A study by Dutch food tech company Revyve has found positive attitudes toward yeast protein egg replacers in three European countries — France, Germany, and the UK.
Through AI-moderated interviews, the study aimed to gauge interest in Revyve’s functional brewer’s and baker’s yeast ingredients, which can be used as substitutes for egg proteins and synthetic texturizers. Consumers across all three countries recognized the nutritional and functional role of eggs in many foods, but showed enthusiasm toward the idea of yeast-based alternatives.
While all three groups agreed that eggs were a source of protein and a good binder, there were some differences in opinion between countries. French consumers emphasized the role of eggs in thickening foods and creating soft, fluffy textures, but acknowledged that some people are unable to consume them due to allergies. Meanwhile, Brits and Germans expressed concerns about the impact of eggs on cholesterol levels and their unsuitability for those following vegan diets.
Natural and sustainable
Overall, consumers perceived yeast proteins as natural and rich in nutrients. Brits saw brewer’s yeast as a valuable sidestream of beer production, and baker’s yeast as a familiar ingredient due to its use in baked goods. French and German respondents both preferred baker’s yeast due to this familiarity.
French consumers had some concerns that yeast proteins could alter the flavor of food, while Germans sought reassurance that the ingredients could match the quality of animal proteins. Brits also expressed some skepticism in this area.
All groups appreciated that yeast proteins were a sustainable alternative to animal proteins, though the concept of upcycling was best understood by Brits. Germans were more familiar with the terms “circular economy” and “re-use”; they also highlighted the importance of transparency regarding the sourcing and environmental impact of yeast protein.
Shift towards flexitarianism
Revyve’s brewer’s yeast protein is produced from feedstocks upcycled from sidestreams of the beer brewing industry. Meanwhile, the company’s baker’s yeast protein is a gluten-free option produced from yeast grown on molasses, a byproduct of the sugar industry. This protein has a neutral flavor and is said to be ideal for use in baked goods.
Last October, Revyve secured its first overseas distribution agreement with the UK’s Daymer Ingredients, making its egg replacers available to British food and beverage manufacturers. Towards the end of 2024, Revyve announced a partnership with Canada’s Lallemand Bio-Ingredients to distribute its yeast-based food ingredients in the United States, Canada, and Mexico.
“Around the world, we can see consumer choices increasingly shifting towards flexitarianism,” said Jordania Valentim, CCO of Revyve. “This survey was designed not only to assess awareness and openness among Europeans to yeast proteins as a viable alternative to animal protein, but also to understand what drives various populations when it comes to choosing clean-label, more sustainable protein options. Previous market analysis we conducted identified these countries as the primary European markets where our ingredients are most relevant.”
