{"id":41770,"date":"2024-03-21T04:02:58","date_gmt":"2024-03-21T08:02:58","guid":{"rendered":"https:\/\/biospringer.com\/?page_id=41770"},"modified":"2026-03-12T10:19:22","modified_gmt":"2026-03-12T14:19:22","slug":"springer-proteissimo","status":"publish","type":"page","link":"https:\/\/biospringer.com\/en\/springer-proteissimo\/","title":{"rendered":"Springer Proteissimo\u00ae<\/sup> – Biospringer Yeast protein"},"content":{"rendered":"

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Springer Proteissimo<\/span><\/strong>\u00ae<\/sup><\/span><\/strong>, a nutritionally balanced complete yeast protein<\/span><\/strong><\/h2>\n

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After several years in the spotlight, the alternative protein sector<\/strong> still has some way to go if it is to meet consumer needs: while their clean label expectations<\/strong> remain high, their texture<\/strong> and taste<\/strong> demands are paramount.<\/p>\n

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The challenge for manufacturers, therefore, is to be innovative in the provision of alternative protein sources without unwanted taste.<\/strong><\/p>\n

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Springer <\/strong>Proteissimo\u00ae<\/sup> 102 is a yeast protein derived from natural fermentation. <\/strong>For formulators looking for a versatile protein for their applications: a vegan protein, complete and nutritionally balanced without unwanted off-flavors.<\/p>\n

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Yeast is naturally rich in proteins<\/strong> and contains all the essential amino acids. These benefits are concentrated into this unique alternative protein derived from fermentation and can be easily formulated into food products without undesirable off-notes. Springer\u00ae<\/sup> Proteissimo\u2122 102 is an animal-free protein with a high digestibility score.<\/strong><\/p>\n

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ASK FOR<\/strong><\/p>\n

A SAMPLE!<\/strong><\/p>\n

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Springer <\/span><\/span>Proteissimo<\/span><\/span>\u00ae\u00a0102 is officially\u00a0<\/span><\/span><\/span><\/strong><\/h2>\n

Monash University Low FODMAP <\/span><\/span>Certified\u2122.\u00a0 <\/span><\/span>\u200b<\/span><\/span><\/strong><\/h2>\n

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FODMAPs are a group of dietary sugars that are indegistible or poorly absorbed<\/strong> by the gastrointestinal tract.<\/p>\n

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The low FODMAP diet has emerged as one of the fastest-growing dietary trends globally, with market research from Grand View Research indicating a\u202fcompound annual growth rate of 11.4% for low FODMAP products between 2022 and 2028. According to recent data from Monash University,\u202fover 5 million Americans now follow a low FODMAP diet\u202feither permanently or during specific digestive flare-ups, representing a significant and underserved consumer segment.<\/p>\n

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We\u2019re proud to share that\u202fSpringer Proteissimo\u00ae, our flagship yeast protein ingredient, has been officially certified as low in FODMAPs by<\/strong>\u202f<\/strong>Monash University<\/strong><\/a>,<\/strong> the globally recognized authority on FODMAP research and certification.<\/p>\n

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This certification represents a significant advancement for food manufacturers looking to develop products suitable for the estimated 15-20% of the global population affected by Irritable Bowel Syndrome (IBS) and other digestive sensitivities.<\/p>\n

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Springer\u00ae Proteissimo\u2122 102 is Monash University Low FODMAP Certified\u2122. The maximum recommended amount for low FODMAP formulations using this ingredient is 30g per serve size. Note: Products made using this ingredient must be tested and be part of the Monash University Low FODMAP certification program to claim to be Monash low FODMAP certified. \u200b<\/em>Visit www.monashfodmap.com<\/a> for further information.\u200b<\/em><\/h6>\n
Monash University Low FODMAP Certified trade marks used under license by Lesaffre International, SAS. A strict low FODMAP diet should not be commenced without supervision from a healthcare professional. A low FODMAP diet does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms. Monash University receives a license fee for use of the Monash University Low FODMAP Certified trade marks.<\/em><\/h6>\n

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Do you want to learn more about Springer\u00a0Proteissimo<\/span><\/strong>\u00ae<\/span><\/sup><\/span><\/strong>\u00a0102 ?<\/span><\/strong><\/h2>\n

[\/vc_column_text][vc_separator type=”transparent” thickness=”5″ up=”5″]Download our leaflet<\/a>[\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1712853065251{padding-bottom: 45px !important;}”][vc_column][vc_video link=”https:\/\/youtu.be\/o3Vq5jg42hs” el_width=”60″ align=”center”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1541676265597{padding-top: 0px !important;padding-bottom: 0px !important;}” z_index=”” el_class=”nopadding”][vc_column css=”.vc_custom_1541676627186{padding-right: 25px !important;}”][vc_column_text]<\/p>\n

Highly malleable and easy-to-use building block for great-tasting, high-protein foods.<\/span><\/strong><\/h2>\n

