Revyve opens new Netherlands facility, debuts gluten-free yeast-based texturizer

Food-tech company Revyve has opened a new facility in the Netherlands, which will support the production of its new gluten-free ingredient line made from baker’s yeast.

The company introduced its flagship egg replacement ingredient earlier this year, made from upcycled brewer’s yeast and designed to provide a clean label texturizing solution that can replace eggs in various food applications. However, the flagship solution contains traces of gluten, leading the company to develop a new product line from baker’s yeast, suitable for gluten-free product development.

The new line enables commercialisation in categories such as sauces and potato products, where gluten poses a barrier to entry. Its neutral flavour profile makes it ideal for flavour-sensitive products, such as sweet baked goods and confectionery.

Revyve’s ingredients provide qualities such as gelling, emulsifying, binding and water-holding. They are designed to provide an alternative to eggs amid increased concerns around sustainability and animal welfare, coupled with rising egg prices.

Suarez Garcia, Revyve’s CTO and co-founder, commented: “During the roll-out of our initial brewer’s yeast line, we learned through interactions with food producers that there was still a need for an effective, gluten-free egg replacer. It also had to be more neutral in flavour yet provide the same functionality as brewer’s yeast across various application categories.”

Upcycling is central to Revyve’s growth, with its first brewer’s yeast ingredients derived from a sidestream of the brewing industry. For its new gluten-free line, Revyve sources baker’s yeast grown on molasses, a co-product of the sugar industry.

The team worked closely with yeast producers to identify the best strains and growth conditions for optimal performance.

Garcia added: “This is a radically new application for baker’s yeast, requiring close collaboration with suppliers to achieve the best results. The production process for baker’s yeast has been optimised for sustainability over decades, and by using such an efficient feedstock, we’ve been able to launch our texturizing ingredients at commercial scale in record time.”

Revyve is bringing the ingredient to market through its first commercial production facility in Dinteloord, the Netherlands. The company recently celebrated the factory’s grand opening, and the site has already begun producing texturizing yeast protein to serve multiple customer launches.

The plant has the capacity to produce 300 tons of yeast annually. The site is already FSSC 22000-certified and will supply both small and large food manufacturers in Europe, North America, and beyond with clean-label, animal-free functional ingredients.

Cedric Verstraeten, CEO of Revyve, said: “With this new production capacity, we can meet the volume demands of larger customers while maintaining high quality and consistency, forging a path to a new paradigm in texture”.

Verstraeten added that the ingredient line can produce “smooth, creamy eggless mayonnaise or a soft and airy brioche with the same sensory appeal as traditionally prepared products”.

“Moreover, our ingredients are label-friendly. They are entirely natural, non-GMO and rich in protein and dietary fibre.”