‘World’s largest’ 3D food printing facility opens, bringing plant-based salmon filets to supermarkets
Revo Foods has launched what it claims is the world’s largest factory for 3D-printed food, debuting an updated mycelium salmon-inspired fillet as its first product.
Credit: Revo Foods
Austrian plant-based food tech start-up Revo Foods has opened the “world’s largest” industrial facility for 3D-printed food production, where it has developed its new mycoprotein salmon-inspired filet.
The "TASTE FACTORY", based in Vienna, Austria, utilizes Revo Foods in-house developed "3D Structuring technology”, and will produce up to 60 tons of product per month at full capacity.
This large-scale production capability means that supermarkets will be able to offer 3D-printed food products with new textures and functions. The first product from this technology, Revo Foods’ 3D-printed salmon-inspired product ‘The Filet', has launched at more than 1200 Rewe Austria locations and is also available online.
“With the Taste Factory, we are showcasing that this technology works on an industrial scale,” said Robin Simsa, CEO of Revo Foods. “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.”
What is 3D-printed food and why does it matter?
The production of animal-based products is devastating for the environment, playing a leading role in land and water degradation, deforestation, and biodiversity loss. As companies and consumers increasingly shift toward innovative plant-based products for climate, ethical, and health reasons, key factors in product development include taste, texture, nutrient profile, and scalability.
"3D Structuring Technology" precisely combines two different materials, such as fat and protein, into complex new forms. This process creates innovative textures and results in juicy, tender structures, making it especially important for plant-based filets and steak products, according to Revo Foods.
3D printing technologies are also transforming the nutrient profile of products. These milder processes, which don’t involve high temperatures and pressure, help ensure that more micronutrients are retained in the final product.
Credit: Revo Foods
Revo Foods’ new plant-based salmon filet based on mycoprotein (fermented mycelium) has a Nutri-Score of ‘A’ and is high in protein, fiber, omega-3 derived from microalgae oil, and vitamins B6, B9 and B12. It is also free from cholesterol, sugar and gluten. The fat integration creates the delicate layers of THE FILET, which separate easily when the product is fried or baked. This functionality enhances aroma, mouthfeel and the overall culinary experience, according to Revo Foods.
Mycoprotein is one of the most nutrient-dense protein sources available, boasting a complete amino acid profile, high fiber content, and greater bioavailability than beef. This nutritionally rich food mimics the taste and texture of red meat while using significantly less land and water and producing fewer greenhouse gases.
“Biomasses like fermented mycelium are trending because their natural consistency requires little processing and they are very nutrient-dense,” said Niccolo Galizzi, head of food tech at Revo Foods. “However, in its pure form, it often tastes bland. 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,” he continued. “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.”
Revo Foods is currently working with partners on joint product developments to be presented in early 2025 using the technology. It is expected to address the demand for new solutions in areas such as personalized nutrition and mass customization, allowing for the development of tailored food solutions to meet individual consumer needs.
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