Revyve’s Yeast-Based Egg Replacer Gains Traction Among European Consumers

Dutch food technology company Revyve has found growing consumer interest in its yeast protein-based egg alternatives, particularly in France, the UK, and Germany, as demand for sustainable and plant-based ingredients rises.

A survey conducted by the company, using AI-moderated interviews, indicated that consumers in the three markets increasingly view yeast proteins as viable substitutes for eggs, both for their nutritional benefits and functional properties. While respondents acknowledged eggs’ importance in food texture and nutrition, many expressed concerns over allergens, cholesterol levels, and the environmental impact of egg production.

Revyve develops yeast-based ingredients that mimic the functionality of eggs, offering a plant-based solution for food manufacturers. The company’s process involves upcycling brewers’ and bakers’ yeast from the beer and sugar industries, respectively, to produce proteins that can be used in baked goods, snacks, and dairy alternatives.

The study highlighted differing regional attitudes towards yeast protein. British and German respondents appreciated the sustainability and waste-reducing aspects of upcycling, while French consumers favored baker’s yeast for its traditional role in food preparation. Sensory concerns were raised across all three markets, particularly regarding flavor and texture retention in baked goods.

Revyve’s yeast protein technology has already gained traction in the UK through a partnership with functional ingredient supplier Daymer Ingredients. The company has also expanded into North America via a strategic agreement with Lallemand Bio-Ingredients, a fermentation-based solutions provider.

The company will showcase its innovations at the CFIA trade show in Rennes, France, from March 4-6.