At IFT First Expo in Chicago, Revyve will debut its latest microbial protein innovation made with upcycled brewer’s yeast (a beer industry by-product) to make an egg replacer to enhance plant-based meat products.
While there are many plant-based powders on the market that can be used as egg replacers, Revyve’s use of yeast protein sets it apart. “Plant proteins typically have low functionality, so plant-based egg replacers usually require a mix of ingredients and additives to mimic the functionality. By working with yeast protein, we can achieve this with a single ingredient,” says CEO Cedric Verstraeten. Additionally, because Revyve makes the most of yeast—a widely available co-product—without fermentation, its minimally processed egg replacer offers the functional benefits of microbial and fermented protein.
Image Credit: Alessa Joseph
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