revyve

Yesterday was a historic day for revyve! We officially opened our first commercial production plant in Dinteloord, Netherlands. 🎉🏭🧡 We welcomed partners, customers, investors and policymakers for a tour of the facility and an unforgettable eight-course culinary experience led by renowned chef Wim Ballieu from Balls & Glory. The menu showcased the versatility of our ingredients, featuring delicious dishes like plant-based meatballs, a mushroom burger, a cinnamon roll and a twist on classic pesto sauce. All revyve-powered of course! Our plant has the capacity to produce 300 tons of yeast protein annually. This output is equivalent to that of 80,000 laying hens, delivering significant sustainability impact. The site is already FSSC 22000-certified, ensuring the highest standards of food safety and quality. We're excited to supply both small and large food manufacturers in Europe, North America, and beyond with clean-label, animal-free functional ingredients! A special thanks to Frank Holleman, founder of Fork Ranger, for delivering an inspiring speech that offered valuable insights into the future of sustainable food. 📸Photographer: Hilde Lenaerts Follow us on our journey! 🥚👉revyve  #Yeast #Plantbased #Sustainablefood #FoodInnovation #Foodmanufacturing

🌱 Crafted for bold brands: Taste the textures shaking up Plant Based World Expo Europe! 🌍✨ From the moment the doors opened, our booth has been buzzing with industry pros curious to see how our game-changing texturizing ingredients have made the leap to full-scale production. But here’s what’s really sparking excitement: after two years of dedicated R&D, we’re now fully operational with a 300-ton facility—ready to take plant-based textures to a new level. Our team and distributing partners Daymer Ingredients are deep in conversations with customers, sampling products, and showcasing why Revyve’s textures are in a class of their own. We’re not just talking; we’re inviting you to experience the future. If you’re at Plant Based World Expo Europe Europe, swing by Booth #C24 for a taste of tomorrow’s plant-based food. Burgers, pancakes, buns, sauces… crafted without compromise, built for bold brands. Ready to see what’s next? Don’t miss it. Arianne Douwma-Barentsen James Brace Jennifer Clarke Jordania Valentim Sophie Bagchus Oscar Delissen Andrea Brillembourg #FutureOfFood #FoodTech #SustainableInnovation #PBWE

We’ve officially received Halal certification!📜🌟 This certification marks another important step in making our ingredients accessible to more consumers worldwide. It validates not just our product quality, but also our commitment to meeting diverse market needs. For our partners and customers, this means even more opportunities to create inclusive, sustainable food solutions that everyone can enjoy. 🌱 ✉️Want to learn more about our Halal-certified ingredients? Reach out to Arianne Douwma-Barentsen! #Yeast #Halal #Sustainablefood #Foodingredients #Plantbased

Get ready to be amazed! 🤩 We can’t wait to see you at Plant Based World Expo Europe next week, November 13-14, at our largest booth yet! Stop by to enjoy our delicious egg-free pancakes, plant-forward veggie burgers, and much more, all made with Revyve ingredients. We’re excited to showcase how our texturizing solutions can elevate your plant-based products. 🌱🍔🥞 Join us and our UK distribution partner, Daymer Ingredients, at booth #C24 to learn more!🤝 ✉️ Want to schedule a personal meeting? Contact Arianne Douwma-Barentsen directly. #Plantbasedworldexpo #PBWE #Plantbased #Vegan #Texturizer

Happy World Vegan Month! 🌱 Did you know that with the opening of our facility this year, we are producing 300 tons per year of our animal-free egg replacer! 🥚 That's the equivalent of 80,000 egg-laying hens, and it's enough to make 75 million plant-based burgers! 🍔 Our product's carbon footprint is also 95% lower than traditional egg white powder and significantly less than most plant-based proteins on the market. We are revyving world food habits and the food industry with sustainable, natural and high-performing ingredients. Our texturing ingredients make clean, animal free products accessible for everyone to enjoy.🌍 Follow us and hit the bell notification on top to get all our updates🔔👉 revyve! #Worldveganmonth #Plantbased #Sustainablefood #Animalfree #Vegan

