Consumer interest in non-meat protein options is growing worldwide, especially in countries with high economic prosperity.For many years, meat was the primary source of protein in developed markets. However, due in part to health and environmental concerns and animal welfare, consumer behavior is changing: interest in alternative protein sources has paved the way for the growth of the alternative protein market. Yeast has been used in human food preparation for centuries. Suffice it to recall their use in leavening bread, making wine and beer. Inactivated yeast has become widespread, especially among vegetarians, as a supplement to their preferred diets.
Yeast protein is an easily digestible, reliable, natural source of fiber and is a complete protein containing all the essential amino acids and branched-chain amino acids.
Yeast protein has a higher nutritional value than whey protein. The PDCAAS assessment confirms that yeast protein is equivalent to whey protein and higher than soy protein. Because it is digested and absorbed slowly, it helps maintain satiety and maintain physical activity. It also contains 10% dietary fiber, which is expected to help normalize gut flora.
Features of yeast protein:
-high protein efficiency ratio (higher than whey protein)
-digested slower than whey and soy protein. Which means that the concentration of amino acids in the blood is maintained for a longer period of time, resulting in a long-lasting effect.
- Protein 80% higher BCAA content than whey protein
