Alternative protein made from brewer’s spent yeast scales up production
A barman’s leftovers
In the vital search for replacements for animal protein, one of the key components is finding sources which don’t use up a lot of land or resources. Proteins originating from the by-products of industries are perfect for this, as they do not take up other resources and even do something useful with what would otherwise be waste. That’s where brewer’s spent yeast comes in. Brewer’s spent yeast is a by-product of the brewing industry, an ingredient that often goes to waste if it isn’t taken advantage of. But it makes a fantastic alternative protein.“Brewer’s Yeast is readily available,” a spokesperson for the EGGcited consortium told FoodNavigator, “in Western Europe alone there is around 30,000 tons of BSY (brewer’s spent yeast) being produced each year. Most BSY is currently going to animal feed and being sold for a much lower price than the cost of growing fresh yeast, which makes it a very cost-effective feedstock.”
Yeast as an ingredient is well-perceived which adds to the appeal of the protein. “Yeast is a widely accepted ingredient by consumers, who recognize it from beer, wine and bread. For vegan and flexitarian consumers yeast is even more well known, as yeast extract and nutritional yeast are very common ingredients in plant-based products.”
So what’s the process of turning it into an alternative protein? “The first step is to remove any impurities,” the spokesperson told us, “such as beer, sugars and plant material from the brewing process, from the feedstock to ensure a good taste profile.
“Once having a clean yeast, a mechanical process is used to break the cells (like milling) into small fragments. Using simple separation processes, proteins and fibers with high functionality can then be separated (solvents, harsh chemicals or enzymes are not being used).”
Loads of eggs, no chickens in sight
The protein has a number of specific uses. “They are versatile ingredients with many technical applications,” the spokesperson told us.
“Typical examples are the use as a binder in a vegan patty and to improve texture in vegan whole cuts, egg replacement in vegan mayonnaise, replacement of additives (E-numbers) in fried product.”