future of protein production with plates with healthy food and protein

Revyve debuts egg replacer ingredient for plant-based burgers

June 24, 2024

Food-tech company, revyve – which is exhibiting at The Future of Protein Production Amsterdam on 23/24 October – has cracked the code to removing animal-derived texturizers and additives from burgers and impart a meaty bite. Introducing a new world of food texture, revyve is launching its high-performance egg-replacement ingredient at IFT FIRST 2024. Revyve delivers the sensory experience that consumers expect in their foods. The clean, minimally processed egg alternative is the first to be available on a broad commercial scale.

For generations, eggs have been staple texturizers and binders in processed foods like meat and plant-based burgers. Recently, manufacturers have been seeking to swap out eggs with more sustainable and ethical solutions. Eggs have also lost their appeal because of shifting prices, unstable supply, food safety concerns and allergy risks.

Mimicking the performance of eggs without stealth starches, emulsifiers, unfamiliar binders and E-numbers is easier said than done. And consumers are not quick to compromise on the unique texture and mouthfeel that eggs impart on burgers and other foods.

Flexitarians and foodies who care about the planet do not want to compromise on the look and feel of plant-based foods, especially burgers. They also demand cleaner food with a short list of simple, easy-to-understand ingredients.

Revyve has developed texturizing ingredients made from upcycled brewer’s yeast that create an enticing food experience. “The science-backed ingredients revyve has pioneered produce the sensory appeal that consumers want in burgers,” commented Cedric Verstraeten, CEO of revyve. “Revyve delivers the meatiness and juicy firmness that cater to consumer appetites. These nutritious, wholesome ingredients are all-natural and non-GMO. There’s more to come in Q3 2024 when we release our gluten-free, allergen-free ingredients.”

In establishing revyve, the company set its sights on shaping the innovation behind crave-worthy animal-free foods. “In the process, we discovered that we could introduce a natural and sustainable twist to mainstream products, which was a top priority for manufacturers,” continued Verstraeten. “We realized we could help consumers feel good about what they eat without compromising on the food experiences they know and love.”

“Yeast has been the star of the show in beer brewing, winemaking and bread baking for millennia,” added Edgar Suarez Garcia, PhD, revyve’s Chief Technology Officer & Co-founder. “At revyve, we have taken yeast functionality to the next level. Products manufactured with revyve single-ingredient yeast proteins take on true-to-form textures. Revyve offers exceptional heat-set gelling, binding and emulsification. Burgers retain water and oil at hot and cold temperatures; they brown and sizzle on the grill and hold their shape when flipped and sandwiched in a bun.

“When burger producers ask how revyve performs, we explain that it behaves like egg whites," Suarez Garcia continued. "When cooked in a patty mixture, revyve becomes firm yet springy, forming a binding network around the other ingredients. Revyve’s secret lies in the unique combination of functional proteins and fibers created by our patented technology. Manufacturers appreciate that when paired with other ingredients, revyve can eliminate the need for methylcellulose, which has numerous functional and labeling downsides.”

“Sustainability is a way of life at revyve,” said Verstraeten. “So, it only makes sense that our proprietary production method steers clear of chemicals and harsh processing. Our clean-label products help manufacturers shorten their ingredient lists, using sources that consumers recognize. To make our ingredients, we repurpose brewer’s yeast, which is a beer making co-product.”

Revyve is price-competitive with eggs, which is why dozens of companies are working with revyve to redesign products and formulate new ones to target emerging trends. The revyve egg replacer is manufacturing-friendly, making it easy to use with standard processing equipment and complying with all international regulatory requirements.

Abundant revyve supply means that manufacturers can manage their production plans and their budgets.

“Last month, Queen Máxima of the Netherlands visited revyve during the Foodvalley NL delegation to the Wageningen Plus Ultra II incubator and business facility. Her Majesty was treated to a full behind-the-scenes tour, where she learned about revyve’s upcycled yeast-based ingredients and sampled several prototypes we prepared for her. Revyve was honored by Her Majesty’s “two royal thumbs up” for the hamburger she tasted and by her keen interest in the company,” concluded Verstraeten.

If you have any questions or would like to get in touch with us, please email info@futureofproteinproduction.com

About the Speaker

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

Every week, you’ll receive a compilation of the latest breakthroughs from the global alternative proteins sector, covering plant-based, fermentation-derived and cultivated proteins.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.