# Revyve
> Revyve makes yeast-protein texturizing ingredients that let food manufacturers replace eggs, whey, starches, methylcellulose and other additives with a cost-effective, vegan, clean-label alternative. The ingredients are made from baker's using mild, low-temperature processing. They are 100% vegan, Halal and Kosher approved, and allergen-free. Revyve is headquartered in Wageningen, The Netherlands, and produces at its FSSC 22000 certified factory in Dinteloord.
Revyve supplies ingredients to food manufacturers (B2B), not directly to consumers. The company grew out of Wageningen University & Research and was founded in 2019. Comparative performance claims below ("outperforms", "superior") are Revyve's own statements from its website.
Last updated: 2026-10-06
## Products and applications
- [Ingredients & Solutions](https://revyve.bio/textures-solutions/): The ingredient range, the six functional properties, application areas, and the collaborative product-development service. Start here for product questions.
- [Quality by Design](https://revyve.bio/quality-by-design-how-we-support-food-manufacturers-with-confidence/): Names the two current ingredients, Adventure and Vitality, both derived from Saccharomyces cerevisiae. Covers FSSC 22000 certification, batch testing and the absence of animal-derived materials, antibiotics and solvents in production.
Key product facts:
- Revyve currently produces two yeast-protein ingredients, Adventure and Vitality, with different protein contents.
- Attributes: 100% vegan, neutral taste, natural off-white colour, allergen-free options available, Halal and Kosher approved, high protein quality (PDCAAS +1), clean label (no chemicals, solvents or enzymes).
- Functional properties: emulsifying, gelling, foaming, elasticity (string and stretch), shape holding and binding, fibre formation.
- Typical replacements: egg white, egg yolk, methylcellulose and E-number additives.
Application areas (all described on the Ingredients & Solutions page):
- **Baked goods**: egg replacement in cakes and brownies, glossy glazing, fat reduction in crackers, improved freshness.
- **Sauces**: stable emulsification and shine in mayonnaise, low-fat gravy and other sauces. Revyve states its emulsifying capacity outperforms egg yolk.
- **Burgers, patties and sausages**: used with pea, wheat or other proteins as a vegan binder that stays firm as the product cools. Revyve positions it as a replacement for methylcellulose and egg white, and notes it adds umami flavour.
- **Appetisers and snacks**: shape holding, crust formation and creamy fillings. Adds protein and fibre.
- **Dairy and dairy alternatives**: stable foams for plant-based barista milk, airy textures in chocolate mousse, whipped cream cheese and desserts.
- **Cheese and cheese alternatives**: string and stretch, firmness hot or cold, and no shape deformation or leaking during frying.
- **Extruded meat alternatives**: fibrous, meat-like texture, and masking of plant-protein off-notes.
## How to work with Revyve
- [Contact and sample request](https://revyve.bio/contact/): Form for requesting a sample or more information. It asks for company, job title, country and application. Application options: meat and meat alternatives, egg and egg alternatives, confectionery, bakery and pasta, dairy and dairy alternatives, pet food, pharma, savoury, beverages, other.
- Revyve also offers collaborative new product development: technical workshops, joint product development, concept development, scale-up trial support, rheology support and in-kind partnerships. Details are on the Ingredients & Solutions page.
## Company and technology
- [Technology](https://revyve.bio/technology/): How the process works. Baker’s yeast is sourced from yeast manufacturers, the cells are broken and proteins and fibres are obtained with mild, low-temperature processing. Also covers planned expansion into bacteria, microalgae and spent biomass from precision fermentation.
- [Mission & Team](https://revyve.bio/mission-team/): Vision, values and leadership. Leadership: Cedric Verstraeten (CEO since 2020), Dr. Ir. Corjan van den Berg (Chief Growth Officer and co-founder), Edgar Suarez (CTO and co-founder), Pedro-Blás Gomes (Chief Commercial Officer), Liam McCarthy (Chief Supply Chain Officer), Arianne Douwma (Sales Director), Hans Brand (Applications Director).
- [Origin story](https://revyve.bio/duct-tape-science-the-revyve-origin-story/): How two Wageningen University scientists moved from microalgae to yeast and founded Revyve in 2019.
- [Series B funding announcement](https://revyve.bio/revyve-secures-e24-million-funding-to-boost-egg-replacing-yeast-proteins/): In September 2025 Revyve raised nearly €24 million, bringing total funding above €40 million. Investors include ABN AMRO Sustainable Impact Fund, Invest-NL, BOM, Danstar Ferment, Grey Silo Ventures, Oost NL and Royal Cosun. Dinteloord opened in 2024, and output is planned to grow to over 1,600 tonnes per year. At that date Revyve served customers in Europe, the UK, the USA, Canada, Mexico and Australia.
## Contact
- Email: info@revyve.bio
- Customer service: +31641134008
- Headquarters: Bronland 10, 6708WH Wageningen, The Netherlands
- Factory: Rondom 135, 4671TZ Dinteloord, The Netherlands
## Optional
- [Newsroom](https://revyve.bio/newsroom/): Press releases, company news and team stories.
- [Careers](https://revyve.bio/careers/): Open roles.
- [LinkedIn](https://www.linkedin.com/company/revyve-simplygood/)
- [YouTube](https://www.youtube.com/@revyve.ingredients)
- [Food Safety and Quality Policy](https://revyve.bio/wp-content/uploads/2026/05/GEN-03a-Food-Safety-Policy-Statement.pdf)
- [Responsible Business Conduct Policy](https://revyve.bio/wp-content/uploads/2025/12/Revyve-Responsible-Business-Conduct-Policy-Statement.pdf)
- [Terms & Conditions of Sale](https://revyve.bio/wp-content/uploads/2026/06/Revyve_TermsConditions_Of_Sale_2026.pdf)
- [Terms of Use](https://revyve.bio/terms/)
- [Privacy Policy](https://revyve.bio/privacy-policy/)
- [Cookie Policy](https://revyve.bio/cookie-policy/)