Soluble Yeast Extract for Plant-Based Meat

ART-NY-094 is a soluble yeast extract powder produced from inactive yeast biomass through controlled autolysis and separation of soluble fractions. The ingredient is designed for formulators who need a clean, fermentation-derived source of amino acids, peptides, nucleotides, B-complex nutrients naturally present in yeast, and savory flavor precursors. It is not a live yeast and does not provide leavening activity; its role is nutritional enrichment, flavor building, and process-stable formulation support in plant-based meat and related prepared foods.

Typical specification targets may include protein 45-55%, moisture not more than 6.0%, ash 8-14%, pH 5.0-7.0 in solution, and good dispersibility in water or hydrated protein matrices. Particle profile is normally a fine powder suitable for dry blending, with lot-specific mesh and microbiological data shown on the certificate of analysis. Within the nutritional yeast category, soluble yeast extract is selected when manufacturers require higher solubility, smoother mouthfeel, and less visible particulates than flaked inactive yeast.

• Plant-based meat: Adds savory background, roasted notes, amino acid contribution, and roundness in soy, pea, wheat, fava, mycoprotein, and mixed-protein bases. Typical use levels are application-dependent, often starting at 0.3-2.0% in finished formulas for pilot trials.
• Flavor systems: Supports umami, kokumi-style fullness, and masking of beany or cereal notes in vegan burgers, meatballs, nuggets, sausages, dumpling fillings, and ready-meal components.
• Nutrition-focused foods: Used in powdered meal bases, soup mixes, savory snack coatings, gravies, and protein blends where a yeast-derived amino acid and peptide source is preferred over purely flavor-only ingredients.
• Process compatibility: Suitable for dry premixes, hydration tanks, bowl chopping, extrusion pre-blends, retort-stable sauces, and frozen finished goods when validated in the customer’s process. For commercial sampling or scale-up planning, submit a bulk quote on request with target application, annual volume, and required documentation.

ART-NY-094 is packed in a 10 kg foil-lined sack to reduce moisture pickup and protect powder flowability during storage and international transit. Store unopened product in a cool, dry, odor-free warehouse at 5-25°C, away from direct sunlight, steam lines, strong aromas, and high-humidity processing zones. Keep bags sealed after opening and use within the site’s ingredient control period. Typical shelf life is 18-24 months from manufacture when stored under recommended conditions, subject to confirmation on the lot label and CoA.

Because yeast extract is hygroscopic, production teams should minimize open exposure during weighing and batching. Use standard dry-ingredient handling controls, including dust management, clean scoops, allergen-zone verification against the customer’s own program, and first-in, first-out inventory rotation. Pre-dispersion in warm water may improve incorporation in high-protein systems, while direct addition to dry blends is suitable where mixing energy is sufficient.

ArtemisYeast supplies ART-NY-094 for B2B food manufacturing under specification-led procurement. Lot documentation can include certificate of analysis, product specification, ingredient statement, country-of-origin information, microbiological limits, heavy metal screening where applicable, non-live yeast declaration, and food-grade statement. Documentation for HACCP-aligned production, ISO 22000, FSSC 22000, Halal, or Kosher status may be available for qualified lots and should be confirmed before purchase through the quality documentation process.

Typical microbiological targets include total plate count within food-grade limits, yeast and mold controlled, and absence testing for relevant pathogens according to the agreed specification. ArtemisYeast can support procurement teams with shipment documents, pallet configuration, retained-sample traceability, and specification matching for R&D and plant trials. Final suitability should be validated in the buyer’s formula, heat process, labeling jurisdiction, and sensory target before full production release.