Austrian food-tech start-up Revo Foods, a specialist in seafood alternatives made from mycoprotein, has announced the launch of a new black cod filet alternative.
The launch builds on the success of Revo’s ‘The Filet – Inspired by Salmon,’ which hit the headlines in 2023 after it became the world’s first 3D-printed plant-based alternative to hit supermarket shelves.
Now, the start-up is harnessing its 3D structuring technology to offer a whitefish-filet alternative to black cod, named ‘El Blanco – Inspired by Black Cod’. Similarly to the salmon filet, the new product is made from fermented fungi protein (mycoprotein) and microalgae oils, offering a high omega-3 fatty acid content.
Revo’s 3D extrusion technology enables the product’s layered structure. Based on computer-guided models, it allows continued production of structured, protein-rich foods, transforming unstructured proteins such as mycoprotein into products with aligned, heterogenerous fibres. A key component is the integration of fat into the protein matrix, leading to the flaky texture typical of conventional black cod.
Mycoprotein has been chosen as the main ingredient in all of Revo’s products thanks to its complete amino acid profile with high bioavailability, while being rich in fibre and low in carbs and saturated fat. It does not require high-temperature processing, allowing nutrients to be preserved and not degraded during production.
It also grows rapidly, doubling in biomass every five hours. Revo said that this makes it ‘one of the most efficient protein sources known to humans’. The production takes place at Revo Foods’ production site, The Taste Factory, where its 3D extrusion technology is used at scale with an output of several tons per month.
Revo confirmed that El Blanco will be the first of several new products enabled with 3D technology. It will begin rolling out this month (April 2025) at supermarkets in Austria and Germany.
The food-tech company aims to bring fresh innovation to the seafood alternatives category by delivering more realistic alternatives to 'whole cut' style seafood products. Last year, it debuted a unique fungi-based alternative to octopus tentacles, 'The Kraken,' a category-first innovation suitable for recreating traditional octopus dishes.
