Austrian food tech startup Revo Foods has announced the opening of what is claimed to be the world’s largest 3D food-printing facility in Vienna.
Called the TASTE FACTORY, the facility will use Revo Foods’ 3D Structuring technology, which has been developed in-house. It will produce up to 60 tons of product per month at full capacity; according to the company, this makes it the first production facility in the world to apply 3D food-printing technology on a large scale.
3D Structuring involves combining two different materials, such as fat and protein, into new complex forms. This enables the production of juicy and tender products with novel textures, such as plant-based filets or steak products. For example, the technology effectively creates the layers of Revo Foods’ mycoprotein-based salmon alternative, THE FILET, which can then be separated when cooked.
Flexible production process
Unlike many industrial production methods, which involve high temperatures and pressure, Revo Foods’ technology uses milder conditions. This helps to preserve micronutrients in natural raw materials such as mycoprotein. The technology also provides increased flexibility for product iterations, since complex processes can be automated. As a result, a range of foods can be produced using the same machine, without the need for significant hardware changes.
Several large food producers have reportedly shown interest in using 3D Structuring. Revo Foods is currently working with various partners on joint product developments that will be presented in early 2025.
The company is focusing on mycelium because it is nutrient-dense, with a consistency that needs minimal processing. The ingredient also requires very few resources and grows extremely fast – its mass can double in just a few hours.
“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. “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.”
“New generation of food innovations”
A new version of THE FILET will be the first product produced at the TASTE FACTORY. The salmon alternative has a Nutri-Score of A and is rich in protein, omega-3, and fibre, as well as vitamins B6, B9, and B12. It will launch on October 3 at over 500 REWE Austria locations, and will also be available to European consumers from Revo Foods’ online store.
The launch comes after the company introduced THE KRAKEN, a mycoprotein-based alternative to octopus tentacles, earlier this year. At the time, the product was described as being made using a “unique new 3D structuring approach”.
“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.“
