As food manufacturers face increasing demand for allergen-free, plant-based, and clean-label products, functional ingredients that replace eggs, gluten, and synthetic gums are gaining attention.
Meanwhile, the rise of precision fermentation – a promising technology for alternative proteins – creates new challenges, including how to valorise its leftover biomass.
Netherlands-based foodtech scale-up Revyve is addressing all of these trends with its innovative ingredients. Speaking with Fi Global Insights at Fi Europe 2024, Jordania Valentim, chief commercial officer at Revyve, explained how the company is transforming baker’s yeast into sustainable, multi-functional ingredients tailored for clean-label food production.
Revyve sources baker’s yeast to create functional ingredients with properties including gelation, emulsification, and foaming. By using mild, low-temperature processing, the company extracts proteins and fibres from yeast cells while maintaining alignment with clean-label and sustainable production goals.
“We started with brewer’s yeast, using the side stream from the brewing industry,” explained Valentim. “However, our initial product contained trace amounts of gluten, which limited its use in allergen-free markets. We wanted an allergen-free option without gluten, so we turned to baker’s yeast. We believe there is so much biomass out there. You just need to unlock its functionality.”
Beyond egg replacement, Revyve’s innovation anticipates a growing opportunity to valorise residual biomass from precision fermentation. This process, which is set to play a growing role in alternative protein production, also produces significant amounts of leftover yeast.
“Precision fermentation produces 30% of the target protein, with the remainder being leftover yeast biomass that needs to be valorised,” Valentim explained. Revyve’s technology can transform this biomass into functional ingredients, reducing waste and improving the economic viability of precision fermentation processes.
According to the Valentim, Revyve’s yeast-based ingredient offers an effective replacement for eggs, gluten, and gums like methylcellulose, which are commonly used in plant-based and allergen-free formulations. Its versatility makes it suitable for a range of food applications.
“When you look at a burger, you want a firm bite. For bread, you want it to be fluffy,” Valentim said. Traditionally, eggs have been used to achieve these textures, but Revyve’s ingredient replicates critical properties like heat-set gelation. “We haven’t found any other product that matches the heat-set gelation our ingredient offers,” Valentim added.
In plant-based cheeses, the ingredient enhances stretchability, a feature eggs cannot provide. It can also replace eggs and butter in baked goods, stabilise emulsions in sauces, and eliminate methylcellulose or gluten in plant-based burgers. Valentim noted that in some formulations, such as mayonnaise, Revyve’s ingredient can reduce costs by approximately 25%.
Consumer perceptions of yeast have been an important consideration for Revyve. Initially, the company emphasised the microbial origins of its ingredient, but this approach created unexpected challenges.
“We thought people would like the microbial messaging, but we found consumers were more cautious,” said Valentim. To address this, the company repositioned its messaging to focus on yeast as a natural biomass rather than highlighting its microbial nature.
Recent consumer research across France, Germany, and the UK revealed positive associations with yeast. “In Germany, consumers know yeast very well – they see it as super healthy. In France, the perception was even more surprising – they associate yeast with health and beauty because it’s used in hair and skincare products,” Valentim said.
To meet growing demand, Revyve recently established its first commercial production facility in Dinteloord, the Netherlands. The modular factory, which opened last September, is located in a repurposed brownfield innovation centre and currently produces 300 metric tonnes annually, with plans to scale up to 1,500 metric tonnes.
“To have our own factory is the biggest step you can possibly have as a startup,” Valentim said. The facility allows Revyve to ensure production quality while adapting its ingredient to the needs of different regional markets.
For example, UK consumers often reject methylcellulose in plant-based products, while Dutch manufacturers focus on diversifying protein sources. Revyve’s ability to customise its ingredient applications ensures relevance across diverse markets. Collaborative product development is another aspect of revyve’s strategy. “We don’t just provide an ingredient—we work with customers to develop their products,” Valentim said.
“We’re taking something that’s already there, unlocking its potential, and creating better ingredients for the future,” Valentim said.
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