Asahi Yeast Science Project | Asahi Group Materials

The Big Potential of
Tiny Yeast.

Tiny yeast cells invisible to the naked eye.
Did you know about the enormous potential of these yeast cells?

The Asahi Group has been conducting research on yeast for many years.
And now, we have discovered that the yeast cell walls
produced during the process of yeast extract production
hold enormous potential for daily health
and solving social issues.

Yeast is not just a by-product of beer production.
Harnessing the power of yeast, we aim for a better future.
That is the goal of the Asahi Yeast Science Project.

We will continue to develop our
research on tiny yeast cells under the microscope.

About Asahi Yeast Science Project

Years of research on yeast.
The enormous potential that has become apparent through this research.
With the aim of making yeast a new core business
of the Asahi Group in the future,
we have started to promote the project and business.
Strengthening existing yeast production.
Expanding new businesses through further research and development.
All with the aim of using the power of yeast to solve
health issues and social problems around the world.
The Asahi Yeast Science Project
is set to accelerate from here.

What is Yeast?

Yeast is a microorganism that is essential for the production of alcoholic beverages such as beer, wine, and whiskey, as well as seasoning ingredients such as miso and soy sauce, and bread, and plays a crucial role in our lives.
It also contains nutrients such as proteins (amino acids and peptides), vitamins, minerals, and nucleic acids.

Illustration of beer, wine, whiskey, miso soup, soy sauce, and bread

About

Asahi Group and Yeast

Yeast is essential for brewing beer. Focusing on the nutrients contained in brewer's yeast, the Asahi Group has been conducting research on yeast for many years. Today, yeast is used not only as an ingredient in health foods, but also as a high-quality seasoning ingredient, for feed, and as a culture medium. It has gone beyond being a by-product and is now expanding into new fields as a food ingredient and raw material.

1930〜

Formulation of brewer's spent yeast

Focusing on the nutrients contained in brewer's spent yeast that is removed after completing its role in beer production. Starting to make effective use of the by-products of beer production.

1966〜

Yeast extract developed from yeast research

Yeast extract, which is extracted from yeast cells and contains nutrients and umami components, is widely used in seasonings, health foods, animal feed, and microbial culture media.

2000s onward

Further utilization of yeast: Yeast cell walls

Yeast is surrounded by a cell wall that acts like a shell. This cell wall has been found to contain dietary fiber (β-glucan, mannan, etc.) and protein, and there are high expectations for its utilization.

2020s onward

Yeast expands into new fields

Various social issues—The yeast business is expanding into new fields, such as development of livestock and aquatic feed to solve food issues, use in the alternative meat market, and discovery of health functions to solve health issues.

Diagram showing the cycle: Yeast fermentation → Conventional Use → Reuse and Upcycling → Recycling as Raw Material

01What is Yeast Extract?

Yeast extract is made by extracting the soluble part inside yeast. It contains umami components that enrich flavor and various nutrients, and is used as a natural seasoning, as well as in health foods, animal feed, and microbial culture media. In 2010, it was discovered that yeast cultivated with a special recipe contains high levels of umami components, leading to the development of a product. This not only enhances flavor but also addresses diverse needs such as reduced salt content and cost savings, expanding the range of applications.

Yeast extract is derived from yeast cells by extracting the cell compartment. Yeast extract contains: Seaweed, Glutamic Acid; Mushrooms, Guanylic Acid; Fish Stock, Inosinic Acid; And many other amino acids that change taste!

02What is Yeast Cell Wall?

Yeast cell walls are the shells and outer walls that are produced during the process of yeast extract production.
Until now, they have not been used for food, but Asahi Group Foods has discovered that they contain nutrients such as dietary fiber and protein. Recognizing their great potential for solving health and social issues, Asahi is conducting research into their utilization.

Yeast cell walls are the residue after yeast extract extraction.

Feature

Functions Expected from
Yeast Cell Wall

01Protein Source

It has been found that the main components of yeast cell walls are dietary fiber (β-glucan, α-mannan, etc.) and protein. With a global protein supply shortage predicted for the future, yeast protein is expected to become a promising third protein source, following plant proteins such as soybeans and animal proteins such as milk. Since it does not use animal-derived ingredients, efforts are underway to make it available as an allergy-free protein source.

Protein Demand and Supply. The consumption of protein is expected to rise globally. There is a limit to increasing the yield of grains used for feed, so it is expected that a protein crisis will occur between 2025 and 2030.

02Improvement of Gut Microbiota

Our research shows that yeast cell wall C-DY increases three types of short-chain fatty acids (acetic acid, propionic acid, and butyric acid). In addition to improving the gut microbiota, this ingredient is expected to contribute to various health functions.

03Reduction of Fatigue

The intake of yeast cell walls has been shown to increase natural killer cells, suggesting that it may help reduce fatigue. In addition, soluble yeast peptide YPro extracted from cell walls is expected to reduce physical fatigue and have beauty benefits.

04Application as Fertilizer and Animal Feed

* The effect of β-glucan fragments from yeast cell walls on plant physiology has been observed to improve root growth.

Future

Future Possibilities of
Yeast and Yeast Cell Walls

Taking on the Challenge of Further Research on Yeast

Yeast and yeast cell walls hold a wealth of potential. While awareness of yeast-based products exceeds 50% in many countries around the world, awareness in Japan is only around 30%. However, foods made with yeast such as soy sauce and miso have long been a staple of the Japanese diet. Beer, of course, is also a popular drink. Despite people being familiar with yeast, it is still not well understood. That is why we believe there is a huge opportunity.
We will continue to pursue yeast research and market expansion. Expanding this business will contribute to the health of both Japan and the world and we believe it can also contribute to solving social issues such as the growing threat of global food shortages and nutritional deficiencies. We look forward to your continued support for the Asahi Yeast Science Project.

Data

The Big Potential of Tiny Yeast.