Yeast extract
Yeast extract suppliers and sourcing guide
Yeast extract is the water-soluble contents of yeast cells, usually Saccharomyces cerevisiae grown on molasses or recovered as spent brewer's yeast. The cells are broken open by their own enzymes (autolysis) or by added enzymes, the insoluble cell walls are separated by centrifuge, and the extract is concentrated to a paste or spray-dried to powder. It supplies savory, brothy flavor from free amino acids, peptides and, in some grades, 5'-nucleotides.
- Also known as
- Autolyzed yeast extract · Saccharomyces cerevisiae extract · Bakers yeast extract · Yeast autolysate
- Facts checked
- November 2026
Forms and grades of yeast extract
Suppliers sell different products under the same name. Specify the one you need.
Powder
Spray-dried extract for seasonings, soups, snacks and plant-based foods.
Paste
Concentrated extract with higher solids, used in spreads, sauces and bouillon.
High-nucleotide
Extract made with nuclease treatment to raise 5'-IMP and 5'-GMP content.
Low-sodium or high-glutamate
Grades with specified sodium chloride or glutamate content for reduced-salt and savory formulas.
Organic and non-GMO
Extract from organic or non-GMO yeast and substrates.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Total nitrogen or protein
- Kjeldahl or Dumas nitrogen, reported as protein or amino nitrogen.
- Sodium chloride
- Salt content by titration or ion chromatography, which varies widely between grades.
- Glutamate and nucleotides
- Free glutamic acid and 5'-nucleotides by HPLC, which define the grade.
- Moisture or solids
- Moisture for powders and dry solids for pastes.
- Microbiology
- Total plate count, yeast and mold, coliforms, E. coli and Salmonella.
- Heavy metals
- Lead, arsenic, cadmium and mercury by ICP-MS.
Storage, lots and expiry
Storage and shelf life
Yeast extract powder is very hygroscopic and cakes quickly, so keep it sealed in lined bags or foil pouches in a cool, dry place and reseal opened packs at once. Pastes should be kept closed and cool. Shelf life is set by the supplier's specification, and caked or aged stock should be retested for moisture and micro.
Lots and expiry dates
Salt, glutamate and nucleotide content differ by grade and process, and lots can vary in color and flavor. Record grade, salt and glutamate results per lot, and recheck flavor when switching suppliers.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1983 defines bakers yeast extract as the concentrated solubles of mechanically ruptured cells of Saccharomyces cerevisiae and affirms it as GRAS as a flavoring agent and adjuvant at not more than 5 percent in food.
Source: ecfr.gov (opens in a new tab)21 CFR 102.22 requires protein hydrolysates to be named for their source and gives "autolyzed yeast extract" as an example of an acceptable name.
Source: ecfr.gov (opens in a new tab)FDA's MSG questions and answers page says foods with ingredients that naturally contain free glutamate, including yeast extract, cannot claim "No MSG" or "No added MSG" on their packaging.
Source: fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Yeast extract suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking yeast extract suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell yeast extract? Request a listingFrequently asked questions
What forms of yeast extract can brands buy?
Common forms include powder, paste, high-nucleotide, low-sodium or high-glutamate and organic and non-GMO. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for yeast extract include?
Expect total nitrogen or protein, sodium chloride, glutamate and nucleotides, moisture or solids, microbiology and heavy metals, each with its method, specification and result for that lot.
How should yeast extract be stored?
Yeast extract powder is very hygroscopic and cakes quickly, so keep it sealed in lined bags or foil pouches in a cool, dry place and reseal opened packs at once. Pastes should be kept closed and cool. Shelf life is set by the supplier's specification, and caked or aged stock should be retested for moisture and micro.
What is the regulatory status of yeast extract?
21 CFR 184.1983 defines bakers yeast extract as the concentrated solubles of mechanically ruptured cells of Saccharomyces cerevisiae and affirms it as GRAS as a flavoring agent and adjuvant at not more than 5 percent in food. 21 CFR 102.22 requires protein hydrolysates to be named for their source and gives "autolyzed yeast extract" as an example of an acceptable name. FDA's MSG questions and answers page says foods with ingredients that naturally contain free glutamate, including yeast extract, cannot claim "No MSG" or "No added MSG" on their packaging.
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