Dutch Foodtech Revyve Secures €24 Million for Yeast-Based Egg Alternatives

2025-09-25 green

Amsterdam, Thursday, 25 September 2025.
Revyve raises €24 million to expand production of yeast-based egg replacements, promising a sustainable solution to meet rising egg costs and environmental demands.

Revyve’s Funding and Strategic Partners

Dutch food-tech scale-up Revyve has successfully raised nearly €24 million in a Series B funding round as of 23 September 2025. This latest round brings Revyve’s total capital raised to over €40 million, reflecting significant investor confidence in its yeast-based egg replacement technology. The funding round was co-led by ABN AMRO Sustainable Impact Fund and Invest-NL, with additional support from Brabantse Ontwikkelings Maatschappij (BOM), Lallemand Bio-Ingredients, and Grey Silo Ventures, among others [2][3][6].

The Impact of Yeast-Based Egg Alternatives

Revyve’s innovation focuses on producing functional yeast proteins that replicate the functionalities of eggs, such as aeration and emulsification, but with a lower environmental impact. This aligns with broader trends in the food industry towards sustainability, as these yeast proteins offer a clean-label solution that reduces reliance on animal products and mitigates the environmental pressures associated with traditional egg production [3][5].

Production Expansion and Global Reach

Revyve plans to use the new funds to expand its production capacity at its Dinteloord facility in the Netherlands, increasing output to over 1,600 tons per year. This expansion will enable the company to meet rising demand from food manufacturers seeking sustainable alternatives to eggs. Revyve is already serving markets across Europe, North America, and Australia and aims to further expand its global footprint [4][6][7].

Evolving Consumer Preferences and Market Potential

The demand for sustainable food solutions is driven by both rising egg prices and an increased consumer focus on environmentally friendly products. Revyve’s yeast-based alternatives not only address these economic and ecological challenges but also align with consumer preferences for products that are both natural and functional. The company’s technology allows food manufacturers to maintain the sensory qualities of eggs while reducing their carbon footprint [3][6].

Bronnen

sustainable food yeast protein