In a major milestone for the next generation of sustainable bio-texturized proteins, Austrian food-tech startup Revo Foods has officially announced the commercial rollout of its highly anticipated whole-cut chicken fillet line, branded as “El Pollo – Inspired by Chicken.” The product line is launching simultaneously across three major European consumer markets: Austria, Germany, and Italy.
The debut represents Revo Foods’ first expansion into the massive global poultry segment. It follows the successful commercialization of the company’s 3D-printed mycelium seafood alternatives, which marked the world’s first additive-manufactured whole-cut foods to hit mainstream European supermarket shelves.
3D Structuring and Aligned Fibers
While conventional plant-based poultry options are typically limited to unstructured, finely ground formats like nuggets or strips, Revo Foods utilizes its proprietary, continuous “3D Structuring” extrusion technology to produce an authentic, heterogeneous whole-cut fillet.
Operating out of its large-scale, automated industrial production site in Vienna, known as The Taste Factory, the startup’s computer-guided system weaves delicate lipid droplets directly into a dense web of unstructured fungal biomass. This low-temperature, additive-manufacturing platform replicates the fibrous behavior and mouthfeel of real animal muscle tissue without destroying heat-sensitive micronutrients or generating excessive production waste.
Ingredient Matrix: Fungi-Forward Nutrition
At the core of the El Pollo line is mycoprotein, derived via the controlled liquid fermentation of Fusarium venenatum. This fungal base naturally mirrors the structural density of animal flesh and doubles its biological mass every five hours, making it one of the most resource-efficient protein sources available.
Nutritional Profile & Ingredients (per 100g)
Parameter / Ingredient |
Metric / Function |
Clinical & Dietary Significance |
Main Component |
Mycoprotein + Fava Bean Protein |
Delivers a complete amino acid profile. |
Protein Content |
13 grams |
Promotes lean muscle retention and structural satiety. |
Dietary Fiber |
8 grams |
Covers over 30% of recommended daily fiber intake. |
Fat Content |
Low Saturated Fats |
Replaced by clean Rapeseed Oil matrices. |
Nutri-Score |
A Rating |
Clean-label product free from major allergens. |
To complement the mycoprotein, the clean-label formulation integrates fava bean protein, bamboo fiber, and rapeseed oil, ensuring the fillet retains moisture during cooking while maintaining a short, natural ingredient list.
Shift in Strategy: “Inspired by Chicken”
A distinct aspect of this launch is Revo Foods’ choice of market positioning. The startup is intentionally avoiding labeling El Pollo as a meat substitute or alternative.
“El Pollo is not a chicken alternative; it is a mycoprotein-based product that is ‘inspired by chicken’. The plant-based industry had a dogma that if you replicate meat 100%, consumers will come, and I don’t think this is true anymore. I believe people care less about a one-to-one replica, but rather look for a good, functional protein source prepared in an engaging way.”
— Robin Simsa, Founder and Commercial Director of Revo Foods
By marketing the product on its own merits—specifically highlighting its high fiber content (an element completely lacking in animal meat) and its low-fat, highly digestible protein profile—Revo Foods aims to capture a broader demographic of health-conscious consumers who reject artificial alternatives but welcome premium, high-performance nutrition.
EU Retail Rollout and Pricing
The whole-cut fillets are launching in three distinct flavor varieties to cater to varied consumer preferences: Original, BBQ Style, and Asian Fusion. Engineered for convenience, the texturized cuts are pre-marinated and achieve an authentic sear after just five minutes of pan-frying.
Priced competitively at €4.29 per unit, El Pollo is immediately available via Revo Foods’ direct-to-consumer e-commerce platform. Concurrently, the 3D-printed fillets are rolling out across physical supermarket shelves and cold-chain delivery applications throughout Austria, Germany, and Italy, establishing a new commercial baseline for advanced mycelium proteins in Europe.
To explore the automated processes behind these texturized proteins, check out this inside look at the Welcome to the TASTE FACTORY, which showcases how Revo Foods scales its continuous 3D-structuring hardware to produce multiple tons of premium whole-cut mycoprotein every month.
