<p>/PRNewswire/ -- 第二届国际酵母蛋白科学与技术研讨会由 <strong>安琪酵母</strong>（SH600298）共同主办，于 2026 年 4 月 11 日在宜昌举行，吸引了来自全球 350 多位顶尖研究人员和行业高管的参与。此次研讨会作为替代蛋白领域的领先行业平台，汇聚了各方利益相关者，以加速创新、加强国际合作，并支持更注重营养、关注健康和可持续的食品系统的发展，反映了酵母蛋白在全球蛋白质格局中日益扩大的作用。</p>
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<p>第二届国际酵母蛋白科学与技术研讨会在宜昌圆满结束</p>
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<p>酵母蛋白（酿酒酵母）白皮书正式发布</p>
<p>中国工程院院士孙宝国和陈建，以及新加坡国家科学院院士周伟彪发表了主题演讲。孙指出，全球食品科技格局正在重塑，亚洲的研究现已达到国际竞争力。陈强调，生物制造很快可能贡献全球制造业产出的三分之一，强调行业的成功依赖于可持续的菌株培育和优化的生产。借鉴新加坡的经验，周指出地缘政治的不稳定加剧了对食品自给自足的需求，同时将消费者接受度视为商业化的关键挑战。</p>
<p>三位院士赞扬了酵母蛋白研究和产业化的最新突破，称酵母蛋白是应对全球挑战的有效回应，是 “新质量生产力” 和 “未来食品” 的标志。</p>
<p>“酵母蛋白无疑是一个关键类别，” 周表示。“我们的最终目标是将其从单纯的 ‘替代品’ 提升为日常消费者的主食。这是一个集体努力。”</p>
<p>此次聚会的一个重要时刻是酵母蛋白（酿酒酵母）白皮书的全球发布。该出版物提供了关于营养科学、临床健康结果、监管里程碑和可扩展制造的最新进展的综合数据驱动概述。它将微生物发酵定位为应对新兴全球蛋白供应挑战的可行、长期解决方案。</p>
<p>作为发布的补充，安琪酵母推出了两款新的酵母蛋白产品：AngeoPro™ 酵母蛋白 Hi90-A 和酵母蛋白 S80-A。Hi90-A 提供高达 88% 的蛋白质含量，具有顺滑的口感和中性的风味特征，理想用于高端运动营养和特殊饮食群体的严格要求，而 S80-A 则提供完全的水溶性，针对快速增长的细分市场，如即饮（RTD）饮料和蛋白强化水。安琪还推出了其他新产品，包括具有高凝胶性和高亮氨酸含量的功能性酵母蛋白。</p>
<p>技术会议详细介绍了酵母蛋白研究及其不断扩展的应用领域。会议详细阐述了其在运动表现恢复、肌肉减少症缓解、胃粘膜保护和肠道屏障调节方面的有效性。来自美国、荷兰、比利时、印度和以色列的国际声音分享了酵母蛋白科学及其跨行业应用的最新进展。在讨论中，印度公司 Arboreal 的联合创始人 Manish Chauhan 指出，越来越多的共识认为，酵母蛋白正在从 “替代蛋白” 演变为 “第三种蛋白”，有望成为主流蛋白。</p>
<p>此次研讨会还成为了实际交易流动的催化剂。北京工商大学与安琪集团正式签署了联合研究计划，五家国内外主要食品品牌在会议期间签署了战略合作协议。现场展览展示了 Angeopro 酵母蛋白产品组合的应用案例，涵盖了性能营养、健康老龄化、功能性食品和主流饮食主食。活动结束后，与会者参观了安琪酵母的先进制造园区，亲身体验商业规模的生产能力。</p>
<p>“本次研讨会为全球社区提供了一个重要平台，以交流见解、对齐优先事项并推动共同进展，” 安琪酵母董事长熊涛表示。“我们渴望与专家、学者和行业合作伙伴深化合作——加强技术开发、分享最佳实践，并加速从研究到市场的转变。通过持续的科学创新，安琪酵母致力于支持全球食品安全，使优质营养对所有人都可及且负担得起。”</p>
<p>来源：安琪酵母</p>
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安琪酵母

<p>第二届国际酵母蛋白科学与技术研讨会在宜昌圆满落幕，吸引了 350 多名参与者。主旨发言者强调了酵母蛋白在应对全球食品挑战中的重要性及其成为主流蛋白的潜力。此次活动还推出了新的酵母蛋白产品，并发布了一份详细介绍该领域进展的白皮书。与会者建立了战略合作伙伴关系，并讨论了酵母蛋白在运动营养和功能性食品等多种应用中的作用。安琪酵母旨在通过创新和合作提升全球食品安全</p>

<p>, /PRNewswire/ -- The 2nd International Symposium on Yeast Protein Science and Technology, co-hosted by<strong>Angel Yeast</strong> (SH600298), was held on April 11, 2026 in Yichang, drawing a global audience of over 350 leading researchers and senior industry executives. The symposium serves as a leading industry platform in the alternative protein sector, bringing together stakeholders to accelerate innovation, strengthen international collaboration, and support the development of more nutrition-focused, health-conscious, and sustainable food systems, reflecting the expanding role of yeast protein in the global protein landscape.</p>
<div class="lb-trans"><p>/PRNewswire/ -- 第二届国际酵母蛋白科学与技术研讨会由 <strong>安琪酵母</strong>（SH600298）共同主办，于 2026 年 4 月 11 日在宜昌举行，吸引了来自全球 350 多位顶尖研究人员和行业高管的参与。此次研讨会作为替代蛋白领域的领先行业平台，汇聚了各方利益相关者，以加速创新、加强国际合作，并支持更注重营养、关注健康和可持续的食品系统的发展，反映了酵母蛋白在全球蛋白质格局中日益扩大的作用。</p>
</div><p>Continue Reading</p>
<div class="lb-trans"><p>继续阅读</p>
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<p>Second International Symposium on Yeast Protein Science and Technology Concludes in Yichang</p>
<div class="lb-trans"><p>第二届国际酵母蛋白科学与技术研讨会在宜昌圆满结束</p>
