On December 1, 2023, yeast protein developed with the support of Hubei Provincial Key R&D Program was listed in the catalog of new food ingredients by the National Health Commission. This is of great strategic significance for enhancing China’s comprehensive self-sufficiency in protein and ensuring China’s food security, and practically realizes the big food concept of “asking microorganisms for calories and protein”.

The approval of new food ingredients has always been the hot information that the industry is very concerned about, through the approval of new food ingredients to mark the legalization of its application in China, may quickly break out a certain food market boom.

In order to help food practitioners to better understand the new food ingredients and apply them to end products, FoodPartner.com, together with Angie’s Yeast, the declared unit of yeast proteins, will organize the online conference of microbial yeast proteins, which will be held on December 7, 2023 from 10:00-11:30pm on live online broadcasting!

01

Conference Introduction

Conference Name: New Standard Interpretation – New Chapter of Alternative Proteins, Microbial Yeast Protein Online Conference
Live broadcast time: December 7, 2023 10:00-11:30

Yeast protein, as an efficient and sustainable source of microbial protein, will not only help enrich the national dietary structure, but also inject a new impetus for the green development of the food industry.

Yeast is the preferred source of high-quality and safe microbial proteins. Yeast proteins are derived from Saccharomyces cerevisiae, which is the product of yeast after removing most of the cell wall, and the protein content can be up to 80% or more.

Yeast protein is an environmentally friendly source of protein. According to the Food and Agriculture Organization of the United Nations (FAO) and the World Resources Institute (WRI), the amount of carbon dioxide emitted by the livestock industry, including cattle raising, currently accounts for roughly 15% of global carbon emissions. The carbon emissions per kilogram of beef are a staggering 250kg, while the carbon emissions per kilogram of yeast protein produced is 10.63kg, only 4% of that of beef.

With the global consumers’ increasing demand for health and the imbalance of food and protein supply, protein substitution has become an important issue for the food industry. Yeast protein provides an excellent solution for the food industry, and has been applied in many scenarios, such as energy bars, artificial meat, and frozen beverages.

02

Launch Agenda

1.Interpretation of new national standards for food ingredients

Information of yeast protein in the announcement of nine kinds of “three new foods” such as Paraguayan holly leaf (Maté tea leaf).

2.Background of edible protein industry

Analysis of Challenges Facing the Global Protein Industry

3.Yeast Protein Research Status and Progress

Advantages of Non-animal Protein Raw Materials, Important Prospects of Alternative Proteins

4.Application of Angie’s yeast protein

Protein bars, plant-based, frozen drinks, meat catering, etc.

5.Introduction of Angie’s yeast protein products

Characteristics and functions of raw materials

03

Guest speaker

Li Ku Yeast protein national declaration main person in charge

Deputy General Manager of Protein Nutrition and Flavoring Technology Center of Angie’s Yeast Co.

He has won 6 provincial and ministerial awards, including 3 first prizes, 5 municipal scientific and technological awards, and 14 nationally authorized invention patents. 2015 was awarded the honorary title of “Provincial Candidate of Hubei Provincial Cultivation Program for Enterprise Science and Technology Innovation Leaders”, and the 9th Excellent Expert of Yichang City.

Angie’s Yeast Co.

Founded in 1986, Angie’s leading products, yeast and deep-processed products, have been widely used in the fields of baking and fermented pasta, food flavoring, brewing, human nutrition and health, animal, plant and microbial nutrition after more than 30 years of development.

The company has yeast and deep-processed products production bases in 13 cities around the world (including 11 domestic cities and 2 overseas cities) with a total production capacity of 370,000 tons of yeast series products, accounting for 55% of the domestic market and more than 17% of the global market, and the scale of yeast series products has ranked second in the world.

04

Enrollment method

Copy the following link, enter the registration system to register.

https://study.foodmate.net/meeting?id=1298
Note: The live registration link contains a yeast protein sample application option, if you want to try the application of new raw materials, you are welcome to come to request samples through the live registration.

05

Warm tips

1）Participate in the class in a civilized manner, respect the teacher and observe the classroom discipline.
(2) Send a reminder before the start of the class, do not miss the live time. 15 minutes before the class can enter the live room for interactive communication.
(3) this meeting live free, watch back charges, please do not miss the live time after registration.
(4) If you need to enter the online course exchange group, please add customer service food M.
(5) If you need to speak online conference cooperation, please contact the food small M.