A process for the preparation of yeast-derived food additives was developed. The four products obtained, yeast protein concentrate (YPC), cell-wall protein (CWP), semi-pure glucomannan (SPG) and yeast extract, compared well with similar products, present in the current market, with respect to functional properties. YPC and CWP exhibited improved water-holding and oil-binding properties over those of soy-protein isolate (SPI). The emulsifying capacity was very close to that observed in commercial samples. A one-step alkaline extraction enhanced the functional properties of primary yeast glycan to match traditional food hydrocolloid sources. SPG showed oil-binding properties significantly greater than commercial glucomannan.