Revo Foods opens World’s largest 3D food-printing facility in Vienna

The food industry has been evolving rapidly with the introduction of advanced digital manufacturing technologies. Just last week Steakholder Foods opened up its Demonstration Center in Rehovot. Now, the opening of Revo Foods’ TASTE FACTORY in Vienna shows how 3D food printing is set to revolutionize the way we produce and consume food. Revo Foods, an Austrian FoodTech start-up, has pioneered this industry with its cutting-edge 3D Structuring technology, a milestone that promises to change the landscape of plant-based foods. Its main dish? THE FILET

Revo Foods’ TASTE FACTORY milestone

Founded in 2021, Revo Foods is on a mission to reshape the food industry through its innovative use of 3D printing technology. Specializing in plant-based alternatives, the company aims to tackle some of the pressing challenges in food production, including environmental sustainability, nutritional quality, and the reduction of resource-intensive traditional meat production. The opening of their new facility, the world’s largest 3D food-printing plant, marks a major step forward in achieving these objectives.

3D food printing technology is a form of additive manufacturing, where food is built layer by layer using specialized printers. This technology allows for unprecedented control over the texture, structure, and even nutritional content of food products.

The newly inaugurated TASTE FACTORY in Vienna is the first industrial-scale facility capable of producing up to 60 tons of 3D printed food each month. This production capacity makes it the largest facility of its kind globally. The factory showcases Revo Foods’ ambition to bring plant-based innovations to supermarkets across Europe and beyond, with a focus on high-quality, nutrient-rich, and sustainable food solutions.

The facility utilizes Revo Foods’ proprietary 3D Structuring technology, allowing for the rapid production of foods with complex textures and functional properties. By scaling up production, the TASTE FACTORY can meet the growing consumer demand for sustainable plant-based alternatives.

3D Structuring Technology in the core

At the heart of Revo Foods’ production process is their unique 3D Structuring technology, which combines different materials—such as fats and proteins—to create new food structures that closely mimic the texture of animal-based products. This technology enables the creation of juicy, tender plant-based filets and steaks with an authentic mouthfeel, a breakthrough in the plant-based food sector.

Unlike traditional methods, which rely on high temperatures and pressures that degrade the nutritional quality of food, Revo’s technology works under mild conditions. This preserves the nutritional integrity of the ingredients while creating new culinary possibilities.

One of the main challenges of plant-based foods has been replicating the texture of meat. Consumers want the tenderness and juiciness of real muscle fibers, and this is where Revo Foods’ 3D Structuring technology excels. By precisely integrating fats into a protein matrix, the technology mimics the way fat is distributed in meat, resulting in products that have a flaky, layered texture.

This approach allows for the creation of plant-based filets that fry and bake like real meat. For example, the white fat stripes in THE FILET help separate the layers, enhancing both the mouthfeel and the aroma of the product during cooking.

First product launch: “THE FILET – Inspired by Salmon”

Revo Foods is launching its first product from the TASTE FACTORY—a plant-based filet called THE FILET – Inspired by Salmon. This innovative product is made from mycoprotein, a fermented form of mycelium. Mycoprotein is known for its rich nutritional profile, boasting high protein content, omega-3 fatty acids from microalgae oil, and essential vitamins like B6, B9, and B12.

THE FILET is not only high in protein and fiber but also free from cholesterol, sugar, and gluten, making it an ideal choice for health-conscious consumers. With a Nutri-Score of A, the product stands out as a nutritious and sustainable alternative to traditional salmon.

The main ingredient in THE FILET, mycoprotein, has gained popularity as one of the most sustainable and nutrient-dense protein sources. Derived from fermented mycelium, mycoprotein contains a complete amino acid profile, making it comparable to animal proteins in terms of nutritional value. Additionally, mycoprotein requires minimal environmental resources to produce and has a lower carbon footprint than both plant-based and animal-based protein sources.

The use of mycelium in food production also contributes to reducing food waste and conserving resources, as it grows rapidly and can double in mass in just a few hours.

Health and nutritional benefits of 3D printed foods

One of the key advantages of Revo Foods’ 3D food printing process is the ability to retain more micronutrients in the final product. Unlike conventional industrial food production, which often uses high temperatures and pressures that can diminish the nutrient content, Revo’s technology operates under low-temperature, low-pressure conditions. This ensures that vital nutrients such as omega-3 fatty acids, vitamins, and fiber remain intact.

Mycelium, often hailed as a “superfood”, is the fungal network that forms the base of mycoprotein. Known for its dense nutritional profile, mycelium is a complete protein source with all essential amino acids. Its meat-like texture allows for minimal processing, preserving its natural nutritional qualities. Because of these properties, mycoprotein has gained popularity among fitness enthusiasts and health-conscious consumers.

The digital flexibility of Revo Foods’ 3D Structuring technology opens up exciting possibilities for food innovation