Daymer Ingredients begins distributing revyve's line of natural, sustainable texturisers - Food and Drink Technology

Nov 01, 2024

Posted: 1 November 2024

Related core topics: Ingredients

Related topics: appetisers, baked goods, binding, clean label, egg replacement, emulsification, Functional ingredients, gelling, gluten free, meat alternatives, plant-based, potato products, sauces, texturisers, yeast proteins

Related organisations: Daymer Ingredients, Revyve

Related people: Arianne Douwma, James Brace

Daymer Ingredients, a leading distributor, will now offer revyve’s line of natural and sustainable texturising ingredients throughout the UK.

The British ingredients supplier has signed a distribution agreement with revyve to offer its natural, sustainable, animal-free texturising ingredients. This is the latest in a series of partnerships that Daymer says reflects its commitment to bringing a wider choice of high performance, natural and sustainable ingredients to the UK market.

Revyve’s yeast-based, animal-free egg replacement ingredients deliver a combination of functional proteins and fibres. They impart egg-like texture and functionality, support clean labels and are price-competitive with eggs. These functional ingredients can be used to enhance texture and consumer appeal in a wide variety of applications, from plant-based meat alternatives, to sauces, potato products, baked goods and appetisers.

Revyve ingredients are created with its patented technology that involves a gentle process to micro-mill the yeast and then separate the valuable protein and fibres whilst maintaining the native functional properties. Products manufactured with revyve’s single-ingredient yeast proteins offer exceptional heat-set gelling, binding and emulsification.

Revyve’s recently launched gluten-free ingredient line is made from baker’s yeast and is fully neutral in flavour and colour. The new ingredient is suitable for foods where gluten poses a barrier to entry, such as sauces, and its neutral flavour profile makes it ideal for flavour-sensitive products, such as sweet baked goods. Revyve is bringing the new ingredient to market via its first commercial production plant in Dinteloord, Netherlands. The plant, which was opened earlier in 2024, has the capacity to produce 300 tonnes of yeast annually – the equivalent to that of 80,000 laying hens.

Revyve’s climate change impact, as measured by CO2 per kilo of product, is 95% lower than egg white powder and significantly less than most currently available plant proteins.

Arianne Douwma, sales director of revyve, noted how companies are hesitating to rely on eggs because of fluctuating prices, unstable supply, food safety concerns and allergy risks.

“Our natural, yeast-based, gluten-free, non-GMO ingredients offer the ideal solution, and we’re excited to be bringing them to the UK market for the first time with Daymer Ingredients, which is the ideal partner for us thanks to their strong network, ingredient heritage and passion for natural, sustainable ingredients,” he said. “Our partnership with Daymer Ingredients marks our first overseas distribution agreement, and we’re excited to expand our reach into the UK.”

James Brace, managing director of Daymer Ingredients added: “The UK is a sophisticated food market with a diverse population of varying nutritional needs. British consumers seek out food containing natural, recognisable ingredients and they are already familiar with yeast. The UK is the ideal market for revyve’s innovative functional ingredients to take off and we look forward to helping make that happen.”

Revyve will be exhibiting on booth #C24 at the Plant Based World Expo, taking place in London, UK, on 13-14 November 2024. Daymer Ingredients will be supporting revyve on the booth, and both companies are available for meetings with attendees of the event.