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An innovative solution for formulators who are in search of a versatile protein for their cereals and non-animal products.<\/p>\n

Meet your challenges with our ingredient\u2019s benefits<\/strong><\/p>\n

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Improve the nutrient profile of your application.<\/p>\n

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With a high protein content<\/strong> (80% +\/- 5% scale*). Springer Proteissimo\u00ae<\/sup>\u00a0102 helps formulators increase protein with a complete amino acid profile. *+\/- 5% scale based on average results obtained to date – These values are given for indicative purposes only.<\/em><\/p>\n

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Use a true vegan protein alternative flexible and easy-to-use<\/p>\n

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Springer Proteissimo\u00ae<\/sup> 102 does not bring off notes<\/strong> and has a limited impact on the color<\/strong> of the end products.<\/p>\n

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Use environmentally friendly ingredients<\/p>\n

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A fermentation-derived ingredient that is seasonally and harvest independent<\/strong> with an upcycle profile and limited carbon footprint.<\/p>\n

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Springer Proteissimo<\/span><\/strong>\u00ae <\/sup><\/span><\/strong>102 applies to a wide range of food applications.<\/span><\/strong><\/h2>\n

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Learn more about Springer\u00a0Proteissimo\u00ae<\/sup>\u00a0102 in applications:<\/span><\/strong><\/p>\n

[\/vc_column_text][vc_separator type=”transparent” thickness=”10″]Discover our application tips<\/a>[\/vc_column][vc_column width=”1\/3″][vc_single_image image=”41809″ img_size=”full” qode_css_animation=””][vc_column_text css=”.vc_custom_1773325159313{padding-top: 15px !important;padding-right: 35px !important;padding-bottom: 15px !important;padding-left: 35px !important;background-color: #8bc179 !important;}”]<\/p>\n

Biospringer experts support you in your food formulations.<\/span><\/h3>\n

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The mission of Biospringer\u2019s Application Centers is to help our customers with formulation of food recipes to introduce our yeast protein.<\/span><\/p>\n

This\u00a0exclusive service\u00a0is committed to providing customized solutions and recommendations based on our strong expertise in food formulation and yeast ingredients.<\/span><\/p>\n

[vc_separator type=”transparent” thickness=”5″ up=”5″]Contact our experts<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” css=”.vc_custom_1711007551991{padding-top: 0px !important;padding-bottom: 0px !important;}” z_index=””][vc_column css=”.vc_custom_1541676627186{padding-right: 25px !important;}”][vc_column_text]<\/p>\n

Some benefits provided by Biospringer\u2019s yeast protein<\/span><\/strong><\/h2>\n

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Our food engineers have compared yeast protein with other vegetable proteins<\/strong> available on the market in several trials for different types of food applications.<\/p>\n

Here are the advantages* that we can recommend to you when comparing taste, color and texture.<\/p>\n

[\/vc_column_text][vc_separator type=”transparent” thickness=”20″]Access to our recipes<\/a>[vc_separator type=”transparent” thickness=”20″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/3″ css=”.vc_custom_1711007636978{margin-right: 15px !important;margin-left: 15px !important;}”][vc_single_image image=”41834″ img_size=”full” alignment=”center” qode_css_animation=””][vc_column_text]<\/p>\n

Cheese<\/strong>
\n analog<\/strong><\/p>\n

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e.g.<\/span>
\nMay give depth to the mouth* \/ fruity notes*; melting properties<\/span><\/p>\n

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Meat<\/strong>
\n substitutes<\/strong><\/p>\n

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e.g.<\/span>
\nImprove nutritional profile without undesirable off-notes*<\/span><\/p>\n

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Cereal<\/strong>
\n bars<\/strong><\/p>\n

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e.g.<\/span>
\nProtein source and no off-notes.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text css=”.vc_custom_1711007892298{padding-top: 15px !important;}”]*These preliminary indications, derived from in-house testing, are intended to help you evaluate our product on application segments. We do not guarantee the actual results on your formulations: technical tests are necessary, and our Culinary Center teams can assist you in this process.<\/em>[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” css=”.vc_custom_1711008473583{padding-top: 55px !important;padding-bottom: 55px !important;}” z_index=””][vc_column css=”.vc_custom_1541676627186{padding-right: 25px !important;}”][vc_column_text css=””]<\/p>\n

With Springer\u00a0Proteissimo<\/span><\/strong>\u00ae <\/sup><\/span><\/strong>102, give your formulations a sustainable and nutritious option<\/span><\/strong><\/h2>\n

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As an ingredient derived from yeast fermentation, yeast protein follows a virtuous cycle of production:<\/strong> it\u2019s made from raw materials<\/strong> from other industries, and its own by-products<\/strong> are used for other activities.<\/p>\n

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Unlike animal or plant proteins, yeast requires less space and natural resources to grow.<\/strong> They also provide a more stable supply<\/strong> because they don\u2019t depend on harvests or seasons.<\/p>\n

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Why you need to choose yeast protein in your formulations?<\/span><\/strong><\/h2>\n

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