revyve

Yesterday was a historic day for revyve! We officially opened our first commercial production plant in Dinteloord, Netherlands. 🎉🏭🧡 We welcomed partners, customers, investors and policymakers for a tour of the facility and an unforgettable eight-course culinary experience led by renowned chef Wim Ballieu from Balls & Glory. The menu showcased the versatility of our ingredients, featuring delicious dishes like plant-based meatballs, a mushroom burger, a cinnamon roll and a twist on classic pesto sauce. All revyve-powered of course! Our plant has the capacity to produce 300 tons of yeast protein annually. This output is equivalent to that of 80,000 laying hens, delivering significant sustainability impact. The site is already FSSC 22000-certified, ensuring the highest standards of food safety and quality. We're excited to supply both small and large food manufacturers in Europe, North America, and beyond with clean-label, animal-free functional ingredients! A special thanks to Frank Holleman, founder of Fork Ranger, for delivering an inspiring speech that offered valuable insights into the future of sustainable food. 📸Photographer: Hilde Lenaerts Follow us on our journey! 🥚👉revyve  #Yeast #Plantbased #Sustainablefood #FoodInnovation #Foodmanufacturing

Rethink what’s possible in food! 🍽️✨ Join our US distribution partner, Lallemand, at the Research Chefs Association expo 2025 as they unveil a bold new culinary innovation—powered by revyve’s ingredients Vitality and Adventure! 📅 March 18-20
📍 Booth #233 Come by for a taste, a chat, and a look at how we’re reshaping food with cleaner, better ingredients. See you there? 👨🍳🔥 #RCA2025 #Innovationinfood #Foodtech #USA #Foodingredients 

🇺🇸Getting busy in the US market! It’s the very first in California for us, and the first time hitting an event with our partners at Lallemand since we shook hands on our US distribution partnership - pretty cool milestone! 🤝🎉 Nothing beats actually being there - our CCO Jordania Valentim spent the day at the SCIFTS-Southern California IFTs Supplier’s Night Expo, hearing the needs of US manufacturers. They seemed especially interested in improving the emulsification and stability of sauces and salad spreads, as well as improving products' elasticity in low-carb tortillas and cheese (think of those looong, stretchy mozzarella bites and lasagna). Reduction and replacement of eggs in glazes also seemed to be a hit. Feels like we've kicked things off right... stay tuned and follow us as we introduce revyve to the world! 🌎 #FoodTech #EggReplacer #SustainableFood #Yeast #SCIFTS25

Egg replacements are the next big space in alt proteins! 🥚🚀 Thank you FoodNavigator for featuring Revyve and our recent survey about European’s attitudes to egg alternatives! Concerns have been raised around negative implications of yeast proteins as egg replacements, mainly centered around sensory problems that egg replacers “should not alter traditional food flavors.” 🤔 However, Europeans are beginning to shift away from eggs and turn their attentions to alternatives, potentially yeast-based proteins, our new survey suggests. The survey helped to define three types of consumers yeast proteins as egg alternatives could be aimed towards, according to Revyve CGO Corjan van den Berg. “The French consumer treasures the dining experience, and demands dishes be crafted from fresh, natural ingredients. The modern UK consumer seeks convenience to meet its fast-paced lifestyle, while prioritizing ethically sourced plant-based options. German consumers want a product that is practical, hearty, sustainably sources and nutritionally balanced. Understanding the cultural nuances that influence consumer choices is key to tailoring our products with precision to effectively meet their individual needs,” says Corjan. Read more about our fascinating findings: ➡️ https://lnkd.in/dv5TMYNc Written by Nicholas Robinson ✍️ #Eggreplacer #Eggindustry #Altprotein

LIVE at CFIA EXPO in Rennes! 🇫🇷🎉 We're showcasing our latest innovations at Booth 12-C20. Come by and discover a new world of texture! Experience the difference our yeast-based ingredients make. We're offering samples of our exquisite foie gras🍽️ and decadent brownies🧱, showcasing the versatility of our Revyve solutions. Arianne Douwma-Barentsen and Sophie Bagchus are ready to answer your questions and share our passion! Swing by and say hello! 👋 #CFIA2025 #CFIA #Yeast #Eggreplacer #Altprotein

