Microbial alternative proteins such as those made from yeast need to expand usage potential in more trending product formats. ©Getty Images
Thank you for reading this post, don't forget to subscribe!Microbial alternative proteins such as those made from yeast need to expand into trending product formats in order to secure the awareness and acceptance of a larger consumer group.
With lots of discussion in the industry surrounding food security and especially protein supply, there are currently three main protein sources in the global food supply chain: Animal proteins, plant-based proteins and microbial-based proteins.
“Microbial-based proteins are a more sustainable and nutritious protein source compared to animal and plant-based proteins, but right now the main issue is with consumer awareness and format compatibility,” yeast protein specialist Angel Yeast APAC Senior Sales Manager Jo Chang told FoodNavigator-Asia at the recent Vitafoods Asia 2024 event in Bangkok, Thailand.
“These are proteins obtained via microbial fermentation, so compared with animal protein production they are faster, more sustainable, have less allergen issues and are nutritionally on par with products like whey; whereas compared to plant-based proteins they actually have a higher nutritional content and are free of issues such as GMO, hormones or the dreaded beany flavour.
“As such although, this is not yet a major protein source for the world’s population, we really see this as becoming a future alternative protein with a great deal of potential.”
At present, only four companies including Angel Yeast are producing yeast protein, but there is very limited marketing and education which has resulted in a comparatively limited market compared with other novel alternatives like plant-based.
“The main challenge now is that yeast protein is not well known to the general public, and time is really what is needed to change this,” she added.
“From a consumer perspective, we are aware that there is a very big market in places like China where taste is very important, as a lot of focus is placed on how to remove the beany flavour from plant-based products, so as knowledge of yeast protein grows we are confident that we will grow here too.
“But we are also well aware that there is a need to really look at adapting to being a part of both functional and regular food sectors in order to really boost that awareness – and this requires being available in a multitude of product formats.
“For instance, right now we are able to use the yeast protein in items like protein bars and biscuits and it is working well, but we are not yet able to enter the market for ready-to-drink products such as sparkling protein waters which are very much on-trend in China right now.
“This sort of trending product format is key to accessing a wider group of consumers, and we are already working on increasing the solubility of our yeast protein to become full soluble in order to develop RTD products and break into this trendy market.”
Protein potential
For protein products, the firm believes that in addition to getting on-trend with its innovation there is also a need to cater to elderly populations in Asia.
“We all know that younger consumers today are much more conscious of their health and want better nutrition hence why alternative proteins have received so much attention, but we must remember that the elderly population is a core consumer group here too,” she added.
“Sarcopenia and muscle deterioration are very real risks for this group, and protein consumption is important to help prevent these, so ensuring that yeast protein is available in many product formats is not only going to be good for exposure but also to educate more elderly consumers, especially in markets such as China and Malaysia with fast ageing populations.”
