nutritional solids, yeast-derived peptides, cell-wall fractions, and characteristic savory notes. Typical specification targets include protein not less than 45% on a dry basis, moisture not more than 6.0%, ash not more than 8.0%, and particle size through 80 mesh for at least 90% of the lot, with final values confirmed by certificate of analysis.

The ingredient is positioned for manufacturers that need a vegetarian protein and vitamin-B-containing yeast ingredient for tablets, capsules, sachets, nutrition powders, and plant-forward formulations. Total dietary fiber commonly falls in the 20-35% range, with yeast cell-wall beta-glucan typically in the 15-25% range depending on batch and analytical method. For related inactive yeast formats, see the nutritional yeast category. For production planning, ArtemisYeast can quote ART-NY-071 by sack, pallet, or export lot after reviewing specification, destination, and annual volume requirements.

• Dietary supplement blending: used in powder blends, stick packs, nutrition sachets, and capsule-fill systems where inactive yeast solids, protein, and naturally occurring B-complex nutrients are required.
• Plant-based nutrition: supports vegan and vegetarian positioning in meal powders, savory nutrition mixes, and fortified food premixes when validated against the buyer’s formulation standard.
• Flavor and mouthfeel support: contributes mild umami, cereal, and toasted notes that can reduce reliance on salt or artificial savory flavors in selected dry blends.
• Industrial processing: suitable for ribbon blending, V-blending, low-shear premix systems, and dry ingredient dosing lines; buyers should validate flowability, dust level, and bulk density on their equipment.
• R&D qualification: available for pilot trials before scale-up, with bulk quote on request for recurring procurement programs, contract manufacturing, or private-label supplement production.

Store unopened 10 kg foil-lined sacks in a cool, dry, well-ventilated warehouse, ideally below 25°C and away from direct sunlight, steam lines, strong odors, and high humidity. Recommended relative humidity is below 65% to preserve powder flow and reduce caking risk. When stored under these conditions, typical shelf life is 24 months from production date, subject to the lot-specific label and certificate of analysis.

After opening, reseal the inner liner and use clean, dry scoops or closed transfer equipment. Nutritional yeast powder is hygroscopic and can generate dust during charging, so plants should use local extraction, dust-control procedures, and standard respiratory protection where required by site safety rules. Do not store beside volatile flavors, solvents, or allergenic powders without segregation controls.

ART-NY-071 is supplied for food and supplement manufacturing under controlled lot traceability. Standard release testing may include appearance, odor, moisture, protein, ash, particle size, total plate count, yeast and mold, coliforms, Salmonella, and heavy metals where required by the purchase specification. As an inactive yeast, viable yeast activity is not the functional parameter; non-leavening behavior should be confirmed during application trials.

Documentation available on request may include certificate of analysis, technical data sheet, safety data sheet, allergen statement, composition statement, food-grade declaration, and origin or processing declarations. HACCP-aligned manufacturing records and applicable food-safety documentation such as ISO 22000, FSSC 22000, Halal, or Kosher certificates can be supplied when available for the confirmed production site and lot. Visit quality documentation to align audit, specification, and supplier approval requirements before ordering.