Revyve Debuts Egg Replacer Ingredient for Plant-Based Burgers at IFT FIRST

WAGENINGEN, The Netherlands — Revyve has cracked the code to removing animal-derived texturizers and additives from burgers. The company is launching its egg-replacement ingredient at IFT FIRST 2024, scheduled for July 15-17 in Chicago.

For generations, eggs have been staple texturizers and binders in processed foods like meat and plant-based burgers. Recently, manufacturers have been seeking to swap out eggs with more sustainable and ethical solutions, said revyve, adding that eggs have also lost their appeal because of shifting prices, unstable supply, food safety concerns and allergy risks.

Revyve has developed texturizing ingredients made from upcycled brewer's yeast.

"The science-backed ingredients revyve has pioneered produce the sensory appeal that consumers want in burgers," said Cedric Verstraeten, CEO of revyve. "Revyve delivers the meatiness and juicy firmness that cater to consumer appetites. These nutritious, wholesome ingredients are all-natural and non-GMO. There's more to come in Q3 2024 when we release our gluten-free, allergen-free ingredients."

In establishing revyve, the company set its sights on shaping the innovation behind crave-worthy animal-free foods.

"In the process, we discovered that we could introduce a natural and sustainable twist to mainstream products, which was a top priority for manufacturers," said Verstraeten. "We realized we could help consumers feel good about what they eat without compromising on the food experiences they know and love."

Edgar Suarez Garcia, PhD, revyve's chief technology officer and co-founder, added, "Yeast has been the star of the show in beer brewing, winemaking and bread baking for millennia. At revyve, we have taken yeast functionality to the next level. Products manufactured with revyve single-ingredient yeast proteins take on true-to-form textures. Revyve offers exceptional heat-set gelling, binding and emulsification. Burgers retain water and oil at hot and cold temperatures; they brown and sizzle on the grill and hold their shape when flipped and sandwiched in a bun.

"When burger producers ask how revyve performs, we explain that it behaves like egg whites. When cooked in a patty mixture, revyve becomes firm yet springy, forming a binding network around the other ingredients. Revyve's secret lies in the unique combination of functional proteins and fibers created by our patented technology. Manufacturers appreciate that when paired with other ingredients, revyve can eliminate the need for methylcellulose, which has numerous functional and labeling downsides."

"Sustainability is a way of life at revyve," says Verstraeten. "So, it only makes sense that our proprietary production method steers clear of chemicals and harsh processing. Our clean-label products help manufacturers shorten their ingredient lists, using sources that consumers recognize. To make our ingredients, we repurpose brewer's yeast, which is a beer making co-product."