FoodTech innovator revyve has announced the launch of its next-generation gluten-free ingredient line derived from baker’s yeast, marking a significant step forward in the development of clean-label, sustainable egg replacers. This new egg replacer delivers excellent texturising functionalities while maintaining a completely neutral flavour and colour profile.
The introduction of this new product line will enable revyve to expand into new food categories, meeting growing demands for sustainable, clean-label texturising ingredients, particularly in the gluten-free sector. Notably allergen-free, the new ingredient facilitates entry into food categories such as sauces and potato products where gluten has traditionally been a barrier. Its neutral flavour profile also makes it well-suited for flavour-sensitive applications like sweet baked goods and confectionery.
Eggs play a crucial role as texturisers and binders in numerous food products. However, with increasing pressure on the food industry to find sustainable, animal-friendly alternatives amid rising egg prices, revyve’s yeast-based solutions offer a promising substitute. These yeast-derived ingredients are highly versatile, delivering key functionalities such as gelling, emulsifying, binding, and water retention. While revyve’s initial brewer’s yeast-based egg replacer contained traces of gluten, the company has now developed a gluten-free product line using baker’s yeast.
“During the roll-out of our initial brewer’s yeast line, we learned through interactions with food producers that there was still a need for an effective, gluten-free egg replacer,” explains Suarez Garcia, PhD, CTO and co-founder of revyve. “It also had to be more neutral in flavour yet provide the same functionality as brewer’s yeast across various application categories.”
“Our high-performance ingredients can produce smooth, creamy eggless mayonnaise or a soft and airy brioche with the same sensory appeal as traditionally prepared products,” adds Cedric Verstraeten, CEO of revyve. “Moreover, our ingredients are label-friendly, entirely natural, non-GMO, and rich in protein and dietary fibre.”
Upcycled and Revitalised
Central to revyve’s ethos is upcycling, which has driven the company’s success from the start. Its first line of brewer’s yeast ingredients was derived from brewing industry by-products. For the new gluten-free range, revyve sources baker’s yeast grown on molasses, a co-product of the sugar industry, underscoring the company’s commitment to circular economy principles and sustainability.
Revyve’s technical team collaborated closely with yeast producers to identify optimal strains and growth conditions, ensuring peak performance. “This is a radically new application for baker’s yeast, requiring close collaboration with suppliers to achieve the best results,” states Suarez Garcia. “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 texturising ingredients at commercial scale in record time.”
The launch of this new line not only addresses the market’s need for effective gluten-free and egg-free ingredients but also positions revyve at the forefront of sustainable, innovative solutions in the food industry.
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