Vegetable salmon fillet produced with 3D technology

VIENNA, Austria, June 01, 2022 (GLOBE NEWSWIRE) — Austrian 3D and food technology startup Revo Foods showcased an ultra-realistic, plant-based salmon fillet for the first time during a public tasting at Rooftop Bar ZOKU Vienna on May 30, 2022. The fillet, made from 100% plant-based ingredients, was prepared by a Michelin-starred chef and evaluated by 10 tasters. The startup has already filed two patents on new technologies to produce 2.0 generation plant-based fish products. Revo Foods’ first salmon fillets will be available in stores from early 2023.

Seafood made in Austria
This new innovation from the Food-Tech Startup is the first of its kind and can be seen as a game changer for plant-based alternatives. This is called a “whole cut”. The fillet resembles the structure and texture of a classic salmon fillet, and can be prepared (fried, cooked, steamed…) like classic salmon.

While the first generation of plant-based alternatives often lack structure (burgers, chicken nuggets), Generation 2.0 products are redefining both the food experience and the global vegan food market. These new products deliver next-level taste and texture through new technological innovation.

It’s all about structure and creating the perfect bite.

-Robin Simsa, CEO of Revo Foods

Flexitarians – a growing market
More and more people are classifying themselves as flexitarians to achieve more sustainable diets. Flexitarians represent around 20% of the European population and the demand for plant-based alternatives is growing rapidly.

In addition, industrial fishing has an image problem: overfishing, destruction of marine ecosystems and loss of ocean biodiversity are just a few of them. Many consumers are deeply concerned about the dramatic increase in heavy metals, microplastics and antibiotics in conventional seafood. Flexitarians are looking for sustainable alternatives that are good for the ocean and their own health, but also deliver the long-awaited culinary experience in terms of taste and “bite”.

The net
“The structure is almost ‘too perfect’, are you sure it’s vegan?”, quoted one of the guests.

The base of the fillet consists of various vegetable protein sources, such as pea protein. Other ingredients include seaweed extracts and vegetable oils. The tenderloin has a high protein and omega-3 fatty acid content, similar to wild salmon. Plant-based fish sticks or fish burgers have been on the market for a while, but finding an alternative for a fish fillet is a next level. The tenderloin was served with asparagus and Hollandaise sauce and prepared by chef Siegfried Kröpfl who also cooked for Queen Elizabeth II (at Harbor Castle in Toronto).

The startup
Revo Foods is working with 3D printing technology to develop its alternative seafood products.

Besides Revo Smoked Salmon, the startup is known for its annual block parties and collaborations with street artists to design their packaging. Their first products (Smoked Salmon Alternatives) are already available in 16 European countries, including supermarkets in Austria and Germany.

Marialena Perpiraki

A photo accompanying this announcement is available at

The photo is also available on Newscom, and via AP PhotoExpress.