Clean Taste Yeast Extract

ART-YE-004 is a clean-profile savoury yeast extract supplied in 20 kg multi-wall sacks for industrial food production. It is produced from selected food-grade yeast by controlled autolysis and separation, then dried to a free-flowing powder. The ingredient contributes soluble amino acids, peptides, minerals, and yeast-derived flavour precursors that support rounded umami, mouthfeel, and salt-reduction work in savoury matrices.

Typical specification targets include light beige to tan powder, characteristic clean savoury odour, moisture not more than 5.0%, protein 55–70% on dry basis, total nitrogen 8–11%, amino nitrogen 3–5%, ash 8–15%, and 95% through 60 mesh, with final values confirmed by lot Certificate of Analysis. Depending on formulation requirements, it can be dosed as a direct flavour base or blended with salt, sugars, vegetable powders, hydrolysed vegetable protein, spices, or nucleotide systems. For related savoury ingredient options, see the yeast extract savoury category.

• Bouillon and soup: builds body and lingering savoury depth in cubes, powders, paste bases, dry soup sachets, and retorted soup systems; typical trial range is 0.2–2.0% depending on salt level and target flavour intensity.
• Instant noodle seasoning: supports broth roundness, meat-like background notes, and reduced sharpness in chicken, beef, seafood, vegetable, and spicy flavour sachets.
• Sauces and condiments: suitable for gravy mixes, dipping sauces, marinades, compound seasonings, and soy sauce extension systems where a clean taste profile is needed without excessive dark colour.
• Soy sauce fermentation and seasoning adjustment: used as a soluble nitrogen and savoury note contributor in post-fermentation seasoning, blending, or standardisation work according to the manufacturer’s process controls.
• Plant-based meat: contributes savoury base notes and masks pea, soy, wheat, or mycoprotein off-notes in burgers, mince, nuggets, fillings, and ready-meal components.
• Snack seasoning: disperses well in dry blends for chips, extruded snacks, nuts, crackers, and coated savoury products where consistent powder flow and repeatable flavour release are important.

Store ART-YE-004 in the original sealed 20 kg multi-wall sack in a cool, dry, odour-free warehouse, ideally below 25°C and below 65% relative humidity. Keep away from direct sunlight, steam lines, floor moisture, strong-smelling chemicals, and opened allergen materials. After opening, reseal the inner liner and use promptly to limit moisture pickup and caking.

Typical shelf life is 24 months from manufacture when stored under recommended conditions, subject to the exact production lot and destination requirements. The powder is hygroscopic; use dust control and standard food-plant handling practices during tipping, blending, and pneumatic conveying. For trial samples, pallet quantities, or container planning, submit formulation and delivery details through request a bulk quote.

ArtemisYeast supplies ART-YE-004 for B2B food manufacturing with lot traceability and specification review before shipment. Available documentation may include Certificate of Analysis, product specification, safety data sheet where applicable, allergen statement, non-GMO statement, food-grade declaration, and origin or packing information based on order route. Microbiological targets typically cover total plate count, yeast and mould, coliforms, and absence testing for specified pathogens, with results reported by lot.

Manufacturing and supplier qualification are managed using HACCP-aligned controls and documented quality systems. Food-safety documentation such as ISO 22000, FSSC 22000, Halal, or Kosher status can be reviewed where available for the selected production site and lot; buyers should confirm requirements before purchase order placement. See quality and documentation for how ArtemisYeast supports audits, specifications, and export documentation.