FoodTech innovator revyve, B V has unveiled its latest gluten-free ingredient series produced from baker's yeast.

This new egg substitute offers superior texturizing properties while remaining tasteless and colorless. This introduction will support the company's growth into additional food sectors, addressing the need for natural, environmentally friendly texturizing components to substitute eggs, particularly in gluten-free foods. Being free from allergens, this new ingredient allows for expansion into markets such as sauces and potato-based foods where gluten has been a limiting factor.

Eggs serve as crucial texturizers and binders in numerous food items. However, with growing focus on sustainability, animal welfare, and rising egg costs, the food industry is actively seeking natural, sustainable alternatives. The yeast-based ingredients are adaptable, offering texturizing abilities including gelling, emulsifying, binding, and moisture retention. The company's primary brewer's yeast-derived egg substitute contains minimal gluten, prompting the development of this new baker's yeast-based product line.

Suarez Garcia, PhD, revyve's CTO and co-founder, explained that during the introduction of their initial brewer's yeast product, they discovered through discussions with food manufacturers that there was an ongoing demand for an effective, gluten-free baking and egg substitutes. It also needed to have a more neutral flavor while maintaining the same functionality as brewer's yeast across various applications.

The company is introducing this new ingredient through its first commercial production facility in Dinteloord, Netherlands. The site has already received FSSC 22000 certification for meeting high food safety and quality standards. It will provide both small and large food producers in Europe, North America, and other regions with natural, animal-free functional ingredients.