Swiss company Revyve has developed a plant-based egg white replacer made from upcycled spent brewer’s yeast.
The product is made by processing yeast into proteins and fibers – a renewable by-product of beer production. The process is performed at low temperatures and does not require enzymes or harsh chemicals.
With four million barrels of beer produced each year, Revive has a virtually endless supply of yeast and requires no biomass growth. The company’s clear-label egg replacer is said to be ideal for use as a binder in plant-based meats and also adds an umami flavor.
Additionally, Revyve offers two other product solutions made from upcycled yeast. One is a protein-fiber blend designed for use in extruded meat substitutes, while the other replaces dairy or eggs in sauces by providing emulsification and texture.
A few companies are now making vegan proteins from yeast, with France’s Yesti raising €1.4 million last year after discovering a way to remove bitterness from brewer’s yeast. The company produces a flour that is suitable for a variety of applications, including alt protein products, pet food and sports and medical nutrition.
A recent study of yeast-based burger patties found that they have significant environmental benefits, with less impact than pea protein. This is mainly because brewer’s yeast is an industrial byproduct and does not require cultivation.
“We create materials from single-cell proteins through a process that unlocks unique functionalities, such as heat-set gelling, emulsification and more. Time to keep the label completely clear!” Revyve said on LinkedIn. “Our yeast-based ingredients allow us to deliver unique functionality that unlocks the texture of animal-free products and gives it a lovely kick of umami.”