Angel Yeast meets demand for alternative proteins [Interview]

There is growing recognition that alternative proteins will play a crucial role in meeting global demand for protein, while addressing key environmental and social sustainability challenges.

“The development of the alternative protein industry is being driven by multiple factors,” notes Dr Sun. “These factors include demand for food security and the pursuit of sustainable development. With continuous technological progress, the alternative protein industry is expected to maintain its growth momentum in the future, making a greater contribution to the sustainable development of the global food system."

In his presentation at Fi Europe, Dr Sun will also discuss some of the challenges facing the alternative proteins market. These challenges include consumer acceptance due to perceived differences in taste and appearance, production costs, and global market differences.

“Acceptance of alternative protein products varies across different regions and cultural backgrounds, necessitating targeted market strategies,” he notes. “Addressing these challenges will require not only the efforts of enterprises but also the support and cooperation of governments, industry organisations, and research institutions.”

Highlighting the benefits of yeast protein

Yeast protein as an alternative protein in particular holds significant potential in terms of environmental impact, cost efficiency, and taste. As a microorganism for example, yeast has a rapid growth rate, producing large amounts of protein in a short period.

The raw materials required for yeast protein production are mainly renewable plant-based substances, such as molasses or hydrolysed sugar, which are agricultural by-products or waste materials. Efficiently utilising these resources can reduce waste.

“Unlike traditional animal farming, yeast protein production does not require large areas of land,” adds Dr Sun. “Additionally, the wastewater generated during yeast fermentation can be further treated and recycled, reducing the demand for and pollution of water resources."

Yeast protein, derived from Saccharomyces Cerevisiae, offers over 80% high-quality protein and a leucine content comparable to whey. It is also a kind of 100% fermentation based and vegan ingredients.

“Its ‘slow digesting protein’ nature provides a sustained amino acid release, complemented by functional polysaccharides beneficial for gut health,” says Dr Sun. “Yeast protein production also requires less land and utilises wastewater as organic fertiliser, thus fostering a circular economy. Therefore, yeast protein effectively addresses barriers for consumers purchasing animal protein supplements, and addresses sustainability issues.”

Technological innovation and market recognition

As a relatively new protein source however, market recognition and acceptance still need time to improve. Dr Sun notes that current challenges include how to reduce production costs through technological innovation and how to enhance consumer education to increase market acceptance of yeast protein. As a leading global company in the yeast industry, Dr Sun believes that Angel is well positioned to communicate the benefits of yeast.

“Angel Yeast provide efficient, sustainable, and environmentally friendly protein solutions for the food industry,” he says. “The unique value proposition lies in the high nutritional value of our products, our stable supply chain, and our low production costs through advanced technological processes. Angel Yeast also has the largest production capacity of microbial protein in the world. At the moment, the yeast protein production capacity of Angel Yeast has reached 10,000 tonnes a year, and the plan is to onward to 30,000 tonnes a year.”

The company’s yeast protein AngeoPro product for example has a neutral flavour. It can be used as a protein supplement in various food and beverage products, including protein powder drinks, protein bars, snacks, meat analogues, and non-dairy and dairy products.

“Our yeast protein AngeoPro is vegan and vegetarian, clean label, and delivers a neutral taste,” says Dr Sun. “Yeast protein has far lower carbon emissions compared to whey protein or other plant proteins. It also offers slow digestion, which is good for weight management.”

Moving forward, Angel Yeast is planning to establish strategic partnerships with other alternative protein manufacturers. “By working with other manufacturers, we can share resources, technology, and market information, and jointly develop new products and solutions,” says Dr Sun. “This partnership will help reduce costs, improve efficiency, and provide consumers with more choices.”