Angel Yeast Introduces AngeoPro F80 Yeast Protein As A Sustainable Source Of Natural Protein For Plant-Based Foods
âAs a unique microbial protein, yeast protein can not only provide similar nutritional value to animal protein, but also address plant protein concerns such as genetic modification and scarcity of land resources. We believe that yeast protein is one of the best alternatives. sources of protein on the market now, âsaid Eric Ao, Managing Director of the Angel Yeast Europe division.
Proteins are an important component of human tissues and organs, which play a crucial role in various systems to maintain tissue growth and metabolism. An adequate intake of high-quality protein is particularly essential for the maintenance of physical health.
Data from the Plant-Based Foods Association (PBFA) and the Good Food Institute (GFI) showed that 18 percent of households in the United States opt for plant-based meat. Research also found that the growth rate of plant-based meat consumption is twice as high as its animal protein counterpart, accounting for 2 percent of retail meat product sales in the country. However, people who choose plant-based meat as their primary source of protein tend to suffer from a low rate of protein digestion, which underlines the need for a more sustainable solution to replace or supplement protein products. ‘vegetable origin.
A natural ingredient consumed for thousands of years in foods and beverages such as bread, wine and beer, yeast has become a great alternative. Yeast protein is derived from Saccharomyces cerevisiae. Its production process adds food grade enzymes and processing aids to partially remove the non-protein parts of yeast protein products, bringing the protein concentrate to over 75 percent. Yeast protein is also considered to be an ideal protein source for food formulations due to its balanced amino acid and micronutrient composition as well as high digestibility, making it a high quality protein source with bioavailability. high and ranks alongside soybeans – one of the most recognized sources of vegetable protein – in terms of nutritional level.
Yeast protein is made through an environmentally friendly fermentation process that minimizes environmental impact, requires limited land use for cultivation, and is less affected by harvest and seasonality to which plant protein production is. submitted. Research shows that the carbon emissions generated during the production of yeast protein are 20 times lower than those of beef, so it is a sustainable protein compared to other more resource-intensive and more environmentally friendly options. of the environment. In addition, the yeast protein does not contain any genetically modified organisms, suitable for vegans, vegetarians and flexitarians.
In addition to inheriting all the benefits of yeast protein, AngeoPro F80’s high protein content is comparable to that of vegetable protein, and some of AngeoPro F80’s essential amino acids are almost double the amount recommended by WHO / FAC, including lysine (9.43g / 100g), isoleucine (5.94g / 100g) and leucine (9.78g / 100g).
AngeoPro F80 can be widely used in various products, including protein bars, drinks and pastries, as well as a wide range of plant-based foods, including vegan fish, vegan burgers, vegan cheese analogues, vegan chicken cutlets, etc. Coupled with Angel’s off-note masking technology and the full line of yeast extract products, we also offer low-salt, taste-boosting solutions to enhance the flavors and mouthfeel of foods to plant-based to mimic the tastes and flavors of chicken, beef and cheese.
On Angel’s yeast
Founded in 1986, Angel Yeast Co., Ltd. specializes in the production of yeast and yeast derivatives. Its product line includes yeast and baking ingredients, Chinese dim sum and seasonings, savory yeast extract, human health, animal nutrition, plant nutrition, distilled spirits and biofuels, microbial nutrition and enzymes.
THE SOURCE Angel’s yeast