Revyve’s new head of marketing on scaling, cost and sustainability

This summer, we welcomed Katherine Durrell as Revyve’s new Head of Marketing and Communications. Katherine cut her teeth in food as a B2B journalist, then transitioned to a career in ingredient marketing and communications before landing at Revyve. That means she’s spent the better part of a decade asking the industry good questions.

So it only felt right to turn the tables. We sat her down for a quick Q&A to find out what’s surprised her, what drew her in, and what’s coming next. Over to Katherine.

What’s been the biggest surprise so far?

How big Revyve is! When I first started following Revyve, its image was a bit more that of a “scrappy start-up.” Fast forward to 2026, and it’s successfully scaled, with a large team and a fully operational factory shipping out dozens of tons a month. At the rate we’re growing, we expect to soon hit hundreds of tons a year.

Of course, the team has also retained lots of that original start-up culture when it comes to moving fast and being entrepreneurial. I’m inspired by how pragmatic my colleagues are and it’s clear that Revyvers really take pride in their work. 

You’ve got a journalist’s nose for a story. What’s the Revyve angle that F&B industry isn’t paying enough attention to yet?

In both media and within the F&B industry, I’ve noticed a tension between price and sustainability. A lot of people see green credentials as an immediate increase to their costs – and a lot of times that is true. 

What stands out to me about Revyve’s yeast ingredients is that they can reduce cost-in-use, while also bringing a lower carbon footprint. In today’s climate, that cost point is the make-or-break. 

When I first entered the F&B industry nearly a decade ago, I saw so much momentum behind plant-based and green innovation, which has unfortunately really slowed down lately. Now, cost is often the main purchase driver – and it can be a tall order to also deliver on quality plus sustainability. But at Revyve, we can bring all three.  

Customers often think they have an impossible problem where they’ll have to compromise on their wish list, but we show them that these aspects can co-exist. I’ll admit that the marketer in me got a bit excited! 

What’s on the horizon ahead?

At the moment, I’m in full planning mode for the rest of this year’s trade shows and looking forward to seeing lots of faces (both familiar and new) on the floor. 

As much as I’d love it, there’s no way to taste mayo over LinkedIn, so it makes a big difference to get samples in front of visitors and hear their reactions. 

So much of the work happens behind the scenes: flyers, recipe cards, sample boxes, photoshoots. It’s all about making sure that when someone stops by the stand, everything clicks into place. 

For me, trade shows are about storytelling with a tasting spoon. You’ve got about thirty seconds to make someone curious, and then the product does the rest. 

Quickfire round

Best Revyve application?

Ever since trying the burger sauce, I keep finding excuses to “just check something” in the kitchen.  

Typed or written notes?

Handwriting.

Most overrated food trend? 

Can I say matcha? Sorry matcha, you’ve got to go.