05 Oct 2023 --- Animal food brand Fubon by Angel Yeast has re-asserted its commitment to improving animal nutrition by making sustainable production choices and focusing on the R&D of biotechnology.

14 Mar 2023 --- Today’s consumers increasingly seek top-quality ingredients while purchasing food and beverages that reflect their nutritional and environmental values. With this, consumers are paying closer attention to... Read More

02 Nov 2022 --- Faced with the task of reformulating to keep pace with ever-evolving appetites, it remains essential for food producers to maintain functionality when switching out outdated “nasties.”

29 Jul 2022 --- This week in industry news, Emmi revealed it is selling its 25% stake in Italian cheese specialist Ambrosi, while Nestlé is investing US$340 million in a new Nescafé coffee factory in Mexico. Corbion... Read More

26 Jul 2022 --- Angel Yeast, a globally-listed yeast and yeast extract manufacturer, and Beijing PhaBuilder Biotechnology have agreed to build a large manufacturing base for biodegradable polyhydroxyalkanoates (PHA) polyesters in... Read More

06 Dec 2023 --- Angel Yeast presented its yeast solutions at BrauBeviale 2023. We speak with Ryan Wu, the company’s deputy general manager, about the yeasts’ flavors and fermentation. We also discuss why these yeasts are particularly good for beer brewing and how they differ from other market applications.

22 Dec 2022 --- Eric Ao, general manager for the European division of Angel Yeast tells FoodIngredientsFirst about yeast extract and yeast protein innovations including added low-salt umami taste, creating unique mouthfeel, flavor carriers, baking solutions and sustainable vegan proteins.

20 May 2022 --- Demand for yeast ingredients is growing steadily, with new applications such as plant-based meat alternatives gaining popularity. Yeast extract is a clean label flavor enhancer with functionalities across various savory applications. Angel Yeast operates a diverse portfolio of yeast extracts, which include basic savory foundations as well as solutions targeting umami and kokumi, which are good for salt, sugar and monosodium glutamate reduction.