Inactive Nutritional Yeast for Vegan Foods

ART-NY-033 is an inactive Saccharomyces cerevisiae nutritional yeast ingredient for plant-based food manufacturers, seasoning blenders, and supplement-format food producers. The yeast is grown, harvested, heat-inactivated, dried, and milled to deliver a stable ingredient with characteristic yeast umami, light cereal notes, and a yellow to tan appearance. Because the cells are inactive, the product is not designed for fermentation performance or live-count claims; it is selected for nutritional composition, flavor contribution, dispersibility, and suitability in vegan formulations.

Typical specification targets include moisture not more than 6.0%, crude protein approximately 45-55% on a dry basis, ash not more than 8.0%, and yeast beta-glucan commonly in the 8-12% range depending on production lot. Standard particle size is generally fine powder in the 40-80 mesh range, with sensory and sieve options reviewed by project. For adjacent yeast formats, see /categories/nutritional-yeast/ or request a lot-specific technical data sheet.

• Vegan cheese and dairy alternatives: adds savory, fermented, and mildly cheesy notes to sauces, slices, spreads, and dry mixes without animal-derived ingredients.
• Plant-based meal systems: supports flavor rounding in meat alternatives, soup bases, instant noodles, ready meals, protein blends, and retorted or dehydrated foods.
• Seasonings and snack coatings: works in popcorn seasonings, chips, extruded snacks, bouillon-style blends, and salt-reduction flavor systems where yeast umami is useful.
• Food supplement formats: suitable for tablets, capsules, sachets, and powder blends when positioned as a food ingredient and formulated according to local labeling rules.
• Clean-label formulation: provides a recognizable yeast ingredient for vegan and plant-based product lines, with non-animal origin documentation available for qualification review.

Supply format is 10 kg net weight in a foil-lined sack designed to limit moisture pickup and aroma transfer. Store sealed product in a cool, dry, well-ventilated warehouse, ideally below 25°C and away from direct sunlight, steam lines, strong odors, and oxidizing materials. Under recommended storage, typical shelf life is 18-24 months from manufacture, subject to the confirmed certificate of analysis. After opening, reseal promptly or transfer to a clean, food-grade container. Use standard dry-ingredient controls for dust management, allergen segregation where applicable, and first-expiry-first-out inventory rotation.

ArtemisYeast supplies ART-NY-033 for B2B qualification with lot traceability and documentation appropriate for food manufacturing procurement. A certificate of analysis can include appearance, odor, moisture, protein, ash, particle size, and microbiological results such as total plate count, yeast and mold, coliforms, Escherichia coli, Salmonella, and Staphylococcus aureus, based on the agreed specification. Heavy metals, non-animal origin statements, vegan suitability statements, allergen information, and GMO-status statements may be provided on request.

Manufacturing is managed under HACCP-aligned controls, and supporting quality documents may include ISO 22000, FSSC 22000, Halal, or Kosher certificates where applicable to the producing site and lot. Buyers can review ArtemisYeast documentation expectations at /quality/ before placing a bulk quote on request.