PRESS RELEASE

Heilbronn, November 21^st 2024  – The German food-tech company ProteinDistillery marked a significant milestone with the symbolic groundbreaking ceremony in Heilbronn. On the historic #KnorrCampus, a Protein Competence Center is being constructed and will enable the large-scale production of its innovative protein, Prew:tein®, starting in Q2 2025. Among the attendees of the ceremony were Federal Minister of Food, Agriculture, Education, and Research Cem Özdemir, Heilbronn’s Head Mayor Harry Mergel, Member of Parliament Zoe Mayer, as well as artist Tim Bengel and former goalkeeper Timo Hildebrand, who co-founded the vegan restaurant vhy! in the heart of Stuttgart.

ProteinDistillery uses an innovative process to transform brewer’s yeast—a sidestream of beer production that has often gone underutilized – into a highly functional, animal-free protein. Prew:tein^® offers unique properties such as emulsification and gel formation, comparable to animal-based proteins, but without any additives. With this technology, ProteinDistillery addresses key challenges in the food industry: reducing environmental impact and creating sustainable alternatives to animal products.

“With the Protein Competence Center in Heilbronn, we are taking an important step toward establishing sustainable and locally produced proteins that are resource-efficient and independent of agricultural land. This brings a real revolution to the food industry,” says Marco Ries, co-founder and managing director of ProteinDistillery.

The Protein Competence Center aims to produce up to 200 tons of Prew:tein^® annually starting in spring 2025. “On a footprint of less than 1,000 square meters, we will be producing as much protein as found in 20 million chicken eggs,” says Christoph Pitter, co-founder and managing director of ProteinDistillery. Comparatively, approximately 1.9 million kg of CO2 emissions will be saved – a significant step toward achieving global climate goals. To make this possible, the coming months in Heilbronn will be focused on installing the remaining equipment, with technical assembly followed by electrical installations in January/February 2025. Production of Prew:tein^® is set to begin in April 2025, according to Michael Baunach and Prof. Dr. Tomas Kurz, co-founders of ProteinDistillery. Additionally, the valorization of our own sidestreams is planned, with scaling up from the lab stage made possible by the Protein Competence Center.

The choice of Heilbronn as the site was deliberate, as the region is known as a key hub for research and production. With this project, ProteinDistillery is making a significant statement for the economic potential of Baden-Württemberg and Germany: As a startup, it has succeeded in scaling its technology from the lab to a production facility in just a few years. The Protein Competence Center will not only advance the production of Prew:tein^® but also promote exchange between science and industry.

The groundbreaking ceremony last Thursday brought together inspiring figures from politics, business, and research. The founders shared the company’s mission and vision, followed by a speech from the guest of honor, Cem Özdemir, Federal Minister for Food and Agriculture as well as recently additionally of Education and Research. He emphasized the importance of innovative companies like ProteinDistillery and their positive environmental impact:

“Our agricultural and food industries are full of innovative potential, as shown here at ProteinDistillery. Turning what’s left from brewing beer into valuable plant-based protein is future-forward. And it hits the spirit of the times: while meat consumption is decreasing, demand for and variety in alternative plant-based proteins are increasing. To promote such innovative approaches, we’re evolving our Plant Protein Strategy into a broader Protein Strategy. I’m also advocating in Brussels for the Commission to strengthen local protein supplies with an EU-wide Protein Strategy,” the federal minister added.

Additionally, a thought-provoking panel discussion addressed how politics could improve collaboration between machine manufacturers and startups. The event concluded with a speech by Timo Hildebrand, co-founder of Stuttgart’s vhy! restaurant and former goalkeeper, who introduced their new Maultaschen – the first consumer product made with Prew:tein^®.

This regional collaboration between ProteinDistillery and vhy! showcases how innovative products can emerge from Baden-Württemberg. While Prew:tein^® is produced in Heilbronn, the raw materials, including brewer’s yeast, come directly from Stuttgart. “From the region, for the region,” as Timo Hildebrand puts it. However, the Maultaschen with Prew:tein^® not only impress with their sustainability but also their exceptional taste. The classic, hearty character of Swabian Maultaschen is complemented by the innovation of Prew:tein^®, achieving a perfect balance between tradition and modernity.

