Nutritional Yeast for Vegetarian Diets

ART-NY-019 is an inactive nutritional yeast ingredient designed for vegetarian, vegan, and flexitarian food systems where a clean-label savory note and yeast-based nutritional contribution are required. The product is not a leavening yeast; it is thermally inactivated and selected for dispersibility, mild roasted-umami character, and compatibility with dry blending, seasoning, dough inclusion, and supplement premix operations. Typical specification targets may include protein at 40-50% on dry basis, moisture not more than 6%, total beta-glucan commonly 3-8%, ash 5-9%, and plate count controlled to food-ingredient standards. Final values are confirmed by certificate of analysis for each lot.

The ingredient is supplied as flakes or fine granules depending on production run and customer requirement, with common particle profiles from 20-80 mesh for seasoning and blending use. It can contribute yellow to light tan color, natural yeast aroma, and savory depth in plant-based recipes without adding dairy, egg, meat, or animal-derived carriers. Buyers evaluating inactive yeast ingredients can compare this item within the nutritional yeast category or request a bulk quote on request for recurring supply programs.

• Vegan foods: used in dairy-free sauces, spreads, dips, cheese-style powders, snack coatings, soups, noodle seasonings, and ready-meal bases where savory body and yeast-derived nutrition are desired.
• Plant-based meat: supports umami, browning-friendly flavor complexity, and protein label contribution in burgers, nuggets, patties, sausages, minced alternatives, and extrusion seasoning systems. The inactive format is suitable for downstream blending because it does not ferment doughs or generate gas.
• Dietary supplement manufacturing: may be used in tablets, capsules, sachets, powders, and functional food blends as a yeast-origin ingredient. Formulation teams should confirm target label declarations, serving levels, allergen statements, and local regulatory status before commercial launch.
• Bakery and prepared foods: suitable for savory bakery fillings, crackers, bread toppings, instant mixes, vegetarian gravies, and protein-enriched dry mixes. For applications requiring viable cells or fermentation performance, select an active yeast grade instead.
• Procurement fit: ART-NY-019 is intended for B2B purchase orders, contract manufacturing, private-label supply, and export consolidation. To align pack size, documentation, and delivery terms, submit specifications through request a quote.

ART-NY-019 is packed in a 10 kg foil-lined sack to limit moisture pickup and protect aroma during transit. Store unopened bags in a cool, dry, odor-free warehouse, ideally below 25°C and below 65% relative humidity. Keep away from direct sunlight, steam lines, open powders with strong aromas, and high-humidity production rooms. After opening, reseal the liner tightly or transfer material to a clean, dry, food-grade container with batch identity retained.

Typical shelf life is 18-24 months from manufacture when stored under recommended conditions; the exact retest or best-before date is stated on the lot documentation. The powder or flake fraction should be handled with normal dry-ingredient dust controls, including local extraction where tipping is frequent. Because the yeast is inactive, it is not specified by CFU/g as a live culture, and it should not be substituted for active dry yeast in leavened bakery processes.

ArtemisYeast supplies ART-NY-019 for industrial customers that require traceable lots, specification review, and import-ready paperwork. Manufacturing is managed under food-safety systems aligned with HACCP principles, and documentation such as certificate of analysis, specification sheet, allergen statement, non-animal-origin statement, GMO status statement where applicable, and food-grade declaration can be provided on request. HACCP, ISO 22000, FSSC 22000, Halal, or Kosher documentation may be available depending on the producing site and contracted lot; confirm requirements before purchase.

Routine quality checks may cover moisture, protein, sensory profile, particle size, microbiology, heavy metals, and packaging integrity. For supplier approval, technical teams can review the current specification, proposed label name, country-of-origin statement, and export documents through the quality documentation process. ArtemisYeast supports inquiry-only procurement, so wholesale pricing on request is issued after confirming annual volume, destination port, packaging format, and documentation needs.