/CNW/ A key barometer for the food industry, this year’s show also demonstrated how the alternative protein sector is entering a more pragmatic phase focused on technological cost reduction, taste and texture optimization and supply chain reliability.
Quality Protein No Longer a Luxury? Angel Yeast Shows How at FIC 2026
New products and technological advances meet market needs
During the trade show, Angel Yeast introduced two new yeast protein products: AngeoPro™ Yeast Protein Hi90-A and Yeast Protein S80-A. Hi90-A features a high protein content of 88% and offers a smooth mouthfeel and neutral flavor profile that is ideal for the high demands of premium sports nutrition and special nutrition groups. S80-A, on the other hand, is fully water-soluble and targets emerging and fast-growing segments such as ready-to-drink (RTD) beverages and protein-fortified water.
“The launch of these two new products underscores Angel’s continued advancements in fermentation technology and advanced enzymatic hydrolysis,” said Li Ku, general manager of Angel’s Protein Nutrition and Flavoring Technology Center. “We are also developing functional yeast proteins with high gelation and high leucine content to expand applications in a number of sectors, including meat products, sports nutrition and nutrition for the elderly. Our goal is to make protein supplementation a more convenient and enjoyable part of everyday consumption.”
Expand global presence to make high-quality protein affordable for everyone
Angel Yeast is cementing its role as a driving force in the global yeast protein industry. The company continues to invest more in research and development and collaborates with international research institutions on application studies in the areas of intestinal health and sports nutrition. The company will host the second international symposium on yeast protein science and technology in April this year, where it plans to publish a white paper for the industry to build consensus and promote knowledge sharing. In the field of production, Angel Yeast launched a new yeast protein production line at Baiyang Biotechnology Park in Yichang last November, expanding its annual production capacity by more than 10,000 tons. To meet increasing market demand, the company is already planning further expansion to increase its delivery capacity.
The company also announced an important milestone in market development. “When the foam on your coffee becomes a ‘protein boost’, we have really lowered the barrier to healthy eating,” emphasizes Jo Chang, Head of Yeast Proteins at Angel Yeast’s International Business Center. “In January 2026, Starbucks India, in collaboration with local nutrition brand SuperYou, launched a protein cold foam based on Angel’s AngeoPro yeast protein. This innovative ‘protein foam’ is offered as a customizable topping for drinks such as Cold Brew, Iced Americano or Frappuccino, allowing consumers to easily add 11 to 18 grams of protein per serving.”
Angel will continue to develop his expertise in the field of yeast proteins in the future. By collaborating with global stakeholders, the company aims to empower consumers to make healthier and more sustainable food choices and support the global food industry’s transformation towards a greener, more efficient and more inclusive future.
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