Developed by Biospringer by Lesaffre‘s R&D department in collaboration with the Lesaffre Instititute of Science & Technology (LIST), the yeast-derived protein Springer Proteissimo® 102 is nutritionally complete, highly digestible, and present a neutral taste.
This certified yeast-derived protein arrivess timely. The low FODMAP diet has become one of the fastest-growing food trends worldwide, with a CAGR (compound annual growth rate) of 11.4% for low FODMAP products between 2022 and 2028(1). Formulators are looking for sustainable solutions to improve the nutritional value of their products, particularly with high-quality non-animal proteins. People with irritable bowel syndrome (IBS) who are particularly sensitive to FODMAPs can rely on Springer Proteissimo® 102.
Sought-after benefits
The digestibility of dietary proteins is a crucial factor in determining their nutritional value and bioavailability. In the study2) ” In vitro human gastrointestinal digestibility and colonic fermentation of edible yeast-based proteins: a comparative study with whey and casein,” Caron J. et al (2025) demonstrated that the in vitro digestibility((3) of the yeast-derived protein developed by Biospringer by Lesaffre was comparable to that of the milk-based casein and whey references, supporting the potential of yeast protein as a good alternative to animal-based proteins. The amino acid profile of yeast-derived protein showed a distribution similar to that of milk-based proteins in terms of amino acid residues and concentration.
Amino acid content per 100g of yeast-derived protein:
- Essential amino acids or EAAs: 47.2g
- Branched-chain amino acids or BCAAs (isoleucine, leucine, and valine): 20.8g
- Non-essential amino acids: 52.8g
It is also interesting to note that there was a significant increase in glucagon-like peptide 1 (GLP-1, an intestinal hormone controlling carbohydrate homeostasis and satiety) secretion in response to yeast protein digestates compared to casein digestates, suggesting a potentially interesting metabolic functionality. The introduction of yeast proteins in a diet could improve the satiety response. Confirmation of this work in clinical studies is awaited to support these results.
References:
(1) source Grand View Research
(2) Juliette Caron, Ccori Martinez Tuppia, François Machuron, Jonas Ghyselinck, Lieven Van Meulebroek, Julie De Munck, Ninon Doniol-Valcroze, Chuyu Ding, Elyse Parent, Sothany Gastel, Sabrina Telki-Baeyens, Pauline Spolaore, Isabelle Mouly, Rudy Menin, Eric Oriol, Nabil Bosco, Jonna E.B. Koper, In vitro human gastrointestinal digestibility and colonic fermentation of edible yeast-based protein: A comparative study with whey and casein, Food Research International, Volume 208, 2025, 116098, ISSN 0963-9969,
https://doi.org/10.1016/j.foodres.2025.116098.
(3) In vitro small intestine model (TIM-1)