{"id":12095,"date":"2024-08-13T13:10:07","date_gmt":"2024-08-13T12:10:07","guid":{"rendered":"https:\/\/fei-online.com\/?p=12095"},"modified":"2024-08-13T13:10:07","modified_gmt":"2024-08-13T12:10:07","slug":"revyve-unveils-innovative-egg-replacer-for-plant-based-burgers","status":"publish","type":"post","link":"https:\/\/fei-online.com\/revyve-unveils-innovative-egg-replacer-for-plant-based-burgers\/","title":{"rendered":"Revyve unveils innovative egg replacer for plant-based burgers"},"content":{"rendered":"
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Revyve unveils innovative egg replacer for plant-based burgers<\/h1>brewer\u2019s yeast<\/a><\/span>, burger<\/a><\/span>, egg replacements<\/a><\/span>, mouthfeel<\/a><\/span>, texture<\/a><\/span>, upcycled<\/a><\/span>, Ingredients<\/a>, Product news<\/a>, Sustainability<\/a> <\/span><\/span><\/header>\n<\/div><\/section>
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In a significant development for the food technology sector, Dutch company revyve has introduced a novel egg replacement ingredient specifically designed for plant-based burgers.<\/strong><\/p>\n

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The company made the announcement ahead of its planned launch at IFT FIRST 2024, positioning the product as a solution to remove animal-derived texturisers and additives from burger formulations whilst maintaining the desirable meaty bite.<\/p>\n

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A clean label alternative<\/strong><\/h3>\n

The new ingredient, derived from upcycled brewer\u2019s yeast, represents a breakthrough in clean label formulation. Revyve claims it is the first such product to be available on a broad commercial scale, offering food manufacturers a way to simplify ingredient lists without compromising on texture or mouthfeel.<\/p>\n

Cedric Verstraeten, CEO of revyve, emphasised the product\u2019s sensory appeal: \u201cThe science-backed ingredients revyve has pioneered produce the sensory appeal that consumers want in burgers. Revyve delivers the meatiness and juicy firmness that cater to consumer appetites.\u201d<\/p>\n

Functional properties<\/strong><\/h3>\n

From a food science perspective, the egg replacer\u2019s functionality is particularly noteworthy. Dr Edgar Suarez Garcia, Revyve\u2019s Chief Technology Officer and Co-founder, explained the product\u2019s behaviour: \u201cWhen burger producers ask how revyve performs, we explain that it behaves like egg whites. When cooked in a patty mixture, revyve becomes firm yet springy, forming a binding network around the other ingredients.\u201d<\/p>\n

The company reports that their ingredient offers exceptional heat-set gelling, binding, and emulsification properties. It purportedly allows burgers to retain water and oil at both hot and cold temperatures, whilst also facilitating browning and sizzling on the grill.<\/p>\n

Dr Suarez Garcia further highlighted a key advantage for formulators: \u201cManufacturers appreciate that when paired with other ingredients, revyve can eliminate the need for methylcellulose, which has numerous functional and labelling downsides.\u201d<\/p>\n

Sustainable production<\/strong><\/h3>\n

Revyve\u2019s production method aligns with growing industry trends towards sustainability and upcycling. The company utilises brewer\u2019s yeast, a co-product from beer manufacturing, as its raw material. This approach not only reduces waste but also contributes to a more circular food production system.<\/p>\n

The processing method is described as chemical-free and minimally processed, resulting in a clean-label product that may help manufacturers shorten their ingredient lists. Verstraeten emphasised this point, stating: \u201cSustainability is a way of life at revyve. So, it only makes sense that our proprietary production method steers clear of chemicals and harsh processing.\u201d<\/p>\n

Market positioning<\/strong><\/h3>\n

In terms of market positioning, revyve claims its egg replacer is price-competitive with conventional eggs. This factor, combined with the product\u2019s functional properties and clean-label status, has reportedly attracted interest from numerous food manufacturers looking to reformulate existing products or develop new ones.<\/p>\n

The company also touts the ingredient\u2019s manufacturing-friendly nature, suggesting it can be easily incorporated into standard processing equipment. Moreover, revyve asserts that the product complies with all international regulatory requirements, a crucial factor for food scientists considering its adoption.<\/p>\n

While the current product launch focuses on an all-natural, non-GMO ingredient, revyve has hinted at further innovations in the pipeline. Verstraeten said: \u201cThere\u2019s more to come in Q3 2024 when we release our gluten-free, allergen-free ingredients.\u201d This suggests that food scientists may soon have access to an even broader range of functional, clean-label egg replacers from the company.<\/p>\n