Paleo and Revo Foods partner to develop salmon alternative with precision fermentation and 3D structuring

Belgian food-tech company Paleo and Vienna-based Revo Foods have announced a new collaboration to develop a salmon alternative. Funded by the Eureka Eurostars program and VLAIO (the Flemish Agency for Innovation and Entrepreneurship), this €2.2 million project aims to enhance Revo Foods' plant-based salmon filet using Paleo's precision fermentation technology and Revo’s 3D food structuring.

Central to this project is myoglobin, a heme protein found naturally in animal muscle. Known for its role in delivering color, flavor, and iron content to meat, myoglobin is a fundamental component in giving products such as salmon their distinctive taste and nutritional profile. Paleo’s precision fermentation process allows for the production of myoglobin without animal involvement, creating an ingredient that replicates the qualities of salmon while remaining entirely plant-based.

By integrating this myoglobin into its 3D-structured vegan salmon filet, Revo Foods can achieve a product that is closer in taste, color, and nutrition to conventional salmon. The addition of myoglobin aims to enhance both the appearance and flavor of the plant-based alternative, offering consumers a familiar experience without the environmental impact associated with traditional fish production.

Launched in August 2024, the project spans two years and focuses on creating a functional, salmon-like myoglobin for inclusion in Revo Foods' 'THE FILET – Inspired by Salmon'. Revo’s proprietary 3D structuring technology allows for the detailed integration of ingredients like fats and proteins, replicating the layered appearance of fish with white protein 'stripes' that mirror those in traditional salmon. The approach also brings environmental benefits, as Revo Foods’ plant-based alternatives can reduce freshwater use by up to 90% and cut CO₂ emissions by as much as 75% compared to conventional fish.

Supported by Eurostars funding and VLAIO’s contribution for Paleo, this collaboration enables both companies to advance their commitment to producing high-quality plant-based alternatives. Paleo focuses on producing myoglobin, which Revo Foods then incorporates into its salmon filet recipe, aiming to make the vegan salmon more visually appealing, flavorful, and nutritionally complete, especially in terms of iron and protein.

Paleo’s precision fermentation process for myoglobin contributes to a more sustainable ingredient solution. By eliminating the need for animal sources, this process reduces the ecological footprint and aligns with the values of consumers seeking plant-based and environmentally friendly options. Furthermore, the use of precision fermentation enhances scalability and ensures consistent quality in the production of myoglobin, an important factor in maintaining the desired taste and nutritional standards for Revo Foods' product.

The Eurostars program provides international funding to small and medium-sized enterprises (SMEs) that collaborate on research and development projects with the goal of creating innovative products and processes. VLAIO, meanwhile, supports entrepreneurs and businesses in Flanders by promoting innovation and a favorable business environment, helping companies like Paleo and Revo Foods bring new food solutions to market.