Investigation of consumer insights and development of alternative protein rich product from alcohol beverage byproducts ☆

The research aims to promote the transformation of the food system in Vietnam toward sustainable, healthy diets by investigating consumer choices and perceptions regarding alternative protein products and developing a product utilizing alcohol beverage byproduct. This study consisted of (i) the investigation on the consumer knowledge on alternative protein and their attitude about the alternative protein products, (ii) the proposition of a production process for protein powder derived from spent yeast and (iii) the formulation of energy bar using alternative protein. A survey of 260 young people was conducted to gather information on their knowledge of alternative proteins and their desires for a novel energy bar. The spent yeast was hydrolyzed with 1% ethanol (v/v) and the enzyme Alcalase (1% w/w) during 24h to achieve a high level of efficiency in protein recovery (84.9%).A novel energy bar was created with alternative protein sources derived from 13.57 g yeast protein and 10.9 g DDGS protein, resulting in a product with a substantial energy (252.85 kcal/serving of 65 g) and a significant protein content (14.9 g/serving). The product exhibits a notable energy density of 3.9 Kcal per gram, low GI carbohydrate from oats, unsaturated fat from peanut butter, healthy sweeteners from malt syrup and possesses a high protein content.