Inactive Saccharomyces Boulardii Yeast

ART-NY-073 is an inactive Saccharomyces boulardii yeast powder designed for formulation teams working with vegan, plant-based, and savory nutrition matrices. The ingredient is produced by controlled yeast cultivation, separation, drying, and heat inactivation. Because the material is inactive, it is not supplied as a viable culture and does not carry a CFU/g potency claim; procurement teams should specify viable yeast separately if a live-count requirement is needed.

Typical composition targets may include moisture not more than 8%, crude protein around 40-50% on dry basis, ash not more than 10%, and yeast cell-wall fractions including beta-glucan and mannan oligosaccharides as naturally occurring components. Particle size can be aligned to common food powder handling requirements, such as 60-80 mesh, subject to lot confirmation. In plant-based meat, the ingredient supports savory depth, protein contribution, matrix body, and label-friendly yeast solids. For adjacent inactive yeast options, see the nutritional yeast category.

• Plant-based meat analogues: use in burgers, mince, sausages, nuggets, and formed products to add yeast-derived solids, savory background, and formulation body alongside pea, soy, wheat, mycoprotein, or mixed protein systems.
• Flavor architecture: supports umami-style taste development when used with salt, vegetable extracts, hydrolyzed vegetable protein, mushroom, onion, garlic, smoked notes, or natural flavor systems. It is suitable for masking beany or cereal notes without adding animal-derived ingredients.
• Dry premixes: compatible with seasoning blends, textured vegetable protein hydration mixes, binder systems, and powdered bases where low moisture and flowability are required.
• Extrusion and forming processes: can be evaluated in high-moisture extrusion, low-moisture extrusion, bowl chopping, and cold-formed plant-protein systems. R&D trials should confirm color impact, hydration rate, shear tolerance, and finished-product flavor after thermal processing.
• Supplement and nutrition formats: may be considered for yeast biomass contribution in capsules, sachets, tablets, or blends when the finished product does not require live Saccharomyces boulardii viability. Regulatory positioning and label wording should be verified by the buyer for each market.

Store ART-NY-073 in the original sealed 10 kg foil-lined sack in a cool, dry, well-ventilated warehouse away from direct sunlight, high humidity, strong odors, and oxidizing materials. Recommended storage is below 25 °C with relative humidity controlled to limit caking and moisture uptake. After opening, reseal the liner tightly or transfer to a clean, food-grade sealed container and use promptly according to site GMP procedures.

Typical shelf life is 18-24 months from manufacture when stored under recommended conditions, subject to the certificate of analysis and country-specific import requirements. The powder should be handled with standard dust-control practices, including local extraction where bulk dumping is used. Sifting may be used before high-precision blending. The ingredient is generally compatible with dry blending, hydration into slurries, and direct addition to plant-protein matrices, but pilot testing is recommended to define dosage, hydration time, and thermal process effects.

ArtemisYeast supplies ART-NY-073 for B2B food manufacturing with lot-based documentation available on request. A typical documentation package may include certificate of analysis, specification sheet, allergen statement, food-grade declaration, SDS where applicable, non-GMO status where available, and origin or manufacturing-process statements required for import review. Microbiological targets commonly requested for inactive yeast powders include limits for total plate count, yeast and mold, coliforms, Escherichia coli, Salmonella, and Staphylococcus aureus, confirmed per agreed specification.

Manufacturing and supplier documentation can be reviewed through the quality documentation process, including HACCP-aligned controls and available food-safety system documents such as ISO 22000, FSSC 22000, Halal, or Kosher status where applicable to the producing site and lot. ArtemisYeast supports procurement screening, sample coordination, technical-data review, and wholesale pricing on request for importers, contract manufacturers, and multi-site food processors.