revyve, B.V. launched a new egg replacer, which is a gluten-free ingredient line made from baker’s yeast. It is said to have excellent texturizing functionalities and is fully neutral in flavor and color. Its neutral flavor profile makes it suitable for flavor-sensitive products, such as sweet baked goods and confectionery, the company highlights.

The new, clean-label ingredient is a sustainable solution as well as a cost-effective one, in light of spikes in egg prices. “revyve’s yeast-derived ingredients are highly versatile, providing texturizing capabilities, including gelling, emulsifying, binding, and water-holding,” the company explains.

“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.”

The new launch is supported by a new facility – the company’s first commercial production plant in Dinteloord, Netherlands. There, the production of texturizing yeast protein has already started. The Dinteloord plant has the capacity to produce 300 tons of yeast annually. Verstraeten notes that this output is equivalent to that of 80,000 laying hens, delivering a significant sustainability impact. The site supply both small and large food manufacturers in Europe, North America, and beyond with clean-label, animal-free functional ingredients.

About revyve

revyve, B.V. 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. The company raised more than USD 20 million in funding from venture capital firms and industry leaders, including Anheuser-Busch/InBev and Royal Cosun.

Photo: revyve opening event, September 2024. Credit: Hilde Lenaerts