Recent survey shows support from consumers for Revyve yeast protein egg-replacers

A recent press release from Revyve, B.V. discussed a new survey performed by the FoodTech company which showed “positive European attitudes towards yeast protein as a potential key player in the flourishing alternative protein market.”¹ The data collected in the consumer study consisted of information from British, French, and German consumers that were gathered via AI-moderated individual interviews. The main focus of the study was to figure out what interest there was in the company’s baker’s yeast ingredients as an alternative to egg proteins and synthetic texturizers, as well as their functional brewers.

Study data from all three groups revealed that they all perceived eggs to be “essential functional and nutritional components of many foods.”¹ Additionally, consumer participants from these groups felt a “strong enthusiasm” for a sustainable animal-free alternative. Although all consumers were under the agreement that eggs are an important source of protein and an effective binder.¹ The press release mentions that French consumer participants displayed “a deeper appreciation for the culinary contribution of eggs in thickening foods and enhancing textures by adding softness and fluffiness.”¹ French participants also showed more interest in egg allergies and the implications that come with restrictions on diet. The other two groups, Britons and Germans, expressed concerns regarding cholesterol, the effect it has when consumed in large amounts, and the non-vegan status of eggs.

“Around the world, we can see consumer choices increasingly shifting towards flexitarianism,” said Jordania Valentim, CCO of Revyve, in the press release.¹ “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.”

The press release details how Revyve is creating egg alternative options that hold similar likenesses to egg proteins and can be used to replace eggs throughout a variety of food applications.¹ For example, baked products, snacks, cheese hybrids, and sauces.

“This survey reveals three types of consumers,” commented Corjan van den Berg, Revyve's CGO and co-founder.¹ “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. 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 recently expanded their outreach to North America through a partnership with Lallemand Bio-Ingredients, Inc.

Reference

1. Revyve. REVYVE yeast protein egg-replacers win consumer enthusiasm https://www.prnewswire.com/news-releases/revyve-yeast-protein-egg-replacers-win-consumer-enthusiasm-302380014.html (accessed Feb 26, 2025).