Yeast has been a food organism for as long as food has been recorded. What has not been solved is how to make yeast protein perform in a modern formulation. Pureture works on that question across three linked areas: strain selection, fermentation control, and functional recovery.
A proprietary non-GMO variant of Saccharomyces cerevisiae, maintained under restricted-access protocols.
A continuous process that holds the culture in the state where protein synthesis is favored.
A downstream sequence designed to preserve the functional structure of the protein through to the finished powder.
Emulsification, binding, and thickening are normally supplied by three separate additives. Pureture supplies all three from the protein itself. The result is a shorter ingredient declaration and a simpler formulation.
‘Removing an additive removes a line from the label, a supplier from the chain, and a cost from the formulation.’
