A recent study conducted by Revyve, a Dutch food technology firm, has shed light on how consumers in France, Germany, and the UK view yeast protein as a viable substitute for eggs. This investigation employed AI-driven interviews to delve into perceptions surrounding Revyve’s functional yeast products, which are engineered to replace traditional egg proteins and artificial texturizers commonly used in food.
Consumer Perceptions of Yeast as an Alternative
Participants from the three countries recognized the crucial nutritional and functional roles that eggs play in various dishes. Interestingly, they expressed strong interest in the prospects of using yeast as an alternative.
The research revealed some important insights. While all respondents acknowledged the value of eggs as both a protein source and an effective binder, opinions varied among the nations. For instance, French consumers emphasized how eggs are essential for thickening recipes and imparting a light, airy texture. They also noted that allergies restrict some people from enjoying them. In contrast, UK and German respondents raised concerns over the impact of eggs on cholesterol levels and their unsuitability for vegan diets.
In general, yeast proteins caught the attention of consumers as natural and nutrient-dense alternatives. Those in the UK recognized brewer’s yeast as a valuable byproduct of beer production, while baker’s yeast was familiar due to its widespread use in baking. Meanwhile, French and German consumers also showed a preference for baker’s yeast for similar reasons.
Challenges and Consumer Concerns
However, not all feedback was positive. French participants voiced concerns about possible flavor changes when using yeast proteins, while Germans wanted assurances that the quality of these proteins could match that of animal sources. British participants shared a similar skepticism regarding this criterion.
Across all three countries, sustainability emerged as a crucial factor in consumer perceptions of yeast proteins. The British were especially attuned to the idea of upcycling, while Germans were well-versed in concepts such as the “circular economy” and reusing materials. They underscored the necessity for clear information about the sourcing and environmental impact of yeast protein.
Revyve’s brewer’s yeast is crafted from the byproducts of beer brewing, and its gluten-free baker’s yeast is derived from molasses, a byproduct of the sugar industry. The latter is noted for having a neutral flavor, making it an excellent choice for various baked items.
Future Outlook for Yeast Protein
In October last year, Revyve secured its first international distribution agreement with Daymer Ingredients in the UK, granting British food and beverage companies access to its innovative egg replacement solutions. Furthermore, the company announced a partnership with Lallemand Bio-Ingredients to distribute its yeast-based offerings in the United States, Canada, and Mexico, set to launch in late 2024.
According to Jordania Valentim, Revyve’s Chief Commercial Officer, consumer diets are shifting globally toward flexitarian choices. The survey aimed not only to assess European awareness and openness to yeast proteins as genuine alternatives to animal products but also to uncover what influences different populations when selecting clean-label and sustainable protein options. Previous market research highlighted that the countries involved represent key European markets that closely align with Revyve’s offerings.
Source: Vegconomist