Startup in spotlight Revyve brews up 24M to turn beer waste into egg replacements and food additives

Dutch foodtech startup Revyve, co-founded byCorjan van den BergandEdgar Suarez Garciaand led by CEOCedric Verstraeten, has raised €24M in a Series B round to scale its functional yeast proteins, which replace eggs and ultra-processed additives like methylcellulose in foods ranging from meat and dairy alternatives to sauces, baked goods, and snacks.
The round was co-led byABN AMRO Sustainable Impact FundandInvest-NL, alongside theBrabant Development Agency, Danstar Ferment (a Lallemand Bio-Ingredients affiliate),Grey Silo Ventures, and existing investors Oost NL andRoyal Cosun. This raise pushes Revyve’s total funding past €40M.
“The funding will be used toward three priorities: scaling up our first-of-a-kind production facility, expanding our team, and accelerating collaborations with food manufacturers to bring innovative products to market. This ensures we can meet demand on a commercial scale while realising positive margins,” Revyve CEO Cedric Verstraeten said.
A Wageningen University & Research spinout, Revyve upcycles spent brewer’s yeast through a proprietary mechanical process that separates protein and fibre while preserving foaming, gelling, and firming properties. The result is taste-neutral, gluten-free ingredients that function like eggs or binders but deliver cleaner labels and a lower climate footprint.
The founding story dates back to 2019, when co-founders van den Berg, a professor at Wageningen, and Suarez Garcia, his former PhD student from Colombia, discovered how to unlock the “superpowers” of upcycled beer yeast to mimic egg functionality. They started in a greenhouse with symbolic rent from their supervisor, Professor Rene Wijffels, initially producing just grams of protein from local brewery waste.
“We use Saccharomyces cerevisiae, which is commercially available from breweries and large yeast producers. This species has been used for centuries in baking, brewing and other food applications,” explained Verstraeten.
He added, “Using our proprietary process, we mechanically process yeast to produce high-quality protein and fibre ingredients. This approach preserves the unique native functionality of yeast proteins. It’s a clean, sustainable process that can be scaled efficiently through existing infrastructure.”.
CEO Verstraeten brings over a decade of experience from P&G and AB InBev, where he identified and incubated circular ventures in food and biotech before leading Revyve’s carve-out from AB InBev in 2022.
The company’s Dinteloord facility is already running at capacity, supplying customers across Europe, the U.S., Canada, Mexico, Australia, and the UK.
With the new cash, Revyve plans to triple down on three priorities: expanding the factory to over 1,600 tonnes of annual output, growing its R&D and sales teams, and accelerating collaborations with major food manufacturers.
Revyve claims subtle but crucial process differences make its yeast proteins the “most functional on the market,” a key edge over fellow beer-waste players ProteinDistillery and Yeastup. “Most of our commercial production is from primary grown yeast; as a result, our ingredients are taste-neutral and gluten-free, key requirements for the industry,” noted Verstraeten. Having already achieved a year of certified, full-scale production also sets it apart.
Today, Revyve’s proteins are being used in categories from dressings and sauces to bakery and meat alternatives, though customers remain undisclosed “to preserve their competitive advantage.”