Daymer Ingredients to Distribute Revyve’s Texturising Ingredients in the UK
British ingredients supplier, Daymer Ingredients, has signed a distribution agreement with Dutch FoodTech company, revyve, to offer its natural, sustainable, animal-free texturising ingredients to UK food and beverage manufacturers. This is the latest in a series of partnerships that reflect Daymer’s commitment to bringing a wider choice of high performance, natural and sustainable ingredients to the UK market.
Revyve’s yeast-based, animal-free egg replacement ingredients deliver a unique combination of functional proteins and fibres. They impart egg-like texture and functionality, support clean labels and are price-competitive with eggs. These functional ingredients can be used to enhance texture and consumer appeal in a wide variety of applications, from plant-based meat alternatives, to sauces, potato products, baked goods and appetisers.
Revyve ingredients are created with its patented technology that involves a gentle process to micro-mill the yeast and then separate the valuable protein and fibres whilst maintaining the native functional properties. Products manufactured with revyve’s single-ingredient yeast proteins offer exceptional heat-set gelling, binding and emulsification.
Revyve’s recently launched gluten-free ingredient line is made from baker’s yeast and is fully neutral in flavour and colour. The new ingredient is suitable for foods where gluten poses a barrier to entry, such as sauces, and its neutral flavour profile makes it ideal for flavour-sensitive products, such as sweet baked goods. Revyve is bringing the new ingredient to market via its first commercial production plant in Dinteloord, Netherlands. The plant, which was opened earlier in 2024, has the capacity to produce 300 tons of yeast annually – the equivalent to that of 80,000 laying hens.
Revyve’s climate change impact, as measured by CO2 per kilo of product, is 95% lower than egg white powder and significantly less than most currently available plant proteins.