/PRNewswire/ — Angel Yeast(SH600298) presented its latest achievements in yeast protein R&D and progress in global applications at FIC 2026 from March 17-19, 2026, reaffirming its commitment to making high-quality proteins accessible to everyone. A key barometer for the food industry, this year’s show also highlighted the alternative protein sector’s entry into a more pragmatic phase focused on reducing technology costs, optimizing taste and texture, 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
At the show, Angel Yeast launched two new yeast protein products: AngeoPro™ Hi90-A and S80-A yeast proteins. Hi90-A has a high protein content (88%) and offers a smooth mouthfeel and neutral taste profile, ideal for meeting the demands of premium sports nutrition and specialized diets, while S80-A offers full water solubility, targeting emerging and fast-growing segments such as ready-to-drink beverages and protein-enriched waters.
“The launch of these two new products highlights Angel’s continued progress in advanced fermentation and enzymatic hydrolysis technology,” said Li Ku, general manager of Angel’s Technology Center for Protein Nutrition and Flavors. “We are also developing high-gelling, high-leucine functional yeast proteins to further expand applications across a range of sectors, including meat products, sports nutrition and elderly nutrition. Our goal is to make protein supplementation a more convenient and enjoyable part of daily consumption.”
Accelerating the global footprint to make quality proteins accessible to all
Angel Yeast consolidates its leadership role in the global yeast protein industry. The company continues to increase its investments in R&D and collaborate with international research organizations on application studies related to gut health and sports nutrition. The company will host the second international symposium on yeast protein science and technology in April, where it plans to release an industry white paper to drive consensus and encourage knowledge sharing. On the production front, Angel Yeast commissioned a new yeast protein production line at its Baiyang Biotechnology Park in Yichang last November, adding an annual production capacity of more than 10,000tons. To meet the growing market demand, the company has already planned further expansion to improve its supply capabilities.
The company also announced an important step in market development. “When the foam in your coffee becomes a ‘protein boost,’ we’ve really made healthy nutrition easier to access,” said Jo Chang, Yeast Protein Division Manager at Angel Yeast 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 additional protein per serving.
Going forward, Angel will continue to expand its capabilities in yeast proteins. By collaborating with its global partners, the company aspires to provide consumers with healthier and more sustainable nutritional choices and to help the global food industry transition to a greener, more efficient and more inclusive future.
Quality proteins are no longer a luxury? Angel Yeast shows us how at FIC 2026
/PRNewswire/ — Angel Yeast(SH600298) presented its latest achievements in yeast protein R&D and progress in global applications at FIC 2026 from March 17-19, 2026, reaffirming its commitment to making high-quality proteins accessible to everyone. A key barometer for the food industry, this year’s show also highlighted the alternative protein sector’s entry into a more pragmatic phase focused on reducing technology costs, optimizing taste and texture, 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
At the show, Angel Yeast launched two new yeast protein products: AngeoPro™ Hi90-A and S80-A yeast proteins. Hi90-A has a high protein content (88%) and offers a smooth mouthfeel and neutral taste profile, ideal for meeting the demands of premium sports nutrition and specialized diets, while S80-A offers full water solubility, targeting emerging and fast-growing segments such as ready-to-drink beverages and protein-enriched waters.
“The launch of these two new products highlights Angel’s continued progress in advanced fermentation and enzymatic hydrolysis technology,” said Li Ku, general manager of Angel’s Technology Center for Protein Nutrition and Flavors. “We are also developing high-gelling, high-leucine functional yeast proteins to further expand applications across a range of sectors, including meat products, sports nutrition and elderly nutrition. Our goal is to make protein supplementation a more convenient and enjoyable part of daily consumption.”
Accelerating the global footprint to make quality proteins accessible to all
Angel Yeast consolidates its leadership role in the global yeast protein industry. The company continues to increase its investments in R&D and collaborate with international research organizations on application studies related to gut health and sports nutrition. The company will host the second international symposium on yeast protein science and technology in April, where it plans to release an industry white paper to drive consensus and encourage knowledge sharing. On the production front, Angel Yeast commissioned a new yeast protein production line at its Baiyang Biotechnology Park in Yichang last November, adding an annual production capacity of more than 10,000tons. To meet the growing market demand, the company has already planned further expansion to improve its supply capabilities.
The company also announced an important step in market development. “When the foam in your coffee becomes a ‘protein boost,’ we’ve really made healthy nutrition easier to access,” said Jo Chang, Yeast Protein Division Manager at Angel Yeast 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 additional protein per serving.
Going forward, Angel will continue to expand its capabilities in yeast proteins. By collaborating with its global partners, the company aspires to provide consumers with healthier and more sustainable nutritional choices and to help the global food industry transition to a greener, more efficient and more inclusive future.
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