Ohly Unveils Yeast-Based Bionutrients to Boost Fermentation in Alternative Proteins – vegconomist

Ohly, a German supplier of yeast derivatives and culinary powders for the food, biotechnology, and human and animal health industries, has introduced a new range of yeast-based bionutrients for fermentation processes used in cultivated meat, protein, cheese, and dairy alternatives.
The bionutrients are described as “powerful tools” that act as nitrogen sources to achieve high yields, titers, and enhanced productivity, resulting in lower cost-in-use and high batch outputs. They contain a “balanced source of complex nutrients,” including amino acids, peptides, vitamins, minerals, growth factors, and nucleotides; however, they can be tailored to each production host’s specific requirements, providing flexibility.
An expansion of the company’s X-SEED portfolio, the new range includes X-SEED® KAT Advanced, X-SEED® KAT Plus, and X-SEED® Carbo Peptone.
© Ohly
Multiple prototypes for refined solutions
The company explains it has applied its extensive experience and specialist expertise in fermentation and extraction technology, as well as significant investment, to develop the X-SEED solutions for enzyme, probiotic, and culture production. A multidisciplinary team conducted lab and pilot-scale investigations, followed by customer trials to refine and optimize the nutrients.
Abhishek Somani, Bionutrients Business Development Manager, shared, “During development, our fermentation specialists worked alongside biochemists, process engineers, formulation specialists, and microbiologists to conduct lab-scale investigations before progressing to the pilot stage.
“After a series of customer trials with multiple prototypes, we have successfully refined and tailored the nutrients to reliably optimize product yields, process productivity, and overall outputs for each production host’s specific requirements.”
© Ohly
Yeasts for better food and health
Ohly, part of the ABF Ingredients group, offers a wide range of yeast specialties based on fermented Baker’s or Torula yeast under the brands OHLY and PROVESTA.
The company’s solutions for plant-based foods enhance taste and texture, solving common issues like off-flavors and artificial additives like monosodium glutamate (MSG). These yeast-based solutions align with the demand for natural, minimally processed ingredients, providing a clean-label alternatives. For example, the company’s extract, OHLY FLAV-R-MAX, offers high umami impact, masking off-notes and enhancing flavors with minimal use.
The company’s pipeline also includes NEIVA, a line offering yeast powders, beta-glucans, and functional lipids to support immune health and overall well-being, and OHLY-GO, a yeast-based specialty line with solutions for feed products.
Ohly is building a new, state-of-the-art fermentation plant in Hamburg to scale production while maintaining quality for the alternative protein industry. Rüdiger Briel, Project Lead for the new fermentation facility, and Daria Pashkova, Product & Marketing Manager for the Ohly taste & texture portfolio, discussed the new facility in detail in this interview with vegconomist.
They shared, “The new fermentation plant, thought to be one of the largest and most modern in Europe, uses the latest innovative technology to increase production capacity by up to 50%. The new plant will adopt the latest hygiene standards which guarantee sustainable cleaning. It also meets the highest level of occupational safety, thanks to automated systems which facilitate ergonomic operation.”

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