Bulk Vegan Yeast Extract

ART-YE-006 is a savoury yeast extract designed for vegan and vegetarian formulations where meat-derived ingredients, hydrolyzed animal proteins, and dairy-based flavour carriers are not acceptable. It is typically used as a brown to tan free-flowing powder with high water solubility and a clean savoury profile. Typical specification targets may include moisture below 6.0%, total nitrogen 8.0-11.0%, protein equivalent 50-70%, sodium chloride 5-18% depending on grade, and particle size commonly passing 40-80 mesh. Final values are confirmed by certificate of analysis for each lot.

The ingredient contributes naturally occurring amino acids, peptides, nucleotides, minerals, and yeast-derived flavour precursors that help build body in low-fat or plant-based systems. In savoury development it is commonly evaluated for umami intensity, lingering mouthfeel, salt perception, and compatibility with onion, garlic, pepper, mushroom, soy, vegetable, and roasted profiles. For related savoury ingredient options, procurement and R&D teams can review our yeast extract savoury category or request a grade match against an existing specification.

• Bouillon and soup bases: provides savoury depth, broth character, and salt-rounding in cubes, powders, pastes, and instant cup formats.
• Instant noodle seasoning: supports chicken-style, beef-style, mushroom, vegetable, spicy, and soy-based profiles without using animal-derived solids.
• Sauces and condiments: improves body and aftertaste in gravies, marinades, dressings, dipping sauces, and stir-fry sauces.
• Plant-based meat: helps create cooked, roasted, and fermented savoury notes in burgers, mince, nuggets, sausages, and fillings based on soy, pea, wheat, or mixed plant proteins.
• Snack seasonings: functions in dry topical seasoning blends for chips, extruded snacks, crackers, nuts, and coated savoury products where good dispersibility is required.
• Soy sauce and fermented flavour systems: can be used to adjust umami, mouthfeel, and batch-to-batch consistency in blended fermentation-derived seasonings.

ART-YE-006 is supplied in 20 kg multi-wall sacks suitable for palletized international movement. Store sealed bags in a cool, dry, odour-free warehouse, ideally below 25 °C and below 65% relative humidity. Avoid direct sunlight, water exposure, high humidity, and storage beside strongly aromatic materials. Under recommended conditions, typical shelf life is 18-24 months from manufacture, subject to the lot-specific label and documentation.

After opening, reseal the liner promptly and use remaining material according to the site’s dry ingredient control procedure. The powder should be added to dry blends with adequate mixing time or pre-dispersed in warm process water when rapid dissolution is required. For pilot trials, dosage is commonly screened at 0.2-2.0% in finished seasoning systems, then adjusted based on salt level, target flavour profile, and thermal process.

ArtemisYeast supplies ART-YE-006 for industrial food use with lot traceability and specification review before order confirmation. Typical quality controls include appearance, odour, moisture, nitrogen or protein equivalent, salt, pH, particle size, and microbiological parameters such as total plate count, yeast and mould, coliforms, and absence testing for specified pathogens where required. A certificate of analysis, specification sheet, allergen statement, vegan or vegetarian suitability statement, and food-grade declaration can be provided on request.

Manufacturing and supplier documentation may include HACCP-aligned controls and, where applicable to the producing site and shipment, ISO 22000, FSSC 22000, Halal, or Kosher documentation available for review. ArtemisYeast supports procurement qualification with technical documents through our quality documentation process. To confirm availability, lead time, packaging, and bulk quote on request, submit your target specification through request quote.