Inactive Yeast Functional Ingredient for Vegan Foods

ART-NY-102 is a non-leavening, inactive yeast functional ingredient designed for vegan and plant-based product development. It contributes naturally savory yeast notes, amino acid-rich solids, dietary fiber from yeast cell wall fractions, and a light tan to beige powder appearance. Because the yeast is inactive, it is not specified by live cell count and is not intended to ferment dough, wort, or beverage bases.

Typical specification targets include moisture ≤7.0%, crude protein 40–50% on dry basis, beta-glucan 18–30%, ash 5–9%, and particle size of 60–80 mesh with ≥95% passing the declared sieve. Microbiological limits, heavy metals, allergen statements, and country-of-origin declarations can be reviewed during procurement. For related bulk yeast ingredients, visit nutritional yeast products.

• Vegan foods: adds savory body and yeast-derived nutrition to dairy-free sauces, plant-based spreads, meat alternatives, soups, ready meals, and dry seasoning systems.
• Clean-label snack seasonings: supports umami character in extruded snacks, crackers, popcorn coatings, and low-salt flavor bases where hydrolyzed vegetable protein is not preferred.
• Nutrition powders and tablets: provides inactive yeast solids for vegan supplement formats, sachets, and fortified powder blends, subject to the buyer’s formula and label review.
• Bakery and prepared foods: contributes rounded flavor in flatbreads, savory fillings, frozen meals, and dough-adjacent systems without adding leavening activity.
• R&D scale-up: available for lab trials, pilot batches, and repeat industrial procurement using ART-NY-102 as the controlled SKU reference.

Store ART-NY-102 in its original 10 kg foil-lined sack in a cool, dry, odor-free warehouse, ideally below 25°C and below 65% relative humidity. Keep away from steam lines, strong aromatics, and direct sunlight. When unopened and stored as recommended, typical shelf life is 18–24 months from manufacture, subject to the confirmed lot CoA.

After opening, reseal promptly and use good dry-ingredient handling practice. The powder should be added through standard dry blending, seasoning, or hydration steps according to the customer’s process validation.

ArtemisYeast supports B2B purchasing with specification review, lot traceability, and pre-shipment documentation. A certificate of analysis is available for supplied lots, including key physical, chemical, and microbiological parameters. Food-grade declaration, allergen statement, GMO status statement where applicable, and residual solvent or contaminant data can be requested during qualification.

Manufacturing documentation may include HACCP-aligned controls and ISO 22000, FSSC 22000, Halal, or Kosher documentation where available for the producing site and lot. Buyers can review documentation through quality and compliance or submit packing, label, and logistics requirements with a bulk inquiry.