中国研讨会强调酵母蛋白作为可持续食品。 Chinese symposium highlights yeast proteins as sustainable food.

2026年4月11日,全球350多位专家聚集在中国的易市参加关于酵母蛋白质研讨会. Over 350 global experts gathered in Yichang, China, on April 11, 2026, for a symposium on yeast proteins. 活动由天使酵母公司共同主办,强调了酵母蛋白在可持续食品系统中的日益重要的作用,并发布了一份全面的全球白皮书. The event, co-hosted by Angel Yeast, highlighted the growing role of yeast protein in sustainable food systems and featured the release of a comprehensive global white paper. 参与者讨论了生物制造的新进展, 并揭示了新的高性能蛋白质产品用于运动营养和功能性食品, 这表明该蛋白质将成为主流食物来源. Participants discussed new biomanufacturing advances and unveiled new high-performance protein products for sports nutrition and functional foods, signaling a shift toward this protein as a mainstream food source.