The technology allows Revo Foods to shape and texture ingredients for the perfect bite

Revo Foods and Paleo Secure €2.2 Million in Funding for Vegan Salmon Innovation

AUSTRIA
Friday, November 08, 2024, 07:00 (GMT + 9)

Funding supports myoglobin development for salmon alternatives using Paleo’s precision fermentation and Revo Foods' 3D structuring technology

THE FILET – Inspired by salmon is a vegan alternative
crafted from mycelium (mycoprotein), the fermented superfood.

Vienna-based FoodTech start-up Revo Foods and Belgian precision fermentation company Paleo have partnered on a new project, receiving €2.2 million in funding from the Eureka Eurostars program and VLAIO. The funds will support the creation of an innovative myoglobin protein for vegan salmon alternatives, combining Paleo’s fermentation expertise with Revo Foods’ advanced 3D structuring technology.

Myoglobin, a heme protein crucial for authentic flavor and nutritional quality in meat, typically comes from animal muscle tissue but can now be produced through fermentation. This protein contributes to the characteristic taste, iron-rich content, and color of fish and meat products, and releases the familiar aroma when cooked.

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Starting in August 2024, this two-year project will focus on developing salmon-specific myoglobin and incorporating it into Revo Foods' vegan salmon filet, The Filet – Inspired by Salmon. Using Revo’s 3D Structuring Technology, the product will integrate fats and proteins seamlessly, mimicking the layered texture of conventional salmon, while offering substantial environmental benefits—using up to 90% less water and 75% less CO₂ compared to traditional fish products.

With backing from Eureka Eurostars and VLAIO, Revo Foods and Paleo aim to create a high-quality, sustainable alternative to salmon that enhances taste, appearance, and nutritional value, particularly through boosted iron and protein content. By producing myoglobin through precision fermentation, the collaboration not only reduces ecological impact but also pushes forward sustainable food innovation with Revo Foods’ efficient integration of myoglobin into vegan salmon.

editorial@seafood.media
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