Dutch food technology company revyve has entered into a distribution agreement with British ingredients supplier Daymer Ingredients, aiming to supply UK food and beverage manufacturers with natural and sustainable, yeast-based animal-free texturising ingredients.

The food tech company’s animal-free egg replacement ingredients are designed to replicate the texture and functionality of eggs. These functional ingredients boast a unique blend of proteins and fibres that not only enhance texture but also support clean label initiatives, all while being competitively priced with traditional eggs.

They are suitable for a wide array of applications, from plant-based meat alternatives and sauces to baked goods and appetisers.

Commenting on the partnership, James Brace, Managing Director of Daymer Ingredients said, “The UK is a sophisticated food market with a diverse population of varying nutritional needs. British consumers seek out food containing natural, recognisable ingredients and they are already familiar with yeast.

“The UK is the ideal market for revyve’s innovative functional ingredients to take off and we look forward to helping make that happen.”

The Dutch company sources its yeast from beer brewing companies, who produce it as by-product of their craft, before then upcycling it to produce high-performing texturising ingredients.

Their upcycling production process employs patented technology that micro-mills yeast and separates valuable proteins and fibres while preserving their native functional properties. The products derived from these single-ingredient yeast proteins have unique heat-set gelling, binding and emulsification capabilities.

The ‘ideal solution’

Recently, revyve introduced a gluten-free ingredient line made from baker’s yeast, which is neutral in both flavour and colour.

The company produces the new ingredients at its first commercial production site in Dinteloord, Netherlands, which opened earlier in 2024. The plant can generate up to 300 tons of yeast annually—the equivalent of 80,000 laying hens.

As well as its versatility, revyve’s ingredients also boast a significantly lower environmental impact. Measured by CO2 per kilo of product, the company’s climate change footprint is 95 percent less than that of traditional egg white powder and lower than most available plant proteins.

Arianne Douwma, Sales Director at revyve added, “As well as wanting to protect the planet, companies hesitate to rely on eggs because of fluctuating prices, unstable supply, food safety concerns and allergy risks.

“Our natural, yeast-based, gluten-free, non-GMO ingredients offer the ideal solution.”