Sodium and Sugar Reduction Yeast Extract for Bouillon

ART-YE-019 is designed for bouillon, soup powder, sauce base, snack seasoning, and clean-label savoury systems where formulators need to reduce sodium chloride and sugar while maintaining taste impact. The product is based on food-grade inactive yeast extract with naturally occurring amino acids, peptides, nucleotides, minerals, and soluble yeast solids. In bouillon applications, these components help build a rounded savoury profile, improve flavour continuity after dilution, and reduce the flat finish often associated with lower-salt formulations.

Typical specification targets may include powder form, light tan to brown colour, characteristic savoury aroma, moisture not more than 6.0%, total nitrogen 7.0-11.0%, sodium as declared by batch, and particle size suitable for dry blend dispersion, commonly 40-80 mesh or as agreed. It is not a live yeast product and is not specified by CFU/g. Buyers can review related savoury yeast extract options in yeast extract savoury ingredients for flavour intensity, salt contribution, and application fit.

• Bouillon soup cubes and powders: supports salt reduction strategies by contributing umami depth, broth body, and lingering savoury perception in chicken, beef, vegetable, seafood, and mixed seasoning profiles.
• Instant soup and cup soup: improves mouthfeel and flavour release after hot-water reconstitution, helping compensate for lower sodium chloride and lower sucrose or glucose syrup solids.
• Sauce, gravy, and stock bases: provides a rounder cooked note and background complexity in dry mixes, paste concentrates, and retorted or hot-fill systems where label simplicity is important.
• Snack seasonings: adds savoury top-note support for reduced-salt potato, extruded, nut, cracker, and coated snack formulations, typically used with salt, spices, vegetable powders, acids, and carriers.
• Plant-based savoury systems: helps strengthen broth-like impact in meat-free bouillon and culinary bases without relying only on hydrolyzed protein, MSG, or high sugar masking systems.

Store ART-YE-019 in its original sealed 20 kg multi-wall sack in a cool, dry, well-ventilated warehouse, away from direct sunlight, steam lines, strong odours, and high-humidity processing areas. Recommended storage is below 25 °C with relative humidity below 65%. Under proper storage, typical shelf life is 18-24 months from manufacture, subject to the confirmed batch certificate and packaging condition.

Because yeast extract powders are hygroscopic, open bags should be resealed promptly or transferred to clean, dry, food-grade containers. Use local dust control practices during tipping, conveying, and weighing. For dry bouillon blending, pre-mixing with salt, maltodextrin, starch, or another carrier can improve distribution at low dosage. Typical starting use levels in bouillon systems are often 0.5-3.0% of dry mix, with final dosage validated by sensory panel, sodium target, sugar target, and cost-in-use modelling.

ArtemisYeast supplies ART-YE-019 for B2B food manufacturing with batch traceability and specification review before shipment. Manufacturing controls are aligned with food safety management practices, and documentation such as Certificate of Analysis, allergen statement, composition guidance, GMO status statement, Halal or Kosher status where available, and HACCP, ISO 22000, or FSSC 22000 documentation where available can be requested through quality documentation support. Microbiological limits are typically specified for total plate count, yeast and mould, coliforms, and absence of relevant pathogens according to food ingredient standards.

Procurement teams can request a sample or commercial allocation by referencing SKU ART-YE-019, target application, required sodium reduction level, destination market, annual forecast, and packaging preference. ArtemisYeast can support comparison of taste impact, salt contribution, dispersibility, and declaration requirements across available lots. For availability, lead time, and a bulk quote on request, submit the inquiry form with your technical specification or current bouillon formulation benchmark.