The Maultaschen also benefit from a streamlined production process thanks to Prew:tein^®. The now spreadable filling has enabled faster production, lowering costs and allowing vhy! to expand its operations. In addition to their restaurant, they now supply plant-based dishes to local canteens at companies like Daimler and Porsche.

With ProteinDistillery’s recent win of the German Sustainability Award for the second time (in the Products category for 2025), the company used the symbolic groundbreaking to bring guests one step closer to a sustainable future for food.

Esslingen / Berlin – 29.08.2024

As we celebrated international beer day at the beginning of the month, this is our second blog post of our series focusing on beer.  

Beer, one of the world’s oldest and most widely consumed alcoholic beverages, has a rich tapestry of styles and brewing techniques that reflect the cultural and regional diversity of the globe. From the crisp lagers of Europe to the complex ales of North America, each beer tells a story of its origin. Let’s take a tour of some prominent beer styles and brewing methods from various parts of the world. 

European Classics 

Belgium: Known for its monastic brewing traditions, Belgium produces a wide range of beer styles. Trappist Ales, brewed by monks, are some of the most revered. These include Dubbel, Tripel, and Quadrupel, each varying in strength and complexity. Belgian Saisons and Witbiers are also popular, characterized by their fruity and spicy flavors. 

United Kingdom: The UK has a long history of brewing, with a focus on ales. Pale Ales, Bitters, and Porters are staples. The India Pale Ale (IPA), originally brewed for export to India, has gained worldwide popularity for its hoppy character. Traditional Stouts, like the iconic Guinness from Ireland, offer rich, roasted malt flavors. 

Germany: Beyond the Reinheitsgebot-regulated beers, Germany is known for a variety of regional specialties. Hefeweizen, a cloudy wheat beer, is popular in Bavaria. Dortmunder Export and Kölsch represent the styles of Dortmund and Cologne, respectively. Bock and Doppelbock are strong lagers with malty profiles, often brewed for festivals. 

North American Innovations 

United States: The American craft beer movement has introduced a plethora of innovative styles and techniques. The American IPA, known for its bold hop flavors, has become a benchmark. Barrel-aged beers, where beer is aged in wooden barrels that previously held spirits, are another innovation, adding depth and complexity. Sour beers and wild ales, often brewed with wild yeast and bacteria, offer a tart and funky profile. 

Canada: While Canada shares many beer styles with the US, it also has a unique brewing scene. Ice Beer, made by partially freezing the beer and removing the ice to concentrate flavors and alcohol, is a notable Canadian contribution. Canadian pale ales and lagers are known for their balance and drinkability. 

Asian Brews 

Japan: Japan’s brewing history is relatively recent but has quickly gained a reputation for quality. Japanese lagers, like Asahi and Sapporo, are known for their crisp and clean taste. Craft breweries in Japan are experimenting with local ingredients, creating unique styles such as yuzu-infused ales and sake yeast beers. 

China: The beer market in China is dominated by pale lagers, but there’s a growing interest in craft beer. Tsingtao is the most famous brand, known for its light and refreshing lager. Local craft breweries are experimenting with traditional Chinese ingredients like jasmine tea and Sichuan peppercorns to create distinctive brews. 

African Flavors 

South Africa: South Africa has a burgeoning craft beer scene, with styles ranging from traditional lagers to innovative ales. Breweries often incorporate local ingredients such as sorghum and honeybush. Umqombothi, a traditional African beer made from maize, malt, and sorghum, remains a cultural staple, particularly in rural areas. 

Latin American Varieties 

Mexico: Mexico is renowned for its lagers, such as Corona and Modelo, which are light and refreshing, perfect for the warm climate. Cerveza Clara and Cerveza Oscura are the two main types, with the latter being a darker, more malt-forward beer. Craft brewing is also on the rise, with breweries producing Mexican stouts and agave-infused ales. 

Brazil: Brazil has a rich beer culture with a variety of styles. Chopp, a draft lager, is extremely popular. Brazilian brewers are also known for their Cachaça barrel-aged beers, which impart unique flavors from the local sugarcane spirit. The use of tropical fruits in brewing, such as passion fruit and açaí, adds a distinct Brazilian twist. 

