Re-engineering functionality: how Revyve is turning yeast into a strategic ingredient
At Grey Silo Ventures, we focus on technologies that strengthen food value chains at their structural level, not only by introducing new ingredients, but by improving functionality, scalability and resilience within existing industrial systems. Functional ingredients sit at the core of this transition: they determine texture, stability, cost structure and ultimately manufacturability. When volatility hits critical inputs, it becomes clear how strategic these components really are.
In this interview, Cedric Verstraeten, CEO of Revyve, shares how yeast — one of the most established ingredients in the food system — can be re-engineered through a functionality-first process to deliver high-performance food ingredients. We discuss process design, industrial adoption, reformulation strategies in times of market volatility, the realities of scaling deep-tech ingredients, and the role of industrial partnerships in bridging the gap between innovation and volume production.
Through a proprietary, solvent-free process, they extract proteins and fibers with natural emulsifying, foaming, gelling, and binding capabilities. The result is a clean-label, single-ingredient solution that can replace eggs and additives in everything from sauces to bakery, meat alternatives, and snacks. With volatility in the egg supply chain and rising demand for simpler labels, Revyve is gaining traction across Europe and North America.
- Revyve’s yeast proteins offer functional properties comparable to eggs, but come from an entirely different source. What are the key steps in your process that preserve native functionality and allow your proteins to work across multiple product categories?
First, everything starts with the choice of for the raw material. Yeast has been part of our food system for millennia, and as a fermented biomass, it has unique potential that plant based sources do not have. Secondly, we unlock yeast’s full potential through our gentle, functionality-first process. We apply our proprietary low-temperature micro-milling technology. Rather than aggressively isolating proteins, we separate and optimize the natural protein and fiber fractions in a way that preserves their native functionality.
For us, purity is not the goal—performance is. By keeping the functional protein-fiber matrix intact, we create a unique combination that delivers heat-set gelling, binding and emulsification properties comparable to egg proteins. This is what allows our ingredients to perform consistently across diverse applications—from sauces and bakery to plant-based meat and dairy. Importantly, we do this without building new fermentation capacity. We use baker’s yeast, which is commercially available at huge scale as out feedstock. The result is a scalable, in-market solution which is cost-competitive.
- Revyve’s ingredients are already being used in sauces, bakery, and meat alternatives. What are some of the most common use cases you’re seeing, and how are food manufacturers working with your ingredients in real-world formulations?
We are seeing strong traction in three key areas: meat and meat alternatives, sauces, and bakery. In sauces—both hot and cold—our ingredients provide emulsification and stability while helping brands shorten ingredient lists. Yeast protein delivers really strong cost in use savings and delivers a better and cleaner texture than modified starches or gums.
In burgers and plant-based meats, our yeast proteins behave very similarly to egg white. When heated, they form a firm yet springy network that binds the patty together, retains water and oil, and delivers that juicy, meaty bite consumers expect. This allows manufacturers to remove egg and often eliminate methylcellulose at the same time.
In bakery, we’ve successfully replaced egg in applications such as vegan brioche, pancakes and muffins, delivering structure and softness without compromising on indulgence. What makes the difference is our collaborative approach. Our application team works side by side with the customers R&D and product development teams, supporting reformulation from bench to industrial validation. We don’t just supply an ingredient—we help de-risk and accelerate the entire development journey.
- Egg prices in the U.S. and Europe have seen extreme volatility—from record highs to rapid corrections. Do you see this as an opportunity to push for more structural changes in formulation strategies?
Volatility in egg pricing and supply shortages have been a wake-up call for many manufacturers. Over the past years, we have seen sharp increases driven by avian influenza, supply chain disruptions, and food safety concerns. In the past, many companies were primarily motivated by clean label ambitions—replacing methylcellulose, for example. More recently, we’ve seen a clear shift: manufacturers are actively looking to reduce reliance on egg because of price instability and supply risk.
We believe this moment creates an opportunity for more structural reformulation strategies. Instead of temporary substitutions, forward-looking manufacturers are redesigning recipes around resilient, scalable, and sustainable ingredients. Our yeast-based proteins are price-competitive with eggs and compatible with existing processing infrastructure. For us, it’s not about reacting to volatility—it’s about building future-proof formulations that deliver immediate cost savings whilst maintaining performance and setting sustainability as a new norm.
- In 2025, Revyve closed one of the largest foodtech rounds in Europe. What do you think convinced investors to back you at that level, and what are the next priorities unlocked by this funding?
Investors are looking for more than a compelling sustainability story: they are looking for scalability, performance, and clear market demand. Revyve has demonstrated industrial-scale production with consistent quality and viable production costs. We have a fully operational production facility new factory in the Netherlands with a capacity of hundreds of tonnes, designed to serve large-scale customers.
In addition, we have already raised over $15 million from strategic partners and venture capital, including major players in the food industry. This strong industrial backing validates both our technology and our commercial potential. The new funding enables us to:
- Accelerate capacity expansion
- Deepen customer collaborations in Europe and the U.S.
- Broaden our product portfolio and enter new categories
- Move decisively toward positive cash flow and long-term profitability
In short, it allows us to scale impact—bringing a new world of texture to mainstream food categories.
- Grey Silo Ventures and Cereal Docks Group share a strong industrial and agri-food DNA. In what ways can we support you on your journey of growth and scale-up?
What excites us most about partners with strong industrial and agri-food DNA is their ability to combine strategic vision with operational excellence.
There are three areas where this kind of partnership can truly accelerate our journey:
- Industrial scale-up expertise.
Scaling from hundreds to thousands of tonnes requires deep know-how in operations, supply chain, and quality systems. Experience in large-scale food ingredient production is invaluable. - Market access and customer networks.
Introductions to established food manufacturers, particularly in bakery, sauces, and protein applications—can significantly shorten commercial cycles and open doors to multinational launches. - Investors that know the Industry
The food industry is unique in it’s dynamic and the scale-up and funding models don’t always fit traditional Venture Capital Models. At Revyve we believe a mix of dedicated financial investors with strategic industry investors yields the healthiest and most productive discussions and governance of the company
