Angel Yeast Co. Ltd.

SHANGHAI, April 14, 2026 /PRNewswire/ -- The 2nd International Symposium on Yeast Protein Science and Technology, co-hosted by Angel Yeast (SH600298), was held on April 11, 2026 in Yichang, drawing a global audience of over 350 leading researchers and senior industry executives. The symposium serves as a leading industry platform in the alternative protein sector, bringing together stakeholders to accelerate innovation, strengthen international collaboration, and support the development of more nutrition-focused, health-conscious, and sustainable food systems, reflecting the expanding role of yeast protein in the global protein landscape.

Sun Baoguo and Chen Jian, both Members of the Chinese Academy of Engineering (CAE), and Zhou Weibiao, Member of the Singapore National Academy of Science, delivered the keynote addresses. Sun noted that the global food tech landscape was being reshaped, with Asia's research now reaching international competitiveness. Chen highlighted that biomanufacturing could soon contribute one-third of global manufacturing output, emphasizing that the industry's success depended on sustainable strain breeding and optimized production. Drawing on Singapore's experience, Zhou underscored that geopolitical volatility had intensified the need for food self-sufficiency, while identifying consumer acceptance as a key challenge for commercialization.

The three academicians praised recent breakthroughs in yeast protein research and industrialization, calling yeast protein an effective response to global challenges and a hallmark of "new quality productive forces" and "future food."

"Yeast protein is undoubtedly a critical category," Zhou stated. "Our ultimate goal is to move it beyond being just a 'alternative' and make it a staple for everyday consumers. This is a collective effort."

A marquee moment of the gathering was the global unveiling of the White Paper of Yeast Protein (Saccharomyces cerevisiae). The publication delivers a consolidated, data-driven overview of the latest advances in nutritional science, clinical health outcomes, regulatory milestones, and scalable manufacturing. It positions microbial fermentation as a viable, long-term solution to emerging global protein supply challenges.

Complementing the release, Angel Yeast launched two new yeast protein products: AngeoPro™ Yeast Protein Hi90-A and Yeast Protein S80-A. Hi90-A delivers a high protein content of 88%, offering a smooth mouthfeel and neutral flavor profile ideal for the demanding requirements of premium sports nutrition and specialized dietary groups, while S80-A offers complete water solubility, targeting emerging and fast-growing segments such as ready-to-drink (RTD) beverages and protein-fortified waters. Angel also launched other new products including functional yeast proteins with high gelation and high leucine content. 

The technical session offered a granular look at yeast protein research and its expanding application landscape. Sessions detailed its proven efficacy in sports performance recovery, sarcopenia mitigation, gastric mucosal protection, and intestinal barrier modulation. International voices from the United States, the Netherlands, Belgium, India, and Israel shared the latest advances in yeast protein science and its cross-sector applications. During the discussions, Manish Chauhan, Co-Founder of Arboreal, an India-based company that has been instrumental in introducing and promoting yeast protein in India, noted a growing consensus that yeast protein is evolving from an "alternative protein" into a "the third protein," poised to become a mainstream protein.

The symposium also served as a catalyst for tangible deal flow. Beijing Technology and Business University formalized a joint research initiative with Angel Group, and five major domestic and international food brands signed strategic partnership agreements on the sidelines. An on-site exhibition showcased use cases of the Angeopro yeast protein portfolio, spanning performance nutrition, healthy aging, functional foods, and mainstream dietary staples. Following the event, attendees toured Angel Yeast's state-of-the-art manufacturing campus for a firsthand look at commercial-scale production capabilities.

"This symposium provides an important platform for the global community to exchange insights, align on priorities, and drive shared momentum," said Xiong Tao, Chairman of Angel Yeast. "We are eager to deepen our collaboration with experts, academics, and industry partners—strengthening technology development, sharing best practices, and accelerating the transition from research to market. Through continuous scientific innovation, Angel Yeast is dedicated to supporting global food security and making premium nutrition both accessible and affordable for all."

SOURCE Angel Yeast

SHANGHAI, March 20, 2026 /PRNewswire/ -- Angel Yeast (SH600298) showcased its latest yeast protein R&D achievements and progress in global applications at FIC 2026 from March 17-19, 2026, reaffirming its commitment to making high-quality protein accessible to everyone. As a key barometer for the food industry, this year's show also highlighted how the alternative protein sector is entering a more pragmatic phase focused on technological cost reduction, taste and texture optimization, and supply chain reliability.

New Products and Technology Advances Address Market Needs

During the exhibition, Angel Yeast launched two new yeast protein products: AngeoPro™ Yeast Protein Hi90-A and Yeast Protein S80-A. Hi90-A delivers a high protein content of 88%, offering a smooth mouthfeel and neutral flavor profile ideal for the demanding requirements of premium sports nutrition and specialized dietary groups, while S80-A offers complete water solubility, targeting emerging and fast-growing segments such as ready-to-drink (RTD) beverages and protein-fortified waters.

"The launch of these two new products underscores Angel's ongoing advances in fermentation technology and advanced enzymatic hydrolysis," said Li Ku, General Manager of Angel's Protein Nutrition and Flavoring Technology Center. "We are also developing functional yeast proteins with high gelation and high leucine content to further expand applications across a range of sectors, including meat products, sports nutrition, and elderly nutrition. Our goal is to make protein supplementation a more convenient and enjoyable part of daily consumption."

Accelerating Global Footprint to Make Quality Protein Affordable for All

Angel Yeast is solidifying its role as a key driver in the global yeast protein industry. The company continues to increase its investment in R&D and collaborate with international research organizations on application studies related to gut health and sports nutrition. The company will host the Second International Symposium on Yeast Protein Science and Technology this April, where it plans to release an industry white paper to foster consensus and encourage knowledge sharing. On the production front, Angel Yeast commissioned a new yeast protein production line at its Baiyang Biotechnology Park in Yichang last November, adding an annual production capacity exceeding 10,000 tons. To meet surging market demand, the company has already planned further expansion to enhance supply capabilities.

The company also announced a significant milestone in market development. "When the foam on your coffee becomes a 'protein boost,' we've truly lowered the barrier to healthy nutrition," noted Jo Chang, Head of the Yeast Protein Division within Angel Yeast's International Business Center. "In January 2026, Starbucks India, in collaboration with local nutrition brand SuperYou, launched a protein cold foam based on Angel's AngeoPro yeast protein. This innovative 'protein foam' is offered as a customizable topping for beverages like Cold Brew, Iced Americano, or Frappuccino, allowing consumers to easily add an extra 11 to 18 grams of protein per serving."

Looking ahead, Angel will continue to expand its capabilities in the yeast protein field. By working with global stakeholders, the company aims to provide consumers with healthier, more sustainable nutritional choices and support the transition of the global food industry toward a greener, more efficient, and more inclusive future.

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SOURCE Angel Yeast