A recent survey conducted by FoodTech innovator Revyve, B.V. has highlighted a growing acceptance of yeast protein among European consumers, positioning it as a potential cornerstone in the expanding alternative protein market.
The study, which involved AI-moderated interviews with consumers in France, Germany, and the United Kingdom, aimed to assess interest in Revyve’s brewers and baker’s yeast ingredients as alternatives to egg proteins and synthetic texturizers.
While respondents across all three markets acknowledged eggs as essential for both functionality and nutrition, there was a clear enthusiasm for yeast protein as a nutritious and sustainable animal-free option.
Eggs—but Not in Excess
Survey participants agreed on the fundamental role of eggs as a protein source and binder. French consumers expressed a particular appreciation for eggs’ ability to enhance texture, adding softness and fluffiness to foods. Meanwhile, British and German respondents voiced concerns about cholesterol levels and the non-vegan status of eggs. French participants also emphasized allergies as a key factor influencing dietary choices.
“Around the world, we can see consumer choices increasingly shifting towards flexitarianism,” said Jordania Valentim, CCO of Revyve. “This survey was designed not only to assess awareness and openness among Europeans to yeast proteins as a viable alternative to animal protein, but also to understand what drives various populations when it comes to choosing clean-label, more sustainable protein options. Previous market analysis we conducted identified these countries as the primary European markets where our ingredients are most relevant.”
Revyve is reshaping the alternative protein landscape with its highly nutritious, high-performance yeast-based ingredients, developed through a proprietary minimal processing technique. These yeast proteins exhibit properties similar to egg proteins and have demonstrated their ability to replace eggs and other texturizers in a variety of food applications, including sauces, cheese hybrids, baked goods, and snacks. The ingredients offer consumers the same sensory experience while aligning with their preference for sustainably sourced ingredients and clean-label products.
From Waste to Wellness
Revyve’s brewer’s yeast protein is derived from upcycled feedstocks originating in the beer brewing industry. Rich in proteins, fibers, and B vitamins, this byproduct is repurposed to create alternative protein solutions. Meanwhile, its baker’s yeast protein, a gluten-free option, is produced from yeast cultivated on molasses, a byproduct of the sugar industry. The neutral flavor of baker’s yeast makes it particularly suitable for baked goods. Both ingredients offer distinct functional and flavor characteristics for a wide range of food applications.
Survey results confirmed that consumers recognize yeast proteins as natural ingredients packed with protein, vitamins, and minerals, offering various wellness benefits. British respondents showed strong approval for both brewers and baker’s yeast, with the former being appreciated as a valuable sidestream of beer production. French consumers favored baker’s yeast for its culinary importance in bread and pastries, as well as its perceived benefits for hair and nail health. Germans valued baker’s yeast for its role in both traditional and animal-free baking, citing its ability to enhance satiety and digestion.
While the enthusiasm for yeast protein was evident, some concerns arose regarding sensory attributes. French respondents were particularly adamant that yeast proteins should not compromise the traditional flavors of baked goods. British and German consumers echoed concerns about whether yeast proteins could maintain the desired taste and texture of foods, with Germans specifically seeking reassurance that they could match or exceed the quality of animal-based proteins. These are precisely the challenges that Revyve’s innovative solutions address, with its egg replacers designed to meet consumer expectations for taste and texture.
Sustainability Appeal
Yeast proteins were widely appreciated as a sustainable alternative to animal proteins, offering the potential to reduce environmental impact, protect animal welfare, and minimize food waste. However, the terminology surrounding sustainability resonated differently across markets. British consumers recognized and valued the concept of “upcycling” for its environmental benefits, whereas French consumers were less familiar with the term. German respondents associated sustainability more strongly with “circular economy” and “re-use,” emphasizing the need for transparency regarding ingredient sourcing and environmental impact.
“This survey reveals three types of consumers,” explained Corjan van den Berg, Revyve’s CGO and co-founder. “The French consumer treasures the dining experience and demands dishes crafted from fresh, natural ingredients. The modern UK consumer seeks convenience to fit a fast-paced lifestyle while prioritizing ethically sourced plant-based options. Meanwhile, the German consumer is practical, opting for hearty, sustainably sourced meals that balance nutrition with satisfying substance. Understanding the cultural nuances that influence consumer choices is key to tailoring our products with precision to effectively meet their individual needs.”
Revyve’s yeast-based innovations have already made inroads into the European food market, particularly in the UK through a partnership with Daymer Ingredients, a leading supplier of specialized functional ingredients. The company has also expanded its reach to North America, forming a strategic partnership with Lallemand Bio-Ingredients, Inc., a global leader in fermentation-based solutions. This collaboration extends Revyve’s presence across the United States, Canada, and Mexico, further cementing its role in the evolving alternative protein industry.
Find out more at: https://revyve.bio/