Revo Foods launches Minced Fungi Protein with just four ingredients

Revo Foods has unveiled a new kind of protein product that it says delivers more protein than beef and a better taste than tofu — and it’s made from just four ingredients. The Austrian foodtech startup’s new Minced Fungi Protein officially launches today and is positioned as a clean-label, highly digestible protein source that taps into growing consumer demand for natural and functional nutrition.

At the heart of the product is fermented mycoprotein, a fungi-based ingredient that Revo Foods says offers a complete amino acid profile, superior bioavailability, and minimal processing. The result is a convenient, versatile protein base that avoids the cholesterol and saturated fat found in animal products, while also sidestepping the processing and compositional challenges of many plant-based proteins.

“We wanted to create an easy-to-use protein for a new generation of fitness-oriented consumers,” commented Robin Simsa, CEO of Revo Foods. “Animal proteins have a disadvantage of cholesterol and saturated fats, while plant-based proteins have a disadvantage with bioavailability and amino acid composition. Fungi protein opens up a third category of proteins: bioavailable, a complete amino acid profile and without the need for processing. Plus, it tastes awesome and can be basically added to any meal as an additional protein input. We see this as the future of sport nutrition.”

The launch comes amid continued momentum in the protein category, where high-protein claims are now found across everything from yogurt to ready meals. But today’s consumers are increasingly focused on quality as well as quantity, favoring protein sources that are natural, functional, and low in additives – and that support both health and sustainability goals.

Minced Fungi Protein is made using Fusarium venenatum, a strain of fungus first identified in the UK in the 1970s as part of a government research initiative. It was one of more than 3,000 organisms screened for food production and has since gained recognition for its nutritional completeness and efficient growth.

The mycoprotein is cultivated through a fermentation process akin to beer brewing, where the fungus converts sugar into protein-rich biomass. Unlike plant proteins such as soy or pea, which typically require extraction and heat or pressure treatments, mycoprotein retains its full nutritional profile without intensive processing.

Revo Foods’ version contains only mycoprotein, rapeseed protein, canola oil, and a blend of sea salt and herbs. With a Nutri-Score rating of A, each 160g pack contains close to 25g of protein, while delivering just 137 calories per 100g. Carbohydrates and saturated fats are kept low, at 0.7g and 1.3g per 100g respectively.

According to Revo Foods, this nutrient density makes the product ideal for building muscle while minimizing fat intake – outperforming traditional sources like beef, tofu, eggs, and lentils when it comes to protein-per-calorie ratios. The product’s mild umami flavor and crumbly texture also make it suitable for a wide variety of meals, from curries and tacos to pasta sauces and grain bowls. It cooks quickly in a pan, oven, or air fryer, and readily absorbs flavors from sauces and spices.

While many plant-based products aim to imitate meat, Simsa said Revo Foods is taking a different approach. “It’s not trying to replace meat – it’s offering something entirely different,” he explained. “A clean, functional, and versatile protein base.”

Minced Fungi Protein went on sale 16 July via Revo’s own online store and is also available at BILLA Online, BILLA Pflanzilla, and KOKKU in Germany.

Revo Foods was founded in Vienna in 2021 and has focused on developing protein-rich foods from fermented mycoprotein. The company opened its production site, the Taste Factory, in 2024 – billed as the world’s first industrial facility for mycoprotein-based products including filet-style offerings and now Minced Fungi Protein. Revo’s range is available at leading European retailers such as EDEKA, REWE, BILLA, and SPAR, and the company holds three patents for its continuous 3D protein extrusion technology.