{"id":4017,"date":"2023-06-27T12:22:13","date_gmt":"2023-06-27T12:22:13","guid":{"rendered":"https:\/\/innovationisrael.org.il\/en\/?post_type=report&p=3244"},"modified":"2023-08-15T10:13:00","modified_gmt":"2023-08-15T10:13:00","slug":"when-tomorrows-food-comes-from-yesterdays-produce","status":"publish","type":"article","link":"https:\/\/innovationisrael.org.il\/en\/article\/when-tomorrows-food-comes-from-yesterdays-produce\/","title":{"rendered":"When Tomorrow’s Food Comes from Yesterday’s Produce"},"content":{"rendered":"\n
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The circular economy offers the obvious alternative to excessive consumerism, to the wasteful use of resources, and to the mountains of waste that pollute the environment \u2013 all of which constitute a real threat to our future. In contrast to an economy that uses resources in a one-off and exploitative manner, a circular economy supports repeat use while rehabilitating systems. This approach requires creative thinking and the development of new production systems that will benefit the environment, humankind and business.<\/p>\n\n\n\n
One successful example of a circular economy is Yeap \u2013 a company whose name is derived from the words “yeast” and “protein.” As its name suggests, the company takes yeast that is the superfluous byproduct of industrial processes and transforms it into a functional concentrated protein powder that can be used to produce food. <\/p>\n\n\n\n
Yeap is the first company in the world to develop technology for the revolutionary use of yeast streams from industrial production that would otherwise be thrown away or become animal feed. As well as utilizing the byproducts, the process the company has developed does not require fermentation, uses existing production lines, and saves the expensive construction of a special factory and equipment. The resulting proteins is manufactured at relatively low cost and enables rapid scalability, thereby overcoming one of the most significant obstacles in the alternative proteins market. <\/p>\n\n\n\n
The patent-protected process results in a white protein powder with a 70%-80% concentration. From a functional perspective, Yeap’s protein can replace eggs, soy, and some milk proteins, and can be used in baking, milk products, condiments, as a lecithin substitute, and in the world of meat substitutes. As a functional protein, it enables a smooth creamy texture devoid of a grainy sensation, adds highly concentrated protein value, and can maintain the product’s structure. This quality saves the use of fat, some stabilizers, starch and preserves products’ higher protein level. <\/p>\n\n\n\n
Jonathan Goshen, one of Yeap’s co-founders and the company’s CEO, explains that although the world of edible protein components currently offers a range of solutions, such as soy, pea, and animal proteins, each of these has at least one central disadvantage. Animal protein harms animals and is unsustainable. Soy protein contains allergens and estrogen and lacks the taste of animal protein. Pea protein has low nutritional value and has an off flavor. <\/p>\n\n\n\n
In contrast, yeast-based protein contains no allergens, can be easily digested (very high PDCAAS), and is a whole protein with the nine important amino acids. Moreover, its positive production qualities include a scalable circular economy process involving relatively low production costs. Furthermore, the protein is also sustainable and contributes to reduced usage of land, water, and energy resources, and to lower greenhouse gas emissions. From a practical perspective, the protein can also be used in the functional world and in the world of “bulk”, where it is used as the main protein element.<\/p>\n\n\n\n
Yeap’s protein has an umami taste that can be “played with” in end-products, and which is devoid of off flavors present in other vegetable proteins. The umami is used when wanting to preserve the original taste \u2013 such as with meat substitutes \u2013 but in other products, the company has succeeded in achieving an almost zero-umami flavor level.<\/p>\n\n\n\n
Yeap began operating in 2020 as part of the ‘Kitchen Hub’ Incubator run by the Innovation Authority and Strauss. “We exist thanks to the Innovation Authority and Strauss. We came up with the idea, and they provided the capital”, says Goshen. “The incubator supported us and provided assistance with the technology, business development, marketing, recruitment, and comprehensive support in opening doors, establishing contacts, and even with a hug when it was needed”.<\/p>\n\n\n\n
In addition to Goshen, the core team includes entrepreneurs Didier Toubia and Dominik Grabinski, CTO Keren Kles, a protein expert who joined the company from Flying SpArk, and COO Dana Marom.<\/p>\n\n\n\n
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