Inactive Nutritional Yeast for Sport Nutrition

ART-NY-018 is produced from yeast biomass that has been heat-inactivated, dried, and milled for use as a nutritional ingredient rather than a fermenting organism. Because the yeast is inactive, it is not intended to raise dough or ferment beverages. It is selected for protein contribution, savory yeast character, and compatibility with vegan, plant-based, and supplement manufacturing systems. Typical specification targets may include protein 45-55%, moisture not more than 6%, ash 5-9%, beta-glucan 5-8%, and a fine powder or controlled granulation suitable for dry blending. Final values are confirmed by lot Certificate of Analysis.

The product is positioned for manufacturers needing a yeast-derived ingredient for high-protein, plant-forward, and weight-management-oriented formulations without animal-derived components. It can support label-friendly formulation work where umami notes, yeast solids, and nutritional density are required. For related inactive yeast formats, buyers can review our nutritional yeast category or submit technical requirements through the bulk quote on request form.

• Sport nutrition powders: suitable for vegan protein blends, meal-replacement-style mixes, shaker powders, and dry premixes where yeast protein, minerals, and savory background notes are acceptable within the flavor system.
• Weight-management-positioned foods: used in portion-controlled soups, savory shakes, bars, and instant meals where formulation teams need plant-based solids and consistent dry flow. No performance or health outcome is implied; usage level should be validated by the finished-product manufacturer.
• Plant-based meat and vegan foods: contributes yeast-derived savory depth in burgers, mince, fillings, snacks, sauces, and seasoning bases. It may reduce the need for added salt or artificial flavor enhancers depending on the overall formula.
• Dietary supplement manufacturing: compatible with dry blending, capsule filling, sachets, and tablet premixes after customer-side validation for particle size, flowability, compression behavior, and label requirements.
• Food manufacturing R&D: useful for pilot trials where teams compare inactive yeast powder with other protein, flavor, or fiber-containing ingredients in vegan and flexitarian product lines.

Store ART-NY-018 in the original 10 kg foil-lined sack at 5-25 °C in a clean, dry, odor-free warehouse. Recommended relative humidity is below 65%, away from direct sunlight, steam lines, open water, and volatile aromatics. Typical shelf life is up to 24 months from manufacture when unopened and stored under recommended conditions; confirm shelf life on the lot documentation. After opening, reseal the liner tightly or transfer to a clean food-grade container to limit moisture pickup and caking. Use standard dust-control practices during dumping, conveying, and blending.

Each commercial lot can be supplied with a Certificate of Analysis covering key physical, chemical, sensory, and microbiological parameters. Common controls include appearance, odor, moisture, protein, ash, particle size or mesh range, total plate count, yeast and mold, coliforms, and absence testing for specified pathogens such as Salmonella where required by the buying specification. Heavy metals, allergen statements, GMO status declarations, vegan statements, and country-of-origin documents may be provided on request.

Manufacturing and packing are managed under food-safety and traceability programs aligned with HACCP principles. ISO 22000, FSSC 22000, Halal, Kosher, and related documentation may be available depending on the production site and lot; request current files before approval. Procurement teams can review ArtemisYeast quality expectations at quality and documentation before issuing vendor approval forms.