Relying on the technologic breakthroughs of digital medical, biotechnology, and food professionals at home and abroad, we have established an efficient enzymatic production process for purine (nucleic acid) removal (yeast proteins not been degraded), and prepared yeast protein that meets the food safety level (purine content) as an alternative protein to meet market demand. At the same time, we actively request professionals in the fields of food manufacturing, nutrition, and flavor to enter, further research and improve the technical parameters of yeast protein in water holding, lipophilic, and flavor characteristics, truly bringing this alternative protein food to the dining table in China, and striving to achieve the battle goal of replacing the gap in Chinese meat products with yeast protein.

LPC is Low Purine Content