Protein Directory recently published an article highlighting the exciting potential of 3D printing for alternative proteins. In response to this, we organized a webinar and networking event featuring Robin Simsa, the CEO of Revo Foods, an Austrian-based company at the forefront of using 3D printing to revolutionize the plant-based seafood industry.
Revo Foods is leveraging this cutting-edge technology to create plant-based seafood that rivals the taste and texture of conventional options. Revo’s salmon fillets will be available in stores later this year.
Read on for the highlights of our conversation with Robin Simsa:
3D printing and alternative proteins: what's the value proposition? 3D printing technology allows companies like Revo Foods to produce more realistic analogs of alternative proteins. Although we all love a plant-based nugget or burger, producing a realistic whole-cut salmon fillet requires technology that allows for precise layers of fat and protein - and Revo's salmon fillet is convincing!
What is the texture of Revo Salmon? One of the key benefits of 3D printing technology is the ability to create realistic textures in plant-based protein products. Mycorena, a company that specializes in mycelium, has recently partnered with Revo to develop mycelium-based protein designed for 3D printers. Unlike pea protein, for example, which is commonly used in alt-protein products and processed by extrusion technology, mycelium is inherently fibrous and softer-textured. However, with the addition of other ingredients* Revo has managed to produce a firmer meat-like texture while still maintaining 60-70% mycoprotein as base.
*Revo Salmon has not been released yet, so the entire ingredient list is not publicly available.
What is the nutrient value of Revo's 3D printed salmon? The omega-3 fatty acids in Revo's product are obtained from microalgae oils, the same source from which fish obtain these healthy fats. Revo delivers these healthy fats right from the source. In addition, Revo's salmon contains 15% protein, which is only slightly lower than the conventional salmon's 20% protein content. Among the other benefits are vitamin B-12 (and the elimination of the existential environmental, social, and ethical challenges associated with conventional fish consumption - which we can write an entire blogpost about, but if you're here, you're probably already aware).
How does 3D printing salmon work? The technology used to produce 3D printed salmon is straightforward. Their printer boasts a two nozzle system — one for dispensing orange muscle material and another for white fat content.The printer alternates between the two nozzles to create the layered texture typical of conventional salmon. Currently, the printer can produce one salmon fillet every five minutes, according to Robin, but the company is striving to improve this rate constantly. To see the printer in action, here is a video demonstration:
What challenges are associated with 3D printing technology? Robin emphasized that Revo's research and development efforts are heavily focused on increasing production volumes. As a result, Revo is actively partnering with other companies to refine the technology and make it scalable for high-volume production.
How does Revo address consumers' unfamiliarity with 3D printed food? Revo Foods has adopted a marketing strategy that emphasizes the taste, nutritional benefits, and plant-based ingredients of their products. Rather than focusing on what their products are not (such as being animal-free, gluten-free, or soy-free), Revo Foods has chosen to highlight their product as a future-focused and fun lifestyle choice.
In addition to their messaging, Revo Foods has also partnered with street artists to create visually appealing branding that helps their products stand out on the shelf.
We're thrilled about the exciting plans that Revo Foods has to support the industry by licensing their groundbreaking technology to other companies. And we're even more thrilled about the potential for collaboration that this creates.
If you want to learn more about Revo and companies using 3D printing technology, you can explore this list on the Protein Directory. With over 1800 companies already in our global database, there's no better place to connect with like-minded innovators and make a real impact.
Together, let's create a better future for food!
If you missed the event, there’s future opportunities to get involved in the conversation. Throughout the year, we will be hosting a series of bite-sized networking events and discussions on various topics related to alternative proteins.
The next event on May 4th will feature Cultivated B, Cultimate, and Lypid - companies dedicated to making it easier to enjoy nature's most crave-worthy flavour - fat - without eating animals. Sign up below!
We’re excited to announce our upcoming webinar and networking session, Fats: The Next Frontier in Alternative Proteins, featuring George Zheleznyi, Co-Founder and CEO of Cultimate Foods, Tomas Turner, Co-Founder of Cultivated Biosciences, and Michelle Lee, CEO and Co-Founder of Lypid.
The event will feature insights on Cultimate's innovative use of cultivated animal cells to produce intramuscular fat, Cultivated Bioscience's efforts towards creating dairy-free cream with GMO-free yeast and fermentation technology, and Lypid's line of vegan oils that offer precise textures and melting points, enhancing the flavor and juiciness of plant-based foods.
We'll have time for Q&A, and remember to stay online after the event for networking with other alt-protein enthusiasts!
Reserve your seat
And if you're looking for more information on the topic of fats and flavour, be sure to check out our recent article, which explores fat and taste and features insights from experts in the field - including Aristotle, of course!
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