Foodtech company Revyve has developed a novel solution to animal-derived texturisers for burgers, which it will be showcasing at IFT First 2024.
The egg replacement ingredient delivers a similar sensory experience to a meaty bite, according to the company.
It’s also the first egg alternative to be available on a broad commercial scale.
Replacing meat with an animal-free solution
For years, eggs have been staples in the binding of processed foods, such as meat and plant-based burgers.
However, food manufacturers have been showing increasing interest in swapping eggs for more sustainable and stable options.
To fill this niche, Revyve has developed texturising ingredients made from upcycled brewer’s yeast.
“The science-backed ingredients Revyve has pioneered produce the sensory appeal that consumers want in burgers,” said CEO of Revyve, Cedric Verstraeten. “Revyve delivers the meatiness and juicy firmness that cater to consumer appetites.”
The superpowers of yeast
“Yeast has been the star of the show in beer brewing, winemaking and bread baking for millennia,” explains Revyve’s Chief Technology Officer and Co-founder, Edgar Suarez Garcia. “Products manufactured with revyve single-ingredient yeast proteins take on true-to-form textures, offering heat-set gelling, binding and emulsification. Burgers retain water and oil at hot and cold temperatures; they brown and sizzle on the grill and hold their shape when flipped and sandwiched in a bun.”
The product’s binding properties come from a combination of functional food items, including fibres and proteins, which can eliminate the need for methylcellulose — which has some functional and labelling downsides.
