Revyve is creating ingredients that replace egg whites, dairy proteins, and E-numbers such as methylcellulose or calcium diphosphate. Leveraging cutting-edge technology, the pioneering Dutch team harnesses the unlimited potential of yeast to create high-performance texturizing solutions. Through its work, Revyve is addressing the food industry’s challenge of sourcing animal-free, natural ingredients that are delicious as well as sustainable.
Cedric Verstraeten is the dynamic CEO of Revyve, a role he has held since 2020. Cedric brings over a decade of experience in manufacturing operations and supply chain optimization, having worked with industry giants like Procter & Gamble and AB InBev.
In this article, Cedric explains how “we need to stop thinking of plant-based as a target niche category and start removing the hidden egg from everyday foods.”
Eliminating the hidden egg – how a new wave of innovation is quietly formulating out animal proteins
By Cedric Verstraeten
In the world of food innovation, a quiet revolution is taking place. We’re talking about the gradual elimination of animal-derived proteins from everyday products. This subtle shift, driven by savvy consumers, sustainability goals, and some seriously clever breakthroughs, is poised to transform our entire food system.
First, let’s celebrate the good news: most consumers genuinely want to make better choices. Surveys consistently show that people are eager to opt for ethical, sustainable, and healthy foods. But here’s the catch: they won’t sacrifice taste, texture, or affordability. The initial excitement around plant-based products has plateaued because, let’s face it, no one wants to feel like they’re compromising on their meals.
The industry is catching on and going back to the drawing board. We’re seeing a resurgence of blended products; those that combine plant-based ingredients with traditional animal-based ones to enhance taste and texture without sacrificing impact. Retailers are also including plant proteins in regular products whilst reducing animal proteins without making a big fuss about it.
But the most exciting development? Replacing “hidden” animal ingredients, those ingredients that consumers don’t even realize are there, with innovative alternatives that maintain the food’s appeal without drawing attention to the change.
The hidden egg in everyday foods
Eggs are the unsung heroes of food production, prized for their texturizing abilities such as binding, emulsifying, gelling and foaming. They’re in everything from baked goods to sauces and meat alternatives, often without consumers realizing.
However, eggs bring a host of challenges, from complex supply chains and allergen concerns to wildly fluctuating prices. During avian flu outbreaks, prices don’t only skyrocket, but the supply of free-range and organic eggs also disappears. Producers who pride themselves on ethical sourcing face tough choices: use caged eggs and risk backlash or find a way to cut eggs out entirely, which until recently meant utilizing an array of terrible-sounding gums and stabilizers.
Retailers, producers and caterers are stepping up, setting ambitious targets for reducing their environmental footprint and shifting from animal to plant-based proteins. It’s the right move, but achieving these goals requires new strategies. This is where we come in as food innovators and ingredient companies. It’s our job to provide solutions that help them meet these targets without alienating their customers.
With ingredients like Revyve’s yeast proteins, food producers can now remove the ‘hidden’ egg ingredients from mainstream products like burgers, appetizers, bakery items, and sauces. And the best part? It can be done with a clean label and affordably.
It’s time to act. If we’re serious about making a real impact, we need to stop thinking of plant-based as a target niche category and start removing the hidden egg from everyday foods.
