2021 EIT Food Accelerator Network alumnus Revo Foods launches EL BLANCO, an alternative to black cod made from mycoprotein, a fermented fungi protein, and microalgae oils. The Austrian food tech company uses a new 3D extrusion technology to create the layered texture and the appearance of a scaled fish filet. Integrating fat into the protein matrix offers the flaky texture typical of black cod, while microalgae oil makes the product rich in omega-3 fatty acids. Using computer-guided models, the technology can transform unstructured proteins, such as mycoprotein, into products with aligned, heterogeneous fibres. Produced at Revo Foods’ production site - The Taste Factory, EL BLANCO is reportedly the first of several new 3D technology-enabled products. The Taste Factory opened last year and is claimed to be the world’s largest 3D food-printing facility, producing up to 60 tons of product per month at full capacity. Many of Revo Foods' products are sold in major European retailers, such as EDEKA, REWE, BILLA and SPAR, the EL BLANCO will be available in Austrian and German supermarkets in the coming weeks. “We believe that for real change, sustainability and culinary pleasure must go hand in hand. We are already working on the next innovations with mycoprotein, which is a lot of fun, using 3D structuring technology since it offers many possibilities to design the product exactly to the liking of consumers. We like to focus on taste and nutrition, but also on what makes the culinary experiences so unique: Getting the texture and authentic mouthfeel right.” - Niccolo Galizzi, Head of Food Tech at Revo Foods Congratulations to Robin Simsa, Theresa Rothenbücher, PhD, Manuel Lachmayr and the entire Revo Foods team, great to see the team accelerate, launch new products and bring 3D Food Structuring to industrial scale for innovative new foods - not seen before. #foodsystemtransformation #startupacceleration #agrifoodtechinnovation
