Umami Yeast Extract for Bouillon Soup

ART-YE-013 is a savoury yeast extract powder designed for bouillon soup applications where consistent xian and umami impact are required without relying solely on salt or hydrolyzed vegetable protein. The product is made from food-grade yeast biomass through controlled autolysis and drying, creating a soluble matrix of amino acids, small peptides, nucleotides, B-vitamin-associated yeast solids, and natural savoury compounds. It is inactive yeast extract, not a leavening yeast, and is intended for flavour formulation rather than fermentation.

Typical specification targets include moisture ≤6.0%, protein on dry basis ≥45%, total nitrogen ≥7.5%, amino nitrogen ≥3.0%, sodium chloride typically ≤15% depending on formulation grade, pH 5.0-6.5 in a 5% solution, and ≥95% through 80 mesh for standard powder flow. Colour is light yellow to tan, with a clean bouillon, roasted, and meaty profile. For related savoury ingredient formats, procurement teams can review the savoury yeast extract category.

• Bouillon cubes, powders, and granules: provides base umami, broth body, and flavour continuity in chicken-style, beef-style, vegetable, seafood, and mushroom profiles.
• Instant soup and cup noodle seasoning: improves savoury depth in dry sachets, spray-dried soup bases, and oil-powder seasoning blends while supporting reduced-salt formulation work.
• Sauces, gravies, and marinades: contributes rounded cooked notes in retort, hot-fill, frozen, and ambient sauce systems; pre-dispersion in water is recommended for liquid batching.
• Snack seasonings: suitable for chips, extruded snacks, crackers, coated nuts, and popcorn seasoning where fine mesh distribution and quick flavour release are important.
• Meat alternative and prepared food systems: helps build savoury base notes in plant-protein foods, ready meals, fillings, and processed food blends.
• R&D and scale-up: starting dosage is commonly 0.2-2.0% in finished dry seasoning, adjusted by salt level, nucleotide system, thermal process, and target sensory profile. For sampling or production planning, submit a bulk quote on request with target application, annual volume, and destination port.

Store ART-YE-013 in a cool, dry, well-ventilated warehouse away from direct sunlight, steam lines, high humidity, and strong odour materials. Recommended storage is below 25°C with relative humidity below 65%. Keep sacks sealed after opening and use clean, dry scoops or closed transfer systems to limit moisture pickup and caking. Under recommended storage in original unopened packaging, typical shelf life is 24 months from manufacture. The standard pack is a 20 kg multi-wall sack with inner food-contact liner; pallet configuration and container loading can be confirmed during quotation.

Each production lot can be supplied with a certificate of analysis covering appearance, odour, moisture, nitrogen indicators, salt where specified, microbiological limits, and other agreed parameters. Typical microbiological controls include total plate count, yeast and mould, coliforms, and absence testing for specified food pathogens according to the agreed CoA format. Heavy metals, allergen statements, non-GMO statements, food-grade declarations, country-of-origin documents, and safety data sheets are available on request.

Manufacturing and supplier approval files may include HACCP-aligned controls, ISO 22000, FSSC 22000, Halal, and Kosher documentation where available for the contracted lot or producing facility. ArtemisYeast supports international buyers with specification review, pre-shipment documentation, retained samples, and lot traceability. Procurement and quality teams can review our documentation approach at quality and compliance before placing a production order.