From seaweed‑based stabilizers to neutral‑tasting yeast protein, manufacturers shared how they are cleaning up labels and improving functionality in next‑gen protein foods during Future Food-Tech San Francisco last month.
As clean label continues driving reformulation efforts across categories, one area of notable innovation is protein.
Marine Biologics, which produces macroalgae-based food ingredients and stabilization systems, aims to simplify ingredient lists for protein beverages with its SeaTex protein stabilizer.
SeaTex is designed to remove seaweed’s off-notes while retaining the “goodness” of its natural properties – proteins, minerals and polysaccharides. Its neutral sensory profile is one benefit for protein beverages, according to Sally Aaron, chief commercial officer, Marine Biologics.
As a single ingredient brown seaweed powder, SeaTex “delivers the functionality that we know is a benefit of those ingredients that are native in seaweed,” she explained, while helping stabilize and suspend proteins in beverages.
A major focus for Marine Biologics is reducing the number of buffering agents – like dipotassium phosphate or acacia gum – typically found on beverage labels, Aaron said. She pointed to a protein coffee beverage prototype made with and without SeaTex.
“In the SeaTex version, we are able to take those buffering agents and the gums out, and the only thing that’s providing the stabilization is the SeaTex seaweed powder,” she said. “So you’re going, in this instance, from nine ingredients down to an ingredient declaration that’s just six ingredients.”
While SeaTex can be used to stabilize other ingredients like fiber, it’s strongest value, even at a low usage rate, is in protein beverages where stabilizer loads tend to be high, Aaron noted. The company also is exploring its use in other categories like alternative dairy, snacks, frozen desserts and bakery goods.
“What we’re offering is a single ingredient that kind of operates in a [stabilization system] and it’s because of the native chemical composition of the seaweed,” she said. As an alternative to traditional stabilization systems, SeaTex may help reduce overall ingredient and production costs “because we’re eliminating ingredients that you need to incorporate into production.”
Marine Biologics, which already produces commercial quantities remains self-funded as it plans to scale up with a pilot facility in Vancouver, British Columbia, to reach North America, Europe and UK, Aaron said.
“We are going to focus on getting that built out, get up to our early production volumes and then focus on expanding next year. Our goal really is to start talking to early customers and get some early feedback,” she added.
Fermented yeast protein gains traction as a neutral, high‑functionality option
Biotech company Angel Yeast, which produces yeast-derived proteins and functional ingredients via fermentation, also showcased at Future Food-Tech innovation in protein through its AngeoPro yeast protein made from baker’s yeast.
The clear AngeoPro delivers a neutral taste and high protein content – up to 90% – for various applications like protein powders, beverages, snack bars, bread and ice cream, according to a company spokesperson.
As a complete protein that contains 80% protein, all nine essential amino acids and more than 21% BCAAs (branched-chain amino acids) for muscle synthesis and recovery, AngeoPro blends with other proteins and naturally contains fiber, B-vitamins and minerals, according to the company. In savory applications, for example, AngeoPro can be paired with yeast extract to enhance umami and optimize functionality.
While yeast protein is not as popular as its plant-based or dairy counterparts, the spokesperson noted that its pricing falls between the two, making it an accessible option for product developers.
With 14 plants in China and Egypt, one of the company’s targets is to build a plant in the US within the next five to 10 years, the spokesperson said.
