Revyve secures €8M for patented technology that extracts functional ingredients from brewer’s yeast
Image credit: Revyve
Dutch start-up revyve has received €8 million in funding to accelerate the development of its patented technology which extracts functional ingredients like fibre and protein from brewer’s yeast.
Investment came from from regional business development firm Oost NL and Royal Cosun’s plant-based protein branch, Cosun Protein.
Revyve says it will use the money to scale up production of its yeast-based ingredients to over 100 ton per year, which will help it carry out several commercial launches.
Based in Wageningen, revyve says its upcycled food ingredients are functional, have a low CO2 footprint, and can replace animal proteins and E numbers such as egg white and methylcellulose, which are commonly used in a variety of food applications.
“Until now, food manufacturers needed to rely on animal-based ingredients and E numbers to create texture. At revyve we have developed a unique process to produce highly functional ingredients from brewer’s yeast”, Cedric Verstraeten, CEO of revyve said in a statement.
“Our ingredients have great gelling, emulsification and foaming functionality which provides a sustainable, clean label and delicious alternative to unlock amazing texture. We are proud of this new partnership with Oost NL and Cosun Protein and excited to contribute to a better and more sustainable food system.”
According to the company, its yeast-based ingredients can fortify and improve both the mouthfeel and texture of plant-based sauces, meats, snacks, and baked goods.
Commenting on the investment and the innovative work happening at Wageningen University and Research, Oscar Elderink, Investment Manager of Perspectief Fonds Gelderland at Oost NL said: “The Wageningen ecosystem is an important hub for food innovation towards a sustainable and healthy food system. We are proud that with our investment, revyve can take steps towards the development of sustainable and local food ingredients. We believe that revyve’s product can have a significant impact on creating a circular food chain and facilitating the transition to protein alternatives”.
