To complement plant-based protein sources and meet the growing demand for alternative protein around the world, Angel Yeast developed AngeoPro F80, a vegan-friendly and allergen-free natural-origin yeast protein.
Yeast protein is made through an eco-friendly fermentation process and its nutritious content is said to be able to neutralize flavors that are off and enhance the overall taste profile of foods. Eric Ao, General Manager of Angel Yeast Europe Division, says "As a unique microbial protein, yeast protein can not only provide similar nutritional value to animal protein, but also address the concerns involving plant-based protein such as genetic modification and shortage of land resources."
AngeoPro F80 has the potential to be used in everything from protein bars and baked goods to vegan versions of fish, cheese, chicken cutlets and burgers.
Natural-Origin Yeast Proteins
Angel Yeast's AngeoPro F80 is Vegan-Friendly & Allergen-Free
Trend Themes
1. Natural-origin Yeast Proteins - The trend towards alternative protein sources presents an opportunity for developing vegan-friendly, allergen-free, and sustainable yeast protein products.
2. Microbial Protein Innovation - The development of eco-friendly fermentation processes and the use of nutritious microbial proteins can lead to the creation of new and improved plant-based protein products.
3. Enhanced Taste Profiles - The use of yeast protein to neutralize off-flavors and enhance taste profiles can lead to the development of more appealing plant-based protein products.
Industry Implications
1. Food and Beverage - The food and beverage industry can capitalize on the trend towards alternative protein sources by incorporating yeast protein into vegan and vegetarian food products.
2. Nutrition and Supplements - The nutrition and supplements industry can explore the use of yeast protein as a sustainable and nutritious alternative to animal protein in protein bars and powders.
3. Bio-tech - The bio-tech industry can develop and improve upon eco-friendly fermentation processes to produce high-quality yeast proteins for use in various consumer products.