Revyve secures US28M to scale sustainable egg-replacement proteins

NETHERLANDS – Dutch food-tech innovator Revyve has secured €24 million (US28M) in Series B funding to accelerate the global rollout of its egg-replacing yeast proteins, marking a major milestone in the clean-label ingredient space.

Founded in Wageningen and operating out of Dinteloord, Revyve is pioneering functional yeast proteins that mimic the performance of eggs in bakery products, sauces, plant-based dairy alternatives, and alternative meats.

These proteins provide a natural, sustainable, and cost-effective solution for food manufacturers facing volatile egg prices, increasing scrutiny of ultra-processed foods, and growing pressure to reduce their carbon footprints.

The funding round was co-led by ABN AMRO Sustainable Impact Fund and Invest-NL, with regional backing from Brabantse Ontwikkelings Maatschappij (BOM).

Strategic investors include Lallemand Bio-Ingredients’ Swiss affiliate Danstar Ferment and Grey Silo Ventures, the corporate venture arm of Cereal Docks Group.

Existing investors Oost NL and Royal Cosun also doubled down on their support.

“This funding round marks a tipping point for us,” said Cedric Verstraeten, CEO of Revyve.

“It allows us to modularly scale production, expand into more food categories, and serve sustainable solutions to larger customers worldwide”.

Revyve’s yeast proteins are designed to replicate the texture and mouthfeel of eggs while eliminating the need for additives.

This positions the company at the forefront of the food transition movement, offering scalable ingredients with low environmental impact and strong commercial viability.

In 2024, Revyve commissioned its first-of-a-kind production facility in Dinteloord, the Netherlands. 

Already operating at full capacity for several clients, the site has proven Revyve’s ability to deliver industrial volumes.

With the new investment, the company plans to increase its annual output to over 1,600 metric tons.

The company’s roots trace back to Wageningen University & Research, where its founding scientists discovered yeast’s potential to mimic egg functionality.

Today, Revyve is reshaping the alternative protein landscape with ingredients that help manufacturers “clean up” product labels while maintaining performance.

As the food industry seeks sustainable, cost-stable, and functional alternatives, Revyve’s breakthrough yeast proteins could become a cornerstone of next-generation food innovation.

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