13/09/2026
Protein Isolates increase the amino-acid profile availability in health and fitness products. The most widely used Protein Isolate is currently Whey Protein Isolate derived from byproduct of cheese manufacturing and employing Rennet (Chymosin) enzymes in the production process.
Yeast Protein Isolate is produced from a natural-origin yeast protein that is animal-free and allergen-free, food grade baker's yeast cells of the species Saccharomyces cereviseae.
Yeast protein has a (PDCAAS) Protein Digestibility Corrected Amino Acid Score = 1 the same as Whey Protein. Yeast Protein offers a (Branched-Chain Amino Acids) BCAA balanced amino acid profile with high recorded Lysine, Arginine, Tyrosine, Phenylalanine and Histidine content.
THE SOLUTION IS - Yeast + Whey Protein Isolate combination:
Potentially the most interesting technically — combine yeast's lysine/arginine/histidine/aromatic amino acids with whey’s leucine and sulfur amino acids.
RESULTS INCLUDE - better balanced BCAA's and lower unit cost of production per kilogram.
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