Single-cell protein (SCP), derived from microorganisms such as fungi, algae, yeast, and bacteria, has emerged as a transformative solution to the dual challenges of global food security and environmental sustainability. Its development journey, beginning in the 1980s with Quorn, highlights the interplay between scientific innovation, consumer acceptance, and the food industry’s evolution. Today, SCP is experiencing a renaissance, driven by advancements in microbial biotechnology and the growing demand for functional, sustainable food ingredients.

Quorn: The Pioneer of Single-Cell Protein

Quorn, introduced in the UK during the early 1980s, marked a revolutionary start for SCP. Based on Fusarium venenatum, a filamentous fungus cultivated via fermentation, Quorn offered a sustainable, protein-rich alternative to meat. Its texture and versatility were its strongest selling points, aligning with the growing vegetarian movement of the time. Quorn’s development validated SCP as a scalable, appealing food source, setting the stage for future innovations (Trinci, 1992).

However, SCP remained a niche product for decades. Despite its sustainable profile, early efforts focused primarily on nutrition and environmental benefits, failing to meet the broader sensory and culinary demands of mainstream consumers.

The SCP Renaissance: Drivers of Growth in the Late 2010s

The late 2010s saw SCP gain renewed attention, fueled by rising environmental consciousness and the need for alternative protein sources. Microbial technologies matured, enabling the exploration of diverse sources such as microalgae, fungi, and yeast. These advancements coincided with heightened awareness of the inefficiencies and environmental impacts of traditional animal agriculture (Matassa et al., 2016).

Microalgae like Spirulina and Chlorella gained traction for their high protein content and nutrient density (García et al., 2017). Meanwhile, fungi and yeast were increasingly used to develop proteins with enhanced sensory and functional properties, such as improved texture and flavor (Ritala et al., 2017). SCP products began transitioning from niche dietary supplements to mainstream food ingredients, capable of addressing global food challenges.

Functionality Takes Center Stage

The evolution of SCP has shifted from merely offering sustainable nutrition to delivering functional benefits tailored to the food industry. Modern SCP solutions prioritize sensory experiences, such as texture, binding, and flavor, making them competitive with traditional proteins in various applications. This shift reflects changing consumer expectations, where taste and versatility are paramount alongside health and sustainability.

Yeast has emerged as a key player in this transition. Unlike earlier SCP applications that targeted broad nutritional goals, yeast-based solutions now focus on addressing specific industry challenges, such as replacing eggs in plant-based formulations or enhancing the texture of meat alternatives.

Recent Innovations in Yeast-Based Single-Cell Proteins

The SCP landscape is witnessing a surge in innovation, with startups leveraging yeast’s versatility to meet evolving industry needs. Notable recent developments include:

Revyve

• Scaling Production: In 2023, Revyve secured €8 million in funding to expand its production of sustainable, upcycled ingredients derived from brewer’s yeast. By late 2024, the company opened a facility in Dinteloord, Netherlands, capable of producing 300 tons of yeast annually, equivalent to the output of 80,000 laying hens.
• Product Innovations: Revyve introduced a minimally processed yeast-based egg replacer, enhancing texture and binding in plant-based foods.
• Market Expansion: Partnerships with Daymer Ingredients (UK) and Lallemand (North America) have positioned Revyve as a leader in the yeast-based SCP market.

ProteinDistillery

• Facility Investment: With its Protein Competence Centre in Heilbronn, Germany, set to open in 2025, ProteinDistillery is poised to scale production of Prew:tein®, a sustainable protein derived from brewer’s yeast. The facility’s annual output will reach 200 tons, reflecting significant growth potential.

Yeap

• Upcycling Innovations: Yeap focuses on transforming yeast byproducts into functional proteins for diverse food applications. Their work highlights the potential of SCP to address both sustainability and functionality goals.

YeastUp

• Technological Leadership: YeastUp is pushing the boundaries of yeast processing, developing versatile proteins that enhance formulations across plant-based and conventional food categories.

Future Perspectives: From Functional Ingredients to Mainstream Adoption

The SCP sector’s current trajectory suggests that its next phase of growth will hinge on integrating sustainability with sensory appeal. Functional SCP ingredients, particularly those derived from yeast, are now competing directly with traditional food ingredients, offering clean-label, sustainable alternatives without compromising on quality.

Among the leading innovators, Revyve stands out for its comprehensive approach, combining advanced upcycling techniques, strategic partnerships, and robust production capacity. However, ProteinDistillery’s upcoming facility and Yeap’s pioneering upcycling methods signal that competition in this space will remain dynamic.

As the SCP sector evolves, it underscores the potential of microbial technologies to redefine the global food system, making sustainable, functional proteins accessible to all.

References

1. Trinci, A. P. J. (1992). Myco-protein: A twenty-year overnight success story. Mycological Research, 96(1), 1-13.
2. Matassa, S., Boon, N., Pikaar, I., & Verstraete, W. (2016). Microbial protein: Future sustainable food supply route with low environmental footprint. Microbial Biotechnology, 9(5), 568–575.
3. Nasseri, A. T., Rasoul-Amini, S., Morowvat, M. H., & Ghasemi, Y. (2011). Single cell protein: Production and process. American Journal of Food Technology, 6(2), 103-116.
4. García, J. L., de Vicente, M., & Galán, B. (2017). Microalgae, old sustainable food and fashion nutraceuticals. Microbial Biotechnology, 10(5), 1017–1024.
5. Ritala, A., Häkkinen, S. T., Toivari, M., & Wiebe, M. G. (2017). Single cell protein—State-of-the-art, industrial landscape and patents 2001–2016. Frontiers in Microbiology, 8, 2009.
6. Sanders, M. E. (2019). Probiotics and microbiota composition. Trends in Microbiology, 27(8), 676–677.