revyve yeast-based texturiser for GF products

revyve launches its next-generation gluten-free ingredient line made from baker’s yeast. The egg replacer is designed to deliver good texturising functionalities and is fully neutral in flavour and colour.

Being allergen-free, the ingredient enables commercialisation in categories such as sauces and potato products where gluten poses a barrier to entry. Additionally, its neutral flavour profile makes it suitable for flavour-sensitive products, such as sweet baked goods and confectionery.

revyve’s yeast-derived ingredients are versatile, providing texturising capabilities, including gelling, emulsifying, binding and water-holding. Its flagship brewer’s yeast-derived egg replacer contains traces of gluten, leading revyve to develop the new product line based on baker’s yeast.

For its new gluten-free line, revyve sources baker’s yeast grown on molasses, a co-product of the sugar industry.

revyve’s technical team worked closely with yeast producers to identify the best strains and growth conditions for optimal performance in its process.

revyve is bringing the ingredient to market through its first commercial production plant in Dinteloord, Netherlands.