The 2nd international symposium on yeast protein science and technology, co-organized by Angel Yeast (SH600298), concluded on April 11, 2026 in Yichang, attracting over 350 researchers and top executives worldwide. The symposium serves as a major platform for the alternative protein sector, bringing together stakeholders eager to accelerate innovation, strengthen international collaboration, and support the development of more nutritious, healthier, and sustainable food systems, reflecting the growing role of yeast proteins in the global protein landscape.
Sun Baoguo and Chen Jian, both members of the Chinese Academy of Engineering (CAE), and Zhou Weibiao, a member of the National Academy of Sciences of Singapore, delivered the opening speeches. They highlighted the transformation of the global food technology landscape, the increasing competitiveness of Asian research, and the importance of sustainable production for the success of the biofabrication industry.
The experts praised recent advances in yeast protein research and industrialization, describing yeast proteins as an effective response to global challenges and as “new productive forces” and “foods of the future.” They emphasized the essential role yeast proteins play in everyday consumer diets and the collective goal of making them a staple product.
A highlight of the meeting was the presentation of the white paper on yeast protein (Saccharomyces cerevisiae), which provides a consolidated overview based on the latest scientific advancements in nutritional science, clinical results, regulatory milestones, and scalable manufacturing. The document positions microbial fermentation as a viable long-term solution to address emerging protein supply challenges globally.
In addition, Angel Yeast introduced two new yeast protein-based products: AngeoPro™ Hi90-A and S80-A. Hi90-A boasts a high protein content ideal for high-end sports nutrition and specialized diets, while S80-A is completely water-soluble, targeting emerging segments like ready-to-drink beverages and protein-enriched waters. Other yeast protein products, including highly amplified functional yeast proteins and high leucine content, were also launched.
The technical session provided a detailed overview of yeast protein research and its expanding applications, showcasing its proven effectiveness in various areas such as sports recovery, sarcopenia mitigation, gastric mucosa protection, and intestinal barrier modulation. Representatives from the US, the Netherlands, Belgium, India, and Israel presented the latest advancements in yeast protein science and its cross-sector applications. Discussions emphasized the transition of yeast protein from being an alternative protein to a mainstream commodity.
The symposium also facilitated transactions, with Peking University signing a joint research initiative with Angel Group, and five major national and international food brands forming strategic partnerships. An on-site exhibition showcased the use cases of the Angeopro yeast protein range, covering performance nutrition, healthy aging, functional foods, and staple food products. Participants had the opportunity to visit Angel Yeast’s state-of-the-art manufacturing campus to witness its commercial-scale production capabilities.
Xiong Tao, president of Angel Yeast, described the symposium as an important platform for the global community to exchange views, align priorities, and drive collective momentum. He expressed the company’s commitment to supporting global food security through continuous scientific innovation, making high-quality nutrition accessible and affordable for all.
Photo: Second International Symposium on Yeast Protein Science and Technology Concludes in Yichang
Photo: Official Release of White Paper on Yeast Protein (Saccharomyces cerevisiae)
Logo: Angel Logo
