Austrian food tech company Revo Foods has announced the launch of EL BLANCO, an alternative to black cod made from mycoprotein (fermented fungi protein) and microalgae oils.
The product is made using a new 3D extrusion technology, which gives a layered texture and the appearance of a scaled fish filet. Using computer-guided models, the technology is able to transform unstructured proteins such as mycoprotein into products with aligned, heterogeneous fibers. Integrating fat into the protein matrix provides the flaky texture typical of black cod, while microalgae oil makes the product rich in omega-3 fatty acids.
Mycoprotein provides a complete amino acid profile, high bioavailability, and a rich source of fiber, while being low in carbohydrates and saturated fat. The ingredient does not need high-temperature processing, meaning nutrients are preserved and do not degrade in the production process. Mycoprotein is also highly efficient to produce, since it doubles in biomass every five hours.
EL BLANCO is reportedly the first of several new 3D technology-enabled products that will be pioneered by Revo Foods. It will be available in Austrian and German supermarkets from this month.
“Sustainability and culinary pleasure must go hand in hand”
The production of the black cod alternative takes place at Revo Foods’ production site, The Taste Factory, which opened last year. It is claimed to be the world’s largest 3D food-printing facility, and will produce up to 60 tons of product per month at full capacity.
The launch of EL BLANCO follows the success of Revo Foods’ plant-based salmon filet, also made from mycoprotein. The company’s products are already available in major retailers across Europe, such as EDEKA, REWE, BILLA, and SPAR.
In October, Revo Foods announced a partnership with Belgian precision fermentation company Paleo to develop animal-free salmon heme as part of an EU-funded project.
“We believe that for real change, sustainability and culinary pleasure must go hand in hand,” said Niccolo Galizzi, Head of Food Tech at Revo Foods, last year. “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.”
