Revyve targets whey alternatives with yeast protein for shakes and bars

Revyve has launched a yeast protein ingredient for sports, active nutrition and healthy aging products, targeting manufacturers seeking to improve the taste, texture and nutritional quality of plant-protein shakes and bars at a lower cost than whey.

• Revyve launched a yeast protein solution for nutrition products, targeting improvements in plant-protein quality, creaminess and mouthfeel in shakes, and softness in protein bars.
• The company reported a PDCAAS of 1 for the ingredient, which also supplied fiber and naturally occurring beta-glucans alongside its texture-building properties.
• Production took place at Revyve’s industrial facility in Dinteloord, the Netherlands, using technology previously applied to egg replacement in bakery products and savory sauces.

The Dutch company announced the launch on October 27, extending its functional yeast ingredient technology into a market where protein quality and eating experience must be addressed together. Revyve said pressure on whey prices and supply was prompting brands to reconsider plant proteins, but sensory shortcomings continued to limit their appeal.

“Brands are being forced to move away from whey, but plant protein on its own still asks consumers to compromise on texture and taste,” said Cedric Verstraeten, CEO of Revyve. “A small amount of our yeast protein changes that. We spent years learning how yeast can build texture in food, and now we’re putting that to work in the nutrition space.”

The ingredient is designed to complement plant proteins in formulated products. Revyve identified thin consistency, grittiness and beany flavors as problems manufacturers face when developing alternatives to whey-based nutrition products.

In ready-to-mix beverages, the company said its yeast protein adds creamy body and a smoother mouthfeel. In protein bars, it helps maintain a soft, chewy texture. The launch therefore draws on functionality Revyve initially developed for other food categories, rather than relying solely on the ingredient’s protein content.

According to the company, its proprietary process preserves the natural functional elements in yeast. These properties were first used to replace eggs in bakery products and savory sauces, where proteins perform technical roles in building and maintaining food structure.

Revyve is now applying the same technology to nutrition products, using those texture-building properties to add body to shakes and improve the eating experience of bars. The company did not specify recommended inclusion rates or publish comparative sensory results in the launch announcement.

On nutritional quality, Revyve reported a Protein Digestibility Corrected Amino Acid Score, or PDCAAS, of 1, the highest reported score under the system. PDCAAS assesses protein quality using amino acid composition and digestibility, rather than measuring protein concentration alone.

The ingredient also contributes fiber, including naturally occurring beta-glucans. Revyve highlighted these components as relevant to its healthy aging and immunity proposition, although the announcement did not provide beta-glucan concentrations or serving-level quantities for finished products.

Revyve described the yeast protein as allergen-free and suitable for clean-label formulations. Its applications team will support manufacturers in selecting ingredient options and adjusting formulations to meet their nutritional, taste and texture requirements.

The company also presented the solution as a lower-cost option than whey. It did not disclose ingredient pricing, the size of the potential saving or a cost comparison for a finished shake or bar. Its stated approach uses yeast protein alongside plant proteins, with formulators able to adjust the combination according to their product targets.

Production takes place at Revyve’s industrial facility in Dinteloord, the Netherlands. Commissioned in 2024, the site was established to manufacture functional yeast ingredients for mainstream food applications.

The nutrition launch follows a €24 million (approximately US$28 million) Series B financing round closed in September 2025. ABN AMRO Sustainable Impact Fund and Invest-NL co-led that round, with participation from Brabantse Ontwikkelings Maatschappij, Danstar Ferment, Grey Silo Ventures and existing investors Oost NL and Royal Cosun.

At the time, Revyve said the investment would support commercial expansion and increase output at Dinteloord to more than 1,600 tons annually. That was an expansion target announced with the financing, rather than a capacity update accompanying the nutrition launch.

Founded out of Wageningen University & Research, Revyve has developed yeast-derived ingredients for bakery, sauces and plant-based dairy. Its entry into sports and active nutrition adds applications where the ingredient’s ability to influence texture sits alongside its nutritional contribution.

The company is presenting the new solution at SupplySide Global in Las Vegas, taking place October 28–30, with samples available for brands and formulators.

Meta description: Revyve has launched a yeast protein ingredient to improve protein quality, taste and texture in plant-based shakes and bars as an alternative to whey.

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