At IFT First Expo in Chicago, Revyve will debut its latest microbial protein innovation made with upcycled brewer’s yeast (a beer industry by-product) to make an egg replacer to enhance plant-based meat products.
While there are many plant-based powders on the market that can be used as egg replacers, Revyve’s use of yeast protein sets it apart. “Plant proteins typically have low functionality, so plant-based egg replacers usually require a mix of ingredients and additives to mimic the functionality. By working with yeast protein, we can achieve this with a single ingredient,” says CEO Cedric Verstraeten. Additionally, because Revyve makes the most of yeast—a widely available co-product—without fermentation, its minimally processed egg replacer offers the functional benefits of microbial and fermented protein.
Image Credit: Alessa Joseph
What Makes This Trend Stand Out
- Microbial Protein Innovation
- Revyve's use of upcycled brewer's yeast for egg replacement opens up opportunities for sustainable and efficient protein sources.
- Upcycled Food Ingredients
- Utilizing brewer's yeast as a plant-based egg substitute highlights innovative approaches to food waste and resource utilization.
- Single-ingredient Egg Replacers
- Revyve's product showcases the potential for minimal ingredient alternatives in the plant-based food sector.
Sectors Adopting This
- Plant-based Food Production
- The development of yeast protein-based egg replacers demonstrates advancements in plant-based food manufacturing.
- Sustainable Agriculture
- Revyve’s upcycling of brewer's yeast aligns with eco-friendly practices within the agricultural and food industries.
- Food Biotechnology
- Innovations like Revyve’s minimally processed egg replacer highlight the evolving field of microbial and fermented protein technologies.
