Saccharomyces Boulardii Yeast Powder

ART-NY-016 is an inactive Saccharomyces boulardii yeast powder intended for manufacturers that need a yeast-origin ingredient with controlled moisture, dispersibility, and batch documentation. Unlike active dried yeast cultures, this product is heat-inactivated and is not specified by live CFU/g. It is positioned for nutritional-yeast-style use, dry blending, tableting, encapsulation, and clean-label food systems where yeast solids, protein, cell wall fractions, and characteristic yeast notes are useful.

Typical specification targets may include moisture ≤6.0%, protein 38-48% on dry basis, ash ≤8.0%, and particle size 80 mesh with minimum 90% pass, subject to final lot confirmation. Naturally occurring yeast cell wall components include beta-glucan and mannan fractions, with beta-glucan commonly in the 15-25% range depending on process and assay method. Related inactive yeast ingredients are listed under nutritional yeast.

• Vegan and plant-based foods: Adds yeast-derived solids, mild savory character, and nutritional positioning for dry mixes, meat analogues, spreads, seasonings, and instant food systems. Flavor impact should be evaluated in the finished matrix because this is not a neutral carrier powder.
• Plant-based meat: Can be dry blended with plant proteins, fibers, fats, and seasoning systems where yeast biomass contributes body, color background, and label-friendly formulation language.
• Supplement manufacturing: Suitable for capsules, tablets, stick packs, sachets, and powder blends where an inactive Saccharomyces boulardii ingredient is specified. It is not supplied as a live probiotic culture and no live-count potency is implied.
• R&D qualification: Procurement and formulation teams can request current specifications, lot samples, and a bulk quote on request for ART-NY-016 before scale-up.

Store unopened 10 kg foil-lined sacks in a clean, dry warehouse at 10-25°C, away from direct sunlight, steam lines, strong odors, and high humidity. Keep relative humidity below 65% where practical. After opening, reseal promptly or transfer to a covered food-grade container to reduce moisture pickup and caking. Typical shelf life is 18-24 months from production when stored under recommended conditions, subject to the certificate of analysis for the supplied lot.

ArtemisYeast supplies ART-NY-016 with procurement-focused documentation for ingredient approval and import review. Lot documentation can include certificate of analysis, specification sheet, allergen statement, ingredient declaration, country-of-origin information, and microbiological results. Typical microbiological controls include Salmonella absent in 25 g, Escherichia coli absent or within specification, and controlled coliform limits, with final criteria confirmed on the lot CoA.

Manufacturing and supplier documentation may reference HACCP-aligned controls, ISO 22000, FSSC 22000, Halal, or Kosher documentation where available for the production site and lot. Buyers can review the documentation pathway through quality and compliance before placing a wholesale inquiry.