Vegan Yeast Extract for Soy Sauce Fermentation

ART-YE-024 is a food-grade savory yeast extract developed for vegan and vegetarian soy sauce fermentation applications. It provides soluble peptides, free amino acids, nucleotides, minerals, and Maillard-active nitrogen that can contribute rounded umami, fermented depth, and process consistency in brine-aged or blended seasoning systems. For formulators building animal-free flavor bases, the ingredient can reduce reliance on animal-derived broths while maintaining a familiar savory profile.

Typical reference specifications include tan to brown free-flowing powder, moisture not more than 5.0%, total protein not less than 45% on dry basis, total nitrogen 8.0-11.5%, amino nitrogen 3.0-5.5%, ash 8-18%, pH 5.0-7.0 in 5% solution, and 80 mesh pass not less than 90%. Sodium chloride can be specified by grade, with low-salt options available for manufacturers that need tighter brine control. The product is heat-processed and not sold as a live culture. For related savory ingredients, see yeast extract savoury products.

• Soy sauce fermentation: used as a nitrogen-rich substrate or post-fermentation flavor builder where soluble amino compounds are required for controlled savory development.
• Seasoning sauces and marinades: supports fermented, roasted, and umami notes in liquid condiments, dipping sauces, glaze systems, and meat-free culinary bases.
• Bouillon and soup powders: provides vegan background depth in cubes, powders, pastes, and instant soup mixes without animal-source ingredients.
• Snack seasoning: suitable for dry seasoning blends requiring yeast-derived umami, salt perception support, and clean-label flavor reinforcement.
• R&D scale-up: supplied with lot-specific data so food scientists can compare amino nitrogen, color, solubility, and sensory contribution before plant trials. For sampling and commercial planning, submit a bulk quote on request.

Store unopened sacks in a cool, dry, odor-free warehouse at 10-25°C, protected from moisture, direct sunlight, and strong aromatic materials. Keep pallets off the floor and away from walls to prevent condensation. After opening, reseal immediately or transfer to a clean, food-grade closed container. Typical shelf life is 18-24 months from manufacture when stored as recommended. Because yeast extract is hygroscopic, operators should minimize exposure during weighing, dosing, and pneumatic transfer. Use standard dust-control practices, local exhaust ventilation where required, and validated allergen or non-allergen segregation procedures according to the receiving plant’s program.

Each commercial lot can be supplied with a certificate of analysis covering appearance, moisture, nitrogen values, pH, microbiological indicators, and packaging identification. Additional documentation may include ingredient statement, vegan or vegetarian suitability statement, food-grade declaration, allergen statement, non-GMO position where applicable, country-of-origin information, and safety data sheet. Manufacturing and packing documentation may include HACCP-aligned controls, ISO 22000 or FSSC 22000 certificates where available from the producing site, and Halal or Kosher documentation when applicable. ArtemisYeast supports technical review through quality documentation requests before procurement approval, plant trials, or import clearance.