The Hydrolyzed yeast protein is a natural, water-soluble ingredient derived from the controlled breakdown of whole yeast cells, typically Saccharomyces cerevisiae, through a process called enzymatic hydrolysis. This process uses specific enzymes to break down the complex proteins and peptides within the yeast into smaller, more manageable fragments, including amino acids and small peptides. This hydrolysis serves two primary purposes: it makes the nutrients within the yeast more bioavailable and, more importantly, it develops and enhances the savory, umami flavor characteristics of the yeast. The result is a powder or paste that is rich in amino acids like glutamic acid, which is a key contributor to its potent flavor-enhancing properties, functioning similarly to MSG but from a natural, non-animal source.

Its applications are primarily divided between the food and personal care industries. In the food sector, it is widely used as a natural flavor enhancer and savory note in snacks, soups, sauces, seasonings, and plant-based meat alternatives, where it adds a rich, brothy, and meaty depth. As a clean-label ingredient, it is often listed simply as "yeast extract" or "hydrolyzed yeast." In cosmetics and skincare, hydrolyzed yeast protein is valued for its functional benefits. Its small molecular size allows it to penetrate the hair shaft or skin, where it acts as a humectant to attract moisture and a conditioning agent that improves elasticity, strength, and manageability. This dual role as a powerful flavor potentiator and an effective biomimetic conditioner makes hydrolyzed yeast protein a versatile and valuable ingredient across multiple consumer product categories.