Vegan Yeast Extract for Instant Noodle Seasoning

ART-YE-023 is a food-grade savoury yeast extract produced from selected yeast biomass through controlled autolysis, concentration, and spray drying. The product is formulated for vegan and vegetarian instant noodle seasoning where formulators need a compact umami backbone, bouillon-like depth, and improved continuity between top notes, spices, vegetable powders, and salt. It can help reduce reliance on animal-derived meat powders while maintaining a full savoury profile in dry soup sachets and noodle cup seasoning systems.

Typical specification targets include light tan to brown free-flowing powder, moisture not more than 6.0%, protein 45-55% on dry basis, total nitrogen 7.0-9.0%, amino nitrogen 2.5-4.5%, pH 5.0-6.8 in 5% solution, and particle size typically through 80 mesh, subject to final lot specification. The extract is water soluble and suitable for kettle dissolution or direct dry blending. For adjacent products, see our savoury yeast extract category or submit a formulation brief through bulk quote on request.

• Instant noodle seasoning: core umami component for powder sachets, cup noodle bases, spicy noodle systems, vegetable broth profiles, and vegetarian meat-style notes.
• Bouillon and soup premixes: adds yeast-derived glutamic acid, peptides, amino acids, and soluble solids to support rounded savoury impact in dry cubes, granules, and powder blends.
• Snack seasoning: compatible with potato chips, extruded snacks, crackers, and coated nut systems where vegan label positioning and consistent powder flow are required.
• Sauces and marinades: suitable for soy-style sauces, stir-fry bases, dipping sauces, and plant-based ready-meal seasoning, with pre-dispersion recommended for high-solids systems.
• R&D formulation: can be evaluated against salt, sugar, spice, hydrolyzed vegetable protein, mushroom powder, and nucleotide blends to tune finish, mouthfeel, and aftertaste.

Store unopened sacks in a cool, dry, odour-free warehouse, ideally below 25°C and away from direct sunlight, steam lines, and high-humidity process zones. Keep bags sealed after opening and use clean scoops or closed transfer systems to minimise moisture pickup. Under recommended storage, typical shelf life is 18-24 months from manufacture, subject to the confirmed certificate of analysis and regional packaging specification.

ART-YE-023 is supplied in 20 kg multi-wall sacks suitable for palletised export. For powder blending plants, add the yeast extract after high-oil or liquid carriers have been absorbed, or use a carrier such as salt, starch, maltodextrin, or vegetable powder to improve dispersion. Trial use levels are commonly evaluated from 0.5% to 5.0% in finished seasoning blends, depending on salt level, spice load, target broth intensity, and local taste preference.

ArtemisYeast supplies ART-YE-023 for industrial food manufacturing with lot-level traceability and specification review before shipment. Quality documentation can include certificate of analysis, allergen statement, GMO status statement where applicable, vegan or vegetarian suitability declaration, food-grade declaration, safety data sheet, and packing list. HACCP-aligned and ISO 22000, FSSC 22000, Halal, or Kosher documentation may be available depending on the manufacturing site and shipment lot; confirm required documents during inquiry.

Standard microbiological targets may include total plate count, yeast and mould, coliforms, and absence testing for specified pathogens according to the agreed specification. Heavy metals, ash, sodium, salt, and nucleotide profile can be reviewed when required for regional compliance or customer formulation control. Visit quality and documentation support to align your procurement checklist before requesting samples or a commercial quotation.