revyve

Simplify your label with yeast protein, reducing cost-in-use while cutting out unnecessary additives. ❌ As Revyver Arianne explains: "𝘖𝘶𝘳 𝘤𝘶𝘴𝘵𝘰𝘮𝘦𝘳𝘴 𝘢𝘳𝘦 𝘴𝘶𝘳𝘱𝘳𝘪𝘴𝘦𝘥 𝘣𝘺 𝘩𝘰𝘸 𝘮𝘢𝘯𝘺 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴 𝘰𝘶𝘳 𝘺𝘦𝘢𝘴𝘵 𝘱𝘳𝘰𝘵𝘦𝘪𝘯 𝘤𝘢𝘯 𝘳𝘦𝘱𝘭𝘢𝘤𝘦. 𝘌-𝘯𝘶𝘮𝘣𝘦𝘳𝘴 𝘢𝘯𝘥 𝘰𝘵𝘩𝘦𝘳 𝘢𝘥𝘥𝘪𝘵𝘪𝘷𝘦𝘴 𝘢𝘳𝘦 𝘰𝘧𝘵𝘦𝘯 𝘯𝘰 𝘭𝘰𝘯𝘨𝘦𝘳 𝘯𝘦𝘦𝘥𝘦𝘥, 𝘩𝘦𝘭𝘱𝘪𝘯𝘨 𝘣𝘳𝘢𝘯𝘥𝘴 𝘤𝘳𝘦𝘢𝘵𝘦 𝘤𝘭𝘦𝘢𝘯𝘦𝘳 𝘭𝘢𝘣𝘦𝘭𝘴 𝘸𝘩𝘪𝘭𝘦 𝘨𝘦𝘯𝘶𝘪𝘯𝘦𝘭𝘺 𝘳𝘦𝘥𝘶𝘤𝘪𝘯𝘨 𝘤𝘰𝘴𝘵-𝘪𝘯-𝘶𝘴𝘦.”. Fewer ingredients, no allergens, and a cleaner label that's more appealing to today's conscious consumers. ✔️ #cleanlabel #yeastprotein #eggfree #eggalternative

The latest from foodpro Australia: there’s been huge interest in what our yeast protein can do as an egg replacement for food manufacturers of all sizes. From conversations with small producers to global manufacturers, reducing reliance on egg remains top on the agenda (and many have been surprised by just how much they can save by making the switch). Our egg-free donut holes, made with Vitality yeast protein, have also been a huge (spongey) hit. 🍩 If you haven’t already, make sure to visit us at stand D8 before the show ends! #yeastprotein #foodinnovation #alternativeprotein #eggalternatives #foodpro Chris Van Rooijen Hela Spice Australia

A reminder to our Australian friends that we're at foodpro until Wednesday! #foodpro

We’re still not over this year’s IFT! If you stopped by our stand you might have overheard the following about our star of the show cheese sauce: “𝘚𝘰 𝘪𝘵’𝘴 𝘢𝘤𝘵𝘶𝘢𝘭𝘭𝘺 𝘤𝘩𝘦𝘢𝘱𝘦𝘳 𝘵𝘰 𝘳𝘦𝘱𝘭𝘢𝘤𝘦 𝘵𝘩𝘦 𝘦𝘨𝘨?” “𝘛𝘩𝘢𝘵 𝘪𝘴 𝘷𝘦𝘳𝘺 𝘤𝘩𝘦𝘦𝘴𝘺!!” “𝘛𝘩𝘦 𝘵𝘦𝘹𝘵𝘶𝘳𝘦 𝘪𝘴 𝘦𝘹𝘢𝘤𝘵𝘭𝘺 𝘸𝘩𝘢𝘵 𝘸𝘦’𝘳𝘦 𝘵𝘳𝘺𝘪𝘯𝘨 𝘵𝘰 𝘳𝘦𝘱𝘭𝘪𝘤𝘢𝘵𝘦.” Yep, our mayo and cheese sauces were a huge hit with sauce manufacturers looking for an egg replacement that doesn’t impact texture or taste, and it was an added bonus that they can save more than a quarter on costs too. Want to see what yeast protein could do for your next formulation? Book an initial chat with our texturologists to explore your product goals and discover how you can improve texture, taste and cost in use: revyve.bio #foodinnovation #foodtech #futureoffood #yeastprotein Institute of Food Technologists (IFT)

To our Australian food innovators, meet us at foodpro this July 26th–29th and discover why yeast protein is fast becoming the ingredient of choice for sauces and bakery applications worldwide. Find us with Hela Spice Australia at stand D8 📍 Not only will you get to meet our brilliant Portfolio Director, Chris Van Rooijen (pictured), but you'll also have the chance to sample four delicious applications, from moist sponge cake to addictive burger sauce, all made with reduced or zero egg (without compromising on taste or texture!). #FoodProAustralia #FoodPro26 #AlternativeIngredients #AlternativeProteins

The lab looked 𝘴𝘭𝘪𝘨𝘩𝘵𝘭𝘺 different last week when we welcomed EenVandaag, one of the Netherlands' most-watched national current-affairs programs, to Revyve HQ. Our co-founder, Corjan, was interviewed about creating “egg without eggs” and what it takes to scale a food tech company at speed, building Revyve into a global brand (with a factory the size of half a football field!). It's incredible to see the interest in Revyve continue to grow, and there's so much more to come… 👀 #scaleup #yeastprotein #foodinnovation #eggfree AVROTROS NPO

A former journalist turned marketer, our new Head of Marketing & Communications is bringing her investigative eye to surface the most exciting bits of our business. Here’s what’s surprised Katherine Durrell the most about Revyve so far and what she's seeing across the food industry right now. Read the full Q&A: https://lnkd.in/eMusJ4FM #foodindustry #foodtech #foodinnovation #foodscience 

Find us all week at IFT FIRST! Just follow the "mmmm"s and "ahhh"s to find our Revyvers alongside friends at Lallemand. We’re serving up three delicious sauces made all the better with yeast protein. #IFTFIRST #ingredientinnovation #foodinnovation #alternativeprotein Institute of Food Technologists (IFT) Savory Ingredients - a business of Lallemand Bio-Ingredients

Product development can often feel like a tug of war* between teams… Procurement: WE NEED COST SAVINGS R&D: WE CAN’T NEGLECT TEXTURE Meanwhile Sales: THE CUSTOMER WANTS BOTH! With yeast protein, you don’t have to compromise.  Replacing egg in sauces with Revyve's yeast protein can reduce costs by up to 28%, while maintaining the texture, color and functionality your application demands. *Shout out to the toughest members of the Revyve team for bringing this tug of war to life perfectly during a recent team event! #productinnovation #yeastprotein #alternativeproteins

Here’s one for the Dutchies who want an honest inside look at Revyve’s story. Today, we’re operating globally and delivering yeast protein at industrial scale. But getting here hasn’t been without its challenges! In this podcast, our co-founder Corjan van den Berg shares an honest look back at the Revyve journey so far. -- Deze is voor de Nederlanders die een kijkje achter de schermen willen bij het verhaal van Revyve. Vandaag de dag zijn we wereldwijd actief en produceren we gistproteïne op industriële schaal. Maar de weg hiernaartoe ging niet zonder uitdagingen! In deze podcast blikt onze medeoprichter Corjan open en eerlijk terug op de reis van Revyve tot nu toe. #ScaleUp #FoodInnovation #FoodTech