Yeast protein poised to fortify vegan offerings
01 Sep 2023 | Biorigin
Brazil-based Biorigin demonstrates enhanced nutrition and fusion flavors with yeast extracts at IFT FIRST 2023. The company shows how classic sauces and vegan innovations like mayo and chili can help reach a wider consumer base. On the company’s 20-year anniversary, global product line manager Fabiana Fontainhas shares how yeast protein can help nourish a growing population.
This is Missy Green for Food Ingredients first.
I'm here at IFT 2023 with Fianna, and she's the product manager at Bioorigin.
So Fabiana, I heard that Bioorigin is celebrating 20 years, and what are you doing to mark this great occasion?
Yeah, Missy, nice to see you.
Yes, we are celebrating 20 years.
And we came here to to celebrate with you and to celebrate this important moment we brought some different tasting sessions for our target.
The idea here is to propose the fusion concept where we brought traditional products like the chicken popcorn in the tortilla that mix it and combine it.
With 4 different sauces you can have different experiences.
The 4 sauces that we brought are basically vegan, chili, and also vegan mayonnaise for the vegan target and also two very traditional sauces in the United States, that is the ranch and the barbecue sauce.
The idea here is that you as a consumer are totally open to do the combination that you want, and doing that you can have different, different experiences using traditional ingredients.
Besides that, we are bringing a novelty for the show.
We are doing the pre-launch at firsthand of a yeast extract, yeast protein that is basically.
Product that can help fortifying products to help to support around the world to feed people and doing our contribution considering the growth of the population and the lack of meat that we know that we are going to face.
How is the yeast protein being used in applications?
The yeast protein.
Was used in the vegan chili application at 2% of level dosage, increasing in 50% the total amount of protein of the product, and also in the tortilla application where we had the same level of dosage, 2% final product, but increasing 20% in terms of total protein content.
