Vienna-based food tech startup Revo Foods has unveiled a new black cod analog, called “El Blanco,” made from fungi protein and microalgae oils. The product aims to offer a sustainable alternative to traditional seafood.
Revo Foods has long focused on scaling protein analogs using 3D printing technology. The company holds three patents for continuous 3D printing of proteins and, in 2024, opened the world’s largest facility for 3D food extrusion.
El Blanco is created using 3D extrusion technology, which mimics the appearance of fish fillets. The mycoproteins used in the product are fermented from fungi and, though unstructured, are shaped by 3D printing guided by computer models. This process gives the product a flaky texture similar to fish, according to Revo Foods.
The company claims that El Blanco is rich in omega-3 fatty acids, mainly from its microalgae oil. The mycoprotein used in the fillet also provides a complete amino acid profile, high bioavailability, and is rich in fiber, with low carbs and saturated fat.
Revo Foods emphasizes the potential of mycoprotein to address food security. It grows rapidly, doubling in biomass every five hours, making it one of the most efficient protein sources.
Revo Foods plans to make El Blanco and other protein analogs accessible to consumers by leveraging its 3D extrusion technology. The company’s products are already available in major European retailers, including Edeka, Rewe, Billa, and Spar. Other offerings from Revo include salmon-inspired fillets, smoked salmon, and alternative octopus.
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