Revyve, a Dutch food-tech company, has raised €24m ($28m) in a Series B funding round.
The financing will support the scale-up and wider commercialisation of the company’s yeast-based protein ingredients, which are intended to replace eggs and additives in several food categories.
The round, which takes its total capital raised to more than €40m, was led by ABN AMRO Sustainable Impact Fund and Invest-NL.
Brabantse Ontwikkelings Maatschappij also contributed, alongside investors such as Danstar Ferment and Grey Silo Ventures as well as existing backers Oost NL and Royal Cosun.
Revyve manufactures yeast-based proteins that replicate the functional properties of eggs across various food sectors, including baked goods, sauces, plant-based meats, and dairy alternatives.
The company said the ingredients are designed to address industry needs including volatile egg prices, pressure to reduce additives, and targets to cut emissions in supply chains.
In 2024, Revyve launched its first production facility in Dinteloord, Netherlands, which is already operating at full capacity.
The company plans to use the new funding to increase its production capability to more than 1,600t per year.
Revyve CEO Cedric Verstraeten said: “Food manufacturers are cutting back on eggs to offset increasing prices and reach sustainability targets, but replicating their unique functionality is crucial to maintaining the texture and mouthfeel consumers are used to.
“This funding round marks a tipping point for us: allowing us to modularly scale production and branch out to more food categories and serve our sustainable solutions to larger customers worldwide.”
Commenting on the investment, ABN AMRO Sustainable Impact Fund senior investment manager Hanna Zwietering said: “We are excited to partner with Revyve as they pioneer pressing sustainable alternatives to traditional egg ingredients.
“Their solution addresses a critical need in the food transition: scalable ingredients with a low environmental footprint and compelling economics for food manufacturers.
“We believe this combination of commercial viability and measurable sustainable benefits makes Revyve uniquely positioned to grow into a global leader. We look forward to supporting their journey.”
Earlier this month, Israel-based Meala FoodTech introduced Groundbaker, a single-ingredient pea protein product aimed at replacing eggs in bakery applications.
According to the company, the new protein seeks to address cost reduction, supply chain stability, and formulation simplification in bakery production.
