The 3D-Printed Food Revolution

In this episode, Robin Simsa, CEO and founder of Revo Foods, shares his journey from biotech researcher to food-tech pioneer and discusses how his company is tackling one of the biggest challenges in the alternative protein industry - texture and mouthfeel. From developing plant-based salmon fillets to creating “Prime Cut” alternatives that don’t replicate animal products but stand on their own, Robin explores the next evolution of plant-based foods.

We also dive into the challenges of scaling up alternative protein production, the hype and stagnation of the plant-based industry, and why health-focused branding might be the key to reaching more consumers.

Key Takeaways

• 3D Printing is Unlocking a New Era in Alternative Proteins – Revo Foods is using 3D structuring technology to mimic the flakiness and juiciness of animal-based meat, overcoming key limitations of traditional plant-based foods.

• Microprotein is a Game-Changer – Unlike soy or pea protein, fermented microprotein has a complete amino acid profile, high bioavailability, and requires minimal processing, making it a nutritionally superior and sustainable protein source.

• Scaling Up Production Was the Biggest Challenge – Moving from lab-scale research to mass production took nearly five years, but Revo Foods now operates a full-scale production facility in Vienna and sells products in 700+ supermarkets across Europe.

• The Alternative Protein Industry is at a Crossroads – While some companies focus on scaling cheaply, others, like Revo Foods, prioritize premium innovation with new processing techniques and higher-quality products.

• Plant-Based Foods Don’t Have to Mimic Animal Products – Revo Foods is exploring the idea of “Prime Cut” proteins—flavourful, fibrous, umami-rich alternatives that aren’t designed to look or taste like traditional meat but instead offer a unique protein experience.

• Consumer Messaging Needs to Shift – Branding plant-based foods as “meat alternatives” can alienate potential customers. Instead, focusing on nutrition, longevity, and fitness could bring plant-based proteins to a wider audience.

Episode Highlights

• The Power of 3D-Printed Food: How 3D printing structures protein and fat to replicate the complex texture of meat.

• The Birth of Revo Foods: Inspired by the book Eating Animals, Robin’s journey began with a passion for sustainability and food innovation.

• The Science Behind Microprotein: How fermented mushroom protein outperforms beef in Bioavailability and Why it’s a Sustainable Game-changer.

• Breaking into the Market: From lab experiments to full-scale production, the path to getting Revo Foods into supermarkets across Europe.

• The Plant-Based Industry’s Hype Cycle: Why the initial excitement around alternative proteins has slowed and where the industry is headed next.

• The Future of Alternative Proteins: Moving beyond imitation meat—how the industry can create standalone protein products that appeal to health-conscious consumers.

Calls to Action

• Try Revo Foods’ 3D-Printed Proteins – Find Revo’s plant-based seafood and protein products in 700+ supermarkets across Europe or visit Revo Foods to learn more.

• Stay Updated on the Future of Food Tech – Follow Revo Foods and other food innovators working to advance 3D printing, fermentation, and alternative proteins.

• Join the Conversation – Share your thoughts on the evolution of alternative proteins using #EITFoodFight and #FutureOfFood.

• Rethink Your Protein Choices – Whether you’re a flexitarian, vegan, or just curious, experiment with plant-based proteins and explore health-focused food innovations.

Resources

• Revo Foods – Discover their latest plant-based innovations

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