PPTI Web Exclusive: From waste to wonder – the yeast protein rewriting the rules of food

Yeap is taking industrial yeast sidestreams once destined for disposal and transforming them into creamy, functional, high-protein ingredients. Co-founder Jonathan Goshen explains how upcycled proteins could change not just what we eat, but how the food system works

When Jonathan Goshen meets a product developer for the first time, the conversation tends to start like any other pitch in the crowded alternative protein space. Another plant-based startup, another story about sustainability, another promise of functionality. But then comes the moment of truth.

“The real ‘aha’ moment comes when they actually taste Yeap in different applications,” says Goshen, the company's Co-founder & CEO. “That’s when they experience the creamy, smooth texture, the super high protein content, and the clean label with fewer E-numbers. They see how it blends seamlessly, enhancing rather than interrupting taste, bite, and mouthfeel.”

And then comes the kicker. “What really blows them away,” he adds, “is when they realize that what they just ate was made from something that would otherwise have been thrown away.”

That is Yeap’s proposition in a nutshell: converting industrial yeast side streams – waste from fermentation processes – into a highly versatile, allergen-free, non-GMO protein that works across a wide range of applications. From cream cheese to cheddar slices, baked goods, condiments, pastas, and protein bars, Yeap delivers both versatility and nutrition. In an industry where most protein narratives orbit peas, soy, or precision fermentation, Yeap is building a different kind of future – one rooted in circularity.

High protein without the tradeoff

Alternative dairy has long struggled with chalky shakes, gritty yogurts, and cheeses that crumble instead of stretch. “On top of the texture problems, the actual protein levels in many of these products are surprisingly low,” says Goshen.

Yeap’s edge comes down to a proprietary process that cracks open yeast cells while preserving functionality. “We know exactly how to break down and open the yeast cell, which allows it to combine seamlessly with other ingredients,” he explains. The result is a smooth, creamy texture that holds up even at high protein inclusion rates.

That means no chalkiness, no grit – and no compromises. Goshen reels off examples: cream cheese with up to 8% protein that still spreads like the real thing; feta-style cheese with 5% protein that is firm yet smooth; cheddar slices that stretch and melt properly while hitting 10% protein; 5% mascarpone for tiramisu, where Yeap stabilizes fat without breaking down the indulgent mouthfeel.

“First and foremost, the product needs to taste great and have a good texture,” Goshen emphasizes. “If it doesn’t, people simply won’t buy it, no matter how high the protein content is. At the same time, we aim to match or even exceed the levels you’d see in regular products. And we do that at price points competitive with conventional proteins. Yeap enables brands to deliver those higher protein numbers while keeping taste, texture, clean label credentials, and affordability intact.”

Circular protein

The real innovation lies not just in taste, but in supply. Yeap sources its raw material from an unlikely place: industrial yeast waste. The company takes side streams from fermentation-based industries, upcycles them through its proprietary process, and valorizes them into a protein-rich ingredient.

“Our process starts with an industrial yeast side stream – material that would normally be thrown away,” Goshen says. “We bring it to our production facility nearby and turn it into a high-protein ingredient, using a carbon-reduced process compared to other proteins. Once it’s ready, we bring it back to the market, completing a circular economy loop.”

And the circle doesn’t stop there. Yeap is now developing additional products from its own process waste, including a supplement designed to support immunity, gut microbiota, longevity, and weight management. “Our goal is 100% zero waste, exercising circularity all the way,” Goshen explains.

This is more than marketing spin. Yeap’s model sidesteps one of the alt-protein sector’s thorniest challenges: resource use. By building on existing fermentation infrastructure, the company avoids new agricultural land use, cuts irrigation demand, reduces nutrient run-off, and shields biodiversity. It also builds resilience. “Because our raw materials come from existing, year-round fermentation industries, we can keep production consistent no matter what’s happening in the world,” Goshen notes.

For him, sustainability is multidimensional. “Carbon is only one part of the picture. The food industry should also be paying close attention to water use, biodiversity, and waste. A sustainable food system isn’t just low-carbon – it’s circular, resource-efficient, biodiversity-positive, and supply-secure.”

Upcycled proteins aren’t just a sustainability story – they’re a real opportunity to innovate, delight consumers, and rethink how we feed the world

Functionality without clutter

Functionality has often been the Achilles’ heel of new proteins. Developers reach for gums, stabilizers, and additives to make products work – with long ingredient lists to match. Yeap claims to sidestep the problem.

“Clean label is built into our process,” says Goshen. “Our technology allows us to deliver both high protein content and excellent functionality, which means food manufacturers can simplify their ingredient lists. By using Yeap, they can reduce the number of added ingredients – fewer E-numbers, less processing – while still maintaining great texture, taste, and performance.”

The company’s protein is allergen-free and non-GMO, not by explicit design but by outcome. “We didn’t expect that we’d end up with a product that hits all of these goals at once – delicious, versatile, sustainable, nutritious, and clean,” Goshen admits. For brands, that opens the door to meeting multiple consumer demands in one hit.

Setting the new standard

In the short term, Yeap’s emulsification and texture properties are a market differentiator. “We offer high protein concentration – 75% – plus excellent functionality, creaminess, smooth texture, and clean label allowance, all at a price comparable to existing proteins,” Goshen explains. That combination of functionality and affordability is rare.

But he is clear-eyed about the future: “I think it’s likely that developers and product innovators will aim to make these benefits the norm. The key is that proteins must remain within normal and acceptable price boundaries. If prices go too high, adoption will be limited, and the market potential will be constrained.”

The challenge, in other words, is not just to be better – but to be better at scale.

Beyond protein: bioactives

One of the most intriguing parts of Yeap’s roadmap sits beyond protein itself. Yeap S, a pipeline product, is designed to deliver bioactive benefits: gut health, immunity, and weight management.

“The bioactives space in the protein world is growing exponentially,” Goshen says. “People are increasingly talking about food as medicine, and with the global demand for protein continuing to rise, the opportunity is huge.”

Yeap S is taste-free, fully soluble, and made from production side streams – again reinforcing the company’s commitment to circularity. Goshen sees applications ranging from beverages and bars to functional ‘super drinks’ and gummies. “If you can deliver a protein that not only meets nutritional needs but also supports gut health, immunity, and weight management, you’re in a winning position,” he argues.

For a small startup, balancing core protein development with bioactive exploration is tricky. “Our immediate focus is on perfecting our core protein – mastering its functionality, taste, and scalability. At the same time, we’re carefully developing health-focused products in parallel, but in a measured way.”

Toward zero waste

Looking ahead, Goshen sees Yeap’s biggest breakthrough not in a lab but in the market. “The breakthrough that would really turbocharge Yeap’s impact is hitting full-scale commercialization – which is already happening – while maintaining affordability,” he says. That combination – market penetration plus zero-waste philosophy – is the endgame.

“If I could send one message to the wider food industry about upcycled proteins, it would be this,” he adds. “We have the tools, wisdom, and creativity to turn what’s already available into something valuable, delicious, and healthy. Upcycled proteins aren’t just a sustainability story – they’re a real opportunity to innovate, delight consumers, and rethink how we feed the world.”