Revyve’s Yeast Protein Gains Momentum Across Europe as a Sustainable, Functional Egg Alternative
Survey reveals growing consumer enthusiasm in France, UK, and Germany for yeast-based proteins in food innovation
A new survey conducted by FoodTech innovator Revyve, B.V. highlights a positive shift in consumer attitudes toward yeast protein as a key player in the alternative protein market. The study, using AI-moderated individual interviews, explored perspectives from French, British, and German consumers on yeast-based ingredients as a functional and sustainable replacement for egg proteins and synthetic texturizers.
While eggs remain widely recognized for their binding, thickening, and nutritional properties, the research revealed a strong appetite for yeast protein as a viable, animal-free alternative, particularly for its wellness benefits, sustainability, and versatility in food applications.
Eggs: Essential, But Not Irreplaceable
Consumers across all three countries acknowledged eggs as an important protein source. However, key regional concerns emerged:
- French respondents valued eggs for their culinary properties, particularly in creating softness and fluffiness in baked goods.
- British and German consumers cited concerns about cholesterol, non-vegan status, and dietary restrictions, making them more open to plant-based substitutes.
- French consumers were also more focused on allergies, seeing yeast protein as a valuable alternative for those with egg sensitivities.
“Flexitarianism is reshaping food choices globally,” said Jordania Valentim, CCO of Revyve. “Our goal was to understand how yeast proteins fit into this shift, particularly in key European markets where demand for clean-label, sustainable proteins is highest.”
From Breweries to Baked Goods: Yeast Protein’s Natural Appeal
Revyve is leading the alternative protein revolution with its highly functional yeast-based ingredients, developed through a minimal processing technique. These proteins effectively mimic egg functionality, offering binding, emulsification, and texture-enhancing properties across a wide range of applications, including:
✔ Sauces & dressings
✔ Dairy alternatives & cheese hybrids
✔ Baked goods & pastries
✔ Snacks & plant-based products
Revyve’s yeast proteins are clean-label, sustainable, and deliver the sensory experience consumers expect—without compromise.
Upcycled Proteins for a Circular Future
Sustainability is a driving force behind Revyve’s innovation.
- Brewer’s yeast protein is upcycled from the beer brewing industry, rich in proteins, fibers, and B vitamins.
- Baker’s yeast protein, derived from yeast grown on molasses (a sugar industry byproduct), is gluten-free with a neutral flavor, making it ideal for baked goods.
Consumers responded positively to yeast protein’s sustainability benefits, seeing it as a natural, nutrient-rich ingredient that also helps reduce food waste. However, perceptions varied by country:
- UK consumers embraced the term “upcycling” for its environmental impact.
- French consumers favored the ingredient’s culinary relevance but were less familiar with upcycling.
- German consumers resonated with “circular economy” and “reuse”, emphasizing transparency in sourcing.
Overcoming Sensory Skepticism
While yeast proteins were widely appreciated, some consumers expressed concerns about taste and texture, particularly in traditional applications like baked goods.
- French consumers emphasized that yeast protein shouldn’t alter the authentic flavors of pastries and breads.
- British and German consumers wanted reassurance that yeast protein could match or surpass the performance of eggs.
“These are precisely the challenges that Revyve is solving,” said Corjan van den Berg, CGO & co-founder of Revyve. “Our yeast-based egg replacer is designed to deliver the same texture, performance, and indulgence as eggs—without the environmental impact.”
Tailoring Innovation to Consumer Preferences
The survey underscored distinct regional preferences when it comes to food choices:
🇫🇷 French consumers value the dining experience and favor natural, fresh ingredients.
🇬🇧 British consumers prioritize convenience and ethically sourced, plant-based options.
🇩🇪 German consumers seek nutritionally balanced, sustainably sourced meals with a focus on transparency.
“Understanding these cultural nuances is key to delivering plant-based ingredients that truly resonate,” added van den Berg.
Expanding Global Reach
Revyve’s yeast protein innovations are already making waves in the European food industry.
- In the UK, Revyve has partnered with Daymer Ingredients, a leader in specialized functional ingredients.
- In North America, Revyve has joined forces with Lallemand Bio-Ingredients, Inc., a global leader in fermentation-based food solutions, expanding its presence across the U.S., Canada, and Mexico.
About Revyve
Revyve, B.V. is a food-tech pioneer on a mission to transform food systems through sustainable, high-performance yeast-based proteins. Founded at Wageningen University Research (WUR) in the Netherlands, Revyve’s breakthrough technology enables the replacement of animal proteins and synthetic texturizers, while delivering authentic textures and clean-label appeal.
With over $20M in funding, backed by Anheuser-Busch/InBev and Royal Cosun, Revyve continues to reshape the future of food – one ingredient at a time.
