Yeastup’s Yeastin Burger—an Environmentally Friendly Protein Ingredient
A study at the University of Applied Sciences Northwestern Switzerland (FHNW) recently aimed to evaluate the environmental impact of burger patty production. A patty made with proteins sourced from brewer’s spent yeast (BSY) was compared with conventional beef and a vegan one as benchmarks. The ISO 14040 ff Life Cycle Assessment (LCA) showed that Yeastup’s Yeastin can reduce the environmental footprint of a 113-g. burger patty by 74-81% depending on the indicator examined.
According to the company, a vegan burger patty made from Yeastin protein by Yeastup has an even smaller ecological footprint than one made from pea protein. The production of pea protein had the greatest environmental impact on the conventional vegan patty (19–45%), with the meat in the beef patty producing a figure of 84–98%.