Springer® Proteissimo™ is a yeast-based protein derived from natural fermentation.
For formulators looking for a versatile protein for their applications: a vegan protein, complete and nutritionally balanced without unwanted off-flavors.
Yeast is naturally rich in proteins and contains all the essential amino acids. Springer® Proteissimo™ is an animal-free protein with a high digestibility score.
These benefits are concentrated into this unique alternative protein derived from fermentation and can be easily formulated into food products without undesirable off-notes. This new protein is derived from fermentation and can be easily formulated into food products without undesirable off-notes.
(Only available in Europe, Middle East and Africa for the moment)
GLOBAL AVERAGE ANNUAL GROWTH IN FOOD AND BEVERAGE LAUNCHES WITH A “PLANT BASED” CLAIM
source : Innova Database, CAGR 2014-2018
of global consumers restrict animal products.
*The Rise of Vegan and Vegetarian Food – August 2021 based on Euromonitor’s Health and Nutrition Survey 2020 – 7 countries : Australia, UK, USA, Canada, Germany, Italy, France
OF SPANISH CONSUMERS SAY THEY ARE INCREASINGLY INCORPORATING PLANT INGREDIENTS INTO THEIR DIET
source : Innova 2020 – Ingredients Insider – Plant Protein Ingredients
"The Proteissimo project has been driven by Lesaffre R&D in cooperation with French and European Institutes or CRO’s like Agro Paris Tech, the Wageningen University, Improve, ProDigest, Ecoact and Campden BRI. Our innovative technology is protected with a patent."
“With the range of Springer® Proteissimo™, a unique yeast protein which is equally durable, digestible and with a clean flavor, Biospringer by Lesaffre confirms its capacity to innovate and to implement a strategy that always keeps at its core the needs of customers and the expectations of each consumer."
"Yeast has the benefit of being well-known and appreciated by customers worldwide. Indeed, according to an independent study conducted for Biospringer, 83% adults consider yeast protein as a good source of protein. Using yeast in food products for its protein content is just a new way to focus on the value of this ingredient that has been used for millennia.”