(SeaPRwire) –   SHANGHAI, March 20, 2026 — Angel Yeast (SH600298) presented its recent advancements in yeast protein research and development, along with its global application progress, at FIC 2026, held from March 17-19, 2026. This demonstration underscored the company’s dedication to ensuring high-quality protein is available to all. The exhibition, a significant indicator for the food sector, also emphasized the alternative protein industry’s shift towards a more practical stage, prioritizing cost reduction through technology, enhancing taste and texture, and strengthening supply chain dependability.

Innovations in Products and Technology Meet Market Demands

At the exhibition, Angel Yeast introduced two novel yeast protein offerings: AngeoPro Yeast Protein Hi90-A and Yeast Protein S80-A. Hi90-A boasts an impressive 88% protein concentration, providing a pleasant mouthfeel and a neutral taste, making it perfect for the stringent needs of high-end sports nutrition and specific dietary populations. Conversely, S80-A is fully water-soluble, designed for burgeoning and rapidly expanding categories like ready-to-drink (RTD) beverages and protein-enriched waters.

“The introduction of these two innovative products highlights Angel’s continuous progress in fermentation technology and sophisticated enzymatic hydrolysis,” stated Li Ku, General Manager of Angel’s Protein Nutrition and Flavoring Technology Center. “Furthermore, we are working on functional yeast proteins featuring high gelation properties and elevated leucine levels to broaden their utility across various industries, such as meat alternatives, athletic supplements, and senior nutrition. Our objective is to integrate protein supplementation more seamlessly and pleasantly into everyday diets.”

Expanding Global Reach to Ensure Affordable, High-Quality Protein for Everyone

Angel Yeast is strengthening its position as a leading innovator within the worldwide yeast protein sector. The company consistently boosts its R&D investments and partners with global research bodies for application-focused studies concerning gut health and athletic performance. This April, the company is set to host the Second International Symposium on Yeast Protein Science and Technology, where it intends to publish an industry white paper aimed at building consensus and promoting shared knowledge. Regarding manufacturing, Angel Yeast activated a new yeast protein production line at its Baiyang Biotechnology Park in Yichang last November, boosting its annual output capacity by over 10,000 tons. In response to escalating market demand, the company has already outlined plans for additional expansion to bolster its supply infrastructure.

A notable achievement in market expansion was also revealed by the company. “When the froth on your coffee transforms into a ‘protein enhancement,’ we have genuinely made healthy nutrition more accessible,” remarked Jo Chang, Head of the Yeast Protein Division at Angel Yeast’s International Business Center. “In January 2026, Starbucks India, partnering with the local nutrition brand SuperYou, introduced a protein cold foam utilizing Angel’s AngeoPro yeast protein. This pioneering ‘protein foam’ is available as an optional topping for drinks such as Cold Brew, Iced Americano, or Frappuccino, enabling consumers to effortlessly incorporate an additional 11 to 18 grams of protein per serving.”

Moving forward, Angel plans to further enhance its expertise in the yeast protein domain. Through collaborations with international partners, the company seeks to offer consumers more wholesome and environmentally friendly dietary options, while also contributing to the global food industry’s evolution towards a more ecological, streamlined, and equitable future.

 

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