Yeast Extract · Savoury Flavour Ingredient for Umami, Bouillons & Clean-Label Seasonings

Name: Yeast Extract (Savoury Flavour)
Brand: Atlas Global Trading Co.
SKU: FLAV-YEAST-EXTRACT-SAVOURY
Availability: InStock

Yeast extract is a widely used savoury flavour ingredient valued for its natural glutamates, peptides and taste-active compounds that deliver umami and “kokumi” fullness. It is used across bouillons, soups, sauces, snack seasonings, instant noodles, meat and poultry, plant-based savoury foods and ready meals to enhance meaty notes, round flavour and improve overall taste impact—often supporting clean-label strategies compared to some traditional flavour enhancers. Yeast extract is available in powder, paste and liquid forms, with different taste profiles (brothy, roasted, meaty, vegetable-like) depending on processing and standardisation. Atlas Global Trading Co. supplies food-grade yeast extract from qualified producers, supported by technical documentation, regulatory support and reliable global logistics.

Function: Umami and kokumi flavour enhancement; boosts savoury depth, meatiness and roundness in foods

Typical form: powder, paste or liquid (grade-dependent); dispersible in dry blends and soluble in many liquid systems

Key feature: Natural glutamate and peptide-rich taste; supports clean-label seasoning and reduced-salt flavour strategies

Yeast extract is often used with MSG and/or disodium 5′-ribonucleotides (I+G, E635) for synergistic umami impact, as well as with spices, salt replacers and natural flavours. Explore the full Flavorings portfolio or browse our Product Index (A–Z) for complementary savoury ingredients and functional additives.

Product overview

Yeast extract: natural savoury taste from yeast-derived peptides and glutamates

Yeast extract is produced by breaking down yeast cells and separating the soluble components, yielding a complex mixture of amino acids, peptides, nucleotides, minerals and flavour precursors. Different production methods (autolysis or enzymatic hydrolysis), raw materials and standardisation steps create different taste profiles—from clean, brothy umami to roasted/meaty notes. Yeast extract is widely used to enhance savoury foods, improve flavour balance, mask off-notes in plant-based systems and help maintain taste when salt is reduced. Selection should be based on sensory goals, label requirements, solubility needs and cost-in-use.

Key characteristics

Ingredient type: yeast-derived savoury flavour ingredient (not a single chemical additive; a complex natural mixture).
Taste profile: umami and kokumi fullness; profiles range from mild/brothy to roasted/meaty (grade dependent).
Umami drivers:
- Natural glutamates and amino acids,
- Peptides contributing to mouthfulness,
- Natural nucleotides (in some grades) that can add further umami impact.
Forms:
- Powder: ideal for dry seasoning blends and snack coatings,
- Paste: common for sauces, soups and wet seasonings,
- Liquid: used in process applications and liquid foods.
Solubility: generally good solubility/dispersibility; verify for each grade and system.
Labeling: typically declared as “yeast extract” (and sometimes with descriptors depending on local rules and customer policy).
Processing: generally stable in typical cooking/pasteurization conditions; evaluate heat exposure and pH in your formulation.

Atlas helps manufacturers select yeast extract grades for specific flavour targets (brothy, roasted, meaty, vegetable-like) and application formats.

Indicative specification points

Specifications vary by grade (powder/paste/liquid) and flavour profile. Typical food-grade parameters include:

Appearance:
- Powder: beige to brown free-flowing powder,
- Paste: brown viscous paste,
- Liquid: brown solution.
Odour/taste: characteristic savoury/umami; free from off-odours.
Moisture (powder) / solids (paste/liquid): defined range for performance and dosing.
Protein / amino nitrogen (where specified): indicator of savoury intensity for some grades.
Salt content: can vary widely by grade; important for reduced-salt projects.
pH (solution): within specified range for stability and performance.
Microbiological criteria: controlled per food ingredient standards.
Contaminants and heavy metals: limited according to applicable standards.

Each batch is delivered with a Certificate of Analysis (COA) and a technical data sheet. Additional documents (GMO status, allergen statements, origin, Halal/Kosher certificates where available, dietary suitability and regulatory files) can be supplied from approved producers to support audits and registrations.

Bouillons, soup bases & seasonings

Bouillon powders and cubes: enhances broth character and mouthfeel (select grade for dry or compressed formats).
Soup bases and seasoning blends: boosts savoury impact and balances spices and salt systems.
Reduced-salt seasonings: supports flavour intensity when sodium is reduced (validate with sensory trials).

Instant noodles & savoury convenience foods

Noodle seasoning sachets: improves broth depth and lingering savoury taste.
Ready meals and sauces: adds body and overall flavour complexity.

Snacks & snack coatings

Chips, extruded snacks and popcorn seasonings: provides savoury punch and roast notes (grade dependent).
Cheese, barbecue and meat flavours: improves fullness and flavour persistence.

Meat, poultry & savoury processed foods

Processed meats and marinades: supports “meaty” notes and overall savoury character.
Sauces, gravies and meat-based fillings: improves roundness and mouthfeel.

Plant-based & vegan savoury foods

Plant-based meat analogs: improves umami and helps mask plant off-notes.
Vegan soups, sauces and ready meals: provides savoury depth without animal-derived ingredients (verify vegan suitability by grade).

Formulation guidance

Select grade by target profile: brothy vs roasted/meaty vs vegetable-style, and by form (powder/paste/liquid).
Check salt contribution: some yeast extracts are salted; choose low-salt grades for reduced-sodium projects.
Synergy options:
- Yeast extract + MSG for strong umami impact,
- Yeast extract + I+G (E635) for amplified savoury intensity,
- Combine with spices, hydrolyzed proteins, natural flavours and salt replacers as needed.
Processing: evaluate performance under heat, pH and shear; validate in pilot trials.
Regulatory: confirm permitted use, labelling language and claim conditions (clean label, natural, vegan/vegetarian) in each destination market.

Savoury system solutions with yeast extract

Atlas can supply yeast extract as a stand-alone savoury ingredient or integrate it into system solutions combining yeast extracts, MSG, I+G (E635), spices, carriers, salt replacers and functional stabilizers for soups, sauces, snacks and plant-based foods. Share your application, salt targets and sensory goals—our team will recommend suitable grades and cost-in-use strategies.

Discuss yeast extract options

Quality & documentation

Supplied as food-grade yeast extract (powder/paste/liquid) with agreed specifications for solids, microbiology and key composition parameters.
Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
Additional documentation can include GMO status, allergen declarations, dietary suitability (vegan/vegetarian where applicable), origin, Halal/Kosher certificates where available and regulatory files.
Production sites typically operate under recognized quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
Customers remain responsible for compliance with local regulations and labeling in destination markets.

Packaging, storage & logistics

Standard packaging options:
- Powder: bags or cartons with inner liners,
- Paste: pails, drums or bag-in-box (producer dependent),
- Liquid: jerrycans, drums or IBCs.
Store in a cool, dry place in tightly closed original packaging. Protect from moisture (powders) and follow temperature guidance for pastes/liquids.
Suitable for full-container or mixed-container shipments with other ingredients, subject to odor control and segregation rules.
Shelf life is defined on the product specification and COA; maintain FIFO practices and monitor moisture/solids and sensory profile during storage.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your application (bouillons/soups, sauces, snacks, noodles, meat, plant-based), preferred form (powder/paste/liquid), desired flavour profile (brothy/roasted/meaty), salt targets, annual volume, packaging preference and documentation/certification requirements (Halal, Kosher, non-GMO, vegan/vegetarian policy, etc.) and destination markets. Our team will recommend suitable yeast extract grades and support your product development.