Vitafoods Europe 2026: Angel Yeast highlights fermentation protein for mainstream F&B
21 May 2026 | Angel Yeast
At Vitafoods Europe 2026, Dr. Winston Sun, product manager at Angel Yeast, explores how yeast protein is emerging as a “third pillar” alongside dairy and plant proteins — delivering taste, texture, sustainability, and cost-effective solutions for mainstream F&B applications like beverages, snacks, and bakery products.
Finny Greens first reporting from Vita Foods Europe 2026 in Barcelona, Spain.
We're here at Angel Y stand with Doctor Winstonson, who is product manager.
Welcome to you, Winston.
So you're positioning yeast protein as what you call the third pillar alongside dairy and plant proteins.
But in practical F&B terms, what does it, where does it outperform existing options like whey or pea protein, rather than simply adding just another alternative.
Yes, I think the advantage of yeast protein is not just the, the protein sources, but it's the overall nutrition and the supply stability.
So first of all, it's due to the, good amino acid profile and overall nutrition.
The second is, the nutrient taste and flavor.
The third is about the sustainability.
The force, it's about, it's supply stability.
Hm.
OK, so there's no taste and texture remain key barriers for alternative proteins.
So how does yeast protein perform in in mainstream formats like RC beverages or yogurt style applications?
And what formulation hurdles still needs to be solved in this area for the Easter protein, I think regarding the, the flavoring and the, the, the taste, it's already in a good state in our RDD drink and also the yogurt, it's already could be used potential commercialized.
And regarding is there any like disadvantages.
About the formulation, I think there could be some disadvantages or some limitations at the end users when they're making the formulations.
For example, the different types of the processing, steps and also the, the, like the, processing conditions like the different various kinds of pH.
Yeah, OK.
So fermentation-based proteins are often positioned as being sustainable options.
But cost competitiveness is critical in mass markets F&B.
So how close is yeast protein today to price parity with dairy or plant proteins at scale?
Regarding the prices or the conditions of the yeast protein compared with wheat protein and vegetable protein or plant-based.
The protein.
Compared with whey, I think it's a very competitive prices.
It's because due to the variation or the unstable of the market of the whey protein concentrated and why protein isolate, regarding the plant-based protein, yeast proteins compared to them, and it's a little bit higher, but it's in some like high value applications, I think it's affordable to use the yeast protein for the applications.
Much of the narrative around yeast protein is still related to sports and performance nutrition.
What needs to happen for it to gain traction in everyday food categories like snacks, bakery, and and beverages?
I think regarding the, the, the, the high protein, sports nutrition products, it, it's gonna be used.
Regarding the snacks, high protein food, let's say the bakery products, it could be used.
It depends on the applications that the, the, the end users prefer to do.
Mm.
OK, so as a final question, as manufacturers look to reformulate for sustainability, nutrition, and supply chain resilience, do you see yeast protein being used as a replacement for existing proteins, or more as a complementary blend?
And, and, and what's your reasons?
So I think as we mentioned before, that the easter protein is a new protein sources, which means it has a new class of the protein.
It's not the alternative of any existing protein sources, which means we suggest our clients to use yeast protein combining with whey protein or plant-based protein to , realize their goal, which means that use the Easter protein by blending the Easter protein together with the current protein sources to enhance and complementing them.
So I could say that Easter protein blending with the Easter protein with the other protein sources is not the sacrificing.
It's where the innovation starts.
OK, that's brilliant.
Thanks for your time today.
Thank you.
