Chinese manufacturer Angel Yeast has completed the construction of a new industrial yeast protein production facility as part of a project at Baiyang Yichang.
The plant will be able to produce 11,000 tons of high-quality yeast protein per year, significantly boosting production efficiency. It will begin operations later in 2025.
Angel Yeast has developed a method to extract sustainable proteins from yeast within hours, reportedly producing just 5% of the emissions associated with animal protein. The company’s AngeoPro protein is said to have significantly broadened the applications of yeast protein; it can be used in protein bars, high-protein cereals, chips, cookies, meat alternatives, and more.
“AngeoPro has redefined ‘future protein’, boasting 80% higher protein content and a 96% protein utilization rate that surpasses nearly all plant-based protein,” said Zhang Yan, assistant general manager of Angel Yeast and dean of the Angel Yeast Research Institute. “It also provides the nine essential amino acids needed by the human body, which account for 47% of total amino acids; in comparison, whey protein is 46% essential amino acids, making AngeoPro yeast protein a nutritionally advantaged and highly efficient source of high-quality protein.”
Building a sustainable future
The new facility could help to reduce the price of yeast protein within the Asian and global markets. Angel Yeast is already working to expand internationally — the company exhibited AngeoPro products at Food Ingredients Europe 2024 in Frankfurt, Germany, and has introduced the ingredient into a well-known vegan protein bar brand in India.
In September of last year, Angel Yeast began offering AngeoPro as a solution that could be added to plant-based milk to match the nutritional profile and sensory experience of dairy milk. In an interview with vegconomist in December, the company said it was “well-positioned to lead the next wave of advancements in alternative proteins and plant-based food production”.
“Looking forward, Angel Yeast will continue to increase our investment in the R&D of yeast proteins, improve production technologies, expand, and contribute to building a sustainable future for all,” said Zhang Yan.
