Dutch food tech company revyve has announced the launch of a new gluten-free egg replacer made from baker’s yeast.
Described as “next-generation”, the ingredient is said to have excellent texturising functionalities while being fully neutral in flavour and colour. This is said to make it ideal for use in flavour-sensitive products such as sweet baked goods. The baker’s yeast is grown on molasses, a co-product of the sugar industry, in line with revyve’s commitment to circular economy principles.
Revyve previously launched a flagship egg replacer made from brewer’s yeast, but this contains traces of gluten. As a result, the company decided to develop an allergen-free alternative that retains capabilities such as gelling, emulsifying, binding, and water-holding.
“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,” said Edgar Suarez Garcia, CTO and co-founder at revyve. “It also had to be more neutral in flavor yet provide the same functionality as brewer’s yeast across various application categories.”
He added, “This is a radically new application for baker’s yeast, requiring close collaboration with suppliers to achieve the best results. The production process for baker’s yeast has been optimised for sustainability over decades, and by using such an efficient feedstock, we’ve been able to launch our texturising ingredients at commercial scale in record time.”
New production capacity
The product launch coincides with the opening of revyve’s first commercial production plant in Dinteloord, Netherlands, which was recently celebrated with a ceremony attended by the company’s partners, customers, and policymakers. The 130 guests were served an eight-course menu of products made with revyve’s egg replacer, including plant-based meatballs and fried mozzarella sticks. The culinary experience was led by celebrity chef and food service entrepreneur Wim Balieu.
The new facility will be able to produce 300 tons of yeast per year, said to be equivalent to the output of 80,000 laying hens. It will supply food manufacturers throughout Europe, North America, and beyond.
The news comes less than three months after revyve debuted a clean-label egg replacer for meat alternatives at business food expo IFT First 2024. In August, the company’s CEO, Cedric Verstraeten, told vegconomist that it was important to remove “hidden eggs” in products such as sauces and burgers, improving sustainability without drawing consumers’ attention to the change.
“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,” says Verstraeten.
