Revo Foods launches THE PRIME CUT, a new generation of plant-based foods designed for performance and longevity

Revo Foods has unveiled what it calls the first true example of 'Plant-Based 3.0' with the release of THE PRIME CUT, a functional whole-cut food designed not to mimic meat, but to enhance human performance and longevity. Rolling out in April 2025 across selected European retailers including BILLA, Gurkerl.at, and Prokopp, the product is poised to redefine how health-conscious consumers approach protein – not as a replacement, but as an upgrade.

Instead of marketing to vegans or meat-eaters, Revo is targeting a third group: the wellness-oriented consumer looking for clean, nutrient-dense foods that support active lifestyles. “Most plant-based products still live in a meat-vs-vegan world,” explained Niccolò Galizzi, Head of Food Tech at Revo Foods. “We wanted to move beyond that, by stopping to copy and start creating.”

CEO Robin Simsa echoed the shift in approach, telling Protein Production Technology International, “We’ve seen that sustainability is not enough as a message for most consumers. THE PRIME CUT is designed for health, performance, and longevity, using high-quality ingredients like mycoprotein and microalgae oil, and technologies like 3D food extrusion that preserve nutrition and bioavailability.”

At the core of THE PRIME CUT is mycoprotein, a fermented fungal protein that boasts a complete amino acid profile, high fiber content, and excellent bioavailability. Unlike soy or pea proteins, which often require extensive processing, mycoprotein retains its fibrous structure naturally and requires minimal modification.

“Our 3D-extrusion process avoids high heat, preserving the natural fibrous structure and sensitive micronutrients,” Simsa explained. “This makes it ideal for a clean-label product where nutritional integrity really matters.”

Revo’s proprietary technology is key to unlocking the health benefits of these ingredients. By sidestepping the high temperatures used in conventional extrusion, the company’s patented 3D-extrusion process preserves more micronutrients and allows the formation of complex textures – bridging the gap between processed food and whole food nutrition.

Simsa says the formulation process began with a clear goal: to optimize for functionality, not mimicry. “We focused on mycoprotein for its complete amino acid profile and high bioavailability, and added functional ingredients like Omega-3s and key vitamins,” he said. “The biggest challenge was balancing nutrition with taste and texture, which we addressed through a very long product development process.”

Microalgae oil, another standout ingredient, provides a daily dose of Omega-3s in a stable, bioavailable form – a notoriously difficult task in food formulation. “We use microalgae oil at low temperature to ensure stability and prevent oxidation,” Simsa said. “Through our 3D extrusion process, the oils are integrated directly with the protein matrix, preventing degradation.”

The product also includes folic acid, B6 and B12 to support metabolic and cognitive function, while the fiber profile is tuned to promote gut health – a growing priority among performance-driven consumers.

Interestingly, THE PRIME CUT won’t be found in the traditional plant-based section. Instead, Revo is placing it alongside functional foods, where Simsa believes it will resonate more strongly with health-conscious shoppers looking for benefits, not labels.

“We noticed that most people care more about energy, fitness, and longevity – and less about plant-based tags,” he said. “Functional food shelves are where they look for value, so THE PRIME CUT belongs there. It is in the chilled section, however.”

To support this shift in positioning, Revo is running in-store demos, educational campaigns, and bold packaging that emphasizes benefits rather than ideology. “We highlight the high-quality ingredients in big letters right on the front side of the package – mycoprotein, fibers, Omega-3, vitamins  and don’t even have a vegan logo on this product,” Simsa noted.

Revo isn’t just betting on one product. Its Taste Factory, opened in 2024, is the world’s first industrial facility dedicated to continuous 3D-extrusion of food, with a production capacity of multiple tons per month. This scalability is central to the company’s broader strategy.

“Our technology is scalable and flexible,” Simsa said. “We’re already exploring co-manufacturing, white-label, and licensing opportunities. 3D food extrusion leads to completely new food textures, which we are just starting to explore.”

The company holds three patents on its continuous 3D-extrusion method and has previously released multiple products based on mycoprotein. Simsa believes this new platform can support a wider portfolio of functional food offerings designed for both performance and sustainability.

In a market that has struggled to evolve beyond imitation, THE PRIME CUT could signal a turning point. “Not only have we transferred the ability to control cellular function with light from the research lab to commercial applications, we have now done this at scale,” Simsa said, referencing not only the nutritional architecture but also the manufacturing possibilities.

Whether consumers will buy into a new category of food that doesn’t try to look like steak but promises to help them live longer and perform better remains to be seen. But for Revo Foods, the vision is clear.

“The next generation of food shouldn't be about replacement  it should be about enhancement,” said Galizzi. With THE PRIME CUT, that future might already be here.