High-Quality Proteins: A New Standard in Nutrition at FIC 2026

Breaking Down the Barriers: High-Quality Proteins for All

Angel Yeast, a leader in yeast protein development, has taken significant strides at the FIC 2026 held from March 17 to 19. The event, crucial for the food industry, marked not only the unveiling of groundbreaking products but also highlighted a transformative shift in the alternative protein sector.

The company showcased two innovative yeast protein products: AngeoPro™ Yeast Protein Hi90-A and Yeast Protein S80-A. The Hi90-A variant boasts an impressive 88% protein content, delivering a smooth mouthfeel and a neutral flavor profile, making it the ideal choice for premium sports nutrition and specific dietary requirements. Meanwhile, the S80-A variant is fully water-soluble, catering to the rapidly growing markets of ready-to-drink (RTD) beverages and protein-enriched water.

Li Ku, the General Manager of the Protein Nutrition and Flavoring Technology Center at Angel Yeast, emphasized, “The introduction of these products highlights our ongoing advancements in fermentation technology and expanded enzymatic hydrolysis. We are also working on developing functional yeast proteins with high gelling abilities and elevated leucine content to broaden their applications across various sectors, including meat products, sports nutrition, and senior diets.”

Strengthening Global Presence and Commitment to Affordability

As a key player in the global yeast protein industry, Angel Yeast is committed to enhancing the accessibility of quality protein. The company is ramping up its investment in research and development, collaborating with international research institutions on studies surrounding gut health and sports nutrition. Furthermore, they are set to host the second International Symposium on Yeast Protein Science and Technology in April, where they aim to publish a white paper to foster industry consensus and promote knowledge sharing.

In November, Angel Yeast inaugurated a new yeast protein production line at their Baiyang Biotechnology Park in Yichang, significantly increasing their annual production capacity by over 10,000 tons. To meet the surging market demand, the company is also planning further expansions to boost their supply capabilities.

A noteworthy milestone in market development was marked recently. Jo Chang, head of yeast proteins at Angel Yeast's International Business Center, stated, “When the foam on your coffee transforms into a ‘protein boost,’ we have truly lowered the barriers for maintaining a healthy diet.” In January 2026, Starbucks India, in partnership with local nutrition brand SuperYou, launched a protein cold foam made from Angel's AngeoPro yeast protein. This innovative protein foam serves as a customizable topping for beverages such as Cold Brew, Iced Americano, or Frappuccino, allowing consumers to easily add between 11 to 18 grams of protein per serving.

Looking to the future, Angel Yeast will continue to leverage its expertise in yeast proteins. By collaborating with global stakeholders, the company aims to empower consumers with healthier and more sustainable dietary choices while supporting the shift toward a greener, more efficient, and inclusive global food industry.