World's largest 3D food printing facility opens in Vienna
‘3D Structuring’ technology brings new plant-based product innovations with unique textures to the supermarket
Vienna, Austria - Austrian food tech start-up Revo Foods has opened the world's largest industrial facility for additive food production in Vienna. The "TASTE FACTORY" uses Revo Foods' proprietary "3D Structuring" technology and enables the introduction of 3D-structured foods with innovative textures in the supermarket. The first product is a new fillet based on fermented mushroom protein, which will be available in stores from October 3, 2024.
Revo Foods' technology combines two materials under gentle production conditions to create new succulent textures.
Revo Foods
THE FILET - Inspired by salmon", a vegan alternative made from mushroom protein from Revo Foods
Revo Foods
Technological milestone: opening of the "TASTE FACTORY" in Vienna
With the TASTE FACTORY in Vienna, Revo Foods is opening its largest facility for additive food production (3D food printing) to date. At full capacity, the plant is designed for a maximum capacity of 60 tons per month, making it the world's first production plant with this technology on a large scale.
"3D-Structuring Technology" precisely combines different materials into complex shapes, such as fat and protein (as in muscle meat). This creates new textures and produces very juicy and tender fiber structures. This is particularly relevant for plant-based fillet or steak products.
One of the most promising applications of this technology is the production of protein-rich foods from natural raw materials or biomasses such as mushroom protein. Conventional industry processes often use high temperatures and high pressure during production, which has a negative impact on the nutrient content of the product. Revo Foods' technology can operate under mild production conditions (low temperature and low pressure). This preserves more micronutrients, which represents a significant advance in industrial food production.
How 3D structuring is changing the food industry
Today's food productions tend to be static and not very flexible for product iterations. With 3D structuring technology, complex processes can be automated, enabling the production of a variety of different foods and fast iteration cycles with one and the same machine. The free combination of ingredients makes it possible to create foods with completely new textures and taste experiences. The combination of gentle and automated process technology and the creative potential in product creation makes 3D structuring of food on an industrial scale a key technology of the future.
"With the Taste Factory, we are demonstrating for the first time that this technology works on an industrial scale. This opens the door to a new generation of food innovations. For example, 3D structuring allows us to create completely new textures with simple but nutrient-rich ingredients such as mycelium, which makes the final product much more exciting."
- Robin Simsa, CEO of Revo Foods
"THE FILET - Inspired by salmon" available in European stores from 03.10.24
Revo Foods is launching its first product with the Taste Factory: "THE FILET - Inspired by Salmon", a fillet based on fermented mushroom protein (Mycelium). "THE FILET" has a Nutri-Score A and is rich in protein (mushroom protein), omega-3 (from microalgae oil) and vitamins B6, B9 and B12. It is high in fiber and free from cholesterol, sugar and gluten.
From 03.10.2024 THE FILET will be available in Austria at +500 BILLA stores and from November also at INTERSPAR, throughout Europe in the Revo online store and from other online partners.
Mushroom protein, nutritious and sustainable
The main ingredient, mushroom protein, is considered one of the most nutritious protein sources in the world. It contains a complete amino acid profile, is high in fiber and has a higher bioavailability than beef. Mycelium is often referred to as a 'superfood' due to its high nutritional value and is already very popular, especially in the fitness community. It is also one of the most sustainable sources of protein, as it has low requirements and grows extremely quickly - the mushroom mass doubles in just a few hours. The natural fibrousness also makes it a "low processed food".
"Biomasses such as fermented mushroom protein are in vogue as they hardly need to be processed due to their natural consistency and are very rich in nutrients. We are already working on the next innovations with mushroom protein, which is a lot of fun with 3D Structuring, as it offers many possibilities to design the product exactly according to our ideas. Our focus is on what makes up a large part of the culinary experience: the texture, i.e. the unique mouthfeel."
- Niccolo Galizzi, Head of Food Tech at Revo Foods
New partnerships and future product developments
Major food producers are already showing interest in using 3D Structuring technology for innovative product development. The company is therefore working with various partners on joint product developments that will be presented in 2025. Future applications such as "Personalized Nutrition" and "Mass Customization" will enable the individual adaptation of food to the specific needs of consumers.
Note: This article has been translated using a computer system without human intervention. LUMITOS offers these automatic translations to present a wider range of current news. Since this article has been translated with automatic translation, it is possible that it contains errors in vocabulary, syntax or grammar. The original article in German can be found here.
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