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.
Minimally Processed Egg Alternatives
Revyve Powdered Egg Substitute Uses Spent Brewer's Yeast
Trend Themes
1. Microbial Protein Innovation - Revyve's use of upcycled brewer's yeast for egg replacement opens up opportunities for sustainable and efficient protein sources.
2. Upcycled Food Ingredients - Utilizing brewer's yeast as a plant-based egg substitute highlights innovative approaches to food waste and resource utilization.
3. Single-ingredient Egg Replacers - Revyve's product showcases the potential for minimal ingredient alternatives in the plant-based food sector.
Industry Implications
1. Plant-based Food Production - The development of yeast protein-based egg replacers demonstrates advancements in plant-based food manufacturing.
2. Sustainable Agriculture - Revyve’s upcycling of brewer's yeast aligns with eco-friendly practices within the agricultural and food industries.
3. Food Biotechnology - Innovations like Revyve’s minimally processed egg replacer highlight the evolving field of microbial and fermented protein technologies.