revyve

🕓 How it started v. how it's going 🎉 Can you believe that we're celebrating our 2 year anniversary today?! This is how our story began: a biorefinery professor and a brilliant PhD student researching algae in a Dutch university lab. But here's where it takes an unexpected turn... They discovered that algae proteins mimic egg functionality - the holy grail of food ingredients. While pondering how to scale algae production, they had a realization: What if there was a better solution with huge scalability potential using existing infrastructure? Enter yeast - similar to algae but already produced at scale.They refined their technology to upcycle (or better - revyve) primary and side-stream yeast into exceptional, minimally processed, natural and sustainable texturizing ingredients using existing food industry equipment. That’s how revyve (previously known as FUMI ingredients) was born! This simple yet revolutionary idea took off. Within months, we won a Rabobank Sustainable Innovation Award, partnered with AB InBev, and attracted top talent. Now, we're a team of 15 unstoppable scientists, industry veterans, and food lovers, backed by Royal Cosun and Oost NL. We've scaled to industrial level and launched our first ingredients, offering unmatched performance and sustainability. And we're just getting started! 🚀 #Foodtech #Sustainablefood #Foodinnovation #Entrepreneurship #Startup

𝗛𝗲𝗿𝗲'𝘀 𝗵𝗼𝘄 𝘆𝗼𝘂 𝗰𝗮𝗻 𝗺𝗮𝗸𝗲 𝘆𝗼𝘂𝗿 𝗺𝗼𝘇𝗮𝗿𝗲𝗹𝗹𝗮 𝘀𝘁𝗶𝗰𝗸𝘀 𝗘𝗫𝗧𝗥𝗔 𝘀𝘁𝗿𝗲𝘁𝗰𝗵𝘆 𝗮𝗻𝗱 𝘀𝘁𝗿𝗶𝗻𝗴𝘆! 🧀🔥 Take your mozzarella sticks to the next level with our revyve Adventure ingredient solution. It enhances your hot cheese snacks, giving you the perfect bite every time. Why choose our Adventure SKU? ✅ Creates superior string and stretch for irresistible cheesy experiences ✅ Improve adhesion of the coating ✅ Upcycled, animal free and clean label Curious to learn more? Contact Arianne Douwma-Barentsen for all the delicious details! #Cheese #Plantbased #Upcycled #Foodingredients #Vegan

🤩Join us in welcoming Marjes Butz to the revyve family! 🎉 Fresh from completing her Master's in Food Technology at Wageningen University & Research, Marjes brings a passion for food science and a hunger for hands-on experience. Why revyve? In Marjes' own words: "I wanted to join a smaller, dynamic company where I could learn more about research, its applications, and everything else that comes with it." Already diving deep into her first full-time role in food science, Marjes is embracing the learning curve and loving every minute of it! When Marjes’s not geeking out over food science: 🏊♀️ You might find her at the pool, either training or coaching young swimmers 🍽️ She's a foodie who loves sharing meals with friends 🎬 And yes, she admits to enjoying a good movie night on the couch (who doesn't?) We're excited to see the fresh perspectives and energy she brings to our team! #Team #Foodtech #Startup #Foodingredients #Foodscience

Eggs-cellent news! 🥚✨ Food Business News just put us in the spotlight, featuring our egg-replacing ingredient among top plant-based trends at IFT first. “Revyve, which develops texturizing ingredients made from upcycled brewer’s yeast, introduced an ingredient that mimics the performance of eggs without requiring the addition of starches, emulsifiers or unfamiliar binders, according to the company. In burger patties, it behaves like egg whites. Revyve is working to gain self-affirmed Generally Recognized As Safe (GRAS) status for the ingredient.” A huge thank you to Jeff Gelski for the fantastic article and for recognizing our breakthrough!  📰 Check it out👉 https://lnkd.in/dsVUhTUt #Eggreplacer #Animalfree #Upcycling #Texture #Plantbased

⏳ 30 Days to launch! Our new production facility is nearly ready! 🎉🔜 We can hardly contain our excitement. In just one month, we'll be opening the doors to our brand-new production facility. This is a huge milestone!! Until then, we’re not just sitting around. Our team's already rolling up their sleeves and getting to work: Yeast raw material? Arrived and ready! ✅ Production processes? Ramping up! ✅ Team enthusiasm? Off the charts! ✅ Keep an eye out for more updates, you won't want to miss what's coming next 🚀 #Foodtech #Sustainableingredients #Foodinnovation #Functionalingredients #Alternativeprotein

Discover our revyved website! 🎉We've poured our hearts into creating a digital space that truly reflects our brand. You'll find a variety of new categories that we didn't have before. Plus, we've added a special section where you can learn all about our ingredients, their benefits, and how they can be used. Check it out and let us know what you think! 👇 🌐🔗revyve.bio A big shoutout to Lyon & Lyon for the fantastic work! #Branding #Foodingredients #Texture #Sustainablefood #Plantprotein

