Yeast Protein
Food-grade yeast protein with at least 80% protein on a dry basis and an 18-amino-acid profile.
Select protein grade
At a glance
- Protein (dry basis)
- ≥ 80.0%
- Source
- Food-grade baker’s yeast
- Form
- Yellow to milky white powder
- Shelf life
- 24 months
Overview
Product profile.
≥ 80.0% protein
A food-grade, high-protein ingredient extracted from baker’s yeast (Saccharomyces cerevisiae). It offers a clean, neutral flavour with a subtle natural milk aroma and a complete, well-balanced amino acid profile for non-dairy, sports nutrition, meal-replacement, snack and food applications.
- Protein specification ≥ 80% on a dry basis
- 18 amino acids identified and quantified
- Vegetarian and vegan suitability
- Gluten-free, aflatoxin-free and free from common allergens
- Only yeast β-glucanase enzyme used in production
- 24-month stability supported by accelerated and long-term testing
Scientific identity
Source and composition.
A clear technical identity helps formulators assess ingredient fit.
- Source
- Food-grade yeast
- Species
- Saccharomyces cerevisiae (baker’s yeast)
- Ingredient type
- Yeast-derived protein powder
- Protein source
- Microbial / fermentation-derived; confirmed non-plant origin
- Composition
- 100% yeast protein; no other ingredients or fillers
Composition
Nutritional composition.
Values per 100 g unless otherwise stated.
Visual balance
Relative quantity per 100 g
- Protein
- 80.2 g
- Fat
- 7.2 g
- Saturated fat
- 0 g
- Carbohydrate
- 5.9 g
- Sugars
- 0 g
- Sodium
- 245 mg
Protein profile
Amino acid profile.
Reported test results in g per 100 g of product. An asterisk denotes an essential amino acid.
Highest-to-lowest concentration
Essential amino acidPerformance
Functional properties.
- Dispersibility
- Not testedNot available
- Solubility
- Not testedNot available
- Median particle size (D50)
- Not testedNot available
- Bulk density
- 0.493 g/mL
- Shelf-life stability
- 24 months — all indicators passAccelerated and long-term stability programmes
- Sensory
- Typical neutral taste; typical smell with no off-odourFormal sensory assessment not availableLimited data
Protein quality
Current data.
- PDCAAS
- 1.00
- DIAAS
- ~82–88%
- Digestibility
- ~85–90%
Technology
How it is made.
- 01Seed cultivation
- 02Fermentation
- 03Alkaline and water washing
- 04RNA removal and heat treatment
- 05Centrifugation
- 06β-glucanase enzyme extraction
- 07Purification
- 08Sterilization (CCP1)
- 09Spray drying
- 10Magnet and sieve
- 11Packaging (CCP2)
Applications
Formulation directions.
- Non-dairy applications
- Vegan meat
- Sports nutrition beverages and foods
- Meal replacement
- Protein powders
- Protein snacks
- Baked products
- Dairy applications
- Energy products
Specification
Technical requirements.
Available product specifications are shown below.
Physico-chemical
- Appearance
- Yellow to milky white powder
- Protein (dry basis)
- ≥ 80.0%
- Moisture
- ≤ 6.0%
- Total ash (dry basis)
- ≤ 6.0%
- Nucleic acid / RNA (dry basis)
- ≤ 2.0%
Heavy metals
- Lead (Pb)
- ≤ 0.4 mg/kg
- Total arsenic
- ≤ 0.3 mg/kg
- Mercury (Hg)
- ≤ 0.05 mg/kg
- Cadmium (Cd)
- ≤ 0.1 mg/kg
Microbiological
- Total plate count
- ≤ 10,000 CFU/g
- Coliforms
- ≤ 10 CFU/g
- Moulds
- ≤ 10 CFU/g
- Yeasts
- ≤ 10 CFU/g
- Salmonella
- Negative / 25 g
- Staphylococcus aureus
- Negative / 25 g
Suitability
Certifications and suitability.
- Vegetarian / Vegan
- Non-GMO
- Gluten-Free
- Aflatoxin-Free
- Common allergens
- Kosher
- Halal (MUI)
- ISO 9001 / ISO 22000 / FSSC 22000
Certifications are held by qualified manufacturing partners, not by TEQ itself. Scope and validity must be confirmed for the current site and shipment.
Develop with TEQ