Production of Vegan Proteins with the Help of Thermal Analysis and Rheology

In collaboration with NETZSCH Analyzing & Testing, ProteinDistillery GmbH, a Stuttgart-based startup, is reshaping the future of alternative proteins.

Their innovative approach transforms brewing industry byproducts into high-quality, clean-label vegan proteins with comparable functional and nutritional properties to those of egg proteins.

Using fermentation, one of humanity’s oldest technologies, ProteinDistillery breaks down beer yeast into functional protein building blocks. These proteins can be used in a variety of food products, including meat and egg alternatives, baked goods, and cheese analogues. They offer emulsifying, thickening, and gelling properties without the need for additives.

Thermal analysis (NETZSCH Differential Scanning Calorimeter) and rheology (NETZSCH Kinexus rheometer) play a critical role in understanding the denaturation behavior of yeast proteins to ensure reliable processability and product performance. NETZSCH’s DSC instruments and Kinetics Neo simulation software enabled the development of optimized pasteurization processes that maintain protein functionality while ensuring food safety.

This successful partnership exemplifies how advanced material characterization can foster sustainable innovation in the rapidly growing alternative protein market, which is expected to expand from $30 billion to $300 billion by 2035.

Thank you, Prof. Dr. Tomas Kurz and the ProteinDistillery team, for sharing your inspiring work!

Modern research facility at Chemnitz University, showcasing innovative architecture and sustainability-focused design.

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