Gluten-free texturizer introduced to revyve’s line of egg alternatives made from yeast

In a September 16, 2024, press release, food technology company revyve, B.V., announced its launch of a new, gluten-free texturizer. The ingredient, made from baker’s yeast grown on molasses, is described as allergen-free and a sustainable alternative to eggs for use in gelling, emulsifying, binding, and water-holding. Earlier this year, revyve debuted its line of egg alternative texturizers and binders.

"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," stated Edgar Suarez Garcia, PhD, revyve's CTO and co-founder, in the press release. "It also had to be more neutral in flavor yet provide the same functionality as brewer's yeast across various application categories."

Also noted, the neutral flavor profile is compatible with sweet baked goods and confectionary, and the absence of gluten allows for commercialization with sauces and potato products.

"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," stated Cedric Verstraeten, CEO of revyve, in the press release. "Moreover, our ingredients are label-friendly. It is entirely natural, non-GMO, and rich in protein and dietary fiber."

The ingredient will be produced at revyve’s new plant in Dinteloord, Netherlands, which is FSSC 22000-certified and capable of producing 300 tons of yeast annually, an output equivalent to 80,000 laying hens.

Revyve will be present at Intrafood, September 25-26, 2024, inKortrijk Xpo, Kortrijk, Belgium, at booth #A05, and at Bridge2Food North America, October 8-10, 2024, in Minneapolis, MN, at booth #F3.