[Disclosure: AgFunderNews’ parent company, AgFunder, is an investor in Yeap.]
The first products containing protein from upcycled yeast made by Israeli startup Yeap should hit the market by the end of this year, says the firm, which has also developed a second product from the fibrous material left over after the protein has been extracted that it hopes will unlock a new income stream.
Founded in 2020 by Jonathan Goshen, Didier Toubia and Dominik Grabinski, and backed by investors including fermentation giant Lesaffre, 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,” according to Goshen.
The protein—with a neutral flavor and a protein digestibility (PDCAAS) score of 0.95, which is very close to animal protein—is made from upcycled yeast that would otherwise be thrown away or used as animal feed, Goshen told AgFunderNews.
“We convert it into a functional concentrated protein [70%+ protein] using a patent-pending process involving extraction, concentration, and drying, and it’s listed on the ingredients list as ‘yeast protein.’
“We have also developed a second product we are targeting at the nutrition and health market that is made from the material over after we have extracted the protein. We see this both as a health supplement for powders, gummies and capsules and also something that can be used in functional foods and beverages with an immune health positioning.
“It’s a mixture of fibers including beta glucans, and different types of protein that we’re not extracting for our core product. The fibers in there are already known to the market, but during our process, we increase their bioavailability and make them more user friendly for products such as healthy sodas.”
High inclusion rates in dairy alternatives with a creamy taste and texture
Yeap’s flagship yeast protein has emulsifying properties and can also help formulators replace eggs and clean up labels by replacing starches and stabilizers in some instances, said Goshen. It also has potential applications in condiments, protein bars, baked goods and meat analogs.
“Our protein is unique in the alt dairy space because you can get a far higher inclusion rate without negatively impacting the structure of the cheese. So that’s solving a big problem, as many plant-based cheeses right now have almost no protein.”
According to Goshen: “We are talking about yellow cheese products that have up to 10% protein. We’ve also worked with protein fortification in cookies, crackers, and pasta, so you can make an amazing pasts with up to 25% protein. We are also working on another product that will have some functionalities such as foaming and gelation that we can’t talk about just yet.”
The regulatory pathway
From a regulatory perspective, meanwhile, extensive work with Intertek shows that Yeap’s protein would not be considered a novel food in markets such as the EU, which makes life easier both from a regulatory and investment perspective, he said.
“In the US, we’re going through the self-affirmed GRAS process before going full FDA-GRAS [submitting a dossier to the FDA affirming the safety of the ingredient].”
As for sourcing the spent yeast for its operations, Yeap has tested its process on multiple streams including those from firms using yeast cells to express high-value proteins via precision fermentation.
Asked whether this could result in unwanted proteins ending up in Yeap’s yeast protein, Goshen explained: “No, because typically the yeast cells are secreting the target protein these companies are making [which means they are more easily collected from the fermentation broth], plus during our process, we have several steps to ensure that we only get the protein that we want.”
On the IP front, he said, “We have several patents that are already in the domestic submission phase that cover the raw material, the process, the properties of the protein, and the applications.”
The manufacturing setup
Yeap’s manufacturing process, “while proprietary, unique and patentable, can be performed using mostly existing equipment, so those manufacturing for us don’t need custom-made machinery,” said Goshen. “The capex investment is very low and we will end up with an affordable price per kilo.”
Initially, Yeap’s process will be implemented at a separate location from its spent yeast source and operated by a co-manufacturer in order to support its first wave of customers, he said. “Later on we will work directly with companies that produce the waste [to co-locate facilities that can process it on-site].” He did not provide details but said Yeap is working with partners in the US and Europe.
Market interest
As for market interest, Yeap has “several customers in different phases, including some with signed purchase orders for long duration contracts,” claimed Goshen. “We’re talking to both ingredient distributors and food manufacturers.”
Most of the interest it is seeing is in alternative dairy, then condiments, and then baked goods, he said. “But I think what’s exciting about what we’re doing is that this isn’t just about high protein content; Yeap protein works synergistically with other proteins to enhance functionality, improving texture, elasticity, and overall performance in food applications.
“This unlocks new possibilities for formulators looking to boost protein levels without compromising on quality and in addition, it’s a truly circular process. We’re transforming waste into a high-margin, food-grade ingredient.”
