A new survey by FoodTech innovator Revyve, B.V. revealed positive European attitudes towards yeast protein as a potential key player in the flourishing alternative protein market. The consumer study gathered insight from French, German, and British consumers through AI-moderated individual interviews. The goal was to gauge interest in its functional brewers and baker’s yeast ingredients as substitutes to egg proteins and synthetic texturisers.
While all the three groups recognised eggs as essential functional and nutritional components of many foods, they also conveyed a strong enthusiasm to see a role for yeast protein as a nutritious and sustainable animal-free alternative.
Eggs—but not in egg-cess
All consumers polled in the study agreed that eggs are an important source of protein as well as an effective binder. French respondents conveyed a deeper appreciation for the culinary contribution of eggs in thickening foods and enhancing textures by adding softness and fluffiness. Britons and Germans shared their concerns about their effect on cholesterol when consumed in excess as well as eggs’ non-vegan status. The French consumers were more focused on the issue of egg allergies and their implications for dietary restrictions.
“Around the world, we can see consumer choices increasingly shifting towards flexitarianism,” points out Jordania Valentim, CCO of Revyve. “This survey was designed not only to assess awareness and openness among Europeans to yeast proteins as a viable alternative to animal protein, but also to understand what drives various populations when it comes to choosing clean label, more sustainable protein options. Previous market analysis we conducted identified these countries as the primary European markets where our ingredients are most relevant.”
Revyve is rejuvenating the alternative protein scene with its highly nutritious, high-performance yeast-based ingredients created via a proprietary, minimal processing technique. These yeast proteins bear properties similar to egg proteins, are highly versatile, and already have demonstrated abilities to replace eggs (and other texturisers) across a range of sweet and savoury food applications. These include sauces, cheese hybrids, baked products, and snacks, allowing consumers to enjoy the same sensory indulgence without compromising on their desire for sustainably sourced ingredients. They also confer clean-label appeal to CPG products.
From Waste to Wellness
Revyve’s brewer’s yeast protein is produced from feedstocks upcycled from the beer brewing industry’s sidestreams. This byproduct is rich in proteins, fibers, and B vitamins which Revyve redirects to the production of protein alternatives. Its newest addition, baker’s yeast protein, is produced from yeast grown on molasses, a byproduct of the the sugar industry and offered as a gluten-free option. Its neutral flavor makes it ideal for baked products. Both feedstocks offer unique functionalities and flavour profiles, for integration into a wide range of food applications.
The survey findings firmly established that yeast proteins are valued by consumers as natural ingredients, rich in protein, vitamins, and minerals, and imbued with various wellness benefits. Both brewer’s and baker’s yeast resonated well with Britons. Brewer’s yeast is hailed as a valuable sidestream of beer making, while baker’s yeast is considered a natural familiar ingredient central to baking. The French respondents favoured baker’s yeast as a culinary essential in breads and pastries that can confer benefits such as supporting hair and nail growth. The German respondents preferred baker’s yeast for its role in both traditional and animal-free baking plus its ability to enhance satiety and digestion.
Concerns raised around the use of yeast proteins as egg alternatives were largely centred on sensory attributes. This was particularly emphasised by French consumers, who stressed that yeast proteins should not alter the traditional flavours of food, especially in traditional baked goods. Britons and Germans also expressed some skepticism over yeast’s ability maintain the desired flavours and textures of foods. Germans seek reassurance that yeast proteins can match or surpass the quality of animal-based proteins.These are precisely the myriad of concerns that Revyve’s breakthrough solutions come to address Revyve’s egg replacer is designed to deliver the sensory experience that consumers crave.
Read more latest industry news and developments in our free to download magazine.
Never miss a story… Follow us on:
LinkedIn: International Bakery
X: @int_bakery
YouTube: @Bakery-TV
Media contact
Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
