Revyve Unveils Yeast Ingredient to Enhance Alternative Proteins Amid Whey Crisis

Dutch startup Revyve has launched a yeast protein solution to make it easier for manufacturers to choose alternative proteins over whey, and at a lower cost.

Revyve, a Dutch food tech startup using microbes to produce functional ingredients, has introduced a new yeast protein to offer companies an off-ramp from whey.

The whey protein market is struggling to keep up with demand, with prices hitting all-time highs across the US and Europe. In fact, the cost of this dairy ingredient has increased fivefold over the last year, prompting manufacturers to look for more climate-friendly and -resilient alternatives.

That presents a formulation challenge: many plant proteins still feel thin, gritty or beany, and they often fall short on protein quality (unless you use soy or combine two or more sources).

Revyve, a spin-out of Wageningen University & Research, is targeting this gap with its yeast-derived solution, which it says tackles the texture and taste issues holding products like plant-based protein shakes and bars back, and costs less than whey.

How Revyve turns yeast into functional ingredients

Founded in 2019 by Corjan van den Berg and Edgar Suarez Garcia, Revyve produces highly functional powdered yeast proteins and fibres that replicate eggs, whey and industrial additives in a whole host of applications, including meat and dairy alternatives, sauces, appetisers, and baked goods.

The company leverages Saccharomyces cerevisiae, also called brewer’s yeast, sourced from some of the world’s largest breweries and yeast producers. But unlike other yeast protein producers, which use fermentation, Revyve opts for a different process.

It breaks down the yeast cells and uses mild, low-temperature processing to obtain proteins and fibres. This results in ingredients with unique functional properties for foaming, gelation, emulsification, etc., enabling the creation of a range of textures for different applications.

Further, Revyve’s proprietary process keeps the natural functional elements of the yeast intact. It began with a focus on replacing eggs in bakery and savoury sauces through its ingredients’ texture-building properties, and is now using the same technology to add creaminess and body to ready-to-mix beverages like protein shakes, and retain softness and chewiness in protein bars.

Its new yeast protein is allergen-free and clean-label, has a PDCAAS of 1.0 (the maximum protein digestibility score), and adds fibre to the mix. Not to mention the company says the ingredient contains naturally occurring nutrients associated with healthy ageing and immunity benefits, like beta-glucans.

Revyve eyes protein and fibre demand with yeast

Revyve’s ingredient comes as the demand for protein and fibre grows globally. In the US, for instance, nearly three in five (57%) consumers are prioritising protein this year, while 44% of young Europeans want to increase their protein intake.

The majority of people across the globe are also deficient in fibre, a gap that online trends like fibermaxxing are looking to fill. Research shows that 38% of Europeans want to eat more fibre, a share that rises to 100% among Americans.

The boom in GLP-1 drugs has accelerated this demand. People who use these medications experience a 25-40% decrease in muscle mass over eight to 16 months (much more so than non-medicated weight-loss approaches and age-related muscle loss), making protein an important dietary tool. Plus, dietary fibre can help trigger the body’s natural GLP-1 response and improve gut health.

According to Innova Market Insights, the share of Americans who have used a weight-loss medication rose from 10% in 2024 to 18% in 2025, and these consumers are eating 40% more protein and 30% more fibre. Globally, GLP-1 users plan to spend 11% more on high-protein foods, 10% more on fibre, 8% more on functional fibre products, and 7% more on protein drinks every month.

Revyve, which produces its yeast ingredients at its industrial facility Dinteloord, is looking to capitalise on this demand by providing formulation support to manufacturers to help them tailor nutrition, taste and texture to their targets.

“Brands are being forced to move away from whey, but plant protein on its own still asks consumers to compromise on texture and taste,” said Revyve CEO Cedric Verstraeten. “A small amount of our yeast protein changes that. We spent years learning how yeast can build texture in food, and now we’re putting that to work in the nutrition space.”