Dutch food technology company, Revyve, has launched its egg-replacement ingredient, which uses upcycled yeast to mimic the sensory experience of eggs for use in plant-based burgers.
On a mission to create a more sustainable planet, Revyve aims to use plant-based ingredients with authentic textures to clean up product labels, while maximising sensory experience. The company was founded out of Wageningen University and Research (WUR) in the Netherlands in 2019, and raised over $12 million in funding from venture capital firms Oost NL and Royal Cosun.
Eggs are a staple texturising and binding ingredient in processed foods, which manufacturers have been seeking alternatives for due to inconsistent prices, food safety concerns, and unstable supply chains. However, it has been difficult for researchers to mimic the sensory experience of eggs without stealth starches, emulsifiers, unfamiliar binders and E-numbers, and consumers are looking for cleaner, and more sustainable products.
Revyve decided to tackle this challenge, and has now developed texturising ingredients made from upcycled brewer’s yeast to help consumers and manufacturers alike create a more sustainable industry.
Revyve CEO, Cedric Verstraeten, said that the company’s proprietary production method steers clear of chemicals and harsh processing, and creates clean-label products that help manufacturers shorten ingredient lists.
“The science-backed ingredients revyve has pioneered produce the sensory appeal that consumers want in burgers. To make our ingredients, we repurpose brewer’s yeast, which is a beer making co-product,” he said.
“Revyve delivers the meatiness and juicy firmness that cater to consumer appetites. These nutritious, wholesome ingredients are all-natural and non-GMO. There’s more to come in Q3 2024 when we release our gluten-free, allergen-free ingredients.”
This year the company is introducing its high-performance egg-replacement ingredient at IFT first 2024, a global food technology event held in Chicago. Revyve said that it was the first of its kind to be available on a commercial scale.
Revyve is price-competitive with eggs, and the company said that dozens of companies were currently working with them to redesign products and formulate new ones to target emerging trends. As an abundant and manufacturing-friendly ingredient, Revyve’s egg replacer allows manufacturers to manage production plans and budgets.
Revyve’s chief technology officer, Edgar Suarez Garcia, said that the company has taken yeast functionality to the next level, using single-ingredient yeast proteins to produce true-to-form textures.
“Revyve offers exceptional heat-set gelling, binding and emulsification. Burgers retain water and oil at hot and cold temperatures; they brown and sizzle on the grill and hold their shape when flipped and sandwiched in a bun,” he said.
“When burger producers ask how Revyve performs, we explain that it behaves like egg whites. When cooked in a patty mixture, Revyve becomes firm yet springy, forming a binding network around the other ingredients.”
“Revyve’s secret lies in the unique combination of functional proteins and fibres created by our patented technology. Manufacturers appreciate that when paired with other ingredients, Revyve can eliminate the need for methylcellulose, which has numerous functional and labelling downsides,” said Garcia.
