With consumers’ increasing interest in alternatives to animal proteins, we have witnessed the rise of plant-based proteins such as soy protein and pea protein. More recently, a multitude of new protein sources - from algae, mycoprotein, insects, etc.- have begun to gain traction; but there is no knowing how they will do in the long-term. In fact, they must overcome significant hurdles such as functional and organoleptic drawbacks as well as consumers’ potential concerns over safety and psychological factors (when eating insects is concerned!). The ProteYn range is extremely promising as it builds upon nutritional yeasts’ notoriety, which severely reduces the potential for concerns. Nutritional yeasts are indeed very well-known and they have been trusted by consumers for decades to help with both targeted benefits and overall well-being.