Biospringer launches “revolutionary” yeast protein eliminating off-notes from plant-based foods
01 Dec 2020 --- Biospringer, a business unit of Lesaffre, has unveiled Springer Proteissimo 101, a complete protein from yeast fermentation for plant-based foods, made with a patented technology.
The new protein is positioned as a highly nutritious, vegan and gluten-free ingredient that boasts “no off-notes,” making it highly versatile for food formulation.
“Springer Proteissimo 101 can be used in many food applications but is especially designed for cheese and meat substitutes, including vegan burgers, sausages or nuggets,” Vanessa Gougeon, Springer Proteissimo product manager of Biospringer tells FoodngredientsFirst.
One-third of global consumers are limiting their meat intake or going dairy-free, according to the company, with vegan and vegetarian options gaining “mass popularity.“
However, consumers are also looking for delicious foodstuffs and products that do not disrupt their established habits.
“Using yeast in food products for its protein content is just a new way to focus on the value of this ingredient that has been used for millennia,” she adds.
Formulating for taste and texture
As with all F&B categories, a great-tasting product is essential to repeat purchasing and consumer acceptance.
Springer Proteissimo 101 is a fermentation-based yeast protein designed for cheese and meat substitutes.What sets Springer Proteissimo 101 apart from other plant-based proteins is its clean flavor, explains Gougeon.
“Plant-based proteins’ taste is often characterized as earthy, beany or starchy depending on the protein source whereas the strongest characteristic of yeast protein is its complete lack of troublesome off-flavor,” she adds.
Gougeon explains that removing the naturally rich aroma from the proteins was a challenge. But with the company’s advanced knowledge, the team was able to separate and concentrate clean-flavored proteins.
An improved texture has also been observed. “We see that Springer Proteissimo 101 shows a good melt-behavior in vegan cheese and improves chewability in meat analogs,” she affirms.
To improve taste, Biospringer also offers vegan flavor solutions for plant-based foods, particularly for meat and cheese analogs, including chicken, beef and cheese flavors.
Increasing nutritional values
Yeast protein is a natural-origin ingredient that’s made by the simple process of fermentation, without extensive processing.
According to an independent study conducted for Biospringer, 83 percent of adults consider yeast protein as a good source of protein.
It’s also a complete protein, containing all essential amino acids, with a balanced amino acid profile with high Branched-Chain Amino Acids (BCAA) content.
“Springer Proteissimo 101 contains at least 75 percent protein, is a highly digestible protein with a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1 – the highest possible score – and a Digestibility Indispensable Amino Acid Score (DIAAS) of 1.02 with a particularly high content of leucine and lysine,” details Gougeon.
Sustainable edge
Springer Proteissimo 101 is also touted for its sustainable and controlled production process through fermentation.
Compared to animal protein, it is more environmentally sustainable, reports the company.
“Even if yeast requires a sugar source to grow, we are less dependent on harvest or seasonality compared to some plant-based proteins. It also limits land use,” affirms Gougeon.
Yeast protein does not include any genetically modified organisms. It is vegetarian and vegan-friendly, as well as kosher and halal certified, making it “accessible for millions of consumers worldwide.”
The Proteissimo project was driven by Lesaffre R&D in cooperation with French and European Institutes, as well as contract research organizations like Agro Paris Tech, Wageningen University & Research, Improve, ProDigest, Ecoact and Campden BRI.
Biospringer is presenting the Springer Proteissimo 101 during the Fi Europe Connect 2020 virtual event this week. The ingredient officially launched in October 2020 in Europe, the Middle East and Africa.
By Missy Green
