A novel survey conducted by Foodtech company Revyve has found that European consumers have a positive attitude towards yeast protein as an alternative protein source.
The company conducted this survey to assess the public's opinion on the use of both functional brewers and baker's yeast as a protein source — finding that French, German and British consumers were "strongly enthusiastic" about the animal-free egg alternative.
Notably, consumers from all three groups recognised the key role that eggs play in texturising and nutrition, and many were curious to discover animal-free alternatives.
The jury's out on eggs
Of the consumers polled in this study, everybody acknowledged the importance of eggs as a source of protein, as well as the binding role they play in food products.
French individuals were the most fond of eggs — noting their deeper appreciation for the ingredient as a thickening agent and a texturising component.
However, French consumers did note that egg allergies were of concern.
The Brits and Germans also voiced their worries on the effect of egg consumption on cholesterol levels, as well as their animal origin.
“Around the world, we can see consumer choices increasingly shifting towards flexitarianism,” noted Jordania Valentim, CCO of Revyve.
“This survey was designed not only to assess awareness and openness among Europeans to yeast proteins as a viable alternative to animal protein, but also to understand what drives various populations when it comes to choosing clean label, more sustainable protein options."
According to Revyve, its previous market analysis identified France, Germany and Great Britain as the primary European markets for its ingredients; hence why consumers were asked in these regions.
Consumers note the value of yeast proteins
By chatting to consumers, Revyve has revealed the openness of European consumers to yeast proteins.
"The survey findings firmly established that yeast proteins are valued by consumers, as they are rich in protein, vitamins and minerals — meaning they can offer a range of health benefits," comments Jordania.
She also noted that French and German respondents leaned more toward baker's yeast, whereas the Brits had no preference between brewer's and baker's.
When asked if they had any concerns around the use of yeast proteins as egg alternatives, respondents primarily focused on the sensory attributes of yeast.
French consumers stressed that yeast proteins shouldn't alter the flavours found in baked goods, while Brits and Germans were concerned about how yeast-derived proteins may affect the texture of their favourite foods.
Germans also wanted to see that yeast proteins could match or even surpass the quality of animal-based proteins.
“This survey reveals three types of consumers,” explains Corjan van den Berg, Revyve’s CGO and co- founder of Revyve.
“The French consumer treasures the dining experience, and demands dishes be crafted from fresh, natural ingredients. The modern UK consumer seeks convenience to meet its fast-paced lifestyle, while prioritising ethically sourced plant-based options. Meanwhile, the German consumer is practical, opting for hearty, sustainably sourced meals that balance nutrition with satisfying substance," he commented.
"Understanding the cultural nuances that influence consumer choices is key to tailoring our products with precision to effectively meet their individual needs.”