Revyve, the Dutch food-tech company producing functional ingredients from yeast, has launched a protein solution for the global nutrition market.
It improves plant-protein quality, texture and taste for the next generation of active nutrition and healthy ageing products that hold their own against whey.
Demand for protein products keeps growing, while pressure on whey prices and supply is pushing brands to take a fresh look at plant proteins.
Many consumers still find plant protein products thin, gritty or beany ... and they often fall short on protein quality.
Revyve’s yeast protein is built to close that gap. Revyve’s solution has a PDCAAS of 1, the top score for protein quality, and adds fibre to the blend.
In ready-to-mix beverages, it brings a creamy body and smooth mouthfeel, while it helps keep the protein bars soft and chewy.
This single ingredient also contains naturally occurring nutrients associated with healthy ageing benefits and immunity, such as beta-glucans.
Unlike other yeast ingredients, Revyve’s proprietary process keeps the natural functional elements intact.
Revyve first used these texture-building properties to replace eggs in bakery and savoury sauces, which is why the same technology adds creaminess and body to a shake.
“Brands are being forced to move away from whey, but plant protein on its own still asks consumers to compromise on texture and taste,” said Cedric Verstraeten, CEO of Revyve.
“A small amount of our yeast protein changes that. We spent years learning how yeast can build texture in food, and now we’re putting that to work in the nutrition space.”
The yeast protein is allergen-free and clean label. It's produced at Revyve’s industrial-scale facility in Dinteloord, the Netherlands.
Our complementary ingredient options allow formulators to tailor nutrition, taste and texture to their targets, and Revyve's applications team is on hand for formulation support.
