This afternoon, the National Department of Food Safety Standards and Monitoring and Evaluation officially announced that yeast protein will be listed as a new food ingredient, a move that signals a major technological change and industrial upgrading for China’s food industry!
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. Against this background, Angie’s Yeast, a leading domestic yeast products company, has laid out the yeast protein industry, ready to start a revolution in the field of new food ingredients.

Yeast protein – an ideal substitute for animal and plant protein

Globally, there is an increasing demand for proteins as the population grows and the standard of living improves. Although animal and plant proteins are traditional sources of protein, their production is often accompanied by high resource consumption and environmental pollution.

Yeast, as an “old friend” of human beings, is the most widely used microorganisms, and the only microorganism with an annual consumption of more than one million tons. Yeast protein is regarded as a novel solution for protein supply due to its efficient production and environmental friendly features.

1

Nutrient-rich and highly absorbed

Yeast protein is a high-quality complete protein present in natural yeast cells, which can provide essential 8 amino acids, protein, group B vitamins, minerals and dietary fiber and other nutrients. Essential amino acids account for 47% of the total amino acids, which is close to 46% of animal whey protein and higher than 35%-40% of vegetable protein.
In addition, the digestive utilization of yeast protein is higher, more than 96%, while the digestive utilization of vegetable protein is 80% and animal protein is 90%.

2

Highly productive, low cost, non-GMO

Approximately 1,000 kilograms of yeast, soybeans, and cows, incubated for 24 hours can produce protein yields of 2,000 kilograms, 10 kilograms, and 1 kilogram.
Compared with animal whey protein, the production of yeast protein is not limited by season and climate, and the unit yield is high and the cost is even cheaper.
Compared with plant protein, it is taken from microbial yeast, does not use genetic modification technology, and does not have problems such as soy protein soy odor.
In the context of “dual-carbon”, yeast protein has a lower demand for arable land than plant protein, does not use pesticides or antibiotics, and studies have shown that the carbon footprint of fresh yeast production is only one-twentieth that of beef production.

It is used in beverages, energy bars and meat products, and has a promising future.

Yeast protein, as a new type of microbial source protein, has a broad application prospect in food because of its nutritional value close to whey protein, better than traditional plant protein, hypoallergenic, slow digestibility, good structure and application characteristics.

Yeast protein has better foam stability and emulsification, which can be applied to replace whey protein in dairy beverages and sweets. Meanwhile, it can effectively avoid the soy flavor of soy protein and enhance the mellow meat flavor, which is a high-quality protein supplement source in meat products and plant meat.
In addition, yeast protein, due to its nutritional richness, high absorption rate and slow digestion, can provide high-quality dietary supplementation and prolong satiety as raw material for energy bars and leisure foods, fully meeting consumer demand for healthy, tasty and sustainable food.

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Angie promotes global industrialization of yeast protein

As a leading company in the global yeast industry, Angie’s Yeast has a profound accumulation of R&D and a development strategy of specialization and internationalization. Against the backdrop of challenges to the global supply of animal and plant proteins, the company began to focus on the potential of yeast proteins as early as a few years ago and invested a lot of resources in research and development. After unremitting efforts, high-quality protein raw materials extracted and isolated from yeast were created, with a protein content of more than 80%, which is much higher than that of traditional animal and plant sources.

Angie’s has now built 13 yeast production lines at home and abroad, providing sufficient capacity support for yeast protein production. It has formed a closed-loop industrial chain of “molasses, hydrolyzed sugar – yeast – yeast protein – yeast fermentation liquid – fertilizer – crops”.
In order to cope with the future global food crisis, Angie’s yeast protein carries the banner of alternative protein with its unique advantages. With today’s national recognition of yeast protein as a new food ingredient, Angie’s yeast will continue to plough into the field of yeast protein, and lead the development of China’s and even the world’s alternative protein industry by virtue of its own technological advantages and market position. At the same time, the company will actively respond to the call of the state, continue to improve product quality and service level, contribute to food safety and environmental sustainability, and provide consumers with richer, healthier and more environmentally friendly food choices.