Innovative Techniques 

Modern brewing has seen an explosion of innovative techniques that enhance traditional methods: 

• Dry Hopping: Adding hops to the beer post-fermentation to increase aroma without adding bitterness. 

• Nitrogenation: Using nitrogen instead of carbon dioxide to create a smoother, creamier beer. 

• Kettle Souring: A quick method of souring beer by adding lactobacillus directly to the kettle before boiling, producing a tart flavor in a short time. 

Conclusion 

The world of beer is incredibly diverse, with each region contributing unique styles and brewing techniques. From the meticulous purity laws of Germany to the innovative craft scenes in the US and Japan, beer continues to evolve and inspire. As ProteinDistillery works to upcycle brewer’s yeast into sustainable protein sources, it honors this rich tradition by adding a modern twist to an ancient practice. 

Our process can use industrial side streams (fermented biomass) including brewer’s yeast from all over the world, connecting with all these techniques and culture. Interested in having your side streams upcycled? Please fill out a company form and our team will get in touch with you soon. 

 

Sources 

• “History of Belgian Beer.” Belgian Beer World 

• “A Brief History of British Beer.” BeerAdvocate 

• “The Evolution of American Craft Beer.” CraftBeer.com 

• “Beer in Japan.” Japan Beer Times 

• “Traditional African Beer Brewing.” Africa Geographic 

 

Esslingen / Berlin – 08.08.2024

The Origins and Historical Importance of Beer in Germany 

As we celebrated International Beer Day earlier this month, this is our first blog post of our series focusing on beer.

Beer has a rich history dating back to ancient civilizations like Mesopotamia and Egypt, where it was brewed from barley and wheat. As brewing techniques spread across Europe, beer evolved, taking on unique regional characteristics. Germany, in particular, emerged as a significant player in the beer world, with a rich brewing heritage that continues to influence the industry today.

First, Germany’s brewing history centers around the famed Beer Purity Law, or Reinheitsgebot, enacted in 1516 in Bavaria. This law regulated beer ingredients to ensure quality and safety, permitting only water, barley, and hops. Yeast was later added when its role in fermentation was understood. The Reinheitsgebot is one of the oldest food safety regulations globally and has significantly shaped German beer culture, ensuring a high standard that has earned German beers a stellar reputation worldwide.

Regional Beer Culture in Germany 

Germany’s diverse regions each boast unique brewing traditions and beer styles:

• Bavaria: Bavaria, known for its rich brewing heritage, is the birthplace of the Reinheitsgebot. Munich, the state capital, is famous for its Helles, Dunkel, and Weissbier. Iconic breweries like Augustiner, Paulaner, and Hofbräuhaus produce beers enjoyed worldwide.

• Baden-Württemberg: This region, particularly known for Stuttgart’s Cannstatter Volksfest, showcases a variety of traditional beers. Stuttgart’s Dinkelacker brewery is renowned for its classic German lagers.

• North Rhine-Westphalia: Home to the Altbier of Düsseldorf and the Kölsch of Cologne, this region has a vibrant brewing culture. Major breweries include Früh Kölsch and Uerige.

• Lower Saxony: Known for Hannover’s Gilde Brewery, one of the oldest in Germany, producing beers that reflect the region’s unique brewing methods.

• Hesse: Frankfurt’s Binding Brewery produces a wide range of beers, from Pilsners to wheat beers, reflecting the diverse tastes of the region.

• Berlin: The capital city has a burgeoning craft beer scene. Breweries like Berliner Kindl and smaller craft brewers such as BRLO pushing the boundaries of traditional German beer styles.

The Role of Breweries in German Culture 

Breweries in Germany have played a crucial role in shaping beer culture. In the Middle Ages, monasteries were the primary centers of beer production. Monks perfected brewing techniques and developed various beer styles. As brewing expanded beyond monasteries, local breweries emerged, each crafting unique beers reflecting regional tastes and ingredients. Today, Germany boasts over 1,500 breweries, producing thousands of beer varieties, from the crisp Pilsner of the north to the rich Dunkel of Bavaria.

