Dutch-based Revyve raises €24M to expand yeast-based egg alternative production

Gelderland, the Netherlands-based Revyve, a food tech startup, has raised €24M in a Series B funding round, bringing its total capital raised to more than €40M.

The round was co-led by ABN AMRO Sustainable Impact Fund and Invest-NL. Out of the total funding, Invest-NL invested €7M.

The ABN AMRO Sustainable Impact Fund is one of the largest private impact funds in the Netherlands and invests in companies that have a positive impact on the climate.

“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,” says Hanna Zwietering, ABN AMRO SIF Senior Investment Manager.

Invest-NL is the National Promotional Institution of the Netherlands, committed to driving a sustainable and innovative future. 

Lisette Kersting-van der Boog, Senior Investment Manager of Invest-NL, adds, “With their functional egg-replacement ingredients, Revyve can play a major role in accelerating the global protein transition and fostering circular solutions that reduce pressure on land, water and animals. We are proud to invest in this Dutch company, which strengthens the country’s innovative power with a pioneering technology that has the potential to transform food production worldwide.”

In addition, Brabant Development Agency (BOM), strategic partners Lallemand Bio-Ingredients and Grey Silo Ventures, and existing investors Oost NL and Cosun Strategic Ventures also participated in the round.  

The investment will accelerate the company’s commercial rollout of functional yeast proteins designed to replace eggs and additives in mainstream food categories.

Revyve: Developing functional yeast proteins

Led by Cedric Verstraeten, Revyve develops functional yeast proteins that mimic egg-based properties for applications such as bakery products, sauces, meat substitutes, and dairy alternatives.

Unlike many substitutes, Revyve’s ingredients are natural, sustainable, clean-label, and competitively priced.

This helps producers address three major challenges — volatile egg prices, the demand for fewer additives, and the pressure to reduce CO₂ emissions throughout the supply chain. 

By replacing eggs, the company aims to reduce pressure on land and water use, improve animal welfare, and lower the environmental impact of food production.

“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 is exactly where our Yeast Proteins come in, providing an affordable and clean label solution for egg replacement or egg reduction,” says Cedric Verstraeten, CEO of Revyve.

In 2024, Revyve commissioned its first-of-a-kind (FOAK) production facility in Dinteloord, the Netherlands.

Already running at capacity for several customers, the site has proven the company’s ability to produce and sell industrial volumes.

With this new investment, Revyve will expand output to over 1,600 tons per year, ensuring a reliable supply for global accounts.

Verstraeten adds, “Strong regional support from both the Wageningen and Brabant ecosystems has enabled us to scale to industrial levels in record time. With a passionate team and strong investor backing, we have an incredibly solid foundation for global expansion.”