WAGENINGEN, THE NETHERLANDS — Revyve, BV has launched a gluten-free ingredient line formulated from baker’s yeast. The ingredient line offers manufacturers an egg replacer aimed at gluten-free products, according to Revyve.

The company said its yeast-based ingredient line may offer manufacturers gelling, emulsifying, binding and water-holding capabilities.

Revyve recently launched an egg replacer for plant-based burgers, formulated from upcycled brewer’s yeast. The company, which doesn’t use fermentation, breaks the cells and uses mild, low temperature processing to obtain proteins and fibers, resulting in ingredients that feature functional properties for foaming, gelation, emulsification among others, according to the company.

Revyve said it sources its baker’s yeast grown on molasses.

“During the roll-out of our initial brewer’s yeast line, we learned through interactions with food producers that there was still a need for an effective, gluten-free egg replacer,” said Suarez Garcia, PhD, chief technology officer and co-founder of Revyve. “It also had to be more neutral in flavor yet provide the same functionality as brewer’s yeast across various application categories.”

Additionally, Revyve opened its first commercial production plant in Dinteloord, The Netherlands.

The plant will enable the company to produce approximately 300 tons of yeast annually for food manufacturers in North America and Europe.

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