Angel Yeast rising: “World’s largest” yeast factory poised to expand fermentation innovation

21 Feb 2023 --- Angel Yeast aims to expand its supply, innovation and R&D capabilities in response to a growing demand for yeast products to meet the increasing customer base. The company’s 2023 brand development strategy focuses on meeting market challenges and delivering innovative solutions through investments and partnerships.

NutritionInsight speaks with Angel Yeast's general managers Yuxiang Sun (Egypt) and Minghua Xiao about the company’s investments in its supply and innovation capabilities.

“Angel Yeast recently announced the expansion project of its yeast plant in Egypt. It is expected to be the largest plant in the world. When the new project comes into production, more than 1,000 locals will be employed,” notes Sun. 

Xiao adds “To put a stronger emphasis on innovation ability, Angel Yeast is investing in developing 20 in-house R&D platforms dedicated to yeast resource development, fermentation, nutrition, flavoring and other application technologies and biosynthesis technology.” 

New strategy 
Angel Yeast aims to use the investments to improve the penetration rate of its products in the downstream markets, including fermented pasta, baked food, condiments, alcoholic beverages, supplements and cosmetics.

The company collaborates with scientists and industry experts at global universities and research institutes to discover new technological solutions. 

Angel Yeast aims to expand its supply and innovation capabilities with its new brand development strategy. “With our new strategy, we will continue to expand our global footprint by strengthening cooperation with our partners and leverage global resources to tap into new customer groups,” adds Xiao.

“We conduct in-depth research to target market demands, which allows us to identify growth opportunities as we seek innovation to drive our business forward and stay ahead of the competition.”

In 2022, the company’s Angel Biotechnology Industrial Park increased production by 36%. 

Innovations in yeast extracts and biotechnology   
Angel Yeast has completed the construction of seven core technology systems to meet customer demand and create new products.

These have several advantages, according to Xiao, such as mellow taste, salt reduction and freshness and can gradually replace monosodium glutamate and I+G (disodium inosinate and disodium guanylate), which are used to enhance flavor. 

Angel Yeast has also established an in-depth development system of nutritional yeast products. 

Xiao explains that yeast is rich in high-quality protein, minerals and dietary fiber. It contains vitamin B and is low in fat, sugar and calories while having no cholesterol.

During the 2022 Food Ingredients Europe trade fair in Paris, France, Angel Yeast introduced new yeast proteins for plant-based milk and new yeast extract taste products. 

Furthermore, the company is taking steps in the biotechnology field by developing a technology system for producing biocatalysis and enzyme preparation. 

Xiao further elaborates that the company “has established a molecular biology research and development platform for enzyme preparation, achieving the construction and efficient expression of enzyme preparation strains.”

Sustainable solutions 
Angel Yeast aims to offer healthy and sustainable products to its global customers. The company has established a green development system, says Xiao. Angel Yeast is investing in developing 20 in-house R&D platforms and has completed the construction of seven core technology systems. 

Xiao adds that by developing yeast by-products, Angel Yeast “provides green, environmentally friendly and efficient plant nutrition and protection solutions for the global agriculture and planting industry.”

“The yeast metabolites will be further developed into new organic fertilizers to achieve a comprehensive utilization of resources, continuously promote the upgrading of energy saving and consumption reduction technology, and pursue sustainable development.”

Xiao details that Angel Yeast has adapted its “production and application technology system of highly active yeast to global baking pasta fermentation” to meet clients’ needs. 

The company has transformed traditional fermented food to modernize it and make it available for industrial production. Angel Yeast focuses on “the development of healthy food raw materials, amendments, swelling agents and other categories of products, and supporting the development of corresponding solutions,” he adds.

To lay a foundation for the company’s development, Angel Yeast has also “built a strain development technology system, independently selected and bred several yeast strains with industrial properties that has improved the quality of the company’s yeast products,” Xiao concludes.

By Jolanda van Hal