Meet our Applications team: The Textureologists! 🥓🥼 The application team skillfully reformulates products to enhance texture and functionality, making sure that revyve’s unique qualities are evident in every recipe, while also speeding up the time to market. Hans Brand leads our team as Applications Director. With a demonstrated history of working in the industry, he specializes in vegan and vegetarian applications, focusing on texture, flavor, and functionality. When he's not perfecting food textures, Hans runs his own wine company. Oscar Delissen brings optimism and curiosity to his role as Food Application Technologist. An innovative thinker with a particular interest in plant-based dairy, meats, and fermentation processes, Oscar's enthusiasm for coffee and wine production adds another layer to our team's expertise. Frederike Wiggers, our Food Application Technologist, is driven by two passions: food and the environment. She's committed to creating exceptional products that don't compromise on taste, quality or sustainability. Her main goal is making great food accessible and sustainable for everyone. Bjorn Roozeboom brings his culinary expertise to the team as Application Technician. With 4 years of experience as a cook, he bridges the gap between kitchen creativity and technical application. When he's not developing new solutions at revyve, Bjorn dedicates his weekends to volunteering with local scouts. Together, they transform revyve ingredients into crave-wothy culinary experiences that meet our customers expectation and consistency. Learn more about our mission and team🔗 👉  https://lnkd.in/dqbJRH4G #Foodtech #Sustainablefood #Team #Foodingredients #Foodapplication

🚀🇬🇧Breaking news: We're expanding to the UK through an exclusive partnership with Daymer Ingredients! Their strong network, ingredient heritage and passion for natural, sustainable ingredients makes them the perfect partner to bring our ingredients to British manufacturers. “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”, says James B., Managing Director of Daymer. Together, we’ll be exhibiting on booth #C24 at the Plant Based World Expo Europe World Expo, taking place in London, UK, on 13-14 November 2024. Daymer Ingredients will be supporting us on the booth, and we both can’t wait to meet you!🤝 Read more in the vegconomist - the vegan business magazine article🔗: https://lnkd.in/d2S4V9rN #Foodingredients #FoodInnovation #Sustainablefood #Functionalingredients #Eggreplacer

Consumer insights: Yeast proteins across Europe - what we learned 🔍 We recently conducted an extensive consumer study across the UK, Germany, and France to understand perceptions of yeast proteins. The purpose of the research was to inform our sales teams and distributors on the preferences of customers across key markets, linked with specific audience segments. Here are some key findings that caught our attention: 🌿 Both brewer's and baker's yeast are widely recognized as sustainable, healthy alternatives to traditional proteins, with brewer's yeast linked to health benefits and beer-making, and baker's yeast favored for baking and culinary uses. However, each market shows unique preferences and understanding. 🥚 Consumers across all markets are open to yeast proteins as alternatives to eggs, particularly valuing their health and vegan-friendly attributes, despite some initial concerns about taste and functionality. ♻️ The UK and German consumers demonstrate strong appreciation for upcycling, particularly viewing brewer's yeast as a smart solution for reducing waste from beer production. In France, while sustainability resonates strongly, the focus leans more toward culinary applications. These findings are already shaping our approach to sales and marketing, ensuring we meet consumer expectations while advancing sustainable protein solutions. Curious to learn more? Contact Andrea Brillembourg for more details! #Sustainablefood #Foodinnovation #Consumerinsights #Foodtech #Yeast

We wrapped up the final day of The Future of Protein Production event in Amsterdam! 💪 It was a whirlwind of insights, connections, and inspiration. From thought-provoking panel discussions to exciting networking opportunities. Didn't make it this time? Reach out to us! #Futureofproteinproduction #Texture #Foodtech #Naturalingredients #Cleanlabel

We kicked off our first day at the The Future of Protein Production event in Amsterdam and we’re having a great time! 🎉 Don’t miss our CEO Cedric Verstraeten at the panel discussion on “Alternative Protein Powerhouses: EU versus US Strategies.” 🤝 Interested in meeting up? Reach out to Corjan van den Berg or come visit our booth #S4 for a chat about the future of protein! #Futureofproteinproduction #Alternativeprotein #SustainableFood #Foodingredients #Protein