Innovative yeast-based ingredient offers egg-free solution for gluten-free foods

Food-tech innovator, revyve, one of +45 exhibitors at The Future of Protein Production Amsterdam on 23/24 October 2024, has announced a range of gluten-free ingredients derived from baker’s yeast. These next-generation egg substitutes provide superior texturizing capabilities while being completely neutral in both taste and color, making them highly versatile for various applications.

With this launch, revyve is expanding into multiple food categories, addressing the growing demand for clean-label, sustainable ingredients that can replace eggs, especially in gluten-free formulations. The allergen-free nature of the new product line opens up opportunities in areas such as sauces and potato-based foods, where gluten has previously posed challenges. Additionally, its neutral flavor allows it to be used effectively in flavor-sensitive products such as sweet pastries and confectionery.

Eggs are essential as texturizers and binders in countless food items, but the food industry is increasingly looking for sustainable, animal-free alternatives due to rising egg prices and concerns about environmental impact and animal welfare. revyve's yeast-based ingredients offer a versatile solution, delivering key texturizing properties such as gelling, emulsification, binding, and water retention. Although revyve’s initial line of brewer’s yeast-based products contained traces of gluten, the company has since developed this new baker’s yeast line specifically to meet the need for gluten-free alternatives.

“We quickly realized, through our work with food producers, that there was a strong need for a gluten-free egg substitute that also maintained a neutral flavor profile and offered the same functionality across different applications,” explained Dr. Suarez Garcia, revyve’s CTO & Co-founder.

“Our ingredients allow the creation of smooth, egg-free mayonnaise or light, fluffy brioche with the same sensory qualities as traditional products,” added Cedric Verstraeten, revyve CEO, who is speaking at The Future of Protein Production. “Moreover, these ingredients meet clean-label standards. They’re completely natural, non-GMO, and packed with protein and dietary fiber.”

Sustainability continues to drive revyve’s innovations, with the company’s first yeast-based ingredients upcycled from brewing industry sidestreams. For the new gluten-free line, revyve utilizes baker’s yeast grown on molasses, a co-product of the sugar industry, aligning with the company’s circular economy values and reinforcing its commitment to environmental sustainability.

revyve’s team works hand-in-hand with yeast producers to select the optimal strains and refine growth conditions to achieve maximum performance. “This marks an entirely new application for baker’s yeast,” continued Garcia. “Collaborating closely with our suppliers has been crucial in optimizing the yeast for this unique purpose, and by leveraging decades of efficiency improvements in yeast production, we’ve been able to scale up our texturizing ingredients faster than expected.”

To support the commercial roll-out of this new ingredient line, revyve has opened its first production plant in Dinteloord, Netherlands. The facility has already started producing yeast-based texturizing proteins, supplying a variety of customers for their upcoming product launches. The facility’s grand opening included a celebration attended by 130 guests, including partners, customers, and industry leaders. Attendees were treated to a tour of the site and a special eight-course menu curated by renowned chef and entrepreneur, Wim Balieu, showcasing dishes such as plant-based meatballs, crispy mozzarella sticks, and a reinvented vegan pesto sauce – all featuring revyve’s egg replacement.

With an annual production capacity of 300 tons, the Dinteloord facility will make a significant impact on the market. According to Verstraeten, this output equates to the egg production of 80,000 hens, highlighting the potential for positive environmental impact. The facility has already received FSSC 22000 certification, ensuring the highest levels of food safety and quality. It supplies functional, animal-free ingredients to food manufacturers both large and small, across Europe, North America, and other global markets.

“With this new production capacity, we are able to meet the needs of larger-scale customers while ensuring consistent quality. This marks the beginning of a new era in food texturization,” said Verstraeten.

(Main photo courtesy of Alessa Jospeh)