ATLANTIC FISH CO AND REVO FOODS EXPLORE HYBRID APPROACH

Atlantic Fish Co and Revo Foods explore hybrid approach to unlock whole-cut cultivated seafood. One of the biggest challenges facing cell-based seafood today isn’t growing cells — it’s turning them into scalable, whole-cut products consumers recognise. US-based Atlantic Fish Co and Austrian food-tech start-up Revo Foods are now exploring a hybrid solution that could help bridge that gap. The collaboration combines Atlantic Fish Co’s proprietary whitefish cell lines and tissue engineering expertise with Revo Foods’ industrial mycoprotein structuring and 3D food extrusion technology. Together, the companies are investigating whether structured mycoprotein matrices can serve as a scalable backbone for the integration of cultivated seafood cells.

Rather than relying solely on cell growth to create texture and structure, the hybrid approach uses mycoprotein — a fermented fungi-based protein already produced at scale — as the primary carrier. This structured base may allow cell-based material to be incorporated in a matrix that, in combination, can make cell-based meat cheaper while still delivering on taste and texture promises.

Advancing next-generation hybrid alternatives

Revo Foods’ existing product “EL BLANCO – Inspired by Black Cod” demonstrates how layered protein structures can replicate the texture of whole-cut fish at industrial scale. Within the partnership, this platform is now being evaluated as a host matrix for Atlantic Fish Co’s cultivated whitefish cells. During the collaboration, it is intended to test cell-based materials together with Revo Foods 3D structuring system to observe economical, technical and sensory applicability.

By combining proven structuring technology with cell-based ingredients, the project aims to address one of the final technical hurdles of cultivated seafood: producing whole-cut products in an economically viable and scalable way. More than 80% of whitefish products are consumed as whole cuts, making this format critical for consumer acceptance.

Hybrid products could offer a faster route to market than fully cell-based solutions, while still delivering improved taste, mouthfeel, and consumer acceptance compared to plant-only alternatives. The collaboration reflects a broader shift within alternative proteins toward hybrid models that leverage the strengths of multiple technologies. For both companies, the goal is not to replace one approach with another, but to combine them into practical, manufacturable products that can reach consumers sooner.

About Revo Foods

Revo Foods is a Vienna-based start-up founded in 2021 that is pioneering large-volume 3D Food Extrusion Technology for the production of mycoprotein-rich foods. In 2024, the company opened the world´s first industrial production facility for 3D Food Extrusion, called “The Taste Factory”, in Vienna. The first products of the company are already available in major retailers across Europe, such as EDEKA, REWE, BILLA and SPAR. The start-up holds 3 patents on a new technology for continuous 3D printing of proteins and has released multiple products with mycoprotein as the main ingredient.

For more information on Revo Foods and THE FILET, visit www.revo-foods.com

About Atlantic Fish Co

Atlantic Fish Co is a North Carolina-based food technology company developing sustainable seafood through advanced cultivated seafood methods. The company’s mission is to create delicious, nutritious whitefish products that help address overfishing and the environmental limits of traditional seafood supply chains.

For more information on Atlantic Fish Co, visit www.atlanticfish.co

Image: Revo Foods