IFFA 2025: Revyve taps yeast protein to boost texture and replace eggs in hybrid and plant-based foods
14 May 2025 | Revyve
Arianne Douwma, sales director at Revyve, discusses the company’s yeast protein at IFFA, emphasizing its texture-enhancing properties in meat, hybrid, and plant-based applications. What sets the ingredient apart is that, unlike conventional egg alternatives, it replaces hidden eggs in food products, providing a neutral, allergen-free option with a “95% lower” CO2 footprint than eggs.
