‘Mass customisation’: New 3D printing tech brings more flexibility to alternative meat and seafood production

3D printing has been described as the ‘tech of the future’. For Revo Foods, it is very much the tech of the present.

Revo produces mycoprotein meat and fish alternatives​ through 3D printing technology. Notably, it recently produced and released the ‘world’s first’ 3D-printed smoked salmon fillet​ last year.

Now, the company has announced a new printer, the ‘Food Fabricator X2’, which can customise shapes, structures and textures, and has a multi-nozzle system that can print multiple products at once.

Revo is also planning to upscale production with the money it hopes to raise from a planned release of digital shares to the public.

Continuous production

Revo’s new technology enables continuous meat analogue production which, the company says, is the first time mass production of such products has been possible with 3D printing.

The company’s printer is “a completely new production machinery to enable the structuring of complex, heterogeneous food items with 3D technologies. 3D Food Printing existed for a while, but we developed (and patented) some main components which now enable us to bring this technology to the industrial scale,” Revo Foods’ CEO Robin Simsa told FoodNavigator.

The company’s new extrusion print-head design, for example, enables a continuous flow of materials for the first time. Before this, a more labour-intensive batch process was the order of the day. “With this solution it is possible to work with huge material volumes without manual labour input. Obviously, this has a huge effect on the cost.”