In a world of limited resources, the shift toward sustainable protein sources is crucial for global food security. With the increasing global population, coupled with the challenges of climate change and shrinking arable land, we need more efficient ways to produce high-quality protein to nourish people while reducing our ecological footprint.
While plant-based proteins offer a valuable alternative, some of these sources may be lower in certain essential amino acids or less digestible compared to animal proteins. Yeast, a microorganism used in fermentation technology, serves as an exceptional source of single-cell protein (SCP).
From a food security perspective, yeast protein is particularly compelling. Its production is independent of seasonal constraints, and the process can be completed relatively quickly. In many ways, fermentation can be viewed as a new form of farming. Yeast is recognized for its superior nutritional quality, making it an attractive option for SCP production. Yeast protein production, using controlled systems called bioreactors, is gaining attention from both researchers and industry. Furthermore, yeast protein requires minimal arable land and does not directly compete with crop-based food commodities.

Yeast protein production is part of a circular economy. The fermentation substrate, such as molasses (a byproduct of the sugar industry, often derived from beetroots), is efficiently utilized. Even the byproducts of yeast production, like vinasses, can be repurposed as natural fertilizers for crops, such as sugar beetroots.
Given the increasing demand for protein driven by population growth, yeast protein stands out as a promising alternative to traditional protein sources, including plants and meat. Yeast protein biomass also contains essential trace minerals and vitamins, including B vitamins, further enhancing its nutritional value. As a result, yeast protein biomass represents a sustainable option for both human and animal nutrition, with a low environmental footprint.
In contrast, several alternative protein sources can contain antinutritional factors (ANFs), which may impact their nutritional quality and digestibility. Naturally occurring ANFs—such as cyanogenic glycosides, lectins, saponins, tannins, phytic acid, trypsin inhibitors, alpha-galactosides, and oxalates—are found in many plant materials. These compounds are known to have adverse effects on human health, with common concerns including vomiting, bloating, and reduced mineral and protein bioavailability.

For example, legumes (e.g., soy, peas, lentils, chickpeas) contain ANFs like lectins, saponins, tannins, phytic acid, trypsin inhibitors, and oligosaccharides, which can interfere with protein digestion and mineral absorption and may cause gastrointestinal discomfort.
However, Saccharomyces cerevisiae, commonly known as baker’s yeast, does not inherently contain antinutritional factors. In fact, yeast is often used in fermentation processes to reduce the antinutritional factors present in plant-based ingredients.
Lallemand Bio-Ingredients Savory has launched Engevita® HiPRO Beyond, a yeast protein derived from Saccharomyces cerevisiae. It is a very mildly flavored, complete protein containing all essential and branched-chain amino acids. This gluten-free, vegan protein is allergen-free, non-GMO, and provides a high-quality source of sustainable protein. Engevita® HiPRO Beyond is suitable for various foods where a dependable protein source is needed to enrich or complete the nutritional profile.
One of the key advantages of Engevita® HiPRO Beyond is its seamless integration into complex food matrices. Many alternative proteins can interfere with the sensory properties of food, such as flavor, consistency, or appearance. However, Engevita® HiPRO Beyond maintains the authentic qualities of food, allowing product developers to enhance nutritional content without sacrificing taste or texture. This makes it an excellent choice for consumers seeking high-quality protein without the drawbacks often associated with plant-based proteins, such as bitterness, astringency, or undesirable flavor profiles.
To learn more about the product, visit the website
Lallemand Bio-Ingredients Savory is present at Food Ingredients Europe, booth 4.1 H29, showcasing HiPRO Beyond in a delicious vegan cheese.