Revo Foods expands beyond seafood with launch of mycoprotein-based EL POLLO

Revo Foods has launched EL POLLO, its first chicken-style product, marking the Austrian food-tech company's expansion beyond the seafood alternatives that have defined its portfolio to date.

Made primarily from mycoprotein and produced using Revo Foods' proprietary 3D structuring technology, EL POLLO has been developed over more than two years and is designed to deliver a fibrous, chicken-like texture that the company believes stands apart from existing products in the category.

• Revo Foods launched EL POLLO, its first chicken-style product, expanding beyond its established seafood-inspired portfolio.
• The mycoprotein-based product was developed over more than two years using the company's proprietary 3D structuring technology.
• EL POLLO began rolling out across Austria, Germany and Italy and became available through the Revo Foods online store.

The launch represented a significant milestone for Vienna-based Revo Foods, which has built its reputation around applying industrial-scale 3D food structuring technology to create whole-cut seafood alternatives made from mycoprotein.

While the company's previous products have focused largely on fish and seafood formats, EL POLLO takes the technology into what is globally the largest meat category.

Robin Simsa, Commercial Director at Revo Foods, said: "Chicken is the most-eaten meat in the world, but most plant-based versions are easy to forget. We focused on getting the texture right, and EL POLLO is the result. For us it shows just how versatile mycoprotein becomes when combined with our 3D structuring process."

According to the company, achieving the desired texture was the primary focus of development. Revo Foods said its technology enables precise control over product structure, creating a juicy and fibrous bite intended to more closely resemble conventional chicken.

The product features a short ingredient list, contains no major allergens, and has achieved a Nutri-Score A rating. Revo Foods also reported that EL POLLO is high in protein and fiber and can be prepared in approximately five minutes.

The company described the product as its most affordable offering to date, reflecting growing efforts across the alternative protein sector to address price accessibility alongside taste, texture, and nutrition.

EL POLLO is being launched in three variants: Original, Asian Fusion, and BBQ Style.

The new product builds on Revo Foods' broader strategy around mycoprotein, a fungi-derived protein produced through fermentation. The company has increasingly emphasized mycoprotein's nutritional profile and naturally fibrous structure as key advantages for creating meat-like products without relying on lengthy ingredient lists.

In a previous interview with Protein Production Technology International, Simsa argued that mycoprotein offered a different proposition from many conventional plant-based meats.

"A lot of plant-based meats are highly processed, with long ingredient lists and an artificial taste. That's turning people off," he said. "Mycoprotein is different - it's naturally high in protein and has a texture that's already very close to meat or seafood."

The company has also become one of the most prominent advocates of 3D food structuring as a manufacturing platform for alternative proteins. Unlike conventional extrusion technologies, which are typically used to produce more uniform products such as burgers and nuggets, Revo Foods has focused on creating more complex structures that replicate layers, fibers, and varied textures.

That approach led to the launch of products including EL BLANCO, inspired by black cod, and more recently collaborations with companies such as Juicy Marbles. In 2025, a co-developed product called Kinda Cod sold out within an hour of launch, followed by the release of Kinda Salmon in the US market.

Supporting that growth is The Taste Factory, the company's production facility in Vienna, which Revo Foods has described as the world's first industrial facility dedicated to 3D food extrusion. The site was established to enable continuous, large-scale production of structured protein products.

The launch of EL POLLO suggests Revo Foods is now applying the same manufacturing platform beyond seafood alternatives and into mainstream meat categories.

The product is rolling out this month through supermarkets across Austria, Germany, and Italy. It is also available directly through the company's online store.

For Revo Foods, the launch represents both a portfolio expansion and a test of whether the combination of mycoprotein and industrial 3D structuring can gain traction in a category far larger than seafood alternatives. After spending years developing whole-cut fish products, the company is now bringing the same technology to the world's most widely consumed meat.