Revyve Secures €24 Million to Expand Clean Label Proteins from Yeast

Revyve, a pioneering startup based in the Netherlands, is making waves in the food industry by creating clean label alternatives to eggs and additives using yeast. Recently, the company successfully raised €24 million ($28 million) in a Series B funding round aimed at scaling its operations to meet the increasing demand for its innovative products.

Funding Details and Support

The funding round was co-led by the ABN AMRO Sustainable Impact Fund and Invest-NL, with additional support from notable organizations including BOM, Lallemand Bio-Ingredients, Grey Silo Ventures, Oost NL, and Royal Cosun. This latest round brings Revyve’s total funding to over €40 million ($47 million).

Innovative Solutions for Food Manufacturing

Founded in 2019 by Edgar Suarez Garcia and Corjan van den Berg, Revyve, initially known as FUMI Ingredients, employs a straightforward mechanical processing technique to extract proteins and various functional ingredients from yeast. These include capabilities such as gelling, foaming, and emulsification.

The resulting product—marketed simply as ‘yeast protein’—is a versatile ingredient that can replace eggs in numerous applications, allowing food producers to streamline costs, simplify ingredient lists, ensure consistent availability, and align with environmental, social, and governance (ESG) objectives.

With the newly acquired funds, Revyve plans to expand its production facility in Dinteloord, aiming to increase output to over 1,600 tons annually. This expansion will fortify their ability to meet the reliable supply needs of customers across the UK, EU, US, Canada, Mexico, and Australia.

Strategic Vision and Market Adaptability

In a statement to AgFunderNews, CEO Cedric Verstraeten highlighted the importance of this funding, stating, “This funding ensures we can meet commercial demand at global scale while achieving positive unit economics.” He further emphasized the need for sustainable alternatives to traditional eggs, noting that Revyve’s yeast proteins can outperform the functionalities of eggs in various applications, from bakery items to sauces and dressings.

Addressing Market Needs and Future Directions

Verstraeten explained that while the yeast protein may not serve as a direct 1:1 substitute for eggs in all situations, slight modifications in formulations can replicate the desired sensory and functional characteristics. The advantages for food manufacturers are evident: enhanced texture, cleaner labels with single-ingredient, non-GMO, allergen-free options, and consistent pricing stability in contrast to the often volatile egg market. The company positions itself as a cost-competitive alternative to traditional eggs.

Revyve utilizes both brewer’s spent yeast and primary-grown baker’s yeast, which broadens its application possibilities. “Brewer’s yeast offers a mild umami profile, while baker’s yeast is gluten-free and neutral,” said Verstraeten. The process preserves inherent functionalities without the use of enzymes or solvents, relying on common food industry equipment to scale up production.

Exploring Broader Horizons

Focused primarily on the European and North American markets, Revyve is also eyeing expansion into the Asia Pacific region. Verstraeten noted that while their technology is relatively established in the EU, their Generally Recognized as Safe (GRAS) status in the US facilitates low-risk adoption by food manufacturers.

“At present, we prioritize commercially available yeast; however, we are also investigating alternative microbial sources such as spent biomass from various processes,” Verstraeten added. Their modular and adaptable processing capabilities allow Revyve to pivot according to varying feedstocks and end-use applications, establishing a robust foundation for future growth.