Revo Foods
About
Revo Foods develops a new hardware system based on 3D food printing to produce plant-based wholecut alternatives (e.g. fish fillets, but 100% without fish bones). Located in Austria and founded in 2020, Revo Foods already sells first products across 20 European countries and has built a strong network of distribution partners (e.g. REWE or METRO). In 2023, after 3 years of research & development, the company will release the Revo Filet, the worlds first ultrarealistic alternative to salmon filets.
What is your innovation, and who does this help?
Revo Foods is on a mission to make seafood more sustainable. Using 3D-printing technology they have developed and produced a range of healthy, tasty and nutritious plant-based seafood alternatives that can fully recreate the experience of eating seafood.
Globally 70% of all fish species are being overfished, which is negatively impacting the ocean ecosystem and threatening the future of fish stocks. Revo Foods believes that consumers can continue to enjoy eating seafood without negatively impacting the environment with their innovative range of plant-based seafood alternatives.
What makes you passionate about your startup?
Using plant-based proteins Revo Foods have been able to recreate the texture, structure, taste and nutritional profile of seafoods such as salmon and tuna. While the plant-based meat market has boomed in recent years the product offering for plant-based fish has remained relatively small, something that the Revo Foods team wants to change.
What were the highlights of the Accelerator Network?
Around the time they began selling in Vienna Revo Foods were accepted into the EIT Food Accelerator Network. The programme focuses on helping connect impactful agrifood startups with industry-leading corporate and research partners to pilot their technology and drive market adoption.
Revo Foods CEO and Founder Robin Simsa shared that the EIT FAN programme and the Helsinki Hub were very helpful in connecting them to the research and corporate partners of the programme, particularly those within the Scandinavian area. Thanks to the FAN programme they also received guidance from top experts within the agrifood industry who have helped them drive their market entry and form partnerships with several restaurants and supermarkets.