Beer culture in Germany goes beyond a mere beverage preference; it is a cornerstone of social and cultural life. Beer gardens and halls, where locals and tourists gather to enjoy a pint, are integral to community life. Festivals like Oktoberfest in Munich celebrate this deep-seated beer culture, drawing millions of visitors worldwide. Stuttgart’s Cannstatter Volksfest, also called Wasen, is another significant event, attracting visitors with its rich traditions and variety of beers.

ProteinDistillery’s Innovative Approach 

ProteinDistillery plays a part in this grand brewing tradition by upcycling brewer’s yeast into high-value protein products. Brewer’s yeast, a byproduct of beer production, is typically underutilized. Through our process, we enable brewers to maximize resource efficiency but also align with the growing demand for sustainable driven enterprises 

Besides, this connection between traditional brewing and modern protein production highlights the ongoing evolution and relevance of the beer industry in Germany. As we celebrate International Beer Day this month, it’s fascinating to see how historical practices can be adapted and improved to meet contemporary needs. 

Conclusion 

Germany’s beer culture, deeply rooted in history and regional diversity, continues to thrive and evolve. From Bavaria’s stringent purity laws to the vibrant beer festivals across the country, each region adds to the rich tapestry of German brewing. Finally, modern innovations, like ProteinDistillery’s upcycling of brewer’s yeast, show that this tradition is preserved and adapted to meet contemporary sustainability demands. This month, we celebrate not only the heritage of German beer but also its bright, innovative future.

Sources 

German National Tourist Board (2020). German Beer: a drinking tradition. Retrived on 6 August, 2024 from https://www.germany.travel/en/experience-enjoy/german-beer-a-drinking-tradition.html

Esslingen / Berlin – 17.07.2024

Our main takeaway on ProteinDistillery’s approach: our yeast-based protein is a clean label solution, as it is sourced and processed naturally from brewer’s yeast without the use of synthetic aids or additives. 

Clean Label, Up Close 

In a nutshell, “clean label” in the food industry refers to ingredients that come from natural origin, undergo minimal processing and are transparent (easy to understand).  Part of the focus on clean label, in regard to proteins specifically, is that they provide high nutritional value without the unwanted additives found in many processed foods. This is particularly crucial for those following vegetarian or vegan diets, as they rely on alternative or plant protein sources for their nutritional needs.

From a consumer perspective, transparency in labeling helps build trust and brand recognition, an important marketing strategy for B2B and B2C food companies alike. Furthermore, using sustainable protein sources like brewer’s yeast reduces waste and promotes environmental responsibility.  

In Europe, clean label proteins must comply with stringent regulations to ensure they are accurate and protect consumers. The European Food Safety Authority (EFSA) sets the boundaries of compliance through regulations and directives for labelling clean. The main focus points are: The use of food additives, the provision of consumer information and the control of health and nutrition claims. These standards are relevant for food safety and traceability in market contexts.  

ProteinDistillery’s Focus on Clean Label Proteins 

At ProteinDistillery, we categorize and market our yeast-based protein concentrate, Prew:tein®, as a clean label food ingredient. We source from local brewer’s yeast to upcycle it into protein ingredients through a simple, mechanical process without the use of synthetic aids or additives.

On our mission to make plant– based the new norm in the food industry, we are enabling food producers to cater to the growing demand for product transparency and consumer health.

For consumers, this means access to vegan and plant-based alternatives that are healthy, trustworthy and sustainable. This aligns with the growing market opportunity that this segment represents in European markets. Nielsen’s periodical Label Insight report has found in recent years just how important clean labels have become to consumers: 68% of consumers say the ingredient list in food products influences their purchase decision, and 42% state that the absence of artificial ingredients is a decisive factor. 

ProteinDistillery is unlocking clean labels and highly functional protein ingredients for plant-based foods to remove unwanted additives without compromise on taste nor texture. If you are looking for such a collaboration with ProteinDistillery, please fill out a company form and our team will get in touch with you soon. Stay tuned for more! 

