RELEASE: Angel Yeast hosts webinar with PPTI to promote sustainable protein development

(Information sent by the signatory company).

RELEASE: Angel Yeast hosts webinar with PPTI to promote sustainable protein development

(Information sent by the signatory company)

SHANGHAI, March 5, 2024 /PRNewswire/ -- Angel Yeast, (SH600298), the world's leading yeast manufacturer, recently hosted a successful webinar with Protein Production Technology International (PPTI), a digital publication dedicated to the yeast space. alternative proteins.

The February 28 webinar, themed “Sustainable Proteins from Novel Sources,” was attended by leading companies, key stakeholders and expert scientists from the alternative protein industry, including:

Dr. Thomas Eidenberger, technical consultant of Angel Yeast and founder of Belan ZT;

Dr. A.S. Winston Sun, global product manager for Angel Yeast;

Dr. Karim Kurmaly, director de proteína unicelular de dsm-firmenich;

Dr. Adam Leman, Chief Scientific Officer of The Good Food Institute;

Bryan Tracy, co-founder and CEO of Superbrew Food Inc.;

Kilian Daffner, global product manager at Döhler Group.

In line with the company's sustainable strategy, the webinar was an opportunity for Angel Yeast to promote the global development of alternative proteins and focus on the profound impact of how sustainable proteins can promote the development of the industry.

Dr. Thomas Eidenberger shared the latest findings on sustainable proteins from novel sources. He noted that while alternative proteins offer more sustainable options compared to traditional meat and dairy, they also have different environmental impacts. Fermentation technology has provided a new protein option that is sustainable, efficient and nutritionally advantageous.

"The exciting world of fermentation-enabled food proteins significantly expands ingredient options, both for the microbes themselves (yeasts, algae, fungi, etc.) and the nutrients they feed on (sugars, lipids, starches, etc.) And it's not just about saving the planet, scientists can use fermentation to make proteins with specific nutritional needs in mind, whether by increasing omega-3s or tailoring amino acid profiles," Eidenberger said.

Guests held in-depth discussions on the advantages of yeast proteins in addressing the global protein crisis, the characteristics of bacterial biomass and species differences, and the challenges involved.

For more information, visit the event summary at -protein.

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