UNLOCKING THE FULL POTENTIAL OF EDIBLE YEAST
Exploring nature’s biodiversity to develop tasty, functional food ingredients through fermentation.
WHO WE ARE
EXPLORING THE POTENTIAL OF YEAST
Velvex is a research group from the University of Sheffield exploring how underutilised yeast strains from food and beverage sources can be transformed into innovative food ingredients.
Our research focuses on developing yeast extracts with unique functionalities and flavour profiles.
01. Functional Food Ingredients
02. Innovative Fermentation Technology
THE CHALLENGE
HEALTHIER FOOD SHOULDN’T MEAN LESS SATISFACTION
The food industry is evolving, with growing demand for higher-protein, lower-fat and clean-label products, alongside changing consumer eating habits influenced by GLP-1 medications.
However, improving nutritional profiles can come at a cost. Reducing fat or salt can compromise the taste, texture and overall satisfaction consumers expect from their food.
The challenge is finding ways to make food healthier without sacrificing the eating experience.
OUR SOLUTION
INNOVATIVE INGREDIENTS, BETTER FOOD EXPERIENCES
At Velvex, we believe healthier food choices shouldn’t come at the expense of food satisfaction.
Through our proprietary technology, we’re exploring alternative edible yeasts to develop simple, drop-in ingredients that could help food manufacturers improve nutritional profiles while maintaining the sensory qualities consumers value.
Protein Boost
Supporting the development of food formulations with improved protein content.
Fat Reduction
Exploring opportunities to reduce fat content while maintaining desirable mouthfeel.
Salt Reduction
Investigating ways to reduce salt content while retaining flavour.
OUR APPROACH
HARNESSING THE POWER OF FERMENTATION
Nature offers a wealth of untapped biodiversity. At Velvex, we’re exploring how underutilised edible yeast strains can be repurposed into functional ingredients with distinctive flavour profiles.
Our research aims to bridge the gap between improved nutrition and food satisfaction.
OUR RESEARCH
EXPLORING NEW POSSIBILITIES
Discover how yeast biodiversity and fermentation could contribute to the next generation of functional food ingredients.
WHY VELVEX?
EXPLORING THE FUTURE OF FOOD INNOVATION
As a research group from the University of Sheffield, Velvex is investigating the potential of underutilised edible yeasts to address emerging challenges in food formulation.
Our approach combines fermentation research with a focus on developing functional ingredients that could support healthier, more satisfying food products.
COLLABORATE WITH US
WHO WE WANT TO SPEAK TO
We’re interested in connecting with professionals across the food industry to better understand formulation challenges, ingredient requirements and opportunities for innovative yeast-based solutions.
Food Manufacturers
Exploring challenges associated with healthier food formulations.
Product Development Teams
Understanding requirements for taste, texture and nutritional performance.
Ingredient Specialists
Investigating opportunities for novel functional ingredients.