A new collaborative project between Belgian biotechnology company Paleo and Austria-based Revo Foods is quietly marking a notable advancement in food technology. Funded by a €2.2 million grant from the European Union’s Eureka Eurostars program, the two-year initiative, launched in August 2024, aims to bring a more realistic and nutrient-rich vegan salmon to market by merging Paleo’s expertise in myoglobin production through precision fermentation with Revo Foods’ innovative 3D structuring technology. This partnership highlights how combined efforts in food science are shaping more nuanced, environmentally friendly plant-based alternatives.
Why Myoglobin Matters in Plant-Based Foods
At the heart of this project is myoglobin, a heme protein that gives animal-based meats and fish their distinct flavor, aroma, and nutritional profile. Found naturally in animal muscle tissues, myoglobin contributes to conventional meat products' taste, color, and iron-rich content. However, the Paleo team has developed a process to produce myoglobin through precision fermentation, where yeast cells are engineered to generate proteins similar to those in animal tissue. This approach allows myoglobin to be synthesized in a laboratory setting, creating a bioidentical, animal-free heme protein.
Paleo’s version of myoglobin doesn’t just replicate the characteristic “meaty” flavor profile in vegan products; it also adds the iron content typically obtained from animal products, making it a practical nutritional substitute for consumers who may otherwise miss out on this mineral in plant-based diets. The precision fermentation process that Paleo employs avoids genetically modified organisms, resulting in a clean, high-purity protein with broad applicability in vegan seafood and meat products.
Bringing Realism to Plant-Based Salmon with 3D Structuring
On the other side of this collaboration, Revo Foods contributes its proprietary 3D structuring technology, designed specifically to emulate the texture and structural complexities of seafood. Revo Foods’ technology goes beyond simple extrusion or layering techniques common in plant-based meats; it creates a complex protein structure that can incorporate layers of fats, vitamins, and amino acids, which together reproduce the fibrous, flaky texture unique to cooked fish.
To create their salmon substitute, Revo Foods relies on a combination of plant-based ingredients, including mycoprotein (a protein-rich fungi derivative), pea protein, and algae-derived oils. This mix, when processed through their 3D structuring technology, produces a filet that mirrors the look and feel of traditional salmon. Furthermore, the controlled layering of these ingredients allows Revo Foods to replicate the appearance of salmon’s white fat stripes against its orange flesh. This attention to detail in texture and appearance is part of what distinguishes the product and makes it appealing to both plant-based and flexitarian consumers.
Sustainable and Nutrient-Dense: The Impact of the Paleo and Revo Foods Partnership
A central objective of the Paleo and Revo Foods collaboration is to offer consumers an eco-conscious alternative that rivals the taste, nutrition, and texture of conventional fish. Traditional salmon farming and fishing are resource-intensive, and often associated with high water usage, significant greenhouse gas emissions, and biodiversity concerns due to overfishing. The innovative techniques employed by Paleo and Revo Foods significantly reduce these impacts. Revo Foods’ estimates indicate that compared to conventional salmon, their vegan alternative could reduce freshwater use by as much as 90% and lower carbon emissions by up to 75%, metrics that align with growing consumer demand for sustainable food options.
Furthermore, Revo Foods’ product design incorporates key nutrients often found in fish but difficult to source from plant-based foods. Omega-3 fatty acids, known for their heart-health benefits, are added to the mix alongside essential amino acids and B vitamins. This nutrient profile provides consumers with a more balanced and comprehensive dietary option, making vegan salmon a viable substitute for those seeking to reduce animal-based foods without compromising nutrition.
How the Collaboration Works: A Step-by-Step Integration
The development process for this vegan salmon product is complex and iterative, combining separate advancements in food science into a unified product. Paleo’s role involves producing myoglobin through precision fermentation, specifically tailored to match the flavor and aroma profile of salmon. Once Paleo has achieved the desired composition, the myoglobin is supplied to Revo Foods, where it becomes a key component in the plant-based salmon recipe.
Revo Foods then incorporates this myoglobin into its 3D structuring process. This method allows the protein to be layered in a way that closely resembles the natural distribution of fat and muscle in real salmon. The incorporation of heme proteins like myoglobin is also expected to enhance the visual appeal, adding a reddish-pink hue to the product before cooking and the browning effect often seen with animal proteins when cooked.
By carefully controlling how fats, proteins, and myoglobin interact within the structured layers, Revo Foods can offer a vegan filet that is not only visually similar to real salmon but also delivers a comparable mouthfeel and taste experience, setting it apart from other plant-based seafood options.
Addressing Broader Goals in Plant-Based Innovation and Market Demand
The joint efforts of Paleo and Revo Foods extend beyond simply creating a new product. Both companies see this collaboration as part of a broader movement toward sustainable, plant-based food systems. As more consumers look for alternatives that don’t sacrifice taste or nutrition, the precision fermentation and 3D structuring technologies used in this partnership provide promising answers.
For both companies, future goals may involve expanding their heme and structuring technologies to create additional meat and seafood alternatives. Paleo’s precision fermentation process is already being explored for producing heme proteins that mimic other animals, such as tuna and mammoth, while Revo Foods’ structuring technology is designed to be adaptable, potentially accommodating various ingredients and textures to recreate a wide array of seafood or even meats.
Contributing to Sustainable Food Innovation
Projects like the Paleo and Revo Foods partnership reflect a growing recognition that sustainable food innovation requires a convergence of multiple technologies and expertise. The environmental benefits of reducing overfishing and the production efficiency of 3D structuring are coupled with the nutritional and sensory enhancements provided by precision fermentation-derived myoglobin.
Together, Paleo and Revo Foods are not only aiming to provide an accessible seafood alternative but are also laying the groundwork that could influence industry standards for taste, nutrition, and sustainability in plant-based foods. By leveraging complementary technologies, they offer a case study of how collaborations can yield products that fulfill the complex demands of modern consumers while addressing critical environmental challenges. As they continue development over the next two years, the results of this partnership may help broaden the scope of what’s possible within plant-based food technology, delivering both a high-quality product and a model for future innovations in sustainable food production.
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