Dutch food-tech company Revyve has launched a yeast protein solution for the global nutrition market, designed to offer improved plant protein quality, texture and taste for active nutrition and healthy ageing products.

Demand for protein products is at an all-time high, resulting in unprecedented pressure on whey prices and disruption across the dairy protein supply chain. As a result, brands are assessing reformulation with the use of plant proteins – however, Revyve noted these can fall short on protein quality, while many consumers still finding plant protein products ‘thin, gritty or beany’.

The company aims to tackle this with its new solution, which has a PDCAAS score of 1 – the top score for protein quality, with all essential amino acids. The protein also adds fibre to the blend, allowing manufacturers to meet demand for multifunctional products.

In ready-to-mix beverages, Revyve said the yeast ingredient can bring a creamy body and smooth mouthfeel, while in protein bars it is designed to maintain a soft and chewy texture. The single ingredient also contains beta-glucans, linked to healthy ageing and immune support benefits.

The start-up’s manufacturing process is designed to keep the functional elements of the ingredient intact. Revyve entered the ingredients market with its yeast-based egg replacement ingredient for bakery and savoury sauces, and is now building on the same technology with its new protein solution.

Cedric Verstraeten, CEO of Revyve, said: “Brands are being forced to move away from whey, but plant protein on its own still asks consumers to compromise on texture and taste”.

“A small amount of our yeast protein changes that. We spent years learning how yeast can build texture in food, and now we’re putting that to work in the nutrition space.”

The yeast protein – produced at Revyve’s facility in Dinteloord, the Netherlands – is allergen-free and clean-label. It is designed for versatile formulation in line with manufacturers’ nutrition, taste and texture goals.