Sources 

Nielsen IQ (2020). The Clean Label Report. Retrieved on 1 July, 2024 from https://nielseniq.com/global/en/landing-page/label-insight/ 

Esslingen / Berlin – 19.06.2024

As the demand for plant-based foods soars, so does the urgency to find sustainable protein sources for their production. The current strain on natural resources continues to pose a high physical risk in the face of climate change and growing global populations, and the food sector is a critical player in this regard.  

It is also a material risk for companies in the food sector which greatly rely on these natural resources. In the dynamic realm of food ingredients, ProteinDistillery provides a compelling solution by upcycling spent yeast, such as from brewers, into clean-label, high-quality protein ingredients. Ultimately enabling food businesses to produce better plant-based products and partners such as breweries to valorize their side streams – all with a lower climate footprint.  

Leveraging circularity in protein ingredients to mitigate environmental impact 

By integrating upcycled ingredients, such as spent yeast, food producers can reduce their carbon footprint by up to 30%, as highlighted by this FAO study. Furthermore, they can also reduce their negative impact on water sources and land use, a well-known challenge associated with other protein sources available in the market. From an economic perspective, circular economy initiatives could increase EU GDP by an additional 0.5% by 2030, creating around 700,000 new jobs, according to the European Commission, and could cut carbon dioxide emissions by 48%, per this Ellen McArthur Foundation report. ProteinDistillery’s approach aligns perfectly with these projections, showcasing the tangible benefits of circular solutions in food technology.  

A two-way street: Supporting partners valorizing side streams and customers improving plant-based products 

ProteinDistillery’s innovative process provides a scalable solution for food companies aiming to meet their sustainability goals, from the environmental and social side. From food companies invested in plant-based products to those looking to expand or create new business with their side streams, partnering with ProteinDistillery to incorporate upcycled protein ingredients can help them meet sustainability goals, appeal to conscious consumers and meet regulatory requirements. Moreover, these collaborations can drive innovation, creating new product lines that stand out in a competitive market.  

We are committed to making plant-based the new norm in the food industry and having a positive impact together with our partners in the ecosystem. As we expand our capacities, we are also looking to collaborate with more businesses worldwide, such as breweries, that would like to valorize side streams like spent yeast. If you are looking for such a collaboration with ProteinDistillery, please fill out a company form and our team will get in touch with you soon. Stay tuned! 

Sources 

Ellen MacArthur Foundation. (2019). Completing the Picture: How the Circular Economy Tackles Climate Change. Retrieved from https://www.ellenmacarthurfoundation.org/publications/completing-the-picture-climate-change 

European Commission. (2020). Circular Economy Action Plan. Retrieved from https://ec.europa.eu/environment/circular-economy/ 

Food and Agriculture Organization of the United Nations. (2013). Tackling climate change through livestock: A global assessment of emissions and mitigation opportunities. Retrieved from http://www.fao.org/3/i3437e/i3437e.pdf 

Esslingen / Berlin – 29.05.2024

As per EU regulations we conclude that:  

• Clear Distinctions: The EU rigorously differentiates between novel and non-novel foods, ensuring consumer safety and informed choices through comprehensive legislation. 
• Brewer’s Yeast Advantage: Products derived from brewer’s yeast, like our own products, are classified as non-novel foods due to their long history of safe consumption in the EU. 
• Safety and Sustainability: Our brewer’s yeast-derived products offer nutritional benefits, enhanced safety through established use, and promote sustainability by utilizing brewing industry by-products. 

The European Union (EU) has established a rigorous regulatory framework to ensure that all food products on the market are safe for consumption and clearly labeled. Understanding the intricacies of these regulations is crucial for consumers and businesses alike. Therefore, this blog post delves into the EU’s food regulation, focusing specifically on the distinctions between novel and non-novel foods.  

