Angel Yeast’s AngeoPro takes home Best Ingredient Innovation at 2025 World Food Innovation Awards

Angel Yeast’s AngeoPro has been named Best Ingredient Innovation at the 2025 World Food Innovation Awards, held on 17 March during the IFE International Food and Beverage Exhibition in London. The awards, organized by FoodBev, spotlight forward-thinking products and companies addressing current consumer demands and sustainability goals in the food and beverage sector.

The winning ingredient, AngeoPro Yeast Protein, stood out among a record number of entries this year. It was developed by Angel Yeast (SH600298), a China-based company with over 30 years of experience in yeast and fermentation technologies. The award recognizes ingredients that combine functionality, nutrition, and environmental benefits.

“We are deeply honored to receive this recognition, which validates AngeoPro’s role in reshaping the future of protein ingredients,” commented Eric Ao, General Manager of Angel Yeast Europe. “This award fuels our commitment to driving innovation that addresses both consumer needs and planetary challenges.”

AngeoPro is a yeast-derived protein ingredient that has been positioned as a versatile alternative to both animal and traditional plant proteins. It is designed for use in applications ranging from high-protein beverages and snacks to dairy alternatives and performance nutrition products targeted at consumers of all ages. The company highlights its neutral taste, high digestibility, and complete amino acid profile as key differentiators.

Manufacturers can use AngeoPro in clean-label formulations that cater to flexitarian and health-conscious consumers. Its functional properties allow it to be incorporated into a wide variety of food matrices without altering the final product’s flavor or texture, addressing a common challenge in the plant-based protein market.

In addition to its nutritional and technical profile, Angel Yeast promotes AngeoPro as a sustainable alternative to conventional proteins. The ingredient is produced via fermentation, a process that, according to the company, uses significantly less land, water, and energy than both animal and crop-based protein sources. This makes it a potential fit for food companies seeking to lower the environmental footprint of their products.

Angel Yeast’s broader footprint spans over 170 countries, and it continues to invest in bio-innovation to support food security and sustainable ingredient solutions. The company has built a reputation for leveraging its scientific expertise in yeast fermentation to create functional ingredients tailored to global market trends.

AngeoPro’s win at the World Food Innovation Awards is a notable moment for Angel Yeast’s European operations, which have become increasingly active in introducing new applications for yeast-derived ingredients across various food categories. The award not only reinforces the company’s presence in the alternative protein space but also highlights the role of microbial fermentation in diversifying the global protein supply.

The award ceremony was part of IFE’s 'Trend and Innovation Platform', which gathers key stakeholders in the global food and beverage industry. While the awards recognize excellence in multiple categories, the Best Ingredient Innovation award in particular reflects the growing importance of scalable and sustainable ingredients in product development.