Yeastup patties in packaging

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Studies & Numbers

FHNW Study: Yeastup Protein Shows Up to 81% Lower Ecological Footprint Than Pea & Beef

A study conducted at the University of Applied Sciences Northwestern Switzerland (FHNW) recently examined the environmental impact of different burger patties and found clear advantages in Yeastup protein, which is upcycled from the beer brewing process. A patty with proteins from brewery surplus yeast was compared with a conventional version made from beef and a vegan patty as a benchmark. The life cycle assessment according to ISO 14040 ff showed that Yeastin® can reduce the environmental footprint of a 113 g burger patty by 74 to 81%, depending on the indicator studied. The research results from the Institute for Ecopreneurship at FHNW show: A vegan burger patty made from Yeastin® protein by Yeastup has an even smaller environmental footprint than one made from pea protein. …

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