New Yeast Proteins from Lesaffre Offer Alternative to Plant, Dairy Proteins

Image provided by Lesaffre Human Care

Lesaffre Human Care (Marcq-en-Baroeul, France) is taking its expertise in ingredients from yeast and bacteria fermentation into a new realm: protein. The ingredients supplier recently announced it is debuting a line of yeast proteins that it says can serve as a replacement for plant-based and dairy-based proteins.

The new line of yeast proteins, titled Lynside ProteYn, are making their debut with the philosophy that yeast proteins offer nutritional benefits comparable or superior to other protein sources, but without the allergen issues or other factors that turn consumers away from soy or dairy. Lesaffre says its Lynside ProteYn contains all nine essential amino acids and offers a protein digestibility corrected amino acid score (PDCASS) of more than 1-which is higher than many plant-based proteins and similar to dairy proteins. Lynside ProteYn also contains the branched-chain amino acids leucine, valine, and isoleucine, which may be of especial interest to sports-nutrition consumers as these components play important roles in muscle synthesis and sports recovery.

Beyond what the yeast protein line offers, Lynside ProteYn is also free from gluten, soy, dairy, GMOs, protease inhibitors, and phytates, and it is produced without the use of pesticides or antibiotics. Lesaffre notes that this makes the yeast proteins ideal for vegan or vegetarian consumers or people with other food sensitivities, and that the yeast proteins are also produced through a manufacturing process that promises a low environmental impact

“It can therefore be considered as a sustainable protein, compared to other more resource-intensive and environmentally impactful sources,” according to the launch announcement from Lesaffre. At the same time, the firm adds, the line of yeast proteins is also high in B vitamins, iron, zinc, calcium, potassium, phosphorus, and potassium.

Pictured above is a smoothie prototype feature Lynside ProteYn, which will be showcased this week at the Health Ingredients Europe (HIE) trade show. 

Read more:

Yeast Fermentate Defends against Gut Damage from Heat Stress?

Dairy Protein Advancements: Microfiltration, Sustainability, and More

Sports-Nutrition Formulators Eye Opportunities, Challenges of Plant Proteins

Michael Crane
Associate Editor
Nutritional Outlook Magazine
michael.crane@ubm.com