Inactive Nutritional Yeast for Vegan Foods

ART-NY-081 is an inactive nutritional yeast ingredient designed for vegan-foods applications where clean savory impact, dispersibility, and label-friendly yeast solids are required. It is produced from cultivated yeast biomass that is heat-inactivated, dried, and milled or flaked to the agreed specification. The material is not intended for leavening or fermentation; it is used as a food ingredient in dry blends, sauces, snacks, meat alternatives, dairy-free products, and supplement formats.

Typical specification targets include moisture not more than 6.0%, protein 45-55% on dry basis, total dietary fiber 20-30%, beta-glucan 8-15%, ash 5-9%, and a natural light yellow to tan color. Particle size can be aligned to application needs, commonly fine powder through 20-80 mesh, or small flakes for visible seasoning blends. Fortified and non-fortified profiles can be discussed during specification review. For related formats, see the nutritional yeast category.

• Vegan seasonings and cheese-style powders: provides umami, roasted, and nutty notes for popcorn seasoning, snack dusting, pasta toppings, instant noodles, and dry sauce bases.
• Plant-based meat and meal systems: supports savory depth in burger analogues, sausages, fillings, ready meals, soups, and gravies without using animal-derived ingredients.
• Dairy-free sauces and spreads: contributes body and flavor to vegan cheese sauces, dips, dressings, spreads, and powdered beverage or soup mixes where soluble and dispersible yeast solids are useful.
• Nutrition and supplement blends: suitable for protein-fiber positioning in tablets, capsules, sachets, and functional dry mixes, subject to local labeling rules and final formulation validation.
• Industrial blending: offered in 10 kg foil-lined sacks for repacking, contract manufacturing, and batch-controlled production. To confirm grade, label requirements, and lead time, submit a bulk quote on request with target use, annual volume, and destination port.

Store ART-NY-081 in the original unopened 10 kg foil-lined sack in a cool, dry, odor-free area away from direct sunlight, steam lines, and strong aromatic materials. Recommended warehouse conditions are below 25°C with relative humidity below 65%. Keep bags sealed after opening and use promptly to protect flavor, color, and flow properties. Under recommended storage conditions, typical shelf life is 18-24 months from manufacture, subject to final CoA and lot-specific dating.

Because nutritional yeast is hygroscopic, production teams should minimize exposure to humid air during weighing and blending. Use dust control, local ventilation, and standard food-ingredient PPE where powders are transferred at scale. Confirm heat stability, hydration behavior, sensory impact, and dosing level through pilot trials before full production release.

ArtemisYeast supports specification-grade procurement with lot traceability, agreed microbiological limits, and certificate of analysis availability for commercial orders. Typical review items include appearance, odor, moisture, protein, particle size, total plate count, yeast and mold, coliforms, Salmonella absence in defined sample size, heavy metals screening where required, and allergen or GMO statements according to the contracted grade.

Manufacturing and supply documentation can be aligned with HACCP-based controls, ISO 22000, FSSC 22000, Halal, Kosher, and other food-safety documentation where available for the selected plant and lot. Documentation availability should be confirmed before purchase; see quality documentation for the type of records ArtemisYeast can coordinate for international buyers.