revyve has launched a novel gluten free ingredient line derived from baker's yeast.
The functional food, which has been designed to replace egg in food products, is suitable as a texturiser and is fully neutral in colour and flavour, according to the company.
This launch will take revyve into the gluten-free market, allowing food manufacturers access to clean-label texturising ingredients.
The range can be used in sauces and potato products, while also being suitable for 'flavour-sensitive' products like sweet baked goods and confectionery.
An increasing proportion of consumers are now incorporating more plant-based options into their diet, both for sustainability and ethical reasons.
Partner this with the rising cost of eggs, and food manufacturers are looking to find alternatives to bind their products.
revyve's baker's yeast-derived functional ingredients can allow for the gelling, emulsifying, binding and water-holding of food products, and is naturally gluten-free.
revyve's CTO and co-founder, Suarez Garcia, commented: “During the roll-out of our initial brewer’s yeast line, we learned through interactions with food producers that there was still a need for an effective, gluten-free egg replacer,”
“It also had to be more neutral in flavour, while providing the same functionality as brewer’s yeast across various application categories.”
“Our high-performance ingredients can produce smooth, creamy eggless mayonnaise or a soft and airy brioche with the same sensory appeal as traditionally prepared products,” added Cedric Verstraeten, CEO of revyve.
“Moreover, our ingredients are label-friendly. It's entirely natural, non-GMO, and rich in protein and dietary fibre.”
