Revyve cracks open vegan egg replacements with upcycled ingredient at IFT FIRST 2024

09-Jul-2024 - Last updated on 17-Jul-2024 at 12:03 GMT

Source: Revyve

Netherlands-based foodtech company revyve debuts at IFT FIRST an egg-white replacement made from upcycled brewer’s yeast for use in plant-based meat that it says delivers similar texture and binding properties as conventional poultry eggs without additional starches, emulsifiers or binders.

Founded in 2019 by co-founders Corjan van den Berg and Edgar Suarez Garcia, revyve offers a non-GMO vegan texturizer that mimics the properties of egg whites through a blend of proteins and fibers that come from upcycling brewer’s yeast, an ingredient used in the beer-making process.

Additionally, the company is creating an allergen-free version of the ingredient, which currently contains gluten, with more details to follow in the coming months, according to a press release.

‘We have a solution that is available now at the price that people can pay now’

Revyve uses minimal processing to separate the fibers and proteins from brewer's yeast, which does not compromise its nutritious content, CCO of revyve Jordania Valentim told FoodNavigator-USA.

"We wash [the brewer’s yeast] first, and then we mill it, and then we separate the proteins and fibers that act very similarly to eggs. Our process is very bland [and] very soft because we want to keep the protein as intact as possible and as natural as possible without major chemical solvents," she said.

Revyve also can tap into other production side streams to increase its capacity as it scales up its business, Valentim noted.

She added, “We are using the side stream of the brewer’s process, but we can also use the side streams of sugar making. When you make sugar, you have a side stream of molasses ... and if you just put yeast in there, that is how you make baker’s yeast. So that is used in all the bakery industry ... and some of them can be upcycled.”

Plant-based meat industry continues to address taste, texture challenges

At the same time revyve is expanding, the plant-based meat industry continues to face headwinds between slumping demand and many startups struggling to secure adequate funding.

As the industry seeks to rebound, plant-based meat companies will need to address taste and texture challenges to win in the market, Valentim said.

In a survey of 400 Kroger shoppers, market research firm 84.51 found that 24% of shoppers cited texture as one reason why they buy fewer plant-based alternatives, while 22% said taste or flavor was a major reason factor.

"We want ... more sustainable foods, but we do not want to compromise on the eating experience, and texture drives flavor,” Valentim said. “If you have a good texture, it is already a conveyor for good taste, and if you have a good taste and texture, I am pretty sure that the consumption would be much bigger than what it is right now. ... Texture [is] a very clear way to drive preference with your consumer.”