date:Sep 20, 2023
hnique that seamlessly integrates fats into a fibrous protein matrix, formulating seafood alternatives with the flakiness and juiciness associated with fish filets.
It is sat down with Robin Simsa, CEO of Revo Foods, to understand the scientific and nutritional aspects of the 3D fish and its potential impact on the seafood industry in the face of the current overfishing crisis and the dramatic loss of coral reefs.
With the milestone of industrial-scale 3D food printing, we are entering a crea