29 May 2023 --- The EGGcited consortium has industrialized the production of new cellular protein and fiber ingredients derived from brewer’s spent yeast, a brewing industry by-product. The functional ingredients can replace egg and dairy proteins and e-numbers in various food applications. Following this scale-up, a process developed by Revyve (previously called FUMI Ingredients) – a spin-out from Wageningen University – will be transferred to full-scale continuous production. Revyve’s ingredients will be commercially available by the end of this year.
