What we know
✓ Studied preparations contain all nine indispensable amino acids.
✓ Manufacturing can change protein concentration and accessibility.
What we don’t know yet
? A universal digestibility value across products.
? Long-term clinical outcomes across diverse populations.
View references (2)
- Cao X, Liu H, Yang M, Mao K, Wang X, Chen Z, Ran M, Hao L. (2025). Evaluation of the nutritional quality of yeast protein in comparison to animal and plant proteins using growing rats and INFOGEST model. Food Chemistry. https://doi.org/10.1016/j.foodchem.2024.141178
- Qiao K et al.. (2025). Research on the release and absorption regularities of free amino acids and peptides in vitro digestion of yeast protein. Food Chemistry. https://doi.org/10.1016/j.foodchem.2025.144176