Understanding EU Food Regulation 

EU food regulation aims to protect consumer health and ensure food safety across all member states. This is achieved through comprehensive legislation and standards governing every aspect of food production, distribution, and labeling. The primary legal frameworks include: 

1. General Food Law Regulation (EC) No 178/2002: This regulation establishes the general principles and requirements of food law in the EU, including the creation of the European Food Safety Authority (EFSA) and procedures for food safety and traceability. 
2. Regulation (EU) 2015/2283 on Novel Foods: This regulation specifically addresses novel foods, setting out the process for their authorization and placing on the market within the EU. 
3. Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs: This sets out the general hygiene requirements for all food businesses. 
4. Regulation (EU) No 1169/2011 on the Provision of Food Information to Consumers: This regulation focuses on food labeling requirements, ensuring that consumers have access to complete and accurate information about the food they purchase. 

Novel Foods: What Are They? 

For example, novel foods include exotic fruits, algae-based products, synthetic food products but also new alternatives such as mycelium. Novel foods are defined by the EU as foods that were not significantly consumed by humans in the EU before May 15, 1997. This category can include newly developed foods, foods produced using new technologies and production processes, and foods traditionally consumed outside the EU.  

Under Regulation (EU) 2015/2283, novel foods must undergo a safety assessment by EFSA before they can be marketed. This assessment examines various factors, including the food’s composition, nutritional value, potential for toxic effects, and the level of microbiological and chemical contaminants.  

Non-Novel Foods: A Familiar Territory 

This category includes traditional foods and ingredients familiar to European consumers, such as common fruits, vegetables, grains, and dairy products. Non-novel foods, by contrast, have a well-documented history of safe consumption within the EU. In other words, these foods do not require the same level of scrutiny as novel foods.  

Why are our products non-novel food? 

Products derived from brewer’s yeast, for instance our own Prew:tein, Prew:taste, and Prew:fat, fall into the category of non-novel foods. Brewer’s yeast has been used for centuries in the brewing industry and as a dietary supplement, indicating a long history of safe consumption in the EU. This established history means that products derived from brewer’s yeast do not require the novel food approval process. 

• Rich in protein, Prew:tein offers nutritional benefits due to its high content of essential amino acids and vitamins.  

• Prew:fat is astable protein-fat emulsion derived from Prew:tein, providing a healthier alternative to traditional fats with similar textures and mouthfeel. 
• Prew:taste enhances the flavor profile of various foods, adding umami and other savory notes derived naturally from brewer’s yeast. 

Benefits of Brewer’s Yeast-Derived Products 

• Safety and Trust: Their non-novel status expedites market entry while ensuring safety through their established history of use. 
• Nutritional Advantages: Brewer’s yeast is nutritionally rich, making these products beneficial for consumers seeking to enhance their dietary intake. 
• Sustainability: Utilizing by-products of the brewing industry promotes sustainability and reduces waste. 

In conclusion, understanding the distinction between novel and non-novel foods is crucial for navigating food regulation in the EU landscape. The regulatory framework ensures that all new food products meet stringent safety standards. Products derived from brewer’s yeast, such as our products, benefit from their non-novel status, offering safe, nutritious, and sustainable options for consumers. As the food industry continues to innovate, these regulations play a vital role in protecting public health and fostering consumer confidence.  

Curious to learn more about your food? Take a look at the Novel Food Catalogue from EU  

If you are interested in trying our products, we invite you to fill in this company form and our team will get in touch with you soon.   

Esslingen / Berlin – 27.05.2024

At ProteinDistillery, our mission is to pioneer innovative and sustainable alternatives for the food manufacturing industry. After the successful launch of Prew:tein, our functional protein derived from brewer’s yeast, we’re excited to further unleashing the potential of brewer’s yeast. This remarkable ingredient is not just a byproduct; it’s a gateway to a plethora of sustainable and versatile food solutions.

Brewer’s yeast as a flavor enhancer ingredient 

Prew:taste is derived from the same yeast used in brewing beer and baking bread. However, instead of fermenting, the yeast cells are broken down through our own internal process. This process releases the cell contents, which are then refined to produce a rich, savory extract packed with amino acids, peptides, and minerals. The result is a potent flavor enhancer that’s naturally high in umami—the fifth taste that enhances the savory flavor of food. 

