Revyve opens new facility in Netherlands, to produce gluten-free ingredient line

NETHERLANDS – Food-tech company Revyve is launching a new production facility in Dinteloord, Netherlands, to support its latest gluten-free ingredient line derived from baker’s yeast. 

The new plant, which recently celebrated its grand opening, is set to address the increasing demand for gluten-free alternatives in various food applications.

The newly established facility in Dinteloord is capable of producing up to 300 tons of yeast annually. 

Certified FSSC 22000, the site will cater to both small and large food manufacturers across Europe, North America, and other regions, supplying clean-label, animal-free ingredients.

Earlier this year, Revyve introduced an egg replacement ingredient made from upcycled brewer’s yeast. 

While effective as a clean-label texturizing solution, this flagship product contained traces of gluten. 

In response to market feedback, Revyve has developed a new line of gluten-free ingredients using baker’s yeast, designed to cater to gluten-sensitive product categories.

This new ingredient line is expected to enable entry into sectors such as sauces and potato products, where gluten content has previously been a limitation. 

With its neutral flavor profile, the ingredient is suited for flavor-sensitive applications including sweet baked goods and confectionery.

Revyve’s yeast-based ingredients offer various functional properties, including gelling, emulsifying, binding, and water-holding capabilities. 

They are intended as a sustainable and animal-free alternative to eggs, particularly relevant in the context of rising egg prices and growing concerns about animal welfare.

Suarez Garcia, Chief Technology Officer and co-founder of Revyve, noted that feedback from food producers during the initial launch of their brewer’s yeast line highlighted a need for a gluten-free option. 

He emphasized that the new product needed to maintain the same functionality as the brewer’s yeast while offering a more neutral taste.

Cedric Verstraeten, Revyve’s CEO, commented on the expanded production capacity, stating that it would help meet the needs of larger clients while ensuring high quality and consistency. 

He highlighted the new ingredient’s potential to create products like smooth, creamy eggless mayonnaise and soft, airy brioche with sensory attributes comparable to traditional versions.

The Netherlands-based facility marks Revyve’s entry into a significant food market, valued at US$55.32 billion in 2024, with an expected annual growth rate of 3.89% from 2024 to 2029.

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