Pure Clean Taste Yeast Extract

ART-YE-016 is a dry yeast extract ingredient produced from yeast solids and soluble yeast fractions for savoury formulation work. It contributes glutamic acid, peptides, amino acids, nucleotides, B-group nutrients naturally present in yeast, and soluble solids that support body and taste continuity in bouillon soup. The target sensory profile is pure, clean, and broth-like, with controlled bitterness and a low roasted character so R&D teams can build chicken-style, beef-style, vegetable, mushroom, or neutral soup bases without masking heavy yeast notes.

Typical specification targets may include moisture not more than 6.0%, protein 45-55% on dry basis, total nitrogen 7.0-9.5%, sodium chloride typically below 5.0% unless otherwise agreed, pH 5.0-6.5 in solution, and 80 mesh pass for standard powder lots. Colour, salt level, and particle size can be confirmed against the lot certificate. For adjacent savoury formats, see our yeast extract savoury category or submit a bulk quote on request with target dosage and application details.

• Bouillon soup cubes and powders: supports clean umami, rounded broth impact, and mouthfeel while keeping the seasoning base compatible with salt, sugar, starch, vegetable powders, fats, and hydrolyzed vegetable protein systems.
• Instant soup and cup formats: dissolves rapidly in hot water and helps reduce thinness in low-fat or low-meat formulations.
• Sauces, gravies, and cooking bases: improves savoury continuity in retorted, paste, or dry-mix sauce systems where low bitterness and predictable colour are important.
• Snack seasoning and dry blends: provides a clean savoury bridge for potato chips, extruded snacks, crackers, coated nuts, and meat-style seasoning blends.
• Clean-label umami systems: suitable for manufacturers seeking yeast-derived taste building blocks with familiar ingredient declaration, subject to the buyer’s regional labelling review.

Store ART-YE-016 in the original sealed 20 kg multi-wall sack in a cool, dry, odour-free warehouse. Recommended storage is below 25 °C with relative humidity controlled where possible; avoid direct sunlight, high heat, and open exposure to steam in blending rooms. After opening, reseal the inner liner and use first-in, first-out inventory control. Typical shelf life is 18-24 months from manufacture when stored unopened under recommended conditions, with the exact date shown on the lot documentation. The powder is hygroscopic; use dry scoops, closed transfer systems, and dust-control practices appropriate for fine food powders.

ArtemisYeast supplies ART-YE-016 for B2B food manufacturing with lot traceability and specification review before shipment. A certificate of analysis can be provided for confirmed lots and may cover appearance, odour, moisture, protein or nitrogen, salt, pH, particle size, microbiological limits, and heavy metals according to the agreed specification. Typical microbiological targets may include total plate count limits, yeast and mould limits, coliform limits, and absence testing for relevant pathogens as required by the purchase specification.

Documentation available on request may include food-grade declaration, allergen statement, GMO status statement, country-of-origin details, process flow summary, and applicable HACCP, ISO 22000, FSSC 22000, Halal, or Kosher certificates where they apply to the confirmed production site and lot. Buyers can review documentation pathways through ArtemisYeast quality support before issuing a purchase order.