The versatility of Prew:taste makes it a valuable ingredient across various food sectors. Here’s what our team at ProteinDistillery has been working toward over the past months: 

1. Flavor Enhancer for Food Manufacturers

One of the primary applications of our new product is as a natural flavor enhancer. Our research and internal commitment to value our own side streams led us to develop Prew:taste. Its functionalities help amplify flavor profiles without the addition of artificial additives or excessive sodium. Its rich, savory flavor allows manufacturers to reduce added salt, sugar, and fat. By enhancing overall flavor and masking reductions, Prew:taste proves vital for producing delicious, nutritionally balanced foods that meet consumer demands. 

Prew:taste makes it an ideal solution for food manufacturers looking to meet the growing consumer demand for clean-label products. In addition to nutritionally balanced foods that do not compromise on taste! Its versatile taste offers range from enhancing the meaty or cheesy flavor in non-animal product alternatives to the richness of broth (think of delicious ramen for instance).  

2. Sustainable Ingredient for Pet Food

Additionally to its use in human food, natural flavor enhancer has significant potential in the pet food industry. Our second use of the Prew:taste fraction is specifically designed to enhance the nutritional content and taste of pet food. Rich in proteins, it provides a dietary supplement that supports the overall health and well-being of pets. Plus, combined with its unique flavor enhancement properties, it also provides the meat-y taste frequently missing in plant-based pet food. This application not only adds value to the pet food market but also aligns with sustainable practices by utilizing all byproducts of yeast processing. 

The Sustainable Edge 

At ProteinDistillery, sustainability is at the core of our product development. By utilizing the entire yeast cell, we minimize waste and create products that support the ecological balance. Our approach not only meets the nutritional needs of today but also ensures a more sustainable food system for the future. 

Prew:taste is proving to be a cornerstone in the development of functional and sustainable food ingredients. From enhancing the taste of your favorite meals to providing essential nutrients in pet foods, it offers a multifaceted solution that caters to both the palate and the planet. Lastly, similar to Prew:tein, Prew:taste is also considered as non-GMO and non-novel food as it comes from brewer yeast.  

The journey of Prew:taste from a simple byproduct to a staple in sustainable food innovation reflects the transformative potential of biotechnology in the food industry. At ProteinDistillery, we are excited to continue exploring and expanding the horizons of what can be achieved with this extraordinary ingredient. Stay tuned as we unveil more sustainable, taste-enhancing solutions that promise not only to satisfy culinary tastes but also to nourish a growing world responsibly. 

If you are interested in trying our products, we invite you to fill in this company form and our team will get in touch with you soon.  

Esslingen / Berlin – 17.05.2024

 As consumers increasingly focus on healthier diets and the demand for high-quality protein continues to rapidly grow (explore this GFI report on the potential of alternative proteins), ProteinDistillery is supporting healthier diets in the plant-based sector.

We are doing so by offering ingredients which, aside from being fully functional (have a look at our blog on Prew:tein’s applications), can also improve the nutritional profile of plant-based foods. The inclusion of protein sources in the human diet is known to be key to essential body functions, like our physiology and metabolism. Moreover, protein deficiency can incite a range of risky health conditions such as malnutrition, increased immunity, or weakening of the respiratory and cardiovascular systems (here is Harvard’s overview on protein as a nutrition source).  

Understanding the potential of Prew:tein

Yet, all proteins are not created equal, and diversifying as well as complementing protein sources is a key to better nutrition and ultimately to a better planet. As a protein sourced from brewers’ spent yeast, our Prew:tein covers all essential amino acids required by the human body. Furthermore, part of the potential of yeast protein as an alternative protein source is that it may include trace minerals and B-vitamins, as highlighted in this NIH article.  Our clean-label, non-animal ingredient, Prew:tein, concentrates >75% of protein content and has a complete amino acid profile, with a PDCAAS score of 1. Prew:tein can reduce or even replace animal-based protein sources, such as the casein in dairy alternatives or certain binders in meat analogues, while avoiding unwanted additives, allergens and genetic modification. 

