2.2 million euros in EU funding for myoglobin in vegan salmon alternatives
Revo Foods, the Viennese FoodTech start-up, announces anewproject partnership with the Belgian company Paleo. As part of a project funded by the European Union, the two companies will receive a total of 2.2 million euros. This funding will enable the development of an innovative myoglobin for vegan Salmon alternatives using Paleo's precision fermentation technology and Revo Food's 3D structuring technology.
Myoglobin: PALEO is developing a myoglobin without the use of animals to produce authentic and sustainable meat alternatives.
Paleo
The white stripes act as flavor carriers and create the unique mouthfeel of "THE FILET - Inspired by Salmon"
Revo Foods
What makes myoglobin so special for food technology?
Myoglobin, a hemoprotein, is critical to the authentic taste, color and texture of meat. Originally found in muscles and red blood cells, it can be produced through fermentation processes. These proteins not only give meat its characteristic taste, but also its color and typical aroma when cooked and roasted. This enables the creation of sustainable plant-based alternatives that offer a whole new level of culinary experience.
Collaboration and project goal - Paleo X Revo Foods:
The project, which will start in August 2024 and run for two years, aims to develop myoglobin for salmon and integrate it into Revo Foods' vegan mycoprotein-based salmon fillet recipe, "THE FILET - Inspired by Salmon". With 3D structuring technology, several materials can be integrated into each other, such as fats into a protein component (the white stripes in "THE FILET"). Compared to conventional fish products, Revo Foods' alternatives can save up to 90% fresh water and 75% CO2.
Paleo produces the salmon myoglobin, while Revo Foods' 3D structuring technology enables efficient integration into the vegan salmon alternative. This makes the appearance even more similar to real salmon, the taste more authentic and the nutritional value, especially the iron and protein content, improved. The use of myoglobin from precision fermentation can further reduce the ecological footprint and make a significant contribution to environmental protection. Revo Foods and Paleo are proud to enter into this partnership to help shape the future of food technology.
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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