Dutch food technology company revyve has entered a strategic partnership with Canada-based Lallemand Bio-Ingredients to distribute its yeast-based food ingredients in the United States, Canada, and Mexico. The agreement positions Lallemand as the exclusive distributor for revyve in North America and deepens their collaboration, with revyve sourcing key raw yeast materials directly from Lallemand.
“Together we continue to create new possibilities for manufacturers to innovate and thrive”
Revyve specializes in transforming baker’s yeast into high-performance, animal-free texturizing ingredients for use in food applications such as egg replacements, plant-based products, and allergen-free recipes. These ingredients offer manufacturers solutions for creating textures such as fluffiness, firmness, cohesiveness, and stretchiness.
Lallemand, known for its work in fermentation-based solutions including yeast, bacteria, fungi, and enzymes, brings extensive production and market expertise to the partnership. Bob Villeneuve, global sales director for savory at Lallemand Bio-Ingredients, stated, “Our collaboration with revyve represents a significant step forward in advancing sustainable food production. Revyve’s high performance yeast ingredients are a great addition to our existing portfolio of premium solutions in various categories from savory to bakery.”

Revyve’s proprietary chemical-free process to produce yeast-based ingredients aligns with growing consumer preferences for ethical, transparent, and sustainable food options. Jordania Valentim, revyve’s chief commercial officer at revyve, stated, “By sourcing ingredients from Lallemand, produced using the principles of circular economy, we ensure the quality and sustainability of our ingredients. Lallemand’s extensive market knowledge and connections allows us to bring these innovations to key customers looking for allergen-free, vegan, and natural solutions.”
The ingredients are particularly suited for gluten-free and egg-free applications such as baked goods, cheese, and sauces, addressing allergen concerns that can limit product development. Revyve also highlights the 95% lower carbon footprint of its yeast-based ingredients compared to traditional egg white powder, emphasizing the environmental benefits of the partnership.
Strategic expansion
This agreement follows revyve’s entry into the UK market a few months ago through a distribution partnership with Daymer Ingredients and the recent opening of its first commercial production facility in the Netherlands. The facility is capable of producing 300 tons of yeast annually, enabling the company to meet growing global demand.
Initial product rollouts in the North American market are expected in 2025, with both companies offering technical product support to manufacturers seeking solutions for the allergen-free and additive-free segments.
Villeneuve continued, “Together we continue to create new possibilities for manufacturers to innovate and thrive in the dynamic North American food market.”