Revolutionizing the Food Industry with Yeast Proteins
Revolutionizing the food industry, Revyve recently secured nearly €24 million ($28.4 million) in Series B financing to propel the commercialization of its innovative yeast proteins. These proteins are specially crafted to serve as a sustainable alternative to eggs and additives in various food products. With their ability to mimic the performance of eggs, Revyve’s yeast proteins are ideal for use in baked goods, sauces, meat substitutes, and plant-based dairy alternatives.
Headquartered in Wageningen, Revyve is gearing up to increase its production capacity to over 1,600 tons annually at its manufacturing facility in Dinteloord, The Netherlands. The company’s CEO, Cedric Verstraeten, emphasized the importance of replicating the unique functionality of eggs while addressing rising costs and sustainability goals within the food manufacturing sector.
Verstraeten stated, “Food manufacturers are turning to alternatives to eggs to manage costs and meet sustainability objectives, but it is crucial to maintain the desired texture and mouthfeel that consumers expect. This is where our yeast proteins excel, offering a cost-effective and clean label solution for egg replacement or reduction. With this latest round of funding, we are poised to scale up production and diversify our offerings across various food categories, catering to a broader range of global customers.”
The Series B financing round was co-led by ABN AMRO Sustainable Impact Fund and Invest-NL, with additional support from Brabantse Ontwikkelings Maatschappij (BOM) and strategic investments from Lallemand Bio-Ingredients’ Swiss affiliate Danstar Ferment and Grey Silo Ventures (CVC of Cereal Docks Group). Existing investors Oost NL and Royal Cosun also participated in this funding round, bringing Revyve’s total funding to over €40 million.