Drinktec 2025 live: Angel Yeast spotlights yeast protein innovations
16 Sep 2025 | Angel Yeast
Angel Yeast focuses on yeast protein at this year’s Drinktec in Munich, Germany. We discuss how AngeoPro can help brands meet nutrition and sustainability goals with Wu Shanyuan, deputy general manager at Angel Yeast’s European division. We also talk about the role of yeast protein in sports nutrition and performance foods.
I'm at Drink Tech 2025 and now at the Angel yeast booth with Mr.
Wu Xyuan, the deputy general manager of the European division.
Good afternoon.
Good afternoon.
What are the main things yeast protein can do that other alternative proteins cannot?
OK, thank you.
Thank you for your question.
So firstly, I would like to explain a little bit about the yeast protein.
Actually this is one kind of protein can replace the animal protein, wheat protein, and the plant protein.
So if you're talking about the yeast protein can do.
But other protein cannot do, I think maybe this is not so correct.
So everything other protein can do, is protein also can do.
Why we can see like this because yeast protein is a food chain of amino acid and rich of the nutrition for everything.
So it's good for like wheat protein, like the animal protein.
And why is better than the vegetable protein because it's rich about the amino acid.
So this is the the main advantage for the yeast protein.
And secondly is about why the yeast protein is.
It's better because it can grow by the fermentation.
You don't need to spend too much land to grow the vegetables, to grow the animal.
You can easy to get the yeast protein from the fermentation and that will be most efficient for the year round.
Great.
And what would you say?
How does NGO help brands meet both nutrition and sustainability goals at the same time?
And firstly, we must explain the nutrition because the yeast protein is rich of the nitrogen, it's organic and it can be rich in the whole essential amino acid in the human demand.
So it can eat to like a wheat protein, like animal protein.
And for our sustainability, the main problem the main advantage of all the yeast protein is it can grow by the fermentation.
So that means when you have a big fermenter tank, you can produce day by day, every day and 365 days, you can produce 24 hours.
So you will get enough the yeast protein just by one small fermented tank.
So you don't spend too much less.
To get this kind of protein, so that means you can easily get sustainability for the future, right?
OK.
And talking a little bit more about angioro, why is it a game changer for product developers working on taste and texture challenges?
So firstly, the yeast protein is very, very light taste, so you can see there is no.
Of the offload and you can easily combined with different ingredients for food, for drink, for even for the sports's protein powder, protein powder or protein, so that can be easily used for food range.
This is the first thing.
And the second, because it's rich of amino acid and it can help the sportsman for the muscle, the growth and the repair.
Mhm.
Now, earlier you already elaborated on the advantages of yeast protein.
How do you think, how much more can it become an alternative on the market over the next decade?
So firstly, we want to, we want to give some number.
For example, we saw from some research report, there is the future from 2024 to 2033.
Every year is 7% growth minimum and the total volume volume will be more than 30%.
Billion dollars US dollars for alternative protein in the future and we believe yeast protein is one of the part this business and involved.
Right, that's interesting.
That is a huge market for the future.
So obviously then you also think that for sports nutrition and performance food in particular, yeast protein will play a more significant role.
Because now you can see the the the protein powder we can, we already developed a very, very good business in in Europe, in Asia, in US already and also like you mentioned about a drink here we are in the drink tank this morning we already get a lot of visitors very interesting about.
Yeast protein and ask the question about the angiolo and how its performance, how it works in the drink, and everything looks we have a very good picture in the future.
Very nice.
Now if you had to compare angioro to animal protein in terms of nutrition and environmental impact.
How would you put it simply, so simply said angio protein is can 100% replace the animal protein, but we don't want 100% to replace.
We are, interested to get some combination so if you can use the, the yeast protein with the wheat protein with the vegetable protein together so that can be more relevant.
But in the future, this protein can be used alone for sure.
This is the first.
And the second, you know, no matter for the vegetable or animal, you need land, and especially for the European European settlement.
So people like the CO2 reduction.
Animal is a big consumer for the CO2, but the yeast protein is totally different.
It is fermented product so it can control the CO2 and get a better green food.
Very nice.
Now I have a final question for you.
What excites you most about the future of yeast protein when it comes to science, sustainability, and consumer demand?
Like I mentioned from the data, we can see there is a significant demand of the protein in the future and the alternative alternative protein is the future, and the yeast protein is one-off.
So this is mostly important involved.
And the second, we think during the technology development.
We also need to do more scientists because nowadays we still find its protein must be combined with some drink, some protein powder, protein spa, even for some bakery and for different food demand.
We need more science to develop how to meet everybody's demand to use this protein without any the wrong things.
So this is we need to develop.
With our own technology because we also have the yeast select and also rotide can improve the flavor of the yeast protein.
Even the yeast protein is pure with a light flavor, so we can see there is a huge picture for the yeast protein in the future, and we need to develop this technology with all players together.
Brilliant.
Thank you very much for speaking with Nutrition Insight.
Thank you very much for the interview.
