What is Inactive yeast?
The properties of the traditional baker’s yeast have been widely exploited in the production of bread, wine, or beer since ancient times. As these products have remained essential in the diets of millions of people till now, they however are not a limit of the potential benefits of the baker’s yeast. While baking or alcohol production relies on the active yeast fermentation processes that change the properties of dough or a brew, the baker’s yeast itself is a source of valuable nutrients. These include fiber, protein, essential vitamins, and minerals, that in complex provide a high nutritional value of yeast. Inactive dry yeast is a product based on an edible baker’s yeast that is no longer viable and lost its activity during the manufacturing process while still maintaining nutritional value. It is produced by heat-inactivation and drying of the yeast that was grown by a classical industrial fermentation process. The final product is either kept in powder form or reshaped into thin flakes. The powder texture makes ExtraCell® Inactive dry yeast suitable for integration in food production. It can serve as a condiment to enhance the taste of meat-free food, thicken the texture of sauces and dressings, or imitate the cheese flavor in vegan dishes.
Benefits of ExtraCell® Inactive yeast
The exceptional nutrient composition of the ExtraCell® Inactive yeast provides a high nutritional value to the product along with unique taste properties. The characteristic umami notes resembling cheese or nut flavor owe to a high free amino acid content. Besides, it possesses taste-enhancing properties as well as emulsifying, which can be used to improve food taste and texture. The unique characteristics of ExtraCell® Inactive dry yeast meet the latest trends in food and beverage formulations. Inactive yeast powder can be integrated into a range of food applications such as food and beverages formulated products, nutraceuticals, or functional foods. This product has a range of advantages compared to other additives used for these purposes in food manufacturing. It has reduced sodium content (it contains almost no sodium compared to table salt that is widely used as a taste enhancer). Moreover, yeast powder contains no animal-derived components and has a low fat composition making it suitable for different diets, including vegan, vegetarian, flexitarian, and plant-based. Our product is manufactured from the baker’s yeast strains that do not contain GMO and are 100% natural.
Inactive yeast is a gluten-free product
While baker's yeast is associated with bread - a non-acceptable food for people with gluten intolerance, it is important to stress that the inactive yeast is gluten-free (the source of gluten protein is the wheat flour, which is not implicated in the inactive yeast production process). It is also allergen-free and vegan-friendly. Therefore, ExtraCell® Inactive yeast can be safely used to improve the taste of dietary foods by those sticking to various food regimens without any risk of breaking the diet. It can serve as a condiment to enhance the taste of meat-free food, thicken the texture of sauces and dressings, or imitate the cheese flavor in vegan dishes. The high protein content of inactive dry yeast, reaching up to 50% of dry mass and comprising all 20 amino acids of the spectrum makes it an alternative source of dietary protein, especially suitable for meat-free food regimens. With the range of vitamins, macro-, and micro-elements as well as the natural fibers present in the inactive dry yeast, the nutritional value of this food additive can hardly be overestimated.