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3rd October 2024 Content supplied by: Revo Foods
World's Largest 3D Food-printing Facility opened in Vienna by Revo Foods
Austrian FoodTech start-up Revo Foods has opened the world's largest industrial facility for additive food production in Vienna, Austria. The "TASTE FACTORY" utilizes Revo Foods in house developed "3D Structuring technology”, enabling the introduction of 3D-printed foods with innovative textures and new functionalities to supermarkets. The first product is a new filet based on mycoprotein (fermented mycelium), which will be available in supermarkets starting October 3rd.
Technological milestone: Opening of the "TASTE FACTORY" in Vienna
With the opening of the TASTE FACTORY, Revo Foods is unveiling the world’s largest 3D food-printing facility to date. At full capacity, the facility can produce up to 60 tons per month, making it the first production facility in the world to apply 3D food-printing technology on a large scale.
"3D Structuring Technology" precisely combines two different materials, such as fat and protein (like in muscle meat), into new complex forms. This creates novel textures and produces very juicy and tender structures, which are particularly relevant for plant-based filets or steak products. The white stripes in THE FILET play a significant role in texture creation: The fat integration creates the delicate layers of THE FILET, which separate easily when the product is fried or baked. This functionality enhances aroma, mouthfeel and the overall culinary experience.
Through the precise integration of fats into a protein structure, the white stripes of THE FILET are created. These act as flavor carriers and create flaky layers and the tender mouthfeel.
One of the most promising applications of the technology is the production of protein-rich foods from natural raw materials or biomass, such as mycoprotein. Traditionally, industrial production methods often involve high temperatures and high pressure, negatively affecting the nutrient content of the final products. In contrast, Revo Foods technology operates under milder production conditions (at low temperature and low pressure), retaining more micronutrients and representing a significant advancement in industrial food production.
How 3D Structuring is changing the food industry
Today’s food production is often rigid, lacking flexibility for product iterations. 3D Structuring technology transforms this by automating complex processes, enabling the rapid production of diverse foods and fast iteration cycles, using the same machine, without the need for significant hardware changes. This digital flexibility, along with the ability to incorporate a variety of ingredients, allows for the creation of entirely new textures and culinary experiences. By combining mild, automated processing with creative potential, industrial-scale 3D food printing is poised to become a pivotal technology in the future of food production.
“With the Taste Factory, we are showcasing that this technology works on an industrial scale. 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.“ - Robin Simsa, CEO von Revo Foods
"THE FILET – Inspired by Salmon" available in European supermarkets starting October 3rd 2024
Customers across Europe can order THE FILET in Revo Foods online shop from October 3rd 2024. The initial launch partner for THE FILET on 1st of October in 500+ locations is REWE, one of the biggest European retailers.
Revo Foods introduces its first product from the TASTE FACTORY: "THE FILET – Inspired by Salmon," a brand new filet based on mycoprotein (fermented mycelium). "THE FILET" has a Nutri-Score of A, is rich in protein, omega-3 (from microalgae oil), and essential vitamins B6, B9, and B12. It is high in fiber and free from cholesterol, sugar and gluten.
Mycoprotein: nutrient-rich and sustainable
THE FILETS main ingredient, mycoprotein, is considered one of the most nutrient-dense protein sources in the world. It contains a complete amino acid profile, is rich in fiber, and even has a higher bioavailability than beef. Mycelium is often referred to as a "superfood" due to its high nutritional value and has already gained major popularity in the fitness community. It is also one of the most sustainable protein sources, as it requires minimal resources and grows extremely fast – its mass can double in just a few hours. Its naturally meat-like texture allows for minimal processing, which contributes to its classification as a 'low processed food”.
“Biomasses like fermented mycelium are trending because their natural consistency requires little processing and they are very nutrient-dense. However, in its pure form, it often tastes bland. We believe that for real change, sustainability and culinary pleasure must go hand in hand. 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 our liking. We like to focus on taste and nutrition but also on what makes the culinary experiences so unique: Getting the texture right, that is, the authentic mouthfeel." - Niccolo Galizzi, Head of Food Tech von Revo Foods
New partnerships and future product developments
Large food producers have already shown interest in applying 3D Structuring Technology for innovative product development. Revo Foods is therefore working with various partners on joint product developments to be presented in early 2025. Future applications, such as "Personalized Nutrition" and "Mass Customization", which will allow for the creation of tailored food solutions to meet individual consumer needs.
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Date Published: 3rd October 2024
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