</div><p><img src="https://imageproxy.pbkrs.com/https://www.prnewswire.com/news-releases/null" alt="" original-src="https://www.prnewswire.com/news-releases/null"/></p>
<p>Official Release of White Paper on Yeast Protein (Saccharomyces cerevisiae)</p>
<div class="lb-trans"><p>酵母蛋白（酿酒酵母）白皮书正式发布</p>
</div><p>Sun Baoguo and Chen Jian, both Members of the Chinese Academy of Engineering (CAE), and Zhou Weibiao, Member of the Singapore National Academy of Science, delivered the keynote addresses. Sun noted that the global food tech landscape was being reshaped, with Asia's research now reaching international competitiveness. Chen highlighted that biomanufacturing could soon contribute one-third of global manufacturing output, emphasizing that the industry's success depended on sustainable strain breeding and optimized production. Drawing on Singapore's experience, Zhou underscored that geopolitical volatility had intensified the need for food self-sufficiency, while identifying consumer acceptance as a key challenge for commercialization.</p>
<div class="lb-trans"><p>中国工程院院士孙宝国和陈建，以及新加坡国家科学院院士周伟彪发表了主题演讲。孙指出，全球食品科技格局正在重塑，亚洲的研究现已达到国际竞争力。陈强调，生物制造很快可能贡献全球制造业产出的三分之一，强调行业的成功依赖于可持续的菌株培育和优化的生产。借鉴新加坡的经验，周指出地缘政治的不稳定加剧了对食品自给自足的需求，同时将消费者接受度视为商业化的关键挑战。</p>
</div><p>The three academicians praised recent breakthroughs in yeast protein research and industrialization, calling yeast protein an effective response to global challenges and a hallmark of &#34;new quality productive forces&#34; and &#34;future food.&#34;</p>
<div class="lb-trans"><p>三位院士赞扬了酵母蛋白研究和产业化的最新突破，称酵母蛋白是应对全球挑战的有效回应，是 “新质量生产力” 和 “未来食品” 的标志。</p>
</div><p>&#34;Yeast protein is undoubtedly a critical category,&#34; Zhou stated. &#34;Our ultimate goal is to move it beyond being just a 'alternative' and make it a staple for everyday consumers. This is a collective effort.&#34;</p>
<div class="lb-trans"><p>“酵母蛋白无疑是一个关键类别，” 周表示。“我们的最终目标是将其从单纯的 ‘替代品’ 提升为日常消费者的主食。这是一个集体努力。”</p>
</div><p>A marquee moment of the gathering was the global unveiling of the White Paper of Yeast Protein <em>(Saccharomyces cerevisiae)</em>. The publication delivers a consolidated, data-driven overview of the latest advances in nutritional science, clinical health outcomes, regulatory milestones, and scalable manufacturing. It positions microbial fermentation as a viable, long-term solution to emerging global protein supply challenges.</p>
<div class="lb-trans"><p>此次聚会的一个重要时刻是酵母蛋白（酿酒酵母）白皮书的全球发布。该出版物提供了关于营养科学、临床健康结果、监管里程碑和可扩展制造的最新进展的综合数据驱动概述。它将微生物发酵定位为应对新兴全球蛋白供应挑战的可行、长期解决方案。</p>
</div><p>Complementing the release, Angel Yeast launched two new yeast protein products: AngeoPro™ Yeast Protein Hi90-A and Yeast Protein S80-A. Hi90-A delivers a high protein content of 88%, offering a smooth mouthfeel and neutral flavor profile ideal for the demanding requirements of premium sports nutrition and specialized dietary groups, while S80-A offers complete water solubility, targeting emerging and fast-growing segments such as ready-to-drink (RTD) beverages and protein-fortified waters. Angel also launched other new products including functional yeast proteins with high gelation and high leucine content.</p>
