Yeast Functional Ingredients for Supplements

ART-NY-104 is an inactivated nutritional yeast functional ingredient designed for supplement manufacturers, contract packers, and plant-based product developers. The material is produced from non-viable yeast biomass and processed into a free-flowing powder suitable for dry blending. It contributes yeast-derived protein, dietary fiber, beta-glucan, nucleotides, minerals, and natural savory notes, while remaining compatible with vegan and vegetarian label strategies. It is not a live yeast product, and viable count is not specified as a performance parameter.

Typical procurement specifications may include moisture not more than 6.0%, protein 40-50% on dry basis, total dietary fiber 20-35%, beta-glucan 15-30% depending on selected grade, ash 5-10%, and particle size through 60-80 mesh for standard powder. Color is light tan to beige with a characteristic yeast aroma. Fortified and non-fortified nutritional profiles can be discussed for project fit. Related yeast-based nutrition materials are listed under nutritional yeast ingredients.

• Dietary supplement capsules and tablets: used as a yeast-derived nutrition base, carrier, or label-friendly matrix for vegan supplement concepts.
• Powder blends and sachets: suitable for plant-based drink powders, meal support formulations, and dry nutrition premixes where yeast notes are acceptable or intentionally used.
• Functional food R&D: supports development of savory nutrition bars, seasoning blends, protein-fiber systems, and nutritional inclusions for dry processing lines.
• Clean-label formulation: provides non-animal origin protein and yeast cell-wall components without dairy, egg, or meat-derived inputs, subject to final allergen and label review by the buyer.
• Contract manufacturing: 10 kg foil-lined sacks support pilot batches, validation runs, and controlled scale-up before full container or pallet-volume procurement.

Store ART-NY-104 in the original sealed 10 kg foil-lined sack in a cool, dry, odor-free warehouse. Recommended storage is below 25°C with relative humidity below 65%, away from direct sunlight, steam lines, and volatile raw materials. After opening, reseal the liner promptly or transfer to a clean food-grade container to limit moisture uptake and aroma absorption.

Typical shelf life is 18-24 months from manufacture when stored as recommended, with the exact retest or best-before date stated on the batch documentation. Use dust control, local extraction, and standard food-plant hygiene during weighing and blending. The ingredient is intended for dry processing and should be evaluated for flow, taste, and dispersion in the customer’s final formula.

Each supply lot can be supported with a certificate of analysis covering identity, appearance, moisture, protein or compositional markers, microbiological limits, and selected contaminants according to the agreed specification. Typical microbiological targets include total plate count, yeast and mold, coliforms, Escherichia coli, Salmonella, and Staphylococcus aureus, with limits confirmed on the product specification and CoA.

Manufacturing is managed under HACCP-aligned food safety controls, and documentation for ISO 22000, FSSC 22000, Halal, Kosher, allergen status, non-GMO position, vegan suitability, and country-of-origin may be available on request depending on grade and production site. ArtemisYeast also supports export documentation, technical data sheets, and SDS where applicable. For audit files, visit quality documentation support or request a bulk quote with ART-NY-104 referenced.