IBA 2025: Angel Yeast discusses clean label ingredients in bakery R&D
27 May 2025 | Angel Yeast
We speak with Woody Lau, senior sales manager for DACH & Nordic, European Division at Angel Yeast, about the company’s latest yeast and protein products for the bakery sector. We discuss clean-label and GMO-free ingredients and how they can benefit the company’s customers.
OK, we're live at EA.
I'm joined by Woody Lau from Angel Yeast.
Hi there.
Hello everyone, I'm Woody from Angel Yeast.
Welcome to our booth.
Come to Eva.
And can you tell us a bit about what Angel Yeast is doing at the show this year?
Yeah, this year we have very fantastic products and the solutions, and it's a branding solutions like anti-styling solution for the bread, the toast, if you want, it's a clean label.
And the second one is the Aroma solutions.
We have our new brand.
It's a flavor yeast.
It's called Formaro.
It can take you different flavor by the.
Fermentation and the third one is about our bread nutritional enhancer solution like yeaster beta gluten and also our yeaster protein can be used in the bakery.
And the fourth one is our whole series of baking ingredients.
Give you the one stop shop of your main bread and also some confectioneries.
Brilliant.
And what are the main trends you're seeing in the baking?
Industry at the moment, you mean the trends and the, the thing I think is more healthier and, nutritional, high protein and high fibers.
We know the allergy protein is a very hot topic, but which protein is really prefer, the people's health body, and we think wheat protein and plant protein and third one is most.
Products can combined by our yeaster protein with the hydro bright protein is good for the healthy and also can be absorbed by different sections like in nutrition, and sports nutrition drinks and dream shakes and in our daily bread.
What would you say are the big challenges that the bakery industry is facing at the moment and how is angel yeast tackling them?
I think the challenge.
Do with the development of the international economic perspective is not very good, it is not positive so people the conception of is decreased and inflation is the cost of hiking all this want to produce their confidence is not good in the market and for Andre, I think the challenging for us in this market means about we are our brand is not shining like some.
International brand, but we are an international company.
Most importantly, we are very tiny but we want to build the big influences and for doing that we want to develop our Easter technologies to supply more and more innovation solutions and products to take the benefits to our clients and market and motivated this Easter business have developed more healthier and.
More innovations.
That's all.
And over the next couple of years, what can we expect to see from the bakery industry and from angry East?
Next couple of years we are to do more than that, the wholesalers solutions like we want to develop more types of our yeaster protein because yeast protein is a new products for the.
Who will be refuse, but the, the features is cleanable long GMO and have the All the complementary amino acid protein can be used in different fields for the bakery, I think it is very basic one and the more in one we want to find more the natural flavor products to promote more values for our bakery users and also industrial artificial bakers.
Thank you.
Thank you.
