Revo Foods, a Vienna-based FoodTech start-up, and Paleo, a Belgian-based precision fermentation company, have entered a new project partnership supported by €2.2 million from the Eureka Eurostars funding program, and VLAIO. This funding enables the development of innovative myoglobin for vegan salmon alternatives using Paleo’s precision fermentation technology and Revo Foods 3D Structuring technology.
Myoglobin, a heme protein, is crucial for the authentic taste and nutritional value of meat. Originally found in animal muscle tissue, it can also be produced through fermentation processes. These proteins give many types of fish and meat their characteristic taste, color, iron-rich content, and the typical aroma when cooking and roasting.
The project, starting in August 2024 and running for two years, aims to develop myoglobin designed to mimic salmon and integrate it into the recipe for Revo Foods’ 3D structured vegan salmon filet alternative ‘THE FILET – Inspired by Salmon’. With 3D Structuring Technology, multiple materials can be integrated into each other, such as fats into a protein component (like the white stripes in ‘THE FILET’). Compared to conventional fish products, Revo Foods alternatives can reportedly save up to 90% of fresh water and 75% of CO2.
Thanks to the funding from Eureka Eurostars, and the support of VLAIO for Paleo, Paleo and Revo Foods are equipped to develop sustainable and high-quality alternatives. Paleo produces myoglobin, after which the protein will be incorporated into Revo Foods’ recipe. This will make the appearance of the vegan salmon filet even more similar to conventional salmon, the taste more authentic, and will improve the nutritional value, particularly the iron and protein content. Using myoglobin from precision fermentation can further reduce the ecological footprint and make a significant contribution to environmental protection, while Revo Foods’ in-house developed 3D Structuring technology enables efficient integration of myoglobin into food products.
