From June 25th to 27th, at the FBIF2024 Food and Beverage Innovation Forum held in Shanghai, Angel and a number of partners comprehensively interpreted the concept of yeast protein, launched the yeast protein application technology solution, and released new yeast protein C-end products, taking a solid step for the food industry to "ask for protein from microorganisms".
Multi-dimensional concept infiltration
The FBIF Food & Beverage Innovation Forum is a highly recognized event for the food industry, attracting around 47,000 professionals this year. Relying on conferences, sub-forums and exhibitions, Angel strives to bring more intimate contact with yeast proteins to practitioners.
At the plenary session, Professor Zhang Yuyu of Beijing Technology and Business University explained the important value of yeast protein in "promoting the proliferation of intestinal beneficial bacteria, enhancing the immunity, anti-inflammatory and antioxidant capacity of intestinal tissues" through detailed data.
Li Ku, deputy general manager of Angel Protein Nutrition and Flavoring Technology Center, systematically interpreted the characteristics, application status and prospects of yeast protein.
At the Foodtalk salon, Hangzhou Suoxiang Company, Anqi's marketing partner, elaborated on the huge opportunities and application scenarios of yeast protein in the snack track based on big data analysis. For the public, Angel relied on the FBIF video account to release two short videos of yeast protein popularization, introducing the concept, advantages, functions and commercial value of yeast protein in simple terms.
At Angel's booth, yeast protein solutions were highlighted, including protein substitution, nutritional fortification, taste improvement, etc., highlighting the value of "innovative nutrition, cost reduction and efficiency increase".
The C-end new product is fresh to touch
Since it was included in the new food raw material catalog at the end of last year, yeast protein is no longer simply a concept product, and the release of new yeast protein products of multiple brands and different categories of FBIF has allowed many people to experience the intuitive feeling brought by innovative protein on the spot.
"The use of yeast protein gives the product more health and scientific meaning, and it is more intuitive that the taste of the product is significantly improved, and the cost is well controlled." Zhang Guangming, founder of FFIT8, introduced.
At the exhibition, Angelnut launched two products, LOHAS Yeast Protein Drink and Instant Yeast Protein Pulp Gummies, which entered the gastrointestinal care track with functional snacks.
Looking at trends from an industry perspective
"Innova Market Insight", an organization familiar with the global food trend, said in an interview with Angel's booth on the 27th: At present, yeast protein is popular in the European and American markets, it is a sustainable source of efficient production, green and low-carbon, and has been recognized and welcomed from the B-end to the C-end, and I believe that it will soon be popularized in the Chinese market.
Industry analysis: through the efficient transformation of traditional food crops into yeast protein, it provides a new solution to the problem of insufficient protein supply in the mainland, which is of great significance to the mainland's innovative edible protein supply system and support the national "food security" and "double carbon" strategy.
As the FBIF described on the plenary page: yeast proteins will reshape the food industry!