Researchers at the University of Castilla-La Mancha have identified 10 yeast strains they consider well suited to use in alternative protein products, after screening 27 for how they perform as food ingredients. Yeast has long been used in fermentation and as a flavour ingredient, but its potential as a structural protein source for meat and dairy alternatives is far less developed. The study set out to test which strains behave well in a food matrix, how much protein they deliver, and whether they carry any added health benefits. The strains the team selected held roughly 69% protein by dry weight, higher than the 45 to 56% typically reported for yeast. Even so, they point out that inactivated yeast can still deliver benefits through its cell walls and released compounds, which survive cooking.