Revyve survey reveals promising place for yeast in shaping sustainable food formulations

Consumer preferences are shifting toward cleaner, more sustainable ingredients, and Revyve, a company specializing in yeast-based egg alternatives, is capitalizing on this trend. According to Cedric Verstraeten, CEO of Revyve, the growing interest in yeast proteins isn’t just theoretical; it’s translating into real-world applications. “We are already working with manufacturers who are integrating Revyve into their formulations, and products featuring our ingredient are rolling out in the market,” says Verstraeten.

A recent survey conducted by Revyve highlights positive European attitudes toward yeast proteins. Consumers in France, the UK, and Germany were polled, revealing enthusiasm for yeast protein as a nutritious and sustainable alternative to eggs. Jordania Valentim, CCO of Revyve, notes, “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.”

The survey showed that while all groups acknowledged eggs as essential for texture and binding, concerns were raised about cholesterol, egg allergies, and non-vegan status. French respondents valued the culinary role of eggs in enhancing textures, while Britons and Germans emphasized cholesterol concerns and vegan preferences. Germans highlighted transparency in food ingredients, linking yeast protein’s sustainable sourcing to their purchasing decisions.

Revyve’s collaborative approach extends beyond supplying an ingredient. The company supports partners throughout product development, ensuring yeast proteins seamlessly replace eggs in bakery products, sauces, and meat analogues. “Our proteins allow our customers to formulate out egg ingredients and additives while maintaining the same delicious taste and texture,” Verstraeten adds.

Despite increasing interest, some consumers question whether yeast proteins can replicate eggs’ sensory and functional properties. Verstraeten acknowledges this perception gap and outlines Revyve’s strategy to overcome it. “Replacing eggs is about ensuring the same sensory experience,” he explains. To this end, Revyve’s sales and application teams work closely with food manufacturers, offering workshops and hands-on formulation support.

Revyve’s yeast protein delivers critical functionalities such as emulsification, gelling, and aeration. Consumer panel tests conducted by Revyve’s customers have demonstrated that products containing Revyve’s proteins taste identical to those made with eggs. These functionalities are achieved with a single natural ingredient, distinguishing Revyve from competitors that rely on multiple additives.

Revyve’s yeast protein matches traditional egg proteins in key areas. It aerates bakery products, emulsifies sauces, and forms heat-set gels in meat analogues. Its single-ingredient formulation supports the clean-label movement, allowing food manufacturers to simplify ingredient lists without sacrificing performance.

Extensive sensory and functional testing has confirmed Revyve’s parity with eggs in creating fluffy, well-structured baked goods. In plant-based meat applications, it delivers the binding and gelling needed for a juicy bite. The protein has also been used successfully in commercial burger production, mimicking the textural role of egg whites at scale.

Revyve’s brewer’s yeast protein is produced from upcycled beer brewing sidestreams rich in proteins, fibers, and B vitamins. Its baker’s yeast protein, derived from molasses—a sugar industry byproduct—is gluten-free and ideal for baked products. “Our supply chain is built on the principles of the circular economy and resource efficiency,” Verstraeten notes. An external life cycle assessment demonstrated that Revyve’s yeast protein offers 95% lower CO₂ emissions than egg white powder, with significant reductions in water usage and land requirements.

Scalability remains a common challenge for alternative proteins, but Revyve addresses this through strategic partnerships. AB InBev, the world’s largest brewer, guarantees a reliable supply of brewer’s yeast. A distribution agreement with Lallemand secures baker’s yeast supply, ensuring a steady flow of ingredients. “Our plant has a production capacity of 300 tons—the equivalent of 24 million eggs—ensuring we can meet growing demand,” Verstraeten shares.

Revyve has also expanded its reach into North America through a partnership with Lallemand Bio-Ingredients, Inc., supporting commercialization across the USA, Canada, and Mexico.

While other yeast-based egg replacers exist, Verstraeten believes Revyve stands apart due to its simplicity and functionality. “Our product is a one-to-one replacement for eggs, made from a single natural ingredient without the need for additives. Additionally, our collaborative approach ensures successful market launches,” he states.

Understanding consumer preferences across regions is key to Revyve’s growth. “The French consumer treasures the dining experience, the UK consumer prioritizes ethically sourced plant-based options, and the German consumer values transparency and sustainability,” explains Corjan van den Berg, Revyve’s CGO and co-founder.

Although Revyve operates independently, it maintains strong relationships with investors AB InBev and Royal Cosun. “While our current focus is on expanding commercial production, we remain open to future co-developments that align with our mission to revolutionize food texture with sustainable, natural solutions,” Verstraeten concludes.