Angel Yeast expands yeast protein production to meet growing demand for sustainable proteins

Angel Yeast, a global leader in yeast manufacturing, has reached a major milestone in its alternative protein strategy with the topping out of the main plant for its industrial yeast protein production project in Baiyang, Yichang. The facility, expected to produce 11,000 tons annually, is set to begin operations this year and marks a significant step in addressing the growing global demand for sustainable protein.

Traditional protein sources such as cereals, legumes, and dairy are resource-intensive and may struggle to meet future global demand. Angel Yeast’s innovative approach leverages fermentation technology to produce yeast protein efficiently, with the entire process taking only hours.

The company’s flagship product, AngeoPro, has redefined the alternative protein market with its high nutritional value and efficiency. Boasting an 80% protein content and a 96% protein utilization rate, AngeoPro surpasses most plant-based proteins in quality and versatility. It also provides all nine essential amino acids, accounting for 47% of total amino acids, outperforming whey and plant-based proteins in this critical nutritional metric.

“AngeoPro represents the future of protein,” said Zhang Yan, Assistant General Manager of Angel Yeast and Dean of the Angel Yeast Research Institute. “It is not only nutritionally advantaged but also an environmentally sustainable alternative to traditional proteins.”

Yeast protein production offers significant environmental benefits, requiring far less land and water than conventional protein sources while drastically reducing greenhouse gas emissions. Producing yeast protein generates just 1/20 of the carbon dioxide emissions associated with animal protein production, positioning it as a key solution for a sustainable food system.

Angel Yeast is actively promoting yeast protein across diverse food applications, from protein bars and cereals to alternative meats and high-protein snacks. The company showcased its AngeoPro products at Food ingredients Global Europe 2024 in Frankfurt and has successfully introduced the ingredient to a vegan protein bar brand in India, demonstrating its versatility and market appeal.

Bruce Friedrich, founder & CEO of the Good Food Institute, highlighted the growing significance of alternative proteins during the Asia-Pacific Agri-Food Innovation Summit in Singapore. “The Asia-Pacific region’s demand for meat is expected to account for 50% of the global total by 2050,” Friedrich noted, drawing parallels between the current state of alternative proteins and the early days of solar energy and electric vehicles.

Angel Yeast is committed to furthering research and development in yeast proteins to enhance production technologies and expand their application across new fields. With the costs of yeast protein production continuing to decline, the company is well-positioned to capitalize on the growing global interest in sustainable food solutions.

“Looking ahead, Angel Yeast will continue to invest in R&D, improve production technologies, and expand application fields to contribute to building a sustainable future for all,” Zhang Yan emphasized.