Yeast RNA Providing Nucleotides

ART-NY-096 is a food-grade inactive yeast RNA ingredient designed for manufacturers that need a concentrated yeast-derived source of ribonucleic acid and naturally associated nucleotides. The material is produced from selected yeast biomass, processed to inactivate the cells, and dried into a free-flowing powder suitable for dry premixes, plant-based foods, savory bases, and nutritional blends. It contains no live yeast activity and is not intended for leavening or fermentation.

Typical specification targets may include RNA content not less than 60 percent, moisture not more than 8 percent, protein 30 to 45 percent on dry basis, ash not more than 12 percent, and particle size through 80 mesh depending on the confirmed production lot. Color is typically light beige to tan, with a characteristic yeast note. The ingredient can contribute nucleotide solids, umami background, and formulation body without animal-derived raw materials. Final values are confirmed by certificate of analysis, and buyers can request a bulk quote with destination, annual volume, and required documentation package.

• Vegan and plant-based foods: nucleotide contribution for meat alternatives, plant protein seasonings, vegan bouillon, sauces, soups, and ready-meal systems where non-animal origin is required.
• Savory flavor systems: dry blends, seasoning powders, snack coatings, and culinary bases that need yeast-derived depth and compatibility with salt, hydrolyzed vegetable protein, herbs, spices, and natural flavor carriers.
• Nutritional food powders: plant-based nutrition mixes, functional food premixes, and fortified dry blends requiring controlled particle size, low moisture, and consistent dispersibility.
• R&D and pilot production: screening lots for nucleotide level, sensory contribution, solubility, and interaction with proteins, starches, gums, emulsifiers, and mineral premixes before scale-up.
• Contract manufacturing: suitable for co-packers and ingredient blenders that require 10 kg inner-protected sacks, traceable lot codes, and repeatable handling in controlled food production environments.

Store unopened sacks in a cool, dry, odor-free warehouse, ideally below 25 °C and away from direct sunlight, steam lines, and high humidity. Keep material sealed after opening and use clean, dry utensils to reduce moisture pickup. Under recommended storage conditions, typical shelf life is up to 24 months from manufacture, subject to the confirmed lot label and certificate of analysis.

ART-NY-096 is supplied in a 10 kg foil-lined sack for protection against moisture and aroma transfer. It should be handled as a fine food powder: use local dust extraction where needed, avoid open exposure near strong-smelling ingredients, and reseal partly used sacks promptly. The product is inactive and does not require refrigerated distribution, but warehouse temperature control supports best performance in flavor-sensitive applications.

ArtemisYeast supplies ART-NY-096 for B2B procurement with lot traceability, specification review, and export documentation support. Standard quality checks may cover appearance, odor, moisture, RNA assay, protein, ash, particle size, and microbiological indicators such as total plate count, yeast and mold, coliforms, and absence testing for selected pathogens according to the agreed specification.

Manufacturing and supply are managed under food-safety controls aligned with HACCP principles. Documentation available on request may include certificate of analysis, product specification, allergen statement, non-animal origin statement, GMO status statement where applicable, material safety data sheet, and relevant food-safety, Halal, Kosher, ISO 22000, or FSSC 22000 certificates when supported by the approved production site. Visit quality documentation or submit an inquiry for the current document set before procurement approval.