Picture this: you’re pouring a pint, and instead of reaching for an egg, the protein you need is already there. Sounds wild, right? But Dutch FoodTech disruptor Revyve is revolutionising the egg alternative game by transforming beer brewing waste into a high-performance, sustainable egg substitute. And guess what? European food innovators are loving it.
A new survey by Revyve tapped into the minds of French, German, and British consumers, using AI, to see if people are cool with yeast protein replacing their eggs. Turns out, they are. Wellness perks, eco-credability, and sheer versatility have folks cracking open the idea of ditching eggs with no chickens required.
The French, true to form, are all about texture highlighting fluffiness, softness, that je ne sais quoi eggs bring to baking. Brits and Germans? Less poetic, more practical. They’re concerned about cholesterol counts and the fact eggs aren’t vegan. Allergies? Big red flag for the French. But everyone’s down to explore egg-free if the taste and feel hold up.
Source: PFN Ai Archive - Eggless Zucchini Frittata
Revyve’s onto something. Their tech transforms spent brewers’ and bakers’ yeast into a protein-packed, clean-label ingredient binding, thickening, and fluffy like the real deal, minus the cluck. It’s already flexing in sauces, baked goods, cheese hybrids, and snacks. Think your gooey brownie or creamy mayo, just… chicken-free.
And here’s the genius bit, it’s all upcycled. Brewers’ yeast from beer-making, bakers’ yeast from molasses, stuff that’d otherwise go to waste. The Brits love the “upcycling” angle, Germans nod approvingly at “circular economy,” and the French? They’ll sign off if their croissants still taste like heaven.
Revyve’s already making noise across Europe and just signed deals in North America. Next time you raise a pint, remember, it’s not just for drinking. It might be baking your next cake, too.
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