In order to further promote the National Nutrition Program and Healthy China Rational Diet Action, on April 26th, the Office of the National Nutrition Health Steering Committee issued the core message of “Reduce Oil, Increase Soybeans, Increase Milk”, with a total of thirty articles. Focusing on the problems of excessive oil intake, insufficient intake of soybeans and their products, milk and milk products, etc., our residents put forward targeted recommendations.

Coinciding with May 13-19 is the National Nutrition Week, in order to help our residents nutritional dietary structure, now on the application of yeast protein in dairy and soy products to explain.

Yeast protein for “milk” empowerment

Milk and milk products are rich in high-quality protein, vitamin B2, calcium and other essential trace elements, which play an irreplaceable role in maintaining bone health and promoting growth and development.

The protein content of milk is about 2.8%-3.3%, consisting of about 80% casein and 20% whey protein. Whey protein is a fast-digesting, high-quality protein that increases the level of amino acids in the blood more quickly.

1. Yeast Protein Plus Nutrition
Yeast protein has a full-valent protein comparable to whey protein: a comprehensive and balanced content of essential amino acids, comparable to whey protein and far superior to the FAO recommended pattern.

 

4.Yeast protein can be used in soybean products.
Based on the characteristics of yeast protein, which is easier to match with plant-based flavors, has no bitter taste, better water holding, oil holding and emulsifying properties, yeast protein can be applied to the innovation of the whole category of soybean products, and can also be used in conjunction with soybean products to achieve cross-category innovation, to achieve a higher sense of value, and to innovate new categories comparable to traditional soybean products.

Innovation Competition

In order to help the National Nutrition Program and Healthy China Rational Diet Action, and to promote the formation of a reasonable dietary structure of the population, FoodPartner.com and Angie’s Yeast have launched the Food and Beverage New Protein Application Innovation Competition and New Food Ingredients Application Innovation Competition, hoping that food enterprises will utilize yeast proteins to research and develop products that are more nutritious, healthier and tastier.