Austrian company Revo Food is launching an Alt Fish composed of 3D-printed mycoproteins in the shape of salmon fillets. ‘The Filet’. (1) A vegan innovation, interesting in many ways, at a price, however, well above that of authentic salmon.
1) Mycoproteins, ‘the game changer’
Mycoproteins, as it turns out, could prove to be a ‘game changer’ in the planetary challenge of #foodsecurity and #nutritionsecurity, as alternative protein sources to animal and plant foods. (2) In fact, these proteins have a high biological value, thanks to a complete supply of essential amino acids, with bioavailability and digestibility levels close to those of milk and eggs, even higher than those of meat.
Research and innovation are therefore moving toward the extraordinary realm of edible mushrooms, whose hyphae are also being fermented to improve the nutritional properties of grains, legumes, and microalgae. This process, being explored in the EU in research projects #Cropdiva and #Giantleaps (3) – in Horizon Europe – has already enabled MycoTechnology Inc. (USA) to obtain ‘allergens free’ rice and pea proteins, fermented with the hyphae of Shiitake mushrooms. (4)
2) Alt fish, 3D Salmon
Revo food
is a Vienna-based company offering a variety of ‘plant-based foods,’ with a special focus on vegan fish substitute foods (Alt Tuna, Alt Salmon, also in cream). Its traditional recipes include water, soy, pea protein, canola and flaxseed oils, non-natural (i.e., synthetic) and smoke flavorings, various additives, citrus fiber, sea salt, modified starch, and functional ingredients (e.g., beet concentrate).
‘The Fillet’ is presented as a vegan alternative to the fresh salmon slice, 3D printed to better integrate fats into a protein and fibrous matrix.
The innovation here is the use of mycoproteins, which in themselves have a meat-like consistency. To which are added, in presumably different exposure from the descending order established in Food Information Regulation (EU) No 1169/11:
- Soy protein extrudate (water, soy protein concentrate),
- water,
- sunflower oil,
- Gelling additives (carrageenan, methylcellulose),
- aromas,
- salt,
- Oil from microalgae Schizochytrium sp. rich in DHA and EPA, just now authorized as a novel food, (5)
- Vitamins (B3, B6, B9, B12, E),
- Color additive (iron oxide),
- lycopene,
- rapeseed protein,
- thickening additive (konjac).
3) ‘The Fillet’. Claims, nutritional profiles
Alt Salmon ‘fillet’ is advertised as ‘mushroom-based,’ ‘100% vegan,’ ‘innovation made in Austria,’ with ‘all 9 essential amino acids,’ and ‘sugar-, gluten-, and cholesterol-free. (6)
Nutrition claims:
- ‘high in proteins’,
- High Omega-3 content,
- (Source of) vitamins A, B2, B3, B6, B12, D2.
Nutritional profiles (per 100 g of product):
- energy, 173 kcal
- fats, 13.5 g
- of which saturated, 1.7 g
- carbohydrates, 0.9 g
- of which sugars, 0.1 g
- fiber, 4.9 g
- protein, 9.5 g
- salt, 0.83 g.
4) Distribution, prices
The new product has already reached the shelves of a select group of supermarkets in the BILLA Group, which has about 1,600 stores (including 1,000 in Austria, as well as in the Czech Republic, Slovakia, Romania, Bulgaria, Croatia, Russia and Ukraine), itself part of the German giant REWE, with more than 3,700 stores. And it is theoretically available-though in fact out of stock-on Revo Food’s e-commerce site, priced at €6.99 in the 130 g pack (€53.77/kg).
5) Interim Conclusions
The real innovation-underlying ‘The Fillet’-is the mycoproteins developed by Mycorena, a startup in Gothenburg, Sweden. Its ‘magic ingredient,’ Promyc®, turns out to be rich in protein (45-60%) complete with all essential amino acids, fiber (6-15%), as well as some vitamins (B,D) and trace elements (zinc). Mycorena also makes an emulsion of ‘low fat,’ Mycolein™, itself derived from mushrooms.
The potential of this type of ingredient is extraordinary, as the valuable nutritional profiles are complemented by great application versatility, thanks to technological properties (enabling the attribution of structure and texture to foods or emulsifying matrices, as appropriate) and organoleptic profiles (flavors and aromas tend to be neutral). The application of Novel Food Regulation (EU) No 2015/2283 remains to be clarified. (7)
Dario Dongo
Notes
(1) Revo Food. The 3D structured fillet, 130 g https://shop-revo-foods.com/products/the-filet
(2) Dario Dongo, Andrea Adelmo Della Penna. Proteins from fungi and micro fungi, mycoproteins, the ABCs. GIFT (Great Italian Food Trade). 12.10.22
(3) Dario Dongo, Andrea Adelmo Della Penna. Agrobiodiversity, ecological transition and mycoproteins. GIFT (Great Italian Food Trade). 29.4.23
(4) Dario Dongo, Andrea Adelmo Della Penna. Novel food. Green light in EU for protein from mushrooms, rice and peas, insects, milk and new sugars. GIFT (Great Italian Food Trade). 14.1.23
(5) European Commission implementing Regulation (EU) 2017/2470 as regards the conditions of use of the Novel food Schizochytrium sp. oil rich in DHA and EPA https://tinyurl.com/552saytf
(6) Food Information Regulation (EU) No 1169/11 prohibits the indication of cholesterol content in food, for the specific purpose of preventing consumer confusion with blood cholesterol, in the absence of a direct relationship between the respective values
(7) Quorn’s mycoproteins alone were officially recognized as traditional foods, as they were already widespread on the European market before the date of entry into force of the first Novel Food Regulation (EC) No 258/1997 (see note 2 above). Instead, the European Commission qualified as a novel food in 2019 a plant concentrate fermented with the hyphae of the Shiitake mushroom https://tinyurl.com/4xjmzsjj
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
