Angel Yeast and experts spotlight fermentation's role in the future of alternative proteins

Last week's Protein Production Technology International (PPTI) webinar, Microorganisms Unleashed: The Future of Alternative Proteins Starts in the Fermenter, presented in partnership with Angel Yeast, provided attendees with key insights into the rapidly evolving field of microbial protein production. The event featured presentations and panel discussions with leading industry figures, exploring scientific breakthroughs, market dynamics, and strategies for successful commercialization.

Winston Sun, Product Manager at Angel Yeast Europe, opened the webinar by outlining the substantial global demand for sustainable protein sources. He highlighted yeast protein, particularly Angel Yeast’s AngeoPro, emphasizing its nutritional and functional advantages. "AngeoPro is a complete protein, containing all nine essential amino acids," Sun stated. He further explained its high digestibility, superior nutritional profile compared to traditional plant proteins, and its sustainability advantages, noting the significantly lower carbon footprint and resource usage compared to animal-derived proteins. Angel Yeast’s new Baiyang production facility, he revealed, will significantly boost annual production capacity by 11,000 tons.

The discussion moved to panelists, each contributing diverse perspectives. Robyn Eijlander, Program Manager Cellular Agriculture & Science Innovation Manager at NIZO Food Research, emphasized the persistent challenges faced during scaleup, stressing that "scaling isn’t cheap", and noting that "microbial behavior in larger vessels can differ significantly from lab-scale environments". She introduced the Biotechnology Fermentation Factory (BFF), an initiative aimed at helping companies overcome these challenges through pre-pilot and pilot-scale facilities.

Adam Lehman, Principal Scientist, Fermentation at The Good Food Institute, highlighted the potential of biomass fermentation, stating that recent techno-economic analyses indicate biomass fermentation costs could soon rival traditional protein sources. "We’re seeing costs approaching competitiveness with traditional proteins like beef and pork," Lehman reported. He identified functional ingredients such as microbial fats and binders as critical to addressing consumer demands for taste and texture in alternative protein products.

Sunil Kumar Sukumaran, Chief Technology Officer from Perfect Day, shared insights on startup strategies for selecting microbial hosts, reflecting on his company’s shift from simpler organisms to more complex hosts for achieving economic and regulatory compliance. "Choosing the organism that offers the best performance is critical," Sukumaran advised, while underscoring the importance of transparency with investors about cost targets.

CJ Foods' Florian Viton, SVP, Global Head of Strategic Innovation, addressed how the Korean conglomerate leverages its historical expertise in fermentation. Viton highlighted a recent strategic shift towards more premium, fermented product offerings that showcase probiotics and unique flavor profiles. "We have a balanced portfolio that gives us flexibility," Viton noted, highlighting the value derived from solid-state fermentation.

Technical insights came from Spencer Nie, Senior Engineer of Yeast Protein Research Institute at Angel Yeast, who pointed to pipeline design and cleaning processes as underestimated challenges in scaling from lab to industrial production. "Cleaning processes at industrial scale can be quite complicated, and residues can affect product quality," Nie explained.

Addressing future trends, Eijlander anticipated breakthroughs driven by artificial intelligence (AI) and novel strain discoveries, while Sun confirmed Angel Yeast’s investment in synthetic biology platforms to foster global research collaboration.

Panelists concluded with an optimistic outlook, envisioning microbial fermentation as pivotal to sustainable and nutritious food systems. Reflecting on the webinar's key themes, moderator Nick Bradley from PPTI underscored fermentation’s potential to significantly transform the protein landscape.

The Microorganisms Unleashed webinar remains available for on-demand viewing. Interested attendees can still register through the PPTI platform to access the full event. Click here