Spanish Researchers Identify 10 Yeast Strains With Protein Profiles Suited to Meat Alternatives

Spanish researchers at the University of Castilla-La Mancha have identified 10 yeast strains that are well suited for use in alternative protein products. They tested 27 strains to see how they perform as food ingredients, with the selected strains holding roughly 69% protein by dry weight, higher than typical yeast protein content. The appeal of using yeast in food products lies in its resource efficiency and complete amino acid profile, making it an attractive option for companies looking to develop meat or dairy alternatives.

In addition to protein content, the researchers found that the yeast strains performed well in terms of holding water and binding oil, important factors for determining texture, juiciness, and mouthfeel in food products. Some strains also showed potential health benefits, such as lowering cholesterol and breaking down lactose, although the high heat used in food manufacturing may limit these functionalities. The team plans to further explore the use of these yeast strains, potentially growing them on food industry by-products as a more sustainable feedstock.