Yeast protein: Angel Yeast’s answer to UNEP’s call for sustainable food sources

19 Dec 2023 --- Zhang Yan, dean of the Angel Yeast research institute, speaks to Nutrition Insight about the properties of microbial fermentation-derived yeast, its potential as a sustainable alternative to animal and plant-derived protein and a solution to the looming protein shortage. At COP28, experts emphasized the risk of this shortage as the effects of the climate emergency and the global population growth exacerbate.

Last week, the yeast manufacturer highlighted yeast protein as a potential solution to the animal protein overreliance issue underscored by the UN Environmental Programme at COP28.

“Themed ‘Actionism,’ the COP28’s agenda centered on encouraging people to make changes, build momentum and rise to meet the climate change challenges,” Zhang says.

“Angel Yeast is proactively promoting the application of yeast protein, delivering possible sustainable solutions for people leveraging biotech innovations.”

Population growth could create a protein shortage of up to 250 million tons by 2050, according to Angel Yeast.Protein shortage
Zhang points to the challenge population growth poses to the existing food supply chains and ensuring their sustainability.

“It is estimated that by 2050, the global population will amount to 9.7 billion. This population growth will create a protein shortage of up to 250 million tons. Filling the gap through animal husbandry would accelerate global warming and take up land for growing food crops, eventually leading to a greater negative environmental impact.”

He outlines that according to statistics by FAO and the World Resources Institute, the carbon emissions of the animal husbandry industry — including cattle farming — account for about 15% of global carbon emissions. The greenhouse gas emitted from producing a kilogram of animal protein is significantly higher than that from producing plant protein.

Zhang asserts that the protein production system, a core component of the food system, is being reshaped, as countries and governments are recognizing that finding energy and protein in microorganisms is a key driver in future global sustainable food solutions.

Vegan yeast protein
The Angel Yeast expert explains that yeast protein is made by culturing, fermenting and centrifuging Saccharomyces cerevisiae to collect raw bacterial materials. Its nutritional composition is protein, fat, dietary fiber and water.

AngeoPro is a vegan yeast protein that is more similar to animal protein than plant protein.Spotlighting Angel Yeast’s vegan yeast protein AngeoPro, Zhang states that the company is “committed to promoting the green development of the industry and empowering sustainability initiatives with research including the AngeoPro yeast protein.”

He points to analysis showing that AngeoPro is more similar to animal protein than plant protein while further making the argument that yeast protein could address some barriers that keep consumers from buying animal protein supplements, as it is more sustainable and boasts improved health effects when compared to plant protein.

“Unlike plant-based protein, the microbial fermentation process of producing yeast proteins is sustainable, scalable and reliable to guarantee consistent supply regardless of weather conditions.”

Zhang states that Angel Yeast has achieved mass production of yeast proteins and has the technology to produce high-purity yeast proteins: “The product has been successfully applied in seasonings, meat products, plant-based meat, dairy and other products.”

“Following the increasingly severe impact of the climate crisis and population growth, sustainable development is now imperative for food supply and human health, and the protein production system is being reshaped,” he argues.

By Milana Nikolova

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