Revo Foods and Paleo develop vegan salmon alternative with myoglobin technology

The Viennese food tech start-up Revo Foods has announced a collaboration with the Belgian company Paleo. The two companies have jointly received EU funding of 2.2 million euros to develop an innovative myoglobin for vegan salmon alternatives using Paleo’s precision fermentation and Revo Foods’ 3D structuring technology. This project will start in August 2024 and run for two years, focusing on the production of a plant-based salmon variant that is similar in taste and appearance to conventional salmon.

Myoglobin plays a crucial role in food technology as it is responsible for the authentic taste, color and texture of meat. In nature, myoglobin is found in muscles and red blood cells, but thanks to modern fermentation processes, this haemoprotein can be extracted for plant-based products. This makes it possible to develop plant-based alternatives that mimic both the taste and visual characteristics of animal products. For Revo Foods, this means that their salmon alternative “THE FILET – Inspired by Salmon” reaches a new level of authenticity.

In this partnership, Paleo will produce the myoglobin for the salmon, while Revo Foods will embed the protein component into their 3D printed structure. This technology allows the integration of multiple materials, such as fats and proteins, to realistically replicate the white and red fibers of a salmon fillet. The plant-based salmon alternative is said to use up to 90% less fresh water and 75% less CO₂ than conventionally produced fish, making it a sustainable choice.

In addition to the visual and taste improvement, the myoglobin will also increase the nutritional value of the vegan product, particularly the iron and protein content. This development could significantly drive demand for plant-based alternatives in the fish segment and significantly reduce the environmental footprint of fish products. Revo Foods and Paleo see this partnership as an important step towards a more sustainable future of food technology.