Revo Foods Raises €1.2M to Scale Sustainable Protein with 3D Food Tech

Revo Foods has launched a crowdfunding campaign on FunderNation to support its growth and expansion in the plant-based protein market. According to the latest information, the company has already raised €1.2 million from nearly 60 investors.

The crowdfunding campaign follows strong sales growth. In March, Revo Foods reported its highest sales ever. However, the company acknowledged that the entire alternative protein sector is struggling to gain traction with consumers. Despite these challenges, Revo Foods remains committed to refining its message and reaching a wider audience.

“We haven’t yet made our products attractive enough to mainstream consumers to make them switch to sustainable foods. But that’s not a reason to give up. It’s a reason to step up our game,” explains Revo Foods.

Revo Foods plans production expansion with advanced technology

The funds will help the company expand production at its recently opened THE TASTE FACTORY, powered by Revo Foods’ proprietary 3D food extrusion technology. This technology has enabled the company to launch six new products in the last six months, including plant-based fish alternatives such as THE FILET — inspired by salmon; EL BLANCO — inspired by black cod; and THE PRIME CUT, which differentiates itself from traditional animal products by using high-quality plant-based proteins.

These innovations are based on mycoprotein, a fermented fungal protein that offers a complete amino acid profile, is rich in protein and fiber, and has a low environmental impact. Revo Foods points out that mycoprotein requires less processing than other plant-based proteins such as soy or pea, making it a more sustainable alternative for consumers seeking healthier and more environmentally friendly options.

The crowdfunding funds will be used to expand production capacity, improve marketing efforts, and further develop 3D printing technology. Revo Foods plans to reach profitability by 2026, focusing on increasing production efficiency, reducing costs, and scaling operations to meet the growing demand for plant-based alternatives.

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(Featured image by Michael Wave via Unsplash)

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