Revyve will be launching its high-performance egg-replacement ingredient at the IFT First annual event and expo in Chicago July 15-17. The clean, minimally processed egg alternative is the first to be available on a broad commercial scale.
Eggs have long 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. Eggs have also lost some of their appeal because of shifting prices, unstable supply, food safety concerns and allergy risks.
Mimicking the performance of eggs without stealth starches, emulsifiers, unfamiliar binders and E-numbers is easier said than done. And consumers are not quick to compromise on the unique texture and mouthfeel that eggs impart on burgers and other foods.
Wageningen, Netherlands-based Revyve has developed texturizing ingredients made from upcycled brewer’s yeast that create an enticing food experience.
“Our science-backed ingredients provide the sensory appeal that consumers want in burgers,” said CEO Cedric Verstraeten. “They deliver 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.”
The Superpowers of Yeast
“Yeast has been the star of the show in beer brewing, wine making and bread baking for millennia,” pointed out Edgar Suarez Garcia, PhD, the company’s chief technology officer and co-founder. “We have taken yeast functionality to the next level. Products manufactured with our single-ingredient yeast proteins take on true-to-form textures. They offer 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.”
He added, “When burger producers ask how Revyve performs, we explain that it behaves like egg whites. When cooked in a patty mixture, it becomes firm yet springy, forming a binding network around the other ingredients. The secret lies in the unique combination of functional proteins and fibers created by our patented technology. Manufacturers appreciate that when paired with other ingredients, the need for methylcellulose is eliminated, which has numerous functional and labeling downsides.”
Revyve is price-competitive with eggs, which is why dozens of food manufacturers are working with the company to redesign products and formulate new ones to target emerging trends. The egg replacer is manufacturing-friendly, making it easy to use with standard processing equipment and complying with all international regulatory requirements.
