Cedric Verstraeten on LinkedIn: "We are transitioning from selling powerpoint dreams to being an actual… (2024)

On my way to Lausanne for HackSummit tomorrow. Not only is it one of my favourite events (the FoodHack organization blows my mind again and again year after year)……but this year we are serving brioches for breakfast. It’s our first large scale demo showing what revyve can do in bakery and we are pumped to see the reactions!🥯 🥐 💪

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We’re Hiring!!revyve is looking for a financial wizard to join the leadership team. A unique opportunity to have 360 financial accountability for a VC funded scale up, from controlling to fund raising and strategy! You won’t just join the revyve crew of textureologists, you’ll also spend time seconded to Scope Biosciences B.V. Two start-ups for the price of one!Get in touch or pass the word!Niek Savelkoul Esther Crena Uiterwijk Liam McCarthy Corjan van den Berg Edgar Suarez Garcia Jordania Valentim

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Some light reading to start the week! Great article on revyve (I’m only slightly biased🤓) on Cultivated X and vegconomist - the vegan business magazine I often get asked if revyve’s yeast ingredients are #biomass_fermentation or #precision_fermentation. The answer is neither! We use a simple but revolutionary new downstream processing approach to turn existing yeast biomass into highly functional texturizing ingredients. Why?🚀unmatched functionality (to replace egg ingredients or additives)🚀label friendly (yeast is a well known super ingredient)🚀price competitive (our focus allowed us to scale lightning fast and be in market and at price parity)Looking for ingredients that deliver #A_New_World_of_Texture? Get in touch!

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How Exciting 🥚 👑 !The team blew away Her Majesty with a spread of applications showcasing the incredible versatility of our ingredients. It's time for a #New_World_Of_Texture with revyve's #cleanlabel, #planet_friendly #ingredients!Side note: I always knew revyve would make it to mainstream media, but i wasn't expecting the daily mail! https://lnkd.in/d_vSXaPT 😵 https://lnkd.in/dZp6tznc

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Great piece by Royal Cosun on what makes revyve ‘s yeast protein unique and how working together is giving us unique scale advantages!

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It's been less than a year since my wife Clare was diagnosed with a brain tumor. Clare's condition is now stable but it is fair to say that our lives, and those of our families have been rocked to their core.After the initial shock and disbelief, the most surprising was to see how shallow modern medicine's knowledge still is is in this field. This uncertainty and lack of answers has made the experience exponentially tougher.Clare's brother Mark, is doing a full Ironman to raise awareness and funds for The Brain Tumour Charity, the biggest funder of brain tumor research globally. You can support him here:https://lnkd.in/dm3jievy

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Awesome to see revyve recognized as one of the game changers for the protein transition! Interesting to be in the company of Ojah, as both revyve and Ojah are focused on delivering the delicious texture that consumers crave! #textureisking

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We are looking for the next revyver to join the ranks and in our application team. If you know any foodies with a technical background who want to help bring better texture to the future of food - let them know!

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