With consumers increasingly prioritising sustainability and plant-based options, yeast proteins are emerging as promising egg replacers that can deliver on taste and function. A recent consumer survey by Netherlands-based FoodTech innovator, Revyve reveals growing European enthusiasm for yeast-based ingredients as egg alternatives.
Consumer Appetite for Change
The survey, conducted through AI-moderated interviews with French, German and British consumers, explored attitudes toward yeast protein as a sustainable egg alternative. While participants across all three nations recognised eggs as essential functional ingredients, they showed significant interest in yeast proteins as nutritious, animal-free substitutes.
Interestingly, cultural differences emerged in the responses. French consumers valued culinary excellence, preferring eggs for their ability to enhance texture while acknowledging allergies. British and German participants focused more on health impacts like cholesterol and the non-vegan status of eggs.
From Brewery Waste to Baking Innovation
What makes Revyve's approach particularly compelling is their upcycling methodology. Their brewer's yeast protein utilises side streams from beer production, while their baker's yeast protein is derived from molasses, a sugar industry byproduct. This circular economy approach resonated particularly well with British and German consumers.
"Understanding the cultural nuances that influence consumer choices is key to tailoring our products with precision,"
explains Corjan van den Berg, Revyve's CGO and co-founder, noting how preferences vary significantly between French, British and German consumers.
The Broader Landscape of Egg Alternatives
The search for effective egg replacements isn't new in the food industry. Baking Europe magazine covered another promising alternative, white Chlorella, in their Winter 2025 issue, highlighting the growing diversity of options available to food manufacturers. This follows their Spring 2023 feature on the technical challenges of egg replacement in baking applications.
These challenges—maintaining proper rise, texture, binding, and flavour—are precisely what Revyve aims to address with their yeast proteins. According to the company, their ingredients can replace eggs across a range of applications from sauces and cheese alternatives to baked goods, while delivering comparable sensory experiences.
Looking Forward
With expanding partnerships in Europe, the UK and North America, Revyve is positioning its yeast proteins as key players in the alternative protein market. For food manufacturers seeking clean-label, sustainable ingredients that don't compromise on functionality or flavour, these innovative yeast proteins may offer a compelling solution to the perennial challenge of egg replacement.
As consumer preferences continue shifting toward flexitarian diets and sustainable options, ingredients that can successfully mimic the complex functionality of eggs while offering additional nutritional and environmental benefits will likely do well across the food industry.
Image: © Alessa Joseph
