Vegan PROtein RAW (No sweeteners)

Innovative high performance vegan protein from yeast with no sweeteners or allergens.

• 1 single ingredient: Protein from Yeast (Saccharomyces Cerevisiae).
• With a minimum of 75% protein (> 20 g per serving). 52.7% EFAs and 21.2% BCAAs.
• Optimal digestibility: PDCAAS index = 100. Similar to egg and Whey.
• Easy dissolution and pleasant texture.
• Incredible neutral flavor without sweeteners. Without the typical aftertaste of vegetable proteins.
• Natural source of monounsaturated fatty acids (Omega-7 and 9).
• Allergen-free, gluten-free, lactose-free and suitable for vegans.

Vegan PROtein RAW is an innovative, unique and exclusive concentrated and isolated source of fermented proteins extracted from baker’s yeast (Saccharomyces Cerevisiae). Neutral in taste, with no added flavorings or sweeteners, it allows a pleasant intake without the typical aftertaste of vegetable proteins. Ideal for those looking for a vegan protein for both high performance and everyday use, while taking care of intestinal health and microbiota. Vegan PROtein RAW is a highly concentrated and digestible protein powder, non-GMO and 100% suitable for vegans. It is made exclusively from baker’s yeast and is characterized by its neutral taste, perfect digestibility, high levels of essential and branched-chain amino acids, and natural nucleotides. It resists acid pH (>2), so it does not precipitate in the stomach (similar to Whey protein) and also resists moderate temperatures (<110ºC), so it can be used in mild cooking recipes.

It contains only one source of protein: from baker’s yeast or also known as brewer’s yeast (Saccharomyces Cerevisiae). Being a “vegetable” protein, at a nutritional level it is closer to animal sources, hence these proteins are high in essential amino acids, reaching 52.7%, and therefore also in branched chain amino acids, known as BCAAs, reaching 21.2%, values very close to those of Whey proteins (the highest in BCAAs), which favors the processes of recovery and muscle resynthesis both post-workout and throughout the day. It also provides a high percentage of the essential amino acid Lysine (9.6%), which is the amino acid most sensitive to thermal processes, its concentration being used as a reference for protein quality.

It is not only a good source of protein. At a nutritional level it is very interesting, not only because of the concentration of proteins and its amino acid profile of high biological value, but also because it contains a percentage of fats (<13%) whose fatty acid profile is more than interesting, being low in saturated fats and high in monounsaturated fatty acids Omega-7 and 9 mostly. In addition, it contains a low amount of carbohydrates (mainly fiber) and no sugars (fructose, lactose, etc.).

These types of proteins obtained by fermentation are also known as “cell-based proteins” because they are extracted directly from microorganisms through the aforementioned fermentation processes.

Promotes sustainability

This is due to the fact that it is produced by fermentation from yeasts, being highly sustainable, and being a dynamic process, the time between production and commercialization is fast. Fermentation is the most innovative way to obtain alternative proteins to the current ones in an efficient and sustainable way. All this is due to:

• Reduced use of resources such as water, electricity and arable land.
• A low carbon footprint throughout the entire process.
• Free of environmental contaminants and pesticides.
• Reuse and/or recycling of resources, such as the use of reclaimed water from agriculture or the use of molasses (from food waste) as an energy source for yeast fermentation.

And how are they obtained?

In this process, an energy source (sugars) and air (oxygen) are simply used as the necessary substrates for yeast growth, and all of this, of course, in closed containers and under controlled conditions, thus minimizing food contamination and the risk of intoxication.

Once the fermentation of this biomass, which is composed of baker’s yeast and its substrates, has taken place, its various compounds, such as cell walls, yeast extract and high quality protein, are separated.

A new twist on sustainability

The rest of the components or by-products produced in the manufacturing process, apart from the protein, have subsequent uses in both the human and animal food industry.

Beneficial for the microbiota

As it is a pure protein, without sweeteners, additives or excipients, digestibility is optimal, taking maximum care of the microbiota and helping to maintain intestinal balance.