We recently met our partners at Lallemand Bio-Ingredients from across North and South for an intensive training, bringing our teams together for the first time.🤝 Covering sales and applied R&D, their teams from Canada, the US and Mexico gained valuable insights into the broad range of applications and benefits. We delved into the vast functionalities of our yeast proteins – showcasing gelling, foaming, emulsification, and more across applications from bakery and sauces to meat/dairy alternatives and appetizers. 🥩🥣 The Lallemand team, already seeing significant customer interest, will be representing us in California to share their newly acquired expertise and demonstrate the potential of our solutions. The market is eager for partial and full egg and dairy replacement options that offer both cost reduction and product/process improvements. Imagine the incredible stretch in pizza cheese or the potential for shorter baking times at lower temperatures! Big thanks to the Lallemand Bio-Ingredients team for the enthusiasm and commitment to bringing more sustainable food solutions to the US market! Looking forward to what we'll achieve together in 2025. #Texturizer #Plantbased #Eggreplacer #Yeast #Animalfree

It was an honour and pleasure to welcome Rinke Zonneveld, CEO of Invest-NL and Brigit van Dijk - van de Reijt, CEO of Brabantse Ontwikkelings Maatschappij (BOM) and their teams to our first-of-its-kind facility. We shared how Revyve has successfully scaled yeast protein production to an industrial level, proving that sustainable, cost-competitive alternatives to egg are not just possible—they’re already here. With rising environmental pressures and soaring egg prices, the food industry is in urgent need of solutions that work—both for business and Revyve is a great example of how alternative proteins can solve real-world challenges. We’re proud to be part of the thriving Dutch food ecosystem and look forward to continued collaboration in driving a more sustainable, future-proof food industry forward.

Our yeast protein takes on the global egg crisis 🥚🌱 Avian flu and soaring prices have created a crisis for the egg industry, affecting supply and affordability. We’re turning this crisis into an opportunity by reimagining what’s possible with sustainable, clean-label and cost-effective alternatives—powered by yeast. This year, we’ve scaled production of gluten-free, neutral-taste yeast proteins from baker’s yeast at full industrial capacity, ensuring seamless integration into diverse food applications—from plant-based meats to baked goods. 🍔🥐🍩 With more people on the hunt for alternatives, we’re gearing up to expand our operations. “We expect to triple production capacity this year, to try to keep up with the demand that we are seeing. We also expect to enter new countries as we see that demand is picking up globally,” notes Revyve’s CEO Cedric Verstraeten. To every food manufacturer navigating this crisis: Now is the time to innovate!💡 Thank you Green Queen Media’s for this great feature. Read more:🔗https://lnkd.in/evqVZFmb #Eggreplacer #Eggindustry #Bakingindustry #Plantbased #Yeast

We're heading to CFIA EXPO in Rennes! 🎉 Pretty excited to share that we won a startup spot through AgroNova's competition. If you know CFIA, you know getting a booth here is like finding gold - there's usually quite the waiting list. 😃 Planning to be at CFIA? We'd love to chat and show you what we've been working on. 👉 Connect with Arianne Douwma-Barentsen or Sophie Bagchus to arrange a meeting! 📅March 4-6, 2025 📍Booth 12-C20 See you in Rennes! 🇫🇷 #CFIA2025 #Foodinnovation #Sustainablefood #Foodtech #Foodingredients

Curious how Europeans feel about yeast-based egg replacers? The answer might surprise you! 🥚🌱 We're grateful to be featured in vegconomist - the vegan business magazine today for our insightful consumer research! Our study has found positive attitudes toward yeast protein egg replacers in three European countries — France, Germany, and the UK. Through AI-moderated interviews, the study aimed to gauge interest in Revyve's functional brewer's and baker's yeast ingredients, which can be used as substitutes for egg proteins and synthetic texturizers. Consumers across all three countries recognized the nutritional and functional role of eggs in many foods, but showed enthusiasm toward the idea of yeast-based alternatives. "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." Want to know what's driving European interest in sustainable alternatives? Check out the full article to learn more about our findings! 👉🔗 https://lnkd.in/d_SwXPQM #Sustainablefood #Yeast #Plantbased #Foodingredients #Functionalingredients