CHF 8.9 million to scale yeast-based isolates high quality protein and fibers

Yeastup extracts highly functional ingredients from brewers’ spent yeast using its patented process. This innovation isolates protein, beta-glucan and mannoprotein in a single industrial process, resulting in a vegan yeast-based protein Yeastin which combines high biological value. The product’s solubility and neutral taste sets it apart from most other proteins on the market. The fibers consist of beta-glucans and mannoproteins and provide advanced functionalities such as optimum gelling and water-binding properties, serving as a healthy ingredient for dietary supplements and functional foods. All ingredients from Yeastup are produced in an ecology-friendly way, with the protein production requiring 74% less CO₂ than the production of an alternative pea protein making.

The company is constructing a production facility to scale production to over 20’000 tons of brewers’ spent annually. The facility in Lyss (BE) will repurpose a former dairy site of Cremo, requiring limited CAPEX while leveraging top-standard equipment. “We are pleased to collaborate with Yeastup, whose innovative process not only brings new life to our facility but also demonstrates how existing dairy infrastructure can be successfully utilized for the alternative protein sector. We see this as an opportunity to reposition ourselves and explore innovative pathways together with Yeastup,” says Ralph Perroud, CEO of Cremo, Switzerland's second-largest dairy producer.

This initiative is funded by proceeds from the company’s series A round of CHF 8.9 million which attracted investors such as Beyond Impact, Gentian Investments, Newtree Impact, and Angel House as well as several renowned family offices from Switzerland and abroad. “We invested into Yeastup because their upscaling process results in significantly better products and economics compared to others in this space,” said Benoît de Bruyn, Managing Director of Newtree Impact and designated new Board Member of Yeastup.

Yeastup has established several strategic partnerships in supply and engineering to ensure cost competitiveness. The new production site is critical in meeting the significant market demand, turning it into revenue and profit. Moreover, it will serve as the reference site for global scaling efforts. Dr. Martin Hahn, Head of Global Emerging Platforms and Technologies at Gelita AG, sees good reasons for supporting Yeastup’s technological approach: “Yeast-based ingredients have the potential to transform how alternative products are developed and produced. Yeastup provides proteins and fibers, allowing customers to create tailored solutions and optimize ingredient lists and functionalities. We were particularly impressed by their knowledgeable and motivated Team”

(Press release/RAN)