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

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

Celebrating the love for our community, the planet, and all its earthlings this Valentine's Day. 🧡 From an endlessly renewable supply of top quality yeast, we upcycle like the planet depends on it. Because it does.🌎🐥👶🏻 #Valentinesday #Sustainablefood #Foodingredients #Love #Plantbased 

Trend report: Egg prices skyrocketing - Is chicken-free the future? 🥚🐔🚫 Egg prices are once again skyrocketing in the US, creating a significant opportunity for plant-based and fermentation-derived egg alternatives. The ongoing avian flu crisis, now in its third year, continues to kill chicken populations, impacting supply and driving prices close to the record highs of January 2023. This situation highlights the urgent need for sustainable and resilient alternative solutions. Dozens of startups are stepping up to the challenge, developing innovative egg alternatives using plant-based ingredients and fermentation-derived recombinant egg proteins. These alternatives offer a promising solution for both consumers and the food industry. 💪 It's EGG-citing to see Green Queen Media featuring revyve among those creating like-for-like egg functionality. We're focused on the bakery and CPG sectors, providing alternatives that perform just like eggs in a variety of products. With estimates suggesting that up to 40% of all eggs are used as ingredients in foodservice and food manufacturing, the potential impact of these alternatives is enormous. Read more🔗: https://lnkd.in/ef9xwBrU #Foodtech #Sustainablefood #Eggreplacer #Foodingredients #Eggindustry

Meet Vitality and Adventure: Two distinct ingredients, each unlocking unique texturizing possibilities. 🍔🥓🧀 💪Vitality is our high protein ingredient, fully optimized for heat-set gelling functionality. It also offers emulsifying and foaming capabilities, similar to those of eggs, making it versatile in various applications. 🚀Adventure, on the other hand, is a unique ingredient featuring a combination of fibers and proteins. This blend provides a robust foundation for diverse functional applications, leveraging its high fiber content to enhance texture and nutritional value. By blending different ratios of Vitality and Adventure, we can tailor the functionality of our ingredients to meet specific application needs or customer textural requirements. This approach builds on yeast protein as a customizable platform for texture, allowing us to adapt to a wide range of product demands. Our mild-processing techniques and focus on producing two high-value ingredients enable us to achieve a yield of over 70% into end products. This efficiency is crucial for offering price-competitive ingredients while maximizing gross margin. 📱Connect with Arianne Douwma-Barentsen to learn more about how Vitality and Adventure can enhance your products. #Yeast #Texturizer #Foodingredients #Plantbased #Foodtech

Curious about the values that fuel our work at Revyve❓ 🙌Open collaboration We view progress as a collective effort, enabled by great communication- with our team and partners. 💡Innovative Pragmatism We are passionate about innovations that can unlock pragmatic change today- in our products, technologies and ways of working. 👩🏼🤝👨🏿Diversity as engine for change We believe in the unparalleled power of diversity to drive new thinking and brilliant solutions. 🧡Leadership with Passion We lead with passion to drive positive change in the food industry. Each of us shares this ambition and takes responsibility for our contributions to creating a meaningful impact. What’s matters to you at your workplace? #Team #Startup #Sustainability #Sustainablefood #Foodingredients

What is food texture? From the first bite to the last, texture is what brings depth, character, and delight, creating food that doesn’t just satisfy but excites. 😋 It’s created by functional properties, which are common in egg and dairy ingredients but very rare in plant-based ingredients. Revyve ingredients can be a clean label substitute for these functional properties, providing comparable textural experience consumers know and love from animal products. Learn more 🌱 🥓🔗: https://lnkd.in/dgNVrm_c #Cleanlabel #Sustainablefood #Foodingredients #Texturizer #Plantbased 

🇳🇱🇩🇪 Dutch companies join forces to capitalize on Germany's booming alternative protein market. We're excited to be part of this RVO-backed initiative! 🌱 A cluster of 7 Dutch companies, "Die Neuen Protein NL Partner für Deutschland," has partnered with the Netherlands Enterprise Agency (RVO) | Partner in Sustainable Development to tap into the growing demand for alternative proteins in Germany. 🌍 Germany has the largest market for plant-based meat in Europe, and the demand for animal product alternatives is steadily increasing. This presents a significant opportunity for Dutch companies specializing in innovative protein solutions. 📈 The cluster aims to offer a comprehensive range of ingredients, products, technology, and knowledge to the German market. They are currently seeking additional companies with complementary offerings, particularly those with food processing technologies or innovative protein-rich alternatives to dairy 🥛 and fish 🐟 products. 🤝 Connect with our DACH Manager to learn more about revyve! ➡️ Lutz Baumer Learn more about the project (in Dutch)🔗: https://lnkd.in/djCVRQDG #Plantprotein #Plantbased #Foodindustry #Netherlands #Alternativeprotein