Yeast Extracts an Alternative to Animal and Plant-based Proteins

The global protein supplement market is growing quickly.​ Originally targeted at professional athletes, protein supplements now serve a broader market of consumers who see the benefits supplementation provides for sports nutrition, muscle building, and general health.​

FREMONT, CA: The traditional animal and plant-based sources of protein have deficiencies, which necessitate the development of new sources of protein. Here, east protein can meet the need and enhance the effects of supplementation. A variety of protein sources are available on the market, including whey, casein, cattle, fish, eggs, soy, pea, hemp, and rice. In contrast to plant-based proteins, animal proteins contain leucine and critical amino acids that plants lack. Additionally, plant-based proteins may not be fully digested in the gut, which may harm a person's metabolism and immune system.

The current industry benchmark is whey protein. Whey, a complete, readily digestible protein that is higher in branched-chain amino acids (BCAAs) and leucine than many other protein sources, is obtained from the watery component of milk that separates during the making of cheese. Whey protein supplementation has been linked by researchers to advantages like increased physical performance and weight loss.

The animal source of whey protein, however, prevents customers from consuming it. In response to worries about the environment, animal welfare, and pollution, people are consuming fewer animal products. In Singapore, 49 per cent of people have cut back on or completely stopped consuming animal products. Similar efforts are being taken by consumers in other parts of Asia; 60 per cent of residents of the region have significantly reduced or want to significantly reduce their meat consumption.

The demand from consumers for alternatives to animal products cannot be met by sources of protein from plants. Plant-based sources like wheat, soy, and pea consume unsustainable quantities of land in addition to being inferior to animal proteins in terms of amino acid concentration, digestibility, and protein synthesis ability. Unlike animal proteins, plant-based proteins are highly dependent on the weather, and customers are concerned about heavy metals, pesticide residues, and genetically modified organisms.

Proteins from plants and animals both have drawbacks that nutritional yeast can help with. It is a microbial protein with a high level of BCAA, even though the deactivated form of yeast, which is frequently offered commercially as a food product, is typically marketed as a way to improve the immune system or gut health. More than 80 years ago, researchers examined the nutritional value of yeast protein in animal husbandry, but there is currently no protein-specific proof of the material's effects on people.

By switching to yeast protein, sports nutrition companies can remove barriers to the expansion of the market for protein supplements. Yeast protein presents a third choice that can unlock the entire potential of the rapidly expanding, multibillion-dollar protein supplement business, whereas animal proteins can only grab a portion of the market and plant-based proteins are unable to satisfy the expectations of consumers who are performance-focused.