Angel Yeast has introduced a groundbreaking yeast protein solution aimed at enhancing the nutritional value, flavor, and texture of plant-based milk products in the rapidly growing alternative dairy market.
The yeast protein AngeoPro, is derived from brewer’s yeast through enzymatic hydrolysis and extraction, resulting in a microbial protein with over 80% protein content. This innovation addresses key challenges in the plant-based milk sector, including nutritional deficiencies and sensory issues that have long plagued the industry.
“For years, consumers have been seeking plant-based milk alternatives that match the nutritional profile and sensory experience of dairy milk,” said R&D engineer of Angel Yeast. “We are thrilled to offer AngeoPro, which not only enhances the nutritional value of plant-based milk but also significantly improves its taste and texture, providing a delicious new choice for consumers embracing plant-based diets.”
Nutritional Boost and Improved Sensory Experience
AngeoPro addresses the protein content disparity between plant-based and dairy milk, offering a complete and balanced amino acid profile. This helps overcome the nutritional imbalances often found in plant-based milk products. Additionally, the yeast protein effectively masks undesirable flavors common in plant-based milk, such as beany tastes in soy milk or fatty notes in oat milk, while enhancing desirable cereal aromas.
Sustainable and Non-GMO Solution
AngeoPro aligns with green development principles, boasting a short production cycle, low carbon emissions, and minimal land use. Angel Yeast, a leading global supplier of yeast protein, ensures that AngeoPro meets non-GMO claims, catering to consumers’ increasing demand for clean label products.
Market Availability and Industry Collaboration
The AngeoPro yeast protein solutions are available to food manufacturers globally, and Angel Yeast is collaborating with key players in the plant-based milk industry.
“As the plant-based milk market continues to grow, driven by health and environmental awareness, AngeoPro offers a timely solution to longstanding industry challenges,” added the R&D engineer from Angel Yeast. “We’re excited to see how this innovation will shape the future of plant-based milk, offering consumers the nutritional benefits and sensory experience they’ve been seeking.”
The market is expected to grow at a CAGR of 12.4% during the forecast period of 2023 to 2030 and is projected to reach USD 50,066.21 million by 2030, according to an analysis by Data Bridge Market Research. The increase in vegan population across the globe is a key factor driving the expansion of the plant-based milk market, AngeoPro is positioned to make a significant impact on this dynamic industry, potentially revolutionizing the nutritional profile and consumer experience of plant-based milks.
Discover AngeoPro yeast protein: https://en.angelyeast.com/products/human-health/angeopro-a-sustainably-sourced-natural-yeast-protein.html
