Yeast-Based Protein Emerges as Answer to Global Protein Crisis

As global protein demand surges, traditional livestock and dairy-based protein industries face structural constraints including environmental burden, resource limitations, and price volatility. Whey protein, known as a "complete protein," is showing clear sustainability limitations despite its nutritional excellence, including methane emissions, massive water usage, allergen concerns, and supply instability. Analysts say humanity stands at a food transition point facing a "protein resource crisis" amid growing instability in global protein supply chains.

Against this backdrop, yeast-based protein is emerging as an alternative to whey protein. Saccharomyces cerevisiae, also known as brewer's yeast, is a representative microorganism that has been making bread and alcohol for humanity for centuries. This microorganism has recently been spotlighted as a next-generation protein factory after research revealed its potential to synthesize high-content protein, amino acids, vitamins, and functional ingredients in large quantities using precision fermentation technology.

Yeast protein possesses a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.0, equivalent to egg whites, and is evaluated as having multiple physiological activities including muscle recovery, gut health, and immune regulation due to its high content of essential amino acids and functional components. Unlike whey protein, yeast protein production significantly reduces carbon emissions and water usage, drawing attention for its sustainability.

The global precision fermentation protein market is projected to grow to approximately 35 trillion won ($26 billion) by 2034. Governments and global food companies are accelerating industrial transition by expanding research and investment in microbial-based protein.

In Korea, alternative food foodtech company Intake is rapidly securing competitiveness by building its own precision fermentation platform based on indigenous yeast strains, internalizing the entire cycle of technology from yeast cultivation to protein recovery and purification.

Intake has developed proprietary yeast protein material and is conducting demonstration research as a high-function protein ingredient with specifications including over 80% protein content, PDCAAS of 1.0, non-animal origin, and gluten-free structure. The precision fermentation process technology is drawing industry interest as it can be combined with functional ingredients such as biotin, ceramide, and polyphenols for application across food, beauty care, and healthcare industries.

Intake has also secured technology to recycle byproducts from yeast protein production into functional materials based on beta-glucan and mannan through enzymatic hydrolysis processes. The company aims to utilize these as high-value-added functional materials after obtaining demonstration data through cell experiments on glucose absorption promotion, insulin resistance improvement, intestinal barrier defense function, fat cell accumulation inhibition, and muscle function enhancement.

Intake is currently accelerating commercialization through joint development with partner companies across the entire industrialization process, including cultivation condition optimization, fermentation scale-up, and formulation technology. The company plans to lead Korea's yeast protein market and accelerate global expansion with an IPO target of 2027.

"In a situation where the crisis of human protein resources is constantly being discussed, yeast-based protein is evaluated as a next-generation protein platform that satisfies sustainability, functionality, and industrialization potential," a food industry official said. "With the yeast protein industry gaining momentum in Korea, led by Intake combining indigenous strains with precision fermentation technology, the technological foundation for securing competitiveness in the global market is being established."