5,000 m
Tibetan plateau · origin
Non-GMO yeast protein ≥80% protein Vegan · Dairy-free

The "Vegan" protein found
five thousand
metres up.

KM®Pro is a complete, dairy-free yeast protein descended from the fermentation traditions of the Tibetan highlands — engineered for serious commercial use, priced a third below whey.

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Brief 01
Edition 2026
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Complete amino profile ~⅓ less than whey Stable contract pricing No GMO, no animal, no allergen GRAS submitted, US Halal Q1 2027 Complete amino profile ~⅓ less than whey Stable contract pricing No GMO, no animal, no allergen GRAS submitted, US Halal Q1 2027
Manifesto

Whey was the answer
for last century.

Dairy-bound. Commodity-priced. Allergenic. Carbon-heavy.

KM®Pro is a microbial protein produced by patented fermentation of Kluyveromyces yeast — the same lineage of strains that turn yak milk into kefir on the Tibetan plateau. We took that biology, gave it modern manufacturing, and built a serious commercial alternative for brands ready to move past dairy.

≥80%
Protein content
per dry weight
~⅓
Lower cost vs.
whey isolate
9 / 9
Essential amino
acids covered
0
Dairy · animal ·
allergen content
≥80%
Protein purity
by dry weight
33%
Lower landed cost
vs. WPI on average
24m
Shelf life
sealed, ambient
5,000
Metres altitude
Tibetan source strain
What's inside

Three things you can
build a brand on.

01 / The product

A serious technical ingredient.

≥80% protein, complete amino profile, strong BCAAs, slow-digested. Drops cleanly into bars, RTDs, gummies and meal replacements.

Specs & data
02 / The science

Patented yeast fermentation.

A non-GMO Kluyveromyces strain isolated from NaQu, Tibet. CGMCC-registered, manufactured under a patented process.

How it's made
03 / The opportunity

~⅓ less than whey, contract-stable.

Stable annual pricing — no quarterly whey volatility. Margin certainty for product developers, brokers and contract manufacturers.

Build with it
The people

A scientist's strain.
An operator's company.

Dr. Lu in the Fudan University fermentation lab
Prof. Lu · Fudan University, Shanghai
Dr. Lu and her research team at the microscope
Strain isolation · NaQu source
01 / Scientific Founder

Professor Lu

Fudan University · Shanghai

The strain, the patent, the process — KM®Pro begins in Professor Lu's laboratory at Fudan University in Shanghai.

Working from a non-GMO Kluyveromyces yeast isolated from the kefir-like ferments of the Tibetan plateau, Professor Lu and her team spent years characterising the lineage, registering it with the China General Microbiological Culture Collection Center (CGMCC), and engineering the fermentation process that turns it into a complete, high-purity protein.

Her work is the scientific spine of the product — patented, published, and built for serious commercial use.

Institution
Fudan University, Shanghai
Strain origin
NaQu, Tibet · 5,000 m
Registry
CGMCC-deposited, non-GMO
Process
Patented fermentation
Raymond Yao · Founder & CEO
Raymond Yao on the Tibetan plateau
On location · Tibetan plateau
02 / Commercial Founder

Raymond Yao

Founder, principal investor & upscale specialist

If the science is Professor Lu's, the company is Raymond Yao's life's work — the culmination of a thirty-year career bringing ingredients to market.

Raymond has spent more than three decades in the global food-ingredient and nutritional-supplement industry, introducing major ingredients and brands to Western markets. He is the principal investor in KM®Pro and, as an upscale specialist, the operator taking the technology from Professor Lu's bench to commercial volumes — qualified plant, stable contract supply, and the channels that get the product onto shelves.

KM®Pro is the culmination of that career: a category-defining ingredient he is bringing to market himself.

Industry
Food ingredients & supplements
Experience
30+ years, ingredient to brand
Role
Founder & principal investor
Focus
Upscale, supply & market entry
Contract pricing

Whey re-prices every quarter.
We re-price every year.

Indicative price index · last 8 quarters
Normalised to Q1 of period · illustrative
Whey concentrate KM®Pro
Q1Q2Q3Q4 Q1Q2Q3Q4

Whey is a commodity. Its price is set quarterly by dairy markets you don't control — milk volumes, feed costs, currency, weather. You quote a customer in January and re-quote them in April.

KM®Pro is fermented. Our inputs are stable, our process is in-house, and we sell on fixed annual contracts. The price you sign in Q1 is the price you pay every quarter that follows.

  • 01

    Margin certainty for 12 months.

    Lock landed cost on day one. No surprise letters from your supplier in month four.

  • 02

    Quote with confidence.

    Hold prices to retail and trade customers across a full planning cycle. No mid-year repricing conversations.

  • 03

    Plan production, not hedges.

    Operations, marketing and finance work to one number. You stop building budgets around dairy futures.

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