Dutch Food Tech Revyve Wins €24M to Bring Yeast Proteins to Scale

Courtesy: Revyve

When Revyve, a Dutch food tech scale-up, announced it had secured €24 million in Series B funding, the news rippled through the alternative protein and ingredient innovation community. The raise, co-led by the ABN AMRO Sustainable Impact Fund and Invest-NL, with support from the Brabant Development Agency (BOM), pushes the company’s total funding past €40 million. It is not just another financing milestone in Europe’s burgeoning food tech ecosystem; it marks an important step in bringing yeast-based egg replacements from concept to commercial scale.

Eggs are one of the world’s most ubiquitous ingredients, essential to countless recipes and industrial applications. Yet their supply and price are notoriously volatile, often disrupted by avian flu outbreaks, feed costs, and the unpredictability of global supply chains. For food producers, these fluctuations can wreak havoc on margins and planning. Revyve believes it has found a way out of this cycle, with yeast proteins that mimic the functional properties of eggs while offering stability, sustainability, and affordability.

From Pilot to Scale

At the heart of Revyve’s strategy is its production facility in Dinteloord, the Netherlands. Launched in 2024, the site was conceived as a “first-of-a-kind” commercial-scale plant for yeast protein production. Less than a year after opening, it is already operating at full capacity. With the new financing, Revyve plans to expand production to more than 1,600 tons annually, a volume sufficient to support large customers across Europe, North America, and Australia.

For Cedric Verstraeten, Revyve’s CEO, this transition from pilot to industrial output is a defining moment. “Our yeast proteins are designed to replace eggs in mainstream categories, without sacrificing the sensory or functional performance that producers and consumers expect,” he explains. “With only minor adjustments to recipes, we can deliver the aeration, emulsification, and gelling properties that make eggs so versatile.”

The company’s choice of Dinteloord as a location was strategic. The region is a hub for the Dutch agri-food sector, with infrastructure, supply chains, and expertise tailored to food innovation. By situating itself here, Revyve is tapping into both a skilled workforce and a supportive ecosystem.

Eggs, Volatility, and the Cost of Dependence

Eggs sit at a peculiar intersection in the food system. They are central to baked goods, coatings, sauces, and prepared meals, yet their production is fraught with vulnerability. In 2022–2023, widespread avian flu outbreaks in Europe and North America decimated flocks, sending egg prices soaring and forcing manufacturers to reformulate or absorb skyrocketing costs.

For producers of cakes, brownies, and confections, eggs are not easily substituted, until now. Revyve’s yeast proteins replicate the functional performance of eggs while ensuring a stable and predictable supply chain. Because they are not tied to livestock or feed markets, they are shielded from the biological and economic shocks that plague animal-based production.

This reliability is particularly attractive when food companies are under intense pressure to manage costs and secure consistent inputs. By replacing eggs, Revyve offers manufacturers a way to decouple from the volatility of animal agriculture while keeping consumer expectations intact.

Clean Label, Consumer Expectations and the Sustainability Imperative

Beyond functionality and cost stability, Revyve’s yeast proteins also respond to the clean-label movement. Today’s consumers are increasingly skeptical of long ingredient lists filled with chemical-sounding additives. Instead, they want natural, minimally processed ingredients that align with their values around health and sustainability.

Yeast proteins tick these boxes. They are derived from natural sources and processed without synthetic additives, making them an appealing “clean-label” ingredient. For food brands, this is not just a matter of marketing; it is a necessity to remain competitive in markets where transparency and trust drive purchasing decisions.

Egg production carries a heavy environmental toll. It requires land, water, and energy, and it contributes significantly to greenhouse gas emissions. In contrast, Revyve’s yeast proteins are made using by-products from brewing, specifically brewers’ grains, alongside baker’s yeast. By valorizing these streams, the company is embedding circular economy principles into its business model, reducing waste while creating value.

This approach aligns with the broader “protein transition” underway globally. As populations grow and incomes rise, demand for protein is surging. Meeting this demand through conventional livestock production is neither environmentally sustainable nor economically efficient. Companies like Revyve are demonstrating how biotechnology can create alternative protein sources that are scalable, sustainable, and competitive.

A Changing Industry Landscape

Revyve’s rise reflects a broader shift within the alternative protein and functional ingredient sectors. While plant-based proteins dominated the first wave of innovation, attention is increasingly turning to microbial and fermentation-based solutions. These approaches offer precision, scalability, and performance characteristics that plant proteins often lack.

In recent months, other players have made significant moves. Shiru, a U.S.-based ingredient startup, has been scaling its AI-driven protein discovery platform and partnering with agricultural and food companies to expand production capabilities. The Every Company, focused on egg proteins produced via precision fermentation, has been working to bring animal-free egg whites to market at scale. These developments underscore how rapidly microbial proteins are moving from niche innovation to mainstream adoption.

What sets Revyve apart is its immediate focus on high-volume, everyday applications. Cakes, brownies, glazes, and coatings are categories with enormous global demand. By targeting these use cases, Revyve positions itself not as a specialty supplier but as a potential workhorse of the global food system.

Backed by Investors, Building for Tomorrow

For investors, Revyve’s model offers both ecological impact and economic logic. “Revyve is providing food producers with an ingredient that combines sustainability and strong economics,” said Hanna Zwietering of ABN AMRO SIF. “It addresses a real need in the food transition: scalable, low-footprint ingredients that can be adopted widely.”

The participation of Invest-NL and BOM also reflects strong regional support for companies driving the circular economy and protein transition. By anchoring in the Netherlands, Revyve is part of a national strategy to become a leader in food innovation, exporting both products and know-how to global markets.

Revyve is currently expanding its footprint in Europe and North America, while laying the groundwork for entry into the Asia-Pacific region. Demand for sustainable and reliable protein alternatives in Asia is expected to accelerate, driven by population growth, rising incomes, and policy initiatives to reduce reliance on imports.

The company is also exploring other microbial sources for next-generation egg replacement and functional protein products. This signals a commitment not only to scaling existing solutions but also to broadening its portfolio, anticipating new consumer needs and regulatory landscapes.

The Bigger Picture

The stakes for companies like Revyve extend far beyond individual product lines. The food industry is undergoing a systemic transformation. Supply chain shocks, climate change, and shifting consumer expectations are converging to create both challenges and opportunities. Alternative proteins are no longer just about replacing meat; they are about rethinking the very building blocks of food production.

By turning brewing by-products and yeast into high-performance proteins, Revyve is carving out a role as both innovator and enabler. If it succeeds, the company could not only stabilize a volatile category but also help redefine how core ingredients are sourced and produced.

Revyve’s €24 million raise is a bet on the future of food. With functional yeast proteins that replicate eggs, the company is addressing pain points in cost, supply, and sustainability while aligning with consumer demand for clean-label ingredients. Its facility in Dinteloord stands as one of the first of its kind, a symbol of how microbial proteins are scaling from the lab bench to the factory floor.

The next few years will determine whether Revyve can move from early adoption to ubiquity. Success will depend on securing regulatory approvals, maintaining cost competitiveness, and forging partnerships with global food brands. But if the trajectory continues, yeast proteins could become not just an alternative to eggs, but a new standard for how the food industry approaches its most fundamental ingredients.