Inactive Yeast Protein for Vegan Foods

ART-NY-036 is an inactive yeast protein ingredient for plant-based foods, meat analogues, dairy alternatives, savory powders, meal components, and nutritional blends. The yeast cells are inactivated and dried, so the material is not intended for fermentation activity. It is selected for vegan formulations that require a clean, fermentation-derived protein source with umami background, light cream to beige color, and consistent dispersibility in dry mixes, pastes, and hydrated food systems.

Typical specification targets include protein 45-55% on dry basis, moisture not more than 7.0%, ash not more than 8.0%, beta-glucan fraction commonly 12-18%, and particle size through 80 mesh depending on lot and milling profile. The ingredient contributes amino acids, yeast-derived peptides, nucleotides, B-complex nutrients naturally present in yeast biomass, and savory flavor notes without adding animal-derived inputs. For related inactive yeast ingredients, procurement teams can review the nutritional yeast category or request a specification comparison for application screening.

Because taste impact is formulation-dependent, ArtemisYeast recommends bench evaluation at 1-8% inclusion in vegan patties, sauces, dry seasoning bases, protein snacks, and powdered nutrition systems. Higher usage levels may be suitable where yeast savoriness, body, and protein contribution are intended design features. Bulk quote on request is available for ART-NY-036 after target market, annual volume, and document requirements are confirmed.

• Vegan and plant-based foods: supports protein declaration, savory background, and body in meat alternatives, fillings, soups, sauces, spreads, and ready-meal components.
• Supplement and powdered food manufacturers: used in vegan protein blends, meal powders, functional beverage bases, and dry sachet formats where an inactive yeast protein source is preferred.
• Seasoning and flavor systems: provides yeast-derived umami, mild roasted notes, and mouthfeel in broth powders, snack coatings, plant-based cheese seasonings, and culinary premixes.
• R&D formulation work: suitable for testing alongside pea, soy, fava, rice, oat, or mycoprotein systems to balance protein level, flavor depth, water binding, and finished-product texture.
• Industrial procurement programs: supplied as ART-NY-036 in 10 kg foil-lined sacks for qualification, with palletized and containerized supply discussed through the request quote workflow.

Store unopened sacks in a clean, dry, odor-free warehouse at 5-25°C, away from direct sunlight, steam lines, high humidity, and volatile flavor materials. Keep the inner foil liner sealed after partial use to limit moisture pickup and aroma transfer. Under recommended storage conditions, typical shelf life is up to 24 months from manufacture, subject to the confirmed certificate of analysis and local regulatory review.

ART-NY-036 is a powder and should be handled with standard dust-control practices, including local extraction where powders are charged at scale. For best dispersion, add to dry blends before hydration or pre-slurry under moderate shear. Validate thermal processing, pH, salt level, and water activity in the finished product because flavor intensity and viscosity contribution vary by recipe matrix.

ArtemisYeast supplies ART-NY-036 for B2B food manufacturing with lot traceability and documentation review before shipment. Routine controls may include appearance, odor, moisture, protein, ash, particle size, microbiological indicators, and heavy metal screening according to the agreed specification. A certificate of analysis is provided for released lots, and additional documents can be reviewed during qualification.

Available documentation may include product specification, food-grade statement, allergen declaration, vegan suitability statement, non-GMO position statement, safety data sheet, country-of-origin details, and applicable HACCP, ISO 22000, FSSC 22000, Halal, or Kosher documentation where available for the manufacturing route. Buyers can review ArtemisYeast quality expectations at quality and documentation. Regulatory acceptance, label wording, and market-specific declarations remain the responsibility of the finished-product manufacturer.