Lallemand Bio-Ingredients promotes Engevita HiPRO Beyond at FiE

Lallemand Bio-Ingredients has created Engevita HiPRO Beyond, a next-generation yeast protein designed to elevate the development of dairy alternatives and hybrid dairy products, both sweet and savoury.

The ingredient has been submitted for the Fi Europe Innovation Awards 2025 in the Dairy Alternatives category, recognizing its pioneering role in nutritional performance, clean taste, and sustainability. Derived from Saccharomyces cerevisiae (baker’s yeast), Engevita HiPRO Beyond is a highly concentrated, non- animal protein with a minimum of 80% total protein. It is a complete protein, providing all essential amino acids, including branched-chain amino acids (BCAAs) that support muscle health and recovery. With its neutral flavour, light colour, and smooth texture, Engevita HiPRO Beyond allows manufacturers to enhance protein content in a wide variety of dairy-style and hybrid applications without compromising sensory appeal.

Engevita HiPRO Beyond disperses rapidly in liquid without gelling or thickening, enabling protein enrichment above 10% in ready-to-drink (RTD) beverages while maintaining a smooth, creamy mouthfeel. Its excellent solubility ensures long-term suspension when used with a suitable stabilizing system—for plant-based milks, high-protein shakes, smoothies, and yogurt-style drinks where taste and texture are key.

A common challenge in alternative proteins is the presence of off-flavours or grainy textures. Engevita HiPRO Beyond overcomes these issues, offering a clean, balanced sensory profile that complements both sweet and savoury product formulations—from dairy-free desserts to hybrid cheese-style spreads. Beyond taste and texture, its complete amino acid profile delivers meaningful nutritional benefits for active and health-conscious consumers.

Produced via controlled fermentation, Engevita HiPRO Beyond is naturally free from antinutritional factors (ANFs) such as lectins or tannins, which can affect digestion and nutrient absorption. The fermentation-based process ensures consistent quality and minimizes the risk of microbial contamination, while also aligning with circular economy principles that valourise fermentation byproducts. Compared to crop-based protein sources, its production requires less land and water, offering a more sustainable and resilient alternative.

As consumer demand for nutritious and sustainable dairy alternatives continues to rise, Engevita HiPRO Beyond empowers formulators to create next-generation recipes that deliver high-quality nutrition, excellent taste, and smooth texture—without compromise. Its adaptability across dairy alternative and hybrid dairy applications makes it a versatile ingredient for innovation in today’s evolving food landscape.

“With Engevita HiPRO Beyond, we are bringing the benefits of yeast fermentation to the world of dairy alternatives,” said Silvia Soragni, category manager savory ingredients at Lallemand Bio-Ingredients. “It offers an exceptional balance between performance, taste, and sustainability—qualities that make it truly stand out in the protein innovation landscape.”

Lallemand Bio-Ingredients (LBI) develops, produces and markets of speciality yeast and bacteria-based ingredients for the food, beverage, health and flavour industries. Leveraging decades of expertise in fermentation, LBI offers a wide portfolio of natural and functional solutions—including yeast extracts, inactive yeasts, and fermentation-derived flavours—to help food manufacturers meet the growing demand for healthier, sustainable, and great-tasting products.

The company is present at FIE Paris, Stand 72M31.