<div class="lb-trans"><p>作为发布的补充，安琪酵母推出了两款新的酵母蛋白产品：AngeoPro™ 酵母蛋白 Hi90-A 和酵母蛋白 S80-A。Hi90-A 提供高达 88% 的蛋白质含量，具有顺滑的口感和中性的风味特征，理想用于高端运动营养和特殊饮食群体的严格要求，而 S80-A 则提供完全的水溶性，针对快速增长的细分市场，如即饮（RTD）饮料和蛋白强化水。安琪还推出了其他新产品，包括具有高凝胶性和高亮氨酸含量的功能性酵母蛋白。</p>
</div><p>The technical session offered a granular look at yeast protein research and its expanding application landscape. Sessions detailed its proven efficacy in sports performance recovery, sarcopenia mitigation, gastric mucosal protection, and intestinal barrier modulation. International voices from the United States, the Netherlands, Belgium, India, and Israel shared the latest advances in yeast protein science and its cross-sector applications. During the discussions, Manish Chauhan, Co-Founder of Arboreal, an India-based company that has been instrumental in introducing and promoting yeast protein in India, noted a growing consensus that yeast protein is evolving from an &#34;alternative protein&#34; into a &#34;the third protein,&#34; poised to become a mainstream protein.</p>
<div class="lb-trans"><p>技术会议详细介绍了酵母蛋白研究及其不断扩展的应用领域。会议详细阐述了其在运动表现恢复、肌肉减少症缓解、胃粘膜保护和肠道屏障调节方面的有效性。来自美国、荷兰、比利时、印度和以色列的国际声音分享了酵母蛋白科学及其跨行业应用的最新进展。在讨论中，印度公司 Arboreal 的联合创始人 Manish Chauhan 指出，越来越多的共识认为，酵母蛋白正在从 “替代蛋白” 演变为 “第三种蛋白”，有望成为主流蛋白。</p>
</div><p>The symposium also served as a catalyst for tangible deal flow. Beijing Technology and Business University formalized a joint research initiative with Angel Group, and five major domestic and international food brands signed strategic partnership agreements on the sidelines. An on-site exhibition showcased use cases of the Angeopro yeast protein portfolio, spanning performance nutrition, healthy aging, functional foods, and mainstream dietary staples. Following the event, attendees toured Angel Yeast's state-of-the-art manufacturing campus for a firsthand look at commercial-scale production capabilities.</p>
<div class="lb-trans"><p>此次研讨会还成为了实际交易流动的催化剂。北京工商大学与安琪集团正式签署了联合研究计划，五家国内外主要食品品牌在会议期间签署了战略合作协议。现场展览展示了 Angeopro 酵母蛋白产品组合的应用案例，涵盖了性能营养、健康老龄化、功能性食品和主流饮食主食。活动结束后，与会者参观了安琪酵母的先进制造园区，亲身体验商业规模的生产能力。</p>
</div><p>&#34;This symposium provides an important platform for the global community to exchange insights, align on priorities, and drive shared momentum,&#34; said Xiong Tao, Chairman of Angel Yeast. &#34;We are eager to deepen our collaboration with experts, academics, and industry partners—strengthening technology development, sharing best practices, and accelerating the transition from research to market. Through continuous scientific innovation, Angel Yeast is dedicated to supporting global food security and making premium nutrition both accessible and affordable for all.&#34;</p>
<div class="lb-trans"><p>“本次研讨会为全球社区提供了一个重要平台，以交流见解、对齐优先事项并推动共同进展，” 安琪酵母董事长熊涛表示。“我们渴望与专家、学者和行业合作伙伴深化合作——加强技术开发、分享最佳实践，并加速从研究到市场的转变。通过持续的科学创新，安琪酵母致力于支持全球食品安全，使优质营养对所有人都可及且负担得起。”</p>
</div><p>SOURCE Angel Yeast</p>
<div class="lb-trans"><p>来源：安琪酵母</p>
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21:11 ET 第二届国际酵母蛋白科学与技术研讨会在宜昌圆满结束