Lallemand Bio-Ingredients introduces Engevita HiPRO Beyond to redefine protein in dairy alternatives

Lallemand Bio-Ingredients has unveiled Engevita HiPRO Beyond, a new-generation yeast protein designed to raise the standard for dairy alternatives and hybrid dairy formulations. Developed to deliver complete nutrition with clean flavor and smooth texture, the ingredient has been submitted for the Fi Europe Innovation Awards 2025 in the Dairy Alternatives category. It was also the focus of an article, Fermentation's flavor edge: How yeast proteins are redefining savory innovation, in the Q3 2025 edition of Protein Production Technology International.

Derived from Saccharomyces cerevisiae (baker’s yeast), Engevita HiPRO Beyond is a highly concentrated, non-animal protein containing at least 80% total protein. It provides all essential amino acids, including branched-chain amino acids (BCAAs) known to support muscle health and recovery. With its light color and neutral taste, the ingredient enables formulators to boost protein content across a wide range of sweet and savory dairy-style applications without affecting sensory quality.

Silvia Soragni, Category Manager Savory Ingredients at Lallemand Bio-Ingredients, the interviewee in the above PPTI article, said the launch reflects growing demand for both nutritional performance and sustainability in the dairy alternatives space. “With Engevita HiPRO Beyond, we are bringing the benefits of yeast fermentation to the world of dairy alternatives,” she said. “It offers an exceptional balance between performance, taste, and sustainability – qualities that make it truly stand out in the protein innovation landscape.”

Engineered for versatility, Engevita HiPRO Beyond disperses quickly in liquid without gelling or thickening, allowing protein enrichment above 10% in ready-to-drink beverages. Its solubility ensures long-term stability when paired with a suitable stabilizing system, making it especially well suited to plant-based milks, high-protein shakes, smoothies, and yogurt-style drinks. The result is a creamy mouthfeel and clean sensory profile – two characteristics that remain central to consumer acceptance in the segment.

One of the most common challenges in alternative proteins is overcoming off-flavors and textural inconsistencies. Lallemand’s ingredient has been formulated to avoid these issues, delivering a smooth, balanced profile compatible with dairy-free desserts and hybrid cheese-style products alike. Combined with its complete amino acid composition, the ingredient supports the creation of high-quality, nutritionally meaningful products for active and health-conscious consumers.

Produced through a controlled fermentation process, Engevita HiPRO Beyond is naturally free from antinutritional factors such as lectins and tannins, which can interfere with digestion and nutrient absorption. Fermentation also provides inherent food safety advantages, ensuring consistent quality and reducing microbial risk. Importantly, the process aligns with circular economy principles by valorizing fermentation byproducts and using fewer natural resources compared with traditional crop-based protein production.

As consumer expectations evolve toward more nutritious and environmentally responsible dairy alternatives, Engevita HiPRO Beyond offers manufacturers a flexible platform for innovation. Its clean taste, functional performance, and sustainable production profile position it as a bridge between traditional dairy and next-generation hybrid concepts that blend animal and non-animal ingredients.

Headquartered in Montreal, Lallemand Bio-Ingredients is a global leader in specialty yeast and bacteria-based solutions for food, beverage, health, and flavor applications. With decades of experience in fermentation, the company’s portfolio spans yeast extracts, inactive yeasts, and fermentation-derived flavors designed to meet the growing demand for natural, sustainable, and high-performing ingredients.

Lallemand Bio-Ingredients will showcase Engevita HiPRO Beyond at Fi Europe in Paris, Booth 72M31, where visitors can learn more about its potential to shape the future of protein-enriched dairy alternatives.