Dutch Nutrition Firm Launches Yeast Protein To Cushion Plant Protein Texture Gaps
The nutrition company said the solution has a PDCAAS of 1, the top score for protein quality, and adds fiber to the blend. In ready-to-mix beverages, it brings a creamy body and smooth mouthfeel, while it helps keep protein bars soft and chewy. According to the firm, the ingredient also contains naturally occurring nutrients associated with healthy aging benefits and immunity, such as beta-glucans, adds the company. “Brands are being forced to move away from whey, but plant protein on its own still asks consumers to compromise on texture and taste. “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,” said Revyve chief executive officee, Cedric Verstraeten. Demand for protein products keeps growing in line with the rise of GLP1 nutritional support products and active consumer lifestyles. Revyve underscores that pressure on whey prices and supply has been driving brands to consider plant proteins.
The company notes that many consumers still find plant protein products thin, gritty, or beany, and they often fall short on protein quality. “Revyve’s yeast protein is built to close that gap,” it informed. Unlike other yeast ingredients, Revyve notes itsyeast protein retains its natural functional elements thanks to a proprietary process. It initially used these texturebuilding properties to replace eggs in bakery and savory sauces, and says the same functionality adds creaminess and body to nutritional shakes.
The yeast protein is labeled allergen-free and clean label, and it is produced at Revyve’s industrial-scale facility in Dinteloord, the Netherlands. The company’s applications team offers support for formulators tailoring nutrition, taste, and texture to their targets. Revyve showcased its ingredients at the SupplySide Global 2026 trade fair in Las Vegas, US, which held Wednesday to Friday, October 28– 30, where it offered samples to brand owners and formulators. The company also offers a gluten-free ingredient line made from baker’s yeast. It details that the egg replacer delivers “excellent texturising functionalities” and is fully neutral in flavor and color. Revyve also launched a yeast protein with a PDCAAS of 1 that adds creaminess to plant protein shakes and softness to bars for healthy aging.
