Revyve Unveils Revolutionary Gluten-Free Ingredient Line, Paving the Way for Egg-Free Innovation
FoodTech trailblazer revyve, B.V. has launched its next-gen, gluten-free ingredient line derived from baker’s yeast, offering a game-changing egg replacer with superior texturizing power and neutral taste and color. This groundbreaking solution is set to fuel revyve’s expansion into new food categories, catering to the demand for clean-label, sustainable ingredients that replace eggs, especially in gluten-free products. Allergen-free and flavor-neutral, it opens doors for commercialization in sauces, potato-based products, and delicate baked goods.
As the industry moves toward sustainability and clean-label transparency, the search for alternatives to eggs has intensified. Revvyve’s yeast-based ingredients provide versatile texturizing functions—gelling, emulsifying, binding, and more. After discovering gluten traces in its flagship brewer’s yeast egg replacer, revyve developed this new line from baker’s yeast, fully gluten-free and ideal for sensitive applications.
“Through extensive feedback during our initial product rollout, we recognized the critical need for a gluten-free egg replacer that maintains functionality across various food applications,” says Suarez Garcia, PhD, revyve’s CTO and co-founder. “Our solution meets that demand, with the added benefit of a neutral flavor.”
Cedric Verstraeten, CEO of revyve, adds: “Our ingredients create creamy, eggless mayonnaise and fluffy, tender brioche with the same texture and appeal as traditional recipes, all while being entirely natural, non-GMO, and packed with protein and fiber.”
Sustainability at the Core
Revyve continues its sustainability mission, upcycling ingredients from byproducts like brewer’s and baker’s yeast. For its new line, the company sources baker’s yeast from molasses, a byproduct of the sugar industry, furthering its commitment to the circular economy.
“This innovative use of baker’s yeast required close collaboration with suppliers to optimize strains and production processes,” says Suarez Garcia. “By leveraging decades of efficiency in yeast production, we’ve achieved commercial scale in record time.”
New Facility Accelerates Commercial Growth
Revyve’s brand-new production plant in Dinteloord, Netherlands, is now operational, producing the texturizing yeast protein to support multiple customer launches. The state-of-the-art facility, capable of producing 300 tons of yeast annually (the equivalent output of 80,000 laying hens), was unveiled with a grand opening ceremony attended by industry leaders and policymakers. Attendees enjoyed a culinary showcase featuring revyve’s egg replacer in innovative dishes like plant-based meatballs, fried mozzarella sticks, and vegan pesto.
With the capacity to meet the demands of both small and large manufacturers across Europe, North America, and beyond, the Dinteloord plant will play a key role in scaling revyve’s clean-label, animal-free ingredients. The facility is FSSC 22000-certified, ensuring the highest food safety and quality standards.
“Our new production capacity sets the stage for larger-scale customers without compromising quality or consistency,” Verstraeten says. “This marks the beginning of a new era in food texture innovation.”
