FoodTech pioneer revyve, B.V. has taken a significant step towards a more sustainable and versatile food future by launching a revolutionary line of gluten-free ingredients derived from baker’s yeast. This next-generation product, which is fully neutral in flavor and color, offers exceptional texturizing functionalities, making it a perfect replacement for eggs in various food products.
The launch of this innovative ingredient line will accelerate revyve’s expansion into new food categories, addressing the increasing demand for clean-label, sustainable, and egg-free options. The allergen-free nature of this new ingredient opens doors for its application in categories like sauces and potato products, where gluten has historically posed a barrier to entry. Furthermore, its neutral flavor profile makes it ideal for flavor-sensitive products such as sweet baked goods and confectionery.
Eggs have long been a staple ingredient in countless food products, prized for their texturizing and binding properties. However, with a growing emphasis on sustainability and animal welfare, coupled with rising egg prices, the food industry is actively seeking clean-label, sustainable alternatives. revyve’s yeast-derived ingredients answer this call, providing highly versatile texturizing capabilities, including gelling, emulsifying, binding, and water-holding.
revyve’s flagship brewer’s yeast-derived egg replacer, while effective, contains traces of gluten. Recognizing this, the company embarked on a dedicated development process to create a new product line based on baker’s yeast, addressing the specific need for a gluten-free egg replacer.
“During the roll-out of our initial brewer’s yeast line, we learned through interactions with food producers that there was still a need for an effective, gluten-free egg replacer,” explains Suarez Garcia, PhD, revyve’s CTO and co-founder. “It also had to be more neutral in flavor yet provide the same functionality as brewer’s yeast across various application categories.”
“Our high-performance ingredients can produce smooth, creamy eggless mayonnaise or a soft and airy brioche with the same sensory appeal as traditionally prepared products,” enthuses Cedric Verstraeten, CEO of revyve. “Moreover, our ingredients are label-friendly. It is entirely natural, non-GMO, and rich in protein and dietary fiber.”
revyve’s commitment to sustainability and circular economy principles is deeply ingrained in their approach to sourcing and production. The company’s first brewer’s yeast ingredients were derived from a sidestream of the brewing industry, exemplifying their upcycling philosophy. For their new gluten-free line, revyve sources baker’s yeast grown on molasses, a co-product of the sugar industry, further reinforcing their commitment to sustainable practices.
To ensure optimal performance in their production process, revyve’s technical team worked closely with yeast producers to identify the best strains and growth conditions.
“This is a radically new application for baker’s yeast, requiring close collaboration with suppliers to achieve the best results,” asserts Suarez Garcia. “The production process for baker’s yeast has been optimized for sustainability over decades, and by using such an efficient feedstock, we’ve been able to launch our texturizing ingredients at commercial scale in record time.”
The new ingredient is being brought to market through revyve’s first commercial production plant in Dinteloord, Netherlands. This state-of-the-art facility has already begun producing texturizing yeast protein to serve multiple customer launches. The company recently celebrated the facility’s grand opening with a ceremony attended by partners, customers, and policymakers.
The 130 guests were given a tour of the facility and enjoyed an eight-course culinary experience led by celebrity chef and foodservice entrepreneur Wim Balieu. The menu showcased a comprehensive range of products featuring revyve’s egg replacer, including plant-based meatballs, fried mozzarella sticks, and a twist on classic vegan pesto sauce.
The Dinteloord plant has the capacity to produce 300 tons of yeast annually, equivalent to the output of 80,000 laying hens, highlighting the significant sustainability impact of this new facility. The site is already FSSC 22000-certified for its adherence to high standards of food safety and quality. It will supply both small and large food manufacturers in Europe, North America, and beyond with clean-label, animal-free functional ingredients.
“With this new production capacity, we can meet the volume demands of larger customers while maintaining high quality and consistency, forging a path to a new paradigm in texture,” declares Verstraeten.
revyve, B.V. is a purpose-driven food-tech company committed to creating a more sustainable food system. The team of scientists and food industry experts at revyve share a common vision of enhancing the sensory experience of food through incredible texture. The company arose from Wageningen University & Research (WUR) in the Netherlands, where its founding scientists discovered the potential of upcycled yeast to mimic the functionality of eggs.
revyve’s ingredients introduce authentic textures that help replace animal proteins and “clean up” product labels. revyve has raised more than US$20M in funding from venture capital firms and industry leaders, including Anheuser-Busch/InBev and Royal Cosun.
