Abstract: The present invention concerns methods for producing food products consisting of highly nutritional proteins and yeast which are substantially devoid of objectionable carbohydrates. The process pertains to the addition of proteinaceous materials at appropriate stages of a yeast fermentation so as to enable the yeast to utilize the carbohydrate constituents of the protein material while recovering the protein with the yeast cells. These protein enriched yeast products are low in ash content with essentially no residual carbohydrates and are useful for fortifying foods and feeds.