Aside from the functionalities and nutritional benefits that make Prew:tein a promising solution in the plant-based space. Indeed, research backs the fact that supporting the improvement of the plant-based offer on the market is critical to countering global challenges such as achieving a better distribution of food amongst populations to fairly meet nutritional requirements and even mitigating the risk of public health crises derived from zoonotic diseases (animal-to-human diseases). Another benefit would be having less environmental impact coming from industrial and doubtfully-managed animal agriculture. You can explore more on these topics on this FAIRR deep-dive on protein diversification.  

We continue to engage with players in the exciting alternative proteins space to uncover the potential of our innovative process and enable businesses in the food industry to meet consumer demands for better protein sources. 

If you would like to explore a potential collaboration with ProteinDistillery, please fill out a company form and our team will get in touch with you soon. Stay tuned! 

Sources 

 Figaredo, C. et al. (2024). Protein Diversification: A Tool to Address Climate, Nature, and Public Health Risks. FAIRR. Retrieved on 8 May 2024, from https://www.fairr.org/news-events/insights/protein-diversification-a-tool-to-address-climate-nature-and-public-health 

GFI (2023). New GFI State of the Industry reports highlight untold stories and transformative potential of alternative proteins. GFI. Retrieved on 8 May, 2024, from https://gfi.org/press/new-state-of-the-industry-reports-highlight-transformative-potential-of-alternative-proteins/ 

Harvard School of Public Health (n.d.). The Nutrition Source: Protein. Harvard School of Public Health. Retrieved on 8 May 2024, from https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/protein/ 

Ma, C. et al. (2023). Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties. Current Research In Food Science: 7 (100555). Doi: 10.1016/j.crfs.2023.100555 

ProteinDistillery (2024). ProteinDistillery’s Prew:tein is an exciting new offer on the European plant-based market. ProteinDistillery. Retrieved on 8 May 2024, from https://proteindistillery.com/proteindistillerys-prewtein-is-an-exciting-new-offer-on-the-european-plant-based-market/ 

Esslingen / Berlin – 26.04.2024

As we are celebrating Earth Day and Stop Food Waste Day this week, we are reminded of the urgent need to adopt more sustainable and efficient practices in our daily lives and especially in our food systems. These days not only raise awareness about our planet’s environmental challenges but also spotlight the innovative solutions that can lead us to a more sustainable future. 

Our Mission in Context 

At the heart of ProteinDistillery’s mission is the commitment to using natural resources more efficiently and reducing food waste. Our approach involves a circular economy model where byproducts, such as brewer’s yeast from beer production, are not seen as waste but as valuable resources. By transforming this byproduct into high-quality protein sources, we are turning potential waste into nourishment. 

Why It Matters 

Food waste is a massive global issue. According to the United Nations, approximately one-third of all food produced globally is lost or wasted. Not only does this represent a significant economic loss, it also exacerbates food insecurity, water scarcity, and greenhouse gas emissions. Earth Day brings this into perspective, urging us to consider more sustainable agricultural practices that contribute less to environmental degradation and more to our collective well-being. 

Our Circular Economy Approach 

Utilizing a circular economy model in the food industry allows for the minimization of waste and the maximization of resources. By recycling the byproducts of brewing into sustainable food solutions, we are helping to create a system where very little is wasted. This method not only reduces our ecological footprint by lowering demand on land and freshwater resources but also significantly cuts down energy consumption and emissions compared to traditional protein production methods. 

The Benefits of Plant-Based and Alternative Proteins 

In addition to promoting circular economy principles, we also advocate for the increased use of plant-based and alternative proteins. These food sources are inherently more sustainable than conventional meat products, requiring fewer resources such as land and water, and producing fewer emissions. By shifting some of our protein intake to plant-based sources and innovative alternatives like those derived from brewer’s yeast, we can drastically reduce the impact of our diets on the planet. 

Our celebration of Earth Day and Stop Food Waste Day is more than just an annual observance—it’s a call to action. At ProteinDistillery, we are committed to this cause every day, continuously working to innovate and improve our food production methods for the benefit of the planet and its people. By valuing every resource and minimizing waste, we can nourish today’s global population and sustain future generations. Join us in transforming food waste into an opportunity for growth and sustainability. Together, we can make every day Earth Day. 

If you are looking to give another life to your side stream with ProteinDistillery, please fill out a company form and our team will get in touch with you soon.