Organic Active Dry Yeast

BIOREAL®

Organic Active Dry Yeast

What it is: A natural, food‑derived ingredient made from baker’s/brewer’s yeast. Delivers a brothy, savoury umami that enhances flavour, adds body and improves balance in savoury foods.

Why it’s used: Authentic stock‑like depth, improved mouthfeel and linger, and supports sodium reduction without compromising acceptance.

Who it’s for: Food manufacturers, chefs and product developers looking for clean‑label flavour building blocks. Organic‑certified options available.

How it’s made (3 natural steps)

  1. Grow — Food yeast is cultivated on sugars with oxygen and warmth; growth is stopped by heat.

  2. Unlock taste — The yeast’s own enzymes (or added food‑grade enzymes) break down proteins into amino acids and peptides (a process similar to cheese ripening). This is called autolysis.

  3. Separate & dry — The soluble taste‑rich fraction is separated from cell walls, concentrated and dried to paste or powder. The result keeps the yeast cell’s valuable micronutrients.

What yeast extract is (and isn’t)

Yeast extract is produced from the same yeast used to bake bread and brew beer. Its unique mix of amino acids, peptides, carbohydrates, vitamins and minerals provides a natural umami similar to bouillon.

Not MSG. Monosodium glutamate (MSG) is a single, isolated compound. Yeast extract is a complex food ingredient with its own savoury taste. The glutamate naturally present in yeast extract is comparable to levels in many everyday foods (e.g., tomato, cheese) and typically makes up a small fraction of the extract.

Vegetarian friendly. Despite its meaty, bouillon‑like profile, yeast extract contains no animal ingredients, making it ideal for plant‑based foods.

Sliced rustic loaf of bread with buttered piece on a wooden cutting board.

Our Features

Why choose BIOREAL® Yeast Extract

Applications

Category Typical role of BIOREAL® Organic Dry Yeast Extract
Stocks, soups & bouillons Builds authentic, rounded brothy notes at low dosage; adds body and lingering finish.
Plant-based foods Delivers meaty, bouillon-like umami without animal ingredients; key for vegan meats and sauces.
Sauces & ready meals Balances and lifts existing flavours; supports sodium reduction while maintaining acceptance.
Snacks & seasonings Adds savoury punch and depth; improves craveability on dry carriers.
Meat & alt-meat Complements beefy/brothy profiles and enhances plant-based analogues.

Use levels vary by matrix and target profile. Request the technical data sheet for guidance.

Labelling & usage

  • Declaration: “yeast extract” (some jurisdictions allow “natural flavour”).
  • Typical inclusion: often <1% depending on application and desired intensity.
  • Formats: powder or paste; organic-certified options available.

Our technical team can provide dosage tables, sensory targets and stability advice.

Related organic ingredients

FAQs

Is yeast extract natural?

Yes. It’s produced from food yeast using enzymatic breakdown (autolysis) and physical separation.

Does it contain allergens?

Yeast extract itself is not a listed major allergen. Always review your specification and local requirements.

How does it help with salt reduction?

Umami and mid-palate fullness maintain flavour acceptance when sodium is lowered, especially in soups, sauces and ready meals.

What formats are available?

Powder or paste; organic-certified options. Pack sizes suit pilot runs through to commercial scale.

Trade & technical enquiries

Formulating, reformulating or targeting sodium reduction? We’ll help you choose the right profile and dosage for your matrix, and arrange samples.

  • Request: technical data sheet & sample
  • Support: application guidance, benchmarking & sensory targets
  • Supply: Australian inventory with reliable lead times