Revyve Introduces “Super Clean” Yeast-Based Egg Replacer for Plant-Based Burgers at IFT First 2024 – vegconomist
Dutch food tech company Revyve announces it will debut its high-performance, clean-label egg replacer designed to enhance the texture of plant-based burgers at IFT First 2024.
The ingredient, made with Revyve’s yeast proteins, is said to mimic the functionality of egg whites (heat-set gelling, binding, and emulsification), delivering the sensory experience consumers expect in plant-based meat.
“At Revyve, we have taken yeast functionality to the next level”
According to the Dutch company, its egg replacer — the first to be available on a broad commercial scale — is sustainable, price-competitive, designed for easy use with standard processing equipment, and compliant with all international regulatory requirements.
Edgar Suarez Garcia, Revyve’s CTO and co-founder, shares, “At Revyve, we have taken yeast functionality to the next level. Revyve offers exceptional heat-set gelling, binding, and emulsification. Burgers retain water and oil at hot and cold temperatures; they brown and sizzle on the grill and hold their shape when flipped and sandwiched in a bun.”
Super clean ingredients
Additionally, Revyve’s plant-based ingredient is said to be “super clean” minimally processed and free from stealth starches, emulsifiers, and E-numbers, allowing manufacturers to develop clean-label plant-based products. The company argues that there is a rising demand for sustainable and ethical food ingredients that do not compromise on texture and mouthfeel, particularly for flexitarians and eco-conscious consumers.
The food tech employs patented technology to create functional proteins and fibers from circularly sourced microbial biomass, such as brewer’s yeast, a co-product of beer making. These proteins and fibers are then used to make high-performance texturizing ingredients for plant-based products with “authentic textures,” from burgers to mayonnaise to baked goods. Its premium ingredients are halal, kosher, vegan, non-GMO, and all-natural.
Cedric Verstraeten, CEO of Revyve, comments, “Sustainability is a way of life at Revyve. So, it only makes sense that our proprietary production method steers clear of chemicals and harsh processing. Our clean-label products help manufacturers shorten their ingredient lists, using sources that consumers recognize.”
Sensory appeal that consumers want
Corjan van den Berg and Edgar Suarez, scientists from Wageningen University & Research, who discovered the superpowers of upcycled yeast to mimic the functionality of eggs, co-founded Revyve in 2019. The company and its revolutionary yeast ingredients capable of mimicking the functionality of animal products have garnered over $15 million in funding from investors, including Anheuser-Busch InBev and Royal Cosun.
Revyve is building a new factory in the Netherlands that is expected to reach a production capacity of 300 tons, equivalent to the capacity of 80,000 egg-laying hens, enough for 75 million burgers. The facility is set to be fully operational by Q3-2024, and the food tech company has announced new gluten- and allergen-free ingredients to be available on a commercial scale.
In addition to the announcement, revive recounts that Queen Máxima of the Netherlands visited Revyve, showed keen interest in their upcycled yeast-based ingredients, and endorsed their hamburger prototypes.
Verstraeten adds, “The science-backed ingredients Revyve has pioneered produce the sensory appeal that consumers want in burgers. Revyve delivers the meatiness and juicy firmness that cater to consumer appetites.”
Revyve will showcase its products at IFT FIRST, July 15-17, 2024, in Chicago, IL, at Booth #4474W in the South Building, STARTUP Pavilion.
