In a groundbreaking development for the alternative protein industry, Austrian startup Revo Foods has unveiled what it claims to be the world's largest factory dedicated to 3D-printed food. This state-of-the-art facility, aptly named the Taste Factory, represents a significant leap forward in the production of plant-based seafood alternatives, particularly in the realm of mycelium-based products.
Credits: Revo Foods
Marrying Mycelium and 3D Printing Technology
At the heart of Revo Foods' innovation is the marriage of mycelium - the root-like structure of filamentous fungi - with advanced 3D printing technology. The company's proprietary 3D Structuring tech allows for the combination of different materials, such as fat and protein, into complex forms that mimic meat muscle structures. This process is crucial in creating the desirable textures and juicy, tender structures that are key to replicating the experience of consuming traditional seafood.
Robin Simsa, CEO of Revo Foods, emphasises the unique capabilities of their technology: "With 3D Structuring, we can create entirely new textures using simple but nutrient-rich ingredients like mycelium, creating products that are just so much more exciting."
Scaling Up: The Taste Factory
The new Taste Factory boasts an impressive production capacity of up to 60 tonnes of product per month when operating at full capacity. This scale of production is unprecedented in the realm of 3D-printed food, positioning Revo Foods at the forefront of this emerging industry.
The facility's first product is an updated version of the company's flagship mycelium-based salmon fillet, known as "The Filet – Inspired By Salmon".
This product showcases significant improvements over its predecessor, including a higher protein content (14g vs 9g per 100g) and the inclusion of omega-3 fatty acids derived from microalgae oil. The product also boasts an impressive Nutri-Score rating of A, reflecting its nutritional benefits.
Future Prospects and Industry Impact
Revo Foods' ambitious plans extend beyond their current product line. The company is exploring partnerships with other food industry players, potentially offering their technology as a service to companies interested in creating structured plant-based products. This could open up new revenue streams and accelerate the adoption of 3D food printing technology across the food industry.
Looking ahead, Revo Foods hints at the development of a "more natural mushroom protein fillet" that would focus on umami flavour without attempting to mimic meat. This approach aligns with growing consumer interest in plant-based options that celebrate the inherent qualities of their ingredients rather than solely aiming to replicate animal products.
As the alternative protein industry continues to evolve, Revo Foods' Taste Factory stands as a testament to the potential of combining biotechnology with innovative production methods. By harnessing the nutritional and functional advantages of mycelium and the precision of 3D printing, the company is not just producing alternative seafood - it's reshaping the future of food production itself.