Webinars | Reading Time 0 minute

Nutritional functionalities: hydrolyzed yeast

Nutritional functionalities: hydrolyzed yeast

Speaker: Pierre LEBRETON, Lallemand Animal Nutrition


As a nutritional and functional protein source, hydrolyzed yeast is obtained through yeast cell digestion by both endogenous and exogenous enzymes. Specifically, selected enzymes are added during the production process to obtain highly digestible proteins and provide a source of amino acids and nucleic acids. How may they be applied as a method of food product differentiation for companion animals? Watch the on-demand recording video!

Request video recording


All of the fields below are required in order to ensure you receive the best possible service, adapted to your specific location and needs. Your personal information will not be shared to any third party or used to send you unsolicited email. We look forward to hearing from you.

Published Aug 17, 2022 | Updated Jun 10, 2023