Dutch food technology company, Revyve, has launched a gluten-free ingredient line made from baker’s yeast. The new egg replacer delivers texturising functionalities and is neutral in flavour and colour.
Eggs make for indispensable texturisers and binders, used in countless food products. However, with increasing emphasis on sustainability and animal welfare, coupled with rising egg prices, the food industry is seeking clean-label, sustainable alternatives.
This launch will accelerate Revyve’s expansion into new food categories, fulfilling demands for clean-label, sustainable texturizing ingredients to replace eggs, especially in gluten-free products.
Being allergen-free, the new ingredient enables commercialization in categories such as sauces and potato products where gluten poses a barrier to entry. Additionally, its neutral flavour profile makes it ideal for products such as sweet baked goods and confectionery.
Revyve’s yeast-derived ingredients are highly versatile, providing texturising capabilities, including gelling, emulsifying, binding, and water-holding. Its flagship brewer’s yeast-derived egg replacer contains traces of gluten, leading Revyve to develop the new product line based on baker’s yeast.
Sustainability has been central to Revyve's growth, with its first brewer’s yeast ingredients derived from a sidestream of the brewing industry. For its new gluten-free line, the company sources baker’s yeast grown on molasses, a co-product of the sugar industry, to help maintain its commitment to circular economy principles.
Revyve CTO and co-founder, Suarez Garcia, said during the roll-out of our initial brewer’s yeast line, the company learned through interactions with food producers that there was still a need for an effective, gluten-free egg replacer.
“It also had to be more neutral in flavour, yet provide the same functionality as brewer’s yeast across various application categories,” said Garcia.
“This is a radically new application for baker’s yeast, requiring close collaboration with suppliers to achieve the best results. The production process for baker’s yeast has been optimised for sustainability over decades, and by using such an efficient feedstock, we’ve been able to launch our texturizing ingredients at commercial scale in record time.”
Revyve’s technical team worked closely with yeast producers to identify the best strains and growth conditions for optimal performance in their process.
The company is also bringing the new ingredient to market through its first commercial production plant in Dinteloord, Netherlands. The facility has already begun producing texturising yeast protein to serve multiple customer launches.
Revyve CEO, Cedric Verstraeten, said the company’s high-performance ingredients can produce smooth, creamy eggless mayonnaise or a soft and airy brioche with the same sensory appeal as traditionally prepared products.
“Our ingredients are label-friendly, entirely natural, non-GMO, and rich in protein and dietary fibre,” said Verstraeten.
“With this new production capacity, we can meet the volume demands of larger customers while maintaining high quality and consistency, forging a path to a new paradigm in texture.”
The Dinteloord plant has the capacity to produce 300 tons of yeast annually. Verstraeten notes that this output is equivalent to that of 80,000 laying hens, delivering significant sustainability impact. The site is FSSC 22000-certified for its adherence to high standards of food safety and quality. It will supply both small and large food manufacturers in Europe, North America, and beyond with clean-label, animal-free functional ingredients.
