Transforming the Future of Food.
Upcycling for sustainable food is the mission that drives us. With the ambitious goal of creating high-quality food ingredients that significantly improve global sustainability. We make an essential contribution to the global circular economy by reusing food industry by-products. We are part of a food system ensuring food security for present and future generations.
Winner of the Award for Social Innovation 2023.
Yeastup has been announced as the winner of the highly competitive SEIF Driving Impact Innovation Award, sponsored by UBS. The award recognizes the outstanding work of start-ups from 31 different countries, with Yeastup emerging as the winner from over 200 entrants. This win also recognizes the significant contribution of Yeastup's dedicated team, as well as the commendable efforts of other participating companies who shared innovative pitches throughout the competition.
A Look at Upcycling Yeast for Climate and Animal Welfare.
Watch our trailer to learn how we're making a measurable contribution to climate and animal welfare by upcycling brewer's spent yeast.
Project Success in the Spotlight: Our Collaboration With Bühler AG.
Take a look at an example of successful cooperation with the Swiss equipment manufacturer Bühler AG.
More Impact.
Life Cycle Assessement Shows That Yeastin Is Significantly More Environmentally Friendly than Beef or Pea Protein.
Yeastup AG conducted a Life Cycle Assessment (LCA) at the FHNW «Institute for Ecopreneurship» to evaluate their process for extracting protein, mannan, and glucan from brewer's yeast residues. The study aims to evaluate the environmental impact from cradle to gate of the production of a burger patty made with yeast proteins and compare it with the benchmark products beef patty and conventional vegan patty.
The LCA results show that the environmental impacts of the patty with yeast proteins and the conventional vegan patty make 4–35% and 6–41% of the impact of the beef burger. The Yeastup protein can significantly reduce the environmental footprint by 74-81% compared to pea-based protein. It can be concluded that the production of burger patties with brewer's spent yeast is significantly more environmentally friendly than the beef benchmark and the conventional vegan patty.
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