Revyve Secures €24 Million Funding to Boost Egg-Replacing Yeast Proteins

Revyve, a food-tech company reviving world food habits and the food industry with sustainable, natural, and high-performing ingredients, led by Corjan van den Berg, Edgar Suarez Garcia, Cedric Verstraeten, Liam McCarthy, Arianne Douwma-Barentsen, Hans Brand, and Pedro-Blás Gomes, has raised nearly €24 million in Series B led by ABN AMRO Sustainable Impact Fund and Invest-NL with regional support from Brabantse Ontwikkelings Maatschappij (BOM) and strategic investments by Lallemand Bio-Ingredients’ Swiss affiliate Danstar Ferment and Grey Silo Ventures (CVC of Cereal Docks Group). Existing investors Oost NL and Royal Cosun doubled down on their commitment.

Revyve produces yeast proteins that replicate the functionality of eggs in bakery, sauces, alternative meat, and plant-based dairy. Unlike many substitutes, its ingredients are natural, sustainable, and cost-competitive, addressing three key industry challenges: rising egg prices, pressure to cut additives, and growing demands for lower CO₂ footprints.

In 2024, Revyve opened its first-of-a-kind production facility in Dinteloord, the Netherlands. Already operating at capacity for several customers, the site demonstrates the company’s ability to deliver at industrial scale. With new investment, output will expand to over 1,600 tons annually, ensuring reliable supply for global accounts.

Rising egg prices and sustainability pressures are driving food manufacturers to cut back on eggs, but replicating their functionality is critical to preserving texture and mouthfeel. Revyve’s yeast proteins provide a natural, affordable, clean-label solution for egg replacement or reduction. With the latest funding round, the company is set to modularly scale production, expand into new food categories, and deliver sustainable solutions to larger customers worldwide.