Following the successful launch of “THE FILET – Inspired by Salmon”, Austrian food-tech company Revo Foods is now introducing its newest innovation: EL BLANCO – Inspired by Black Cod.
EL BLANCO is a whitefish-filet 3D printed alternative for black cod. It is made of mycoprotein (fermented fungi protein) and microalgae oils and has a high Omega-3 fatty acid content. The production takes place at Revo Foods production site “The Taste Factory”, where a new 3D Extrusion Technology is used at scale with an output of several tons/month.
Revo Foods’ 3D Extrusion Technology gives EL BLANCO its attractive layered texture. Based on computer-guided models, the continuous production of structured protein-rich foods can transform unstructured proteins (e.g., mycoprotein) into products with aligned, heterogeneous fibers. A key component is integrating fat into the protein matrix, leading to a “flaky” texture typical of black cod. Unlike conventional food processing methods, 3D extrusion enables new levels of customization and creativity in food design.
Mycoproteins – The power of fungi protein
Mycoprotein—a naturally fibrous protein made from fermented fungi—is the main ingredient in all Revo Foods products. It offers a complete amino acid profile and high bioavailability (PDCAAS) and is rich in fiber while being low in carbohydrates and saturated fat. It does not need high-temperature processing, allowing nutrients to be preserved and not degraded in production processes.
It also grows rapidly, doubling in biomass every five hours, making it one of the most efficient protein sources known to humans. While its natural taste is neutral, Revo Foods’ 3D technology transforms it into structured, layered textures that make it attractive for the average consumer.
EL BLANCO is the first of several new products enabled with 3D technology, which Revo Foods is pioneering. It will be available in supermarkets in Austria and Germany from April 2025.
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