Fi Europe 2025 live: Biolev by Levapan elevates yeast innovation for clean and functional applications
04 Dec 2025 | Biolev by Levapan
Daniel Felipe Lopez Ramirez, marketing manager for Biotech at Biolev by Levapan, highlights the rising demand for organic yeast ingredients, and how the company’s yeast proteins are replacing egg and improving texture. He also discusses the role of high-protein yeast in plant-based meat chewiness, and how their sweet-focused solutions enable sugar reduction without losing flavor.
Finns first reported from Europe 2025 in Paris, and we're here at the Bio Letherpan sand with Daniel Philippe Lopez Ramirez, market manager of Biotech.
Welcome to you.
Thank you.
So my first question, you're highlighting your organic, EU certified and gluten-free portfolio this year.
What types of applications are most driving demand for organic yeast ingredients today?
So what we have seen is that Mainly in organic applications are growing, especially in the ones that are clean, clean label.
Consumers are looking for more clean label products.
Also in the plant-based area we've seen some great developments in the plant-based area focusing more on savory.
Mostly on broths, soups, those are the main applications that we have seen since yeast extracts may help with the mummy, but also with avoiding those notes that some plant-based ingredients have in the formulations.
And one of your yeast proteins can replace egg and build texture.
In which formulations are customers seeing the best performance so far using this solution?
OK, that's like a novel.
We have developed here in Bolab that we have a yeast derived ingredient that can replace egg in some applications.
What we have seen it best works is in spreads such as sauces such as mayonnaise stapeli or plant-based spreads that can help with the viscosity, the stability, and emulsification of those types of products.
Interesting.
And your high protein, high carbohydrates, yeast ingredient is designed to.
Plant-based meats.
What specific texture or chewiness challenges does it help manufacturers overcome?
We've seen in the plant-based industry that one of the hardest challenges to accomplish is about texture, to be less chewy, less sticky, and what we have seen with our product is that we have accomplished a clean label, this ingredient that allows for that chewiness to be more.
Real more similar to what we can find in a non plant-based application.
Also during the cooking, the mature doesn't doesn't break, so it gives more stability during cooking and during preparation.
You also offer yeast solutions for sweet applications to support sugar reduction.
How do these ingredients help maintain flavor while lowering sugar content in beverages?
That's one of our novel applications.
It's also the yeast extract that allows for sugar reduction.
The yeast extracts produce and create more mouth feel that helps since the sugar is reduced, the mouth feel is lost and not many.
Other sweeteners don't help with the mouth feel with juice extract that could be done and also the juice extract also other notes that are present by the flavor of the beverage, so it's like a whole 360 solution for the sugar reduction.
Daniel, thanks for your time today.
Thank you.
