Angel Yeast launches 11,000-ton yeast protein facility to boost global supply of sustainable nutrition

Angel Yeast has begun operations at its new next-generation yeast protein production line in the Baiyang Biotechnology Park in Yichang, Hubei Province. The facility has an annual capacity of 11,000 tons of high-purity yeast protein with a protein content exceeding 80%, marking a major milestone in the company’s expansion into sustainable and alternative proteins.

The new line represents a significant step toward meeting global demand for high-quality, resource-efficient protein ingredients. It also strengthens Angel Yeast’s global manufacturing footprint and reinforces its position as a leading supplier in the sustainable nutrition market.

“As global priorities continue to shift toward health, nutrition, and sustainability, we see unprecedented market potential for yeast protein,” commented Li Ku, General Manager of Angel Yeast’s Protein Nutrition & Flavoring Technology Center. “We will continue to accelerate production expansion to deliver more innovative, high-quality, and dependable yeast protein solutions to customers and consumers worldwide and help drive a more sustainable future for the global food industry.”

The company’s flagship product, AngeoPro, has been recognized internationally for its innovation and performance. In 2025, it received both the iSEE 'Annual Innovative Technology' award and the FoodBev 'Best Ingredient Innovation' award. AngeoPro is rich in complete amino acids and dietary fiber, offering a clean taste profile free from off-notes. It can be consumed directly or blended with other proteins such as whey and soy, making it suitable for a wide range of applications in foods, beverages, and supplements.

As demand for protein diversification grows, yeast protein is emerging as a third pillar alongside animal and plant sources. Industry publication Foodaily noted that “beyond traditional animal and plant proteins, novel sources such as yeast protein are emerging rapidly, bringing fresh vitality to the market.” Angel Yeast’s expansion directly aligns with this trend, offering food manufacturers a high-performance ingredient with strong sustainability credentials.

Produced through advanced bio-fermentation, yeast protein delivers consistent quality while minimizing environmental impact. The new production line integrates state-of-the-art automation and process control technologies covering the entire workflow – from fermentation and autolysis to separation and drying. The fully automated system links raw materials, packaging, and warehousing into an intelligent, end-to-end operation.

By conducting production entirely within closed fermentation tanks, Angel Yeast ensures stability and independence from climate, season, or geography. This enables efficient, year-round output and allows for easy scaling as demand continues to grow.

The facility’s design emphasizes both environmental and operational efficiency. It uses precision fermentation processes that reduce resource consumption while maintaining strict quality standards. The new line’s built-in expansion capacity positions Angel Yeast to meet future market needs as the global appetite for sustainable protein ingredients accelerates.

AngeoPro’s scalability and neutral flavor profile make it an attractive option for food manufacturers seeking clean-label, versatile protein solutions. It can enhance protein content in applications ranging from ready-to-drink beverages and meal replacements to bakery and dairy alternatives, without affecting texture or taste.

Angel Yeast’s expansion into large-scale yeast protein production comes amid a broader shift in global nutrition priorities. With consumers and manufacturers seeking ingredients that combine functionality, nutrition, and environmental responsibility, yeast protein offers a compelling alternative that meets all three demands.

Li said the company intends to continue scaling its biomanufacturing capabilities to serve customers worldwide. “We’re committed to providing innovative and sustainable solutions that empower healthier lifestyles and more resilient food systems,” he said.