The most sustainable protein in the world: Brewer’s yeast protein
Climate change, pollution and food security are some of the biggest problems of the 21st century.
We need new technologies and products that enable the transition from linear to circular value chains to solve these global problems.
(Source: World Resources Institute)
The most sustainable protein in the world: brewer’s yeast protein
SACCHA is tackling these problems, by using a by-product of the brewing process: brewer’s yeast. Without prior processing, brewer’s yeast and other microorganism are not suitable for the food industry.
For a greener future
Brewer’s yeast-based protein require less land, less water and have a smaller carbon footprint than other existing animal or plant-based proteins.