Revo Foods, an Austrian plant-based seafood start-up, has opened what is claimed to be the ‘world’s largest’ industrial facility for 3D food printing.
The ‘Taste Factory,’ located in Vienna, Austria, utilises Revo Foods’ in-house developed 3D Structuring Technology to produce up to 60 tons of 3D-printed food products per month. According to the food-tech company, this makes it the world’s first site to apply 3D food printing on a large scale.
Revo’s 3D Structuring Technology combines two materials, such as fat and protein, into new complex forms to create novel textures and ‘juicy, tender’ structures that are ideally suited to plant-based fillets or steaks. Fat integration creates delicate layers that separate easily when the product is fried or baked, enhancing mouthfeel and aroma.
Protein-rich products can be created from natural raw materials or biomass using the production technology, which is behind Revo Foods’ 3D-printed salmon-inspired product ‘The Filet,’ now available on shelves at retailer Rewe Austria.
While traditional industrial production methods often involve high temperatures and high pressure, Revo Foods said its technology operates under milder conditions, retaining more micronutrients in the final product.
The technology also automates complex processes and enables the rapid production of diverse foods and fast iteration cycles, using the same machine without needing significant hardware changes. This digital flexibility, alongside the ability to incorporate a range of ingredients, is designed to enable the creation of new culinary experiences.
Robin Simsa, CEO of Revo Foods, said: “With the Taste Factory, we are showcasing that this technology works on an industrial scale. This enables a new generation of food innovations. 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.”
The company is currently working with partners on joint product developments to be presented in early 2025 using the technology. It is expected to address demand for new solutions in areas such as personalised nutrition and mass customisation, allowing for the development of tailored food solutions to meet individual consumer needs.
Revo’s ‘The Filet,’ based on mycoprotein, has a Nutri-Score of ‘A’ and is high in protein, fibre, omega-3 derived from microalgae oil, and vitamins B6, B9 and B12. It is also free from cholesterol, sugar and gluten.
Niccolo Galizzi, head of food tech at Revo Foods, commented: “Biomasses like fermented mycelium are trending because their natural consistency requires little processing and they are very nutrient-dense. However, in its pure form, it often tastes bland. We believe that for real change, sustainability and culinary pleasure must go hand in hand.”
He added: “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.”
Founded in 2021, Revo Foods’ mission is to create sustainable, flavourful and nutrient-rich food products that address environmental and dietary challenges. The company currently employs 40 members of staff in Vienna. Among its recent innovations is The Kraken, a mycoprotein-based octopus alternative product, launched in March 2024.
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