The Austrian company Revo Food is launching an Alt Fish on the market consisting of 3D printed mycoproteins in the shape of a salmon fillet. 'The Filet'. (1) A vegan innovation, interesting in various aspects, at a price well above that of authentic salmon.
1) Mycoproteins, 'the game changer'
Mycoproteins, as we have seen, could prove to be a 'game changer' in the global challenge of #foodsecurity and #nutritionsecurity, as alternative protein sources to those of foods of animal and plant origin. (2) These proteins in fact have a high biological value, thanks to a complete supply of essential amino acids, with levels of bioavailability and digestibility close to those of milk and eggs, even higher than those of meat.
Research and innovation they are therefore moving towards the extraordinary kingdom of edible mushrooms, whose hyphae are also subjected to fermentation to improve the nutritional properties of cereals, legumes and microalgae. This process, being explored in the EU in the #Cropdiva and #Giantleaps (3) research projects - in Horizon Europe - has already allowed 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 that offers a variety of 'plant-based foods', with a particular vocation towards vegan fish substitute foods (Alt Tuna, Alt Salmon, also in cream). Its traditional recipes include water, soy, pea proteins, rapeseed and linseed oils, non-natural (i.e. synthetic) and smoke flavourings, various additives, citrus fibres, sea salt, modified starch, functional ingredients (e.g. beetroot concentrate).
'The Fillet' it is presented as a vegan alternative to fresh salmon steak, 3D printed to better integrate fats into a protein and fibrous matrix.
The innovation in this case it is represented by the use of mycoproteins, which in themselves have a consistency similar to that of meat. To which are added, in a presumably different display from the decreasing order established in the Food Information Regulation (EU) No 1169/11:
- extruded soy protein (water, soy protein concentrate),
- water,
- sunflower oil,
- gelling additives (carrageenan, methylcellulose),
- aromas,
- its sale,
- oil from microalgae Schizochytrium sp. rich in DHA and EPA, recently authorized as a novel food, (5)
- vitamins (B3, B6, B9, B12, E),
- color additive (iron oxide),
- lycopene,
- rapeseed protein,
- thickener additive (konjac).
3) 'The Fillet'. Claims, nutritional profiles
The 'fillet' Alt Salmon 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 content of Omega-3,
- (source of) vitamins A, B2, B3, B6, B12, D2.
Nutritional profiles (per 100 g of product):
- energy, 173 kcal
- fat, 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 small group of selected supermarkets of the BILLA group which has around 1.600 points of sale (of which 1.000 in Austria, as well as in the Czech Republic, Slovakia, Romania, Bulgaria, Croatia, Russia and Ukraine), which in turn is part of the German giant REWE, with over 3.700 stores. And it is theoretically available - although actually sold out - on the Revo Food e-commerce site, at the price of €6,99 in the 130 g pack (€53,77/kg).
5) Provisional conclusions
The real innovation – the basis of 'The Fillet' – is made up of mycoproteins developed by Mycorena, a startup from Gothenburg (Sweden). Its 'magic ingredient', Promyc®, appears to be rich in proteins (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 a 'low fat' emulsion, Mycolein™, which is itself derived from mushrooms.
The potential of this type of ingredient is extraordinary, since the valuable nutritional profiles are combined with great application versatility, thanks to the technological properties (which allow structure and consistency to be attributed to foods or to emulsify the matrices, depending on the case) and to the organoleptic profiles (flavors and generally neutral aromas). The application of the Novel Food Regulation (EU) No 2015/2283 remains to be clarified. (7)
Dario Dongo
Footnotes
(1) Revo Food. The fillet 3D structured, 130 g https://shop-revo-foods.com/products/the-filet
(2) Dario Dongo, Andrea Adelmo Della Penna. Proteins from fungi and microfungi, mycoproteins, the ABC. GIFT (Great Italian Food Trade).
(3) Dario Dongo, Andrea Adelmo Della Penna. Agrobiodiversity, ecological transition and mycoproteins. GIFT (Great Italian Food Trade).
(4) Dario Dongo, Andrea Adelmo Della Penna. Novel food. Green light in the EU for proteins from mushrooms, rice and peas, insects, milk and new sugars. GIFT (Great Italian Food Trade).
(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 the cholesterol content in foods, for the specific purpose of preventing consumer confusion with blood cholesterol, in the absence of a direct relationship between the respective values
(7) Only Quorn mycoproteins have been officially recognized as traditional foods, as they were widespread on the European market already before the date of entry into force of the first Novel Food Regulation (EC) No 258/1997 (see above, note 2). In 2019, the European Commission instead classified a vegetable concentrate fermented with the hyphae of the Shiitake mushroom as a novel food. https://tinyurl.com/4xjmzsjj
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
