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Lesaffre supports innovative alt protein made from spent yeast

Lesaffre supports innovative alt protein made from spent yeast alternative protein, alternative proteins, Biospringer, business, Cultures, enzymes, food safety, food waste, Innovation and NPD, Lesaffre, Proteins, Start-ups and disruptors, Sustainability, yeast Food and Beverage Business

French fermentation major Lesaffre has announced its public support for Israeli start-up Yeap. Yeap produces alternative protein made from spent yeast, and Lesaffre’s subsidiary Biospringer will oversee the 10% investment. Biospringer supplies yeast ingredients to the food and beverage industry.

Yeap and Lesaffre share a vision to make yeast a key source of protein in the emerging plant-based protein market. Carmen Arruda, general manager of Biospringer by Lesaffre, said, “The product under development by Yeap is a natural ingredient for our customers and has the potential to address many of the challenges facing the food industry. With this investment, Biospringer strengthens its innovative position within this industry.”

Yeast protein is considered a sustainable alternative to animal-sourced counterparts, and protein made from spent yeast is even more sustainable. Yeap utilizes raw materials from various waste streams of industrial processes. The start-up hopes to be able to valorize any industrial yeast down streams.

To develop the protein, Yeap works through a process from separation to concentration, and if necessary, flavor modulation. The process does not require fermentation; Yeap uses the spent yeast “as is”. Yeap 100, the protein produced by the start-up, has a protein content of over 70% and has strong emulsifying, texture- and bulk-giving capabilities. It can replace egg functionality, soy, and some milk proteins in various applications such as alt dairy and bakery.

Yeap 100 can also be used in the production of ice cream alternatives and condiments. The start-up is targeting producers of protein bars and meat analogues and plans to commercialize its second ingredient, a texturized vegan protein, once Yeap 100 reaches scale.

The collaboration between Yeap and Lesaffre will lead to additional commercial activities, including bringing Yeap’s functional protein to market. Yeap aims to be on the market in 2024 pending regulation approval.

The collaboration is a strong vote of confidence in Yeap’s technology and aligns with Lesaffre’s mission to provide sustainable nutrition. This investment will help Yeap increase its capacity to innovate and find solutions to the food challenges of the future.

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