Yeap makes protein from upcycled yeast, “the best nutritional protein that doesn’t require extensive agriculture land usage, is resilient to extreme climate events and has no production limits,” said co-founder and CEO Jonathan Goshen.
“We are producing a protein from yeast that otherwise would be thrown away or converted to animal feed – so sources could include breweries or lactic acid production. We convert it into a functional concentrated protein using a patent-pending process that basically involves extraction, concentration, and drying that would be listed on the ingredients list as ‘yeast protein.’”
He added: “The first product is a functional concentrated complete protein [powder] that has multiple applications with a high PDCAAS [0.94] and a neutral flavor. It’s not one of the top allergens, and it can work in everything from cream cheese and ice cream to egg replacement in baked goods, condiments, protein bars and meat analogs. It also has the ability to work in high acidic environments.”
On the manufacturing front, he said, “We are already on a scale of hundreds of kilos per year and in q1 we will be working with co-manufacturers in the US and Europe."