“It’s time to act. If we’re serious about making a real impact, we need to stop thinking of plant-based as a target niche category and start removing the hidden egg from everyday foods.” Our CEO, Cedric Verstraeten, shares a fascinating perspective in a new vegconomist - the vegan business magazine piece. He's diving into the quiet revolution that is taking place in the world of food innovation. 🤫🍔🥖 The gradual elimination of animal-derived proteins from everyday products, driven by savvy consumers, sustainability goals, and some seriously clever breakthroughs, is poised to transform our entire food system. With ingredients like our yeast proteins, food producers can now remove the ‘hidden’ egg ingredients from mainstream products like burgers, appetizers, bakery items, and sauces. And the best part? It can be done with a clean label and affordably. 👉📰 Read the full article: https://lnkd.in/dJjB38fm #Eggreplacer #Vegan #Plantbased #Foodtech #Animalfree

♻️𝗧𝗵𝗶𝘀 𝗶𝘀 𝗵𝗼𝘄 𝘄𝗲 𝘂𝘀𝗲 𝘆𝗲𝗮𝘀𝘁 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝗳𝗼𝗼𝗱 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆 𝗮𝗻𝗱 𝘂𝗽𝗰𝘆𝗰𝗹𝗲 𝗶𝘁 (𝗼𝗿 𝗯𝗲𝘁𝘁𝗲𝗿- 𝗿𝗲𝘃𝘆𝘃𝗲 𝗶𝘁🧡) 𝗶𝗻𝘁𝗼 𝗲𝘅𝗰𝗲𝗽𝘁𝗶𝗼𝗻𝗮𝗹 𝘁𝗲𝘅𝘁𝘂𝗿𝗶𝘇𝗶𝗻𝗴, 𝗰𝗹𝗲𝗮𝗻 𝗮𝗻𝗱 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 1️⃣ First, we source our yeast from large beer brewers, who produce it as co-product. 2️⃣ We then transform this upcycled yeast by breaking the cells and using mild, low temperature processing to obtain proteins and fibers. 3️⃣ We end up with high-performing, texturising ingredients that have unique functional properties for e.g. foaming, gelation, emulsification etc. 4️⃣ Our ingredients are all natural and sustainable, helping to create delicious food experiences without the need for animal ingredients or additives. Learn more 👉revyve.bio/technology #Foodtech #Foodinnovation #Texture #Yeast #Upcycling

Let’s be honest, 𝗳𝗶𝗻𝗱𝗶𝗻𝗴 𝗮𝗻𝗶𝗺𝗮𝗹-𝗳𝗿𝗲𝗲, 𝗻𝗮𝘁𝘂𝗿𝗮𝗹 𝗮𝗻𝗱 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀 𝗳𝗼𝗿 𝗱𝗲𝗹𝗶𝗰𝗶𝗼𝘂𝘀 𝗯𝗮𝗸𝗲𝗿𝘆 𝗴𝗼𝗼𝗱𝘀 𝗰𝗮𝗻 𝗯𝗲 𝘁𝗼𝘂𝗴𝗵. That's why we created a high-performance egg replacer for perfect, fluffy textures in your cakes and pastries. 🥐🍪👇 What makes our solution amazing? ✅𝗙𝘂𝗻𝗰𝘁𝗶𝗼𝗻𝘀 𝗹𝗶𝗸𝗲 𝗲𝗴𝗴𝘀: Seamless kneading, rising & proofing. Mimics egg behavior in dough with improved water binding & emulsification for even better results. ✅𝗣𝗲𝗿𝗳𝗲𝗰𝘁 𝗯𝗮𝗸𝗶𝗻𝗴: Holds shape, sets beautifully, & achieves a natural golden brown color through the Maillard reaction. Creates great bite and stays fluffy while improved moisture retention prevents staling. ✅𝗘𝘅𝗰𝗲𝗹𝗹𝗲𝗻𝘁 𝘃𝗼𝗹𝘂𝗺𝗲: Air incorporation achieves foam density that rivals egg whites. Delivers long-lasting stability with stiff peaks. 📲 Reach out to our Sales Director Arianne Douwma-Barentsen to discuss how we can tailor this solution for your specific needs!  #Animalfree #Foodingredients #Bakery #Texture #Sustainablefood

This is what went down at our first Institute of Food Technologists (IFT) show in Chicago! 🇺🇸⬇️ We were met with a wave of interest in the potential of our new egg-replacer at our booth. We dove into its applications and gained people’s fresh insights. The response from the media was phenomenal, with numerous reporters visiting our booth. Many customers also sought us out after seeing the media coverage! Thanks a lot to everyone who stopped by, shared their brilliant feedback, and geeked out with us about sustainable, animal-free protein sources. The conversations we have are what really light that innovation fire.🔥 Couldn't make it to IFT? We'd still love to connect! Reach out to Arianne Douwma-Barentsen on LinkedIn to learn more about our yeast-based protein solutions. #IFT2024 #Eggreplacer #Foodingredients #Alternativeprotein #Animalfree