June 24, 2022
Angel Yeast attended the International Forum on Food Safety and Health 2022 (IFoFSH 2022) organized by the Chinese Society of Food Science and Technology on June 23. The company announced new plans to vigorously industrialize its yeast protein to address the impact of the growing global food crisis on society and the livestock sector. To date, Angel has promoted its yeast protein around the world for use in meal replacement powders, beverage powders, sports nutrition supplements and more.
“According to the United Nations, the world population will increase to 9.7 billion people by 2050 and the gap between access to food and population growth will only widen. A protein deficit of 250 million tons is projected by 2050,” Qin Xianwu, quality director and chief engineer of Angel Yeast, told the conference. “The rapid deterioration of the global climate is causing more deforestation as people need more farmland. In addition, the demand for meat is increasing, which in turn increases the consumption of cereals. This, combined with greenhouse gas emissions from livestock, means there is an urgent need to build a high-quality, sustainable protein supply model.”
“Angel Yeast will continue to drive the industrialization of yeast proteins while developing more efficient and sustainable alternative yeast proteins to help address the next global food crisis,” added Qin. “Yeast protein technology is expected to be the primary means of securing the world’s food supply in the future. It represents an alternative solution with advantages such as low resource consumption, high efficiency, environmental sustainability and comprehensive nutritional value.”
A sustainable, efficient and environmentally friendly alternative protein source
Compared to animal protein, yeast protein is more environmentally friendly and produces less carbon emissions. A study published in the journal Nature found that if just 20 percent of beef production were replaced with yeast protein, annual deforestation and associated carbon emissions could be cut in half. At the same time, methane emissions would also be reduced.
Compared to plant-based proteins, yeast-based alternatives require less acreage and are not affected by seasonal or climatic factors in production efficiency. In addition, fewer pesticides or antibiotics need to be used and the genetic modification problems associated with plant protein substitution are avoided. Yeast protein production is efficient.
rich nutritional value
Compared to plant-based proteins, yeast-based alternatives are more nutritious. “Yeast protein contains eight essential amino acids that are complete proteins, and yeast protein is high in lysine, which is usually the first limiting amino acid in plant protein,” says Qin. “Research on yeast protein shows that it can have a significant positive effect on muscle development and gut microbial regulation.”
research and applications
Ángel is currently researching the selection and improvement of high protein yeast strains. The goal is to realize batch production of high-purity yeast protein and successfully use it in fields such as spices, meat products, plant-based meat, dairy beverages, and foods.
Angel has also made great strides in developing technologies to use yeast protein in the processing and flavoring of vegetarian meat substitutes. The company was able to successfully use yeast protein instead of soy protein in the preparation of vegetarian meat substitutes. It can also help compensate for the lack of some essential amino acids (methionine and lysine) in plant-based proteins and improve the overall nutritional value of vegetarian meat products.
So far, the company has established 12 yeast production lines at home and abroad, giving it sufficient capacity to support yeast protein production. Ángel has a production line with an annual capacity of 10,000 tons of yeast protein, forming a closed industrial chain “molasses, hydrolyzed sugar – yeast – yeast protein – yeast fermentation liquor – fertilizer – crops”.
For more information, see