Revyve scaling up production by €24m financing

Revyve, which was founded as FUMI Holding BV by Corjan van den Berg (CGO) and Edgar Suarez Garcia (CTO) in 2019, is a bit different from other food-tech companies as it uses unprocessed yeast proteins to mimic the texture and physical properties of eggs. Upon a new €24m Series B financing, Revyve’s CEO Cedric Verstraeten explained that the company will use the proceeds for expansion of its 2024 production facility in Dinteloord, the Netherlands, to the 1,600 tonnes/a scale and for expansion of the company’s product range.

Currently, the company, spun out from researchers at Wageningen University & Research (WUR), produces yeast proteins for the food processing industry that mimic the performance of eggs in food categories such as bakery, sauces, alternative meat, and plant-based dairy by breaking yeast cells. Unlike many substitutes, Revyve’s ingredients are not processed, are sustainable, and price competitive.

“With a stellar team and strong investor backing, we have an incredibly solid foundation for global expansion,” stated Verstraeten. Revyve’s Series B round was co-led by ABN AMRO Sustainable Impact Fund and Invest-NL, with regional support from Brabantse Ontwikkelings Maatschappij (BOM) and strategic investments by Lallemand Bio-Ingredients’ Swiss affiliate Danstar Ferment and Grey Silo Ventures. Existing investors Oost NL and Royal Cosun doubled down on their commitment. With industrial production already in place, Revyve is already serving customers across Europe, the UK, USA, Canada, Mexico, and Australia.