Natural yeast ingredients tap into global health and wellness trends
31 Mar 2023 | Biospringer by Lesaffre
Biospringer by Lesaffre exhibited its yeast protein Springer Proteissimo 101, a complete protein, and a smoked yeast ingredient at this year’s IFE Manufacturing event in London. Daryl Smith, business manager, says the prevalence of natural and clean label ingredients is significant, and high protein claims are also trending.
This is Elizabeth Green reporting for Food Ingredients First.
I'm here at the IFE manufacturing event in London.
I'm here with Darryl Smith, who is the business manager at Fire Spring at Bya Safra.
So Darryl, what are you presenting at this year's IFE?
Hi, good morning.
Thanks Elizabeth for the introduction.
We have two products that we are presenting today.
The first is our yeast protein, Springer protissimo 101, which is a complete protein containing all the essential amino acids.
We have it in a cereal bar application, but it can also be used in vegan analogs, vegan cheese.
We've done a high protein cracker, and Presented it in a high protein pasta.
The second concept we are presenting is a smoked yeast, so a clean label smoked ingredient with the addition of umami, and we are showing it in a smoked cheese potato crisp application.
What are the key trends that you are tapping into?
Yes, that's a great question.
What we see is still the prevalence of natural and clean labeled ingredients.
High protein food claims are still very popular across all food and beverage applications, and our two products we are showing today fit into the health and wellness global trend.
Fantastic.
How do these products answer to the demands of the UK audience?
I know this is an international show, but why is it important?
Yes, I think this is our first time exhibiting at the Important to have a more presence, a global presence, so looking at the UK and Ireland market to improve our brand awareness.
Our yeast ingredients fit into the health and wellness trend we see not only in the UK and Ireland, but from a global perspective too.
Why are yeast ingredients crucial to vegan?
We see yeast ingredients playing a crucial part.
They have many, many multifaceted advantages.
They can help to improve or boost the taste in vegan applications.
They can help with salt reduction.
We've seen many vegan analogs have long ingredient list, have a high salt or sodium content, so we see our Springer umami range as being crucial to reducing the sodium content of food and beverage applications.
We also have various other solutions which can help with the taste to improve or boost the taste by masking a lot of other alternative proteins that you find in vegan meat analogs and together with.
Our Springer protisimo vegan yeast protein, we see this also having many advantages in the vegan sector with the products that you've got on the stand today, what has the response been so far?
Yes, we've seen a lot of interest on our smoked yeast ingredient that we've launched as a concept since December last year, so we are very excited for the coming months when we will be able to officially launch this product to the market.
And we expect a great response for that in terms of the Springer protissimo.
We launched this 2 years ago as the first yeast protein on the market, so we've seen many many interests, many applications, and we continue to look to develop this category of yeast protein within our 360 degrees of taste portfolio.
Fantastic.
Maybe you can share with us a little bit about how yeast ingredients are actually produced.
Yes, I think that's a good question just to help explain about the production of our products.
So we start with molasses, which is the carbohydrate-rich substrate which yeast is grown on.
It's then kept for a certain amount of time at certain temperatures so it grows and multiplies.
Then we apply heat to stop the fermentation process.
We then cut the cell wall and we extract the tasty components from that, which we further process by concentration, evaporation, and we then create.
Various yeast extracts in various formats, so powders, liquids, or pastes, and we also then use that and further process it to make various other products in our portfolio, whether it be flavorings, natural flavors or dried autoized yeasts which still contain a certain part of the cell wall.
Thanks, that's really interesting.
Are there any sort of future developments that you are working on, maybe some insights you can share with us on anything else you've got in the pipeline?
I think innovation is a continuous process, so our culinary center, which we feel is an integral part of our success up until now as as for the future.
Of our business is always continuously looking at our portfolio to identify gaps in the market where we can see a demand as we did for the smoked yeast ingredient.
So for sure we have some exciting products coming in the pipeline within the next 1 to 2 years to expand some of the ranges that we have which fit into the health and wellness trend which we see continuing into the future.
Thanks for your time, Elizabeth.
