revyve, B.V., a FoodTech innovator, introduces its latest gluten-free ingredient line derived from baker’s yeast. This new egg substitute offers superior texturizing properties while remaining flavor and color neutral.
This product launch will help revyve expand into additional food sectors, meeting the demand for clean-label, sustainable texturizing ingredients that can replace eggs, particularly in gluten-free products. Being allergen-free, this new ingredient allows for development in categories like sauces and potato products where gluten typically limits entry. Its neutral flavor profile also makes it suitable for flavor-sensitive items such as sweet baked goods and confectionery.
Eggs are crucial texturizers and binders used in numerous food products. However, with growing focus on sustainability, animal welfare, and rising egg costs, the food industry is actively seeking clean-label, sustainable alternatives. revyve’s yeast-based ingredients are highly adaptable, providing various texturizing functions including gelling, emulsifying, binding, and water retention. While revyve’s original brewer’s yeast-derived egg replacer contains trace amounts of gluten, this new baker’s yeast-based product line addresses that limitation.
“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,” explains Suarez Garcia, PhD, revyve’s CTO and co-founder. “It also had to be more neutral in flavor yet provide the same functionality as brewer’s yeast across various application categories.”
“Our high-performance ingredients can produce smooth, creamy eggless mayonnaise or a soft and airy brioche with the same sensory appeal as traditionally prepared products,” enthuses Cedric Verstraeten, CEO of revyve. “Moreover, our ingredients are label-friendly. It is entirely natural, non-GMO, and rich in protein and dietary fiber.”
Find out more at: https://revyve.bio/