Bulk Nutritional Yeast
$0.00
Source86’s Bulk Nutritional Yeast is inactivated, primary-grown Saccharomyces cerevisiae, supplied as large flake, mini flake, and fine powder at 44 percent protein minimum. Material is available unfortified or fortified with a B-complex premix including niacin, thiamin, riboflavin, pyridoxine, folic acid, and vitamin B12.
Whole yeast cells rather than autolysed fragments are what distinguish nutritional yeast from yeast extract, which is why the material suspends and hydrates rather than dissolving, and why flakes hold visible identity in coarse blends. At under 200 milligrams of sodium per 100 grams it builds savoury intensity in reduced-sodium systems without contributing salt. Production runs at fermentation facilities in the United States and China. Reach out to confirm grade availability and certification status.
Product Data
| Scientific Name | Saccharomyces cerevisiae. |
|---|---|
| Available Forms | Flakes and fine powder, produced from the same base material and split at the milling stage. |
| Grades | Unfortified flake, and vitamin-fortified in flake and powder. |
| Storage | Cool, dry, and dark conditions below 25 C and 60% relative humidity, away from strong odors. |
| Moisture | 6.0% maximum on flake grades; 5.0% maximum on powder. |
| Microbiological Limits | Total plate count ≤ 2,000 to ≤ 10,000 cfu/g by origin; coliforms < 10/g; E. coli negative; Salmonella negative; yeast and mould ≤ 300 cfu/g. |
| Shelf Life | 24 months from production under recommended storage conditions. |
| Packaging | Lined cartons for flake, lined bags for powder; |
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Certifications & Compliance
The certifications and records below are available depending on product, origin, format, and lot.
- Certified Organic: Available on unfortified lots under NOP and EU programmes, with transaction certificates per lot (Placeholder – confirm organic supply; no organic grade is currently on file).
- Kosher and Halal: Certification available, with the certifying agency identified by production site.
- Non-GMO Status: Supplier declarations available on selected lots. Status follows the molasses substrate, confirmed by origin.
- Gluten-Free: Tested below 20 ppm, appropriate for a primary-grown yeast not propagated on barley substrate.
- Core Documentation: Certificate of Analysis, specification sheet, origin documentation, and SDS issued per lot.
- Allergen Statement: Confirms allergen status and shared-line controls, including validated cleandown and raw material segregation.
- Vitamin Assay Report: Available for fortified grades to verify declared B-vitamin levels against label commitments.
- Testing Support: Heavy metals and microbiological reports available per lot or per campaign.
Production & Sourcing
Nutritional yeast is grown in purpose-built fermentation facilities rather than harvested, so origin selection follows plant capability. Source86 works with producers in the United States and China holding the fed-batch control, drum-drying capacity, and certification scope commercial buyers require. Molasses substrate is contracted for consistent sugar profile, which keeps flavour and protein inside a narrow band across campaigns.
1. Substrate Preparation: Cane or beet molasses is clarified, diluted, sterilised, then dosed with nitrogen and mineral nutrients.
2. Propagation and Fermentation: A pure culture is stepped up through seed stages, then grown aerobically in fed-batch mode to favour cell multiplication over alcohol.
3. Separation and Washing: Cells are centrifuged from the spent medium and washed to remove residual substrate, yielding concentrated cream yeast.
4. Inactivation: The cream is heat treated to fully deactivate the yeast, ending enzymatic activity and developing the savoury profile.
5. Drying: Inactivated cream is dried on heated drums into a thin sheet, broken into flakes. Fortified grades receive vitamin premix before drying.
6. Milling, Screening, and Packing: Flake lots are screened for fines and oversize, powder lots milled to target mesh, then metal-checked and packed under lot coding.
Applications
Supplies the savory backbone that cultured dairy notes are built around in vegan cheese, spreads, and sauce bases.
Used in popcorn, chip, cracker, and nut seasoning systems where a cheese or savory profile is the product identity.
Appears in dry mix and paste formats as a base flavor component in vegetarian and reduced-sodium lines.
Included in plant-based patties, crumbles, and sausage systems to build depth in the finished flavor profile.
Formulated into vegan multivitamin powders, greens blends, and meal replacements where a B12 declaration is part of the claim.
Incorporated into dough and topping systems for savory bakery items.
Used as a palatant in kibble coatings, treats, and supplement toppers.
Physical & Functional Characteristics
- Appearance and Color: Beige to light yellow, with fortified grades running slightly more yellow than unfortified.
- Odor: Yeasty and savoury, with a light toasted note.
- Flavor: Savoury and umami-forward with a cheese-like character.
- Texture: Flakes are light and crisp with a papery break; milled material feels soft and slightly clinging.
- Cellular Structure: Whole, intact yeast cells rather than autolyzed fragments, which is what separates it from yeast extract.
- Solubility and Dispersibility: Not water soluble; the material suspends and hydrates, with powder dispersing more readily than flakes.
- Light Sensitivity: Direct light degrades riboflavin and B12 in fortified lots and produces gradual visual drift.
- Allergen and Dietary Profile: Contains no dairy, egg, soy, or cereal-derived material, and suits vegan and vegetarian programmes.
- Nutritional Composition: Roughly 44 to 52 percent protein, fibre near 20 percent from the cell wall, and sodium under 200 mg per 100 g.
Functionality
- Umami Delivery and Salt Reduction: Glutamic acid and nucleotides raise savoury intensity without added enhancers, letting sodium be pulled back without the formulation reading flat.
- Protein Contribution: Adds yeast protein at roughly half the weight of the ingredient, supporting protein targets in dry blends.
- Vitamin Dose Control: Fortified grades carry standardised B-vitamin levels through the dried matrix, so declared amounts hold on a weight basis.
- Format Selection in Blends and Coatings: Powder gives uniform coverage at lower dose, while flakes hold their identity in coarse blends and cling visibly to oiled surfaces.
- Hydration and Suspension: Powder disperses smoothly into hot systems, while flakes need agitation or softening time in liquid applications.
- Moisture Absorption: Takes up water readily in wet formulations, contributing body to sauces and helping bind loose plant-based mixes.
- Thermal Stability: Remains inactive and flavour-stable through baking, extrusion, and retort, though extended heat degrades fortified vitamin levels.
Benefits for Commercial Manufacturing
- One Material, Three Physical Formats: Large flake, mini flake, and powder come off the same production stream, so format changes need no requalification.
- Clean Label Flavor Position: A single-ingredient savoury input replaces added flavour enhancers on the declaration, simplifying label review.
- Fortification Handled Upstream: Buying fortified removes a vitamin premix from receiving, storage, and blending, and shifts assay verification to the supplier.
- Unfortified Grade for Clean-Label Programmes: The unfortified flake carries a single-ingredient declaration with no added vitamin premix.
- Continuous Production: Fermentation-based supply is not tied to a harvest window, supporting steady contract volumes and shorter replenishment planning.
- Documentation Depth for Qualification: Per-lot analysis, allergen and gluten status, and origin records cover the standard approval package without follow-up requests.
- Packaging Matched to Handling: Lined cartons protect brittle flake structure, while lined bags suit higher-volume powder draw into blending.
- Two Qualified Production Lanes: Approved facilities in the United States and China give a second source when a plant is scheduled out.
