Revyve will showcase a new egg alternative that can replace animal-derived texturizers and deliver a meatier bite in plant-based burgers at IFT First.

The egg alternative is clean-label and requires minimal processing, and has a more stable price and supply than eggs. Additionally, the ingredient, upcycled from brewer’s yeast, can mimic the performance of eggs without stealth starches, emulsifiers, unfamiliar binders, or e-numbers.

For flexitarians and foodies, the ingredient promises a lack of compromise on the look and feel of plant-based foods including burgers, and satisfies demand for short lists of simple, easy-to-understand ingredients, the company noted.

Revyve has developed numerous texturizing ingredients from upcycled brewer’s yeast to create more enticing foods. “The science-backed ingredients Revyve has pioneered produce the sensory appeal that consumers want in burgers,” said Cedric Verstraeten, CEO. “Revyve delivers 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.”

“At Revyve, we have taken yeast functionality to the next level. Products manufactured with Revyve single-ingredient yeast proteins take on true-to-form textures,” said Edgar Suarez Garcia, PhD, chief technology officer and co-founder. “Revyve offers 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.”

“When burger producers ask how Revyve performs, we explain that it behaves like egg whites,” Suarez Garcia continued. “When cooked in a patty mixture, Revyve becomes firm yet springy, forming a binding network around the other ingredients. Revyve’s secret lies in the unique combination of functional proteins and fibers created by our patented technology. Manufacturers appreciate that when paired with other ingredients, Revyve can eliminate the need for methylcellulose, which has numerous functional and labeling downsides.”

Revyve’s egg replacement is price-competitive with eggs, and is suitable for use with standard processing equipment while complying with all international regulatory requirements, the company noted.

The egg replacement also received royal approval from the Netherlands’ Queen Máxima, who visited Revyve’s facility to try some plant-based samples, noted Verstraeten.

“Her Majesty was treated to a full behind-the-scenes tour, where she learned about Revyve’s upcycled yeast-based ingredients and sampled several prototypes we prepared for her. Revyve was honored by Her Majesty’s ‘two royal thumbs up’ for the hamburger she tasted and by her keen interest in the company,” Verstraeten said.