revyve, a pioneering FoodTech company, has unveiled a groundbreaking innovation at IFT FIRST 2024, revolutionizing the plant-based food industry. By successfully eliminating animal-derived texturizers and additives from burgers, revyve introduces a novel high-performance egg-replacement ingredient that delivers an authentic meaty bite. This clean, minimally processed egg alternative is designed to meet consumers’ sensory expectations and is now available on a broad commercial scale, marking a significant milestone in the evolution of food texture and sustainability.
Eggs: the “bread and butter” of texture
For generations, eggs have been staple texturizers and binders in processed foods like meat and plant-based burgers. Recently, there has been a push among manufacturers to swap out eggs with more sustainable and ethical alternatives. Eggs have also lost their appeal because of shifting prices, unstable supply, food safety concerns and allergy risks.
Replicating 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 food enthusiasts who care about the planet are not willing to compromise on the look and feel of plant-based foods, especially burgers. They also prefer cleaner food with a short list of simple, easy-to-understand ingredients.
Found: Creating a meaty bite with an animal-free solution
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. 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.”
Cedric Verstraeten, CEO, revyve
First came the chicken and the egg – and then came revyve
In establishing the brand, 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. We realized we could help consumers feel good about what they eat without compromising on the food experiences they know and love.”
Cedric Verstraeten, CEO, revyve
The superpowers of yeast
“Yeast has been the star of the show in beer brewing, winemaking and bread baking for millennia. “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. 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.”
Edgar Suarez Garcia, PhD, Chief Technology Officer and Co-founder, revyve
Earth-friendly practices
“Sustainability is a way of life at revyve. 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.”
Cedric Verstraeten, CEO, revyve
The single ingredient designed for straightforward substitution and formulation
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.
revyve is gaining royal attention
“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.”
Cedric Verstraeten, CEO, revyve