Laufend
Growing awareness of environmental and animal welfare issues is driving up demand for alternative proteins, while raw material shortages and a population of 10 billion call for new food systems. Brewer’s yeast is a sustainable source: In Germany, approximately two liters of yeast suspension are produced per hectoliter of beer. Yeast contains approximately 40% protein and many micronutrients; it is non-allergenic but contains gluten. Cell disruption increases digestibility to over 80%. Acceptance depends on taste and familiarity.
The project is developing and evaluating, on a pilot scale, a process for extracting and processing proteins from brewer’s yeast in order to preserve them as native and functional as possible. First, brewing-process-related byproducts such as gluten and hop bitter compounds are largely removed through technical means. The yeast cells are then opened to allow the proteins to be released using ultra-high-pressure homogenization (UHPH) and electroporation with pulsed electric fields (PEF). Cell wall components are separated by a disc separator. The protein-rich fraction is further processed, stabilized, and characterized in terms of sensory, techno-functional, and nutritional properties; its suitability for food products is then evaluated. The established process is validated using yeasts from other sources. A life cycle assessment (LCA) compares its sustainability with that of soy and milk proteins, taking energy requirements into account. In collaboration with industry partners, the feasibility and economic viability will be evaluated. In addition, requirements for scaling up and integration into existing facilities will be defined.
DIL German Institute of Food Technologies
Prof.-von-Klitzing-Str. 7
49610 Quakenbrück
+49 (0) 54 31 183 - 0
info@dil-ev.de
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