In a world where sustainability is vital, the search for protein sources that nourish both our bodies and the planet is key. When you read along, you will daydream with us about the data-backed truth of the eco-hero within mycoprotein, alongside other popular protein options. Do it for the gains. 

An Eco Showdown 

When it comes to the environmental footprint of protein production, mycoprotein turns out to be a champion. Data from CarbonCloud’s climatehub shows that mycoprotein leaves a significantly smaller carbon footprint compared to other vegan and animal-based proteins.  

Another aspect where mycoprotein shines is in its water footprint. Traditional animal-based proteins, such as salmon, beef, and chicken, require next to a lot of cruelty, big amounts of water throughout their production cycles. In contrast, mycoprotein uses a lot lower water usage, making it a more water-efficient and sustainable choice. 

Even when compared to plant-based proteins like soy, mycoprotein is higher on the leaderboard. While tofu (made from soy) is already known for its relatively low environmental impact, mycoprotein manages to be even more resource efficient. 

Leaderboard: Let’s crunch those numbers 

Source: carboncloud.com

As we consider the future of protein production, it becomes evident that mycoprotein gives a lot of hope to eco-warriors and animal lovers. Its ability to deliver a nutrient-rich, protein-packed alternative with a smaller ecological footprint is a significant step toward a more sustainable food system. By using mycoprotein in the production of food products, we can actively contribute to reducing greenhouse gas emissions and preserving water resources. 

This is Not the End 

In the quest for sustainable protein sources, mycoprotein emerges as an environmental hero. Its climate impact, water footprint, and resource efficiency outshine traditional animal-based proteins like salmon, beef, and chicken. Even compared to plant-based proteins like soy, mycoprotein proves to be a sustainable standout. We, Revo Foods, incorporate mycoprotein into our upcoming product (TEAAASER), with which we have the power to make a positive impact on the planet while enjoying a nutritious protein alternative. 

Photocredits: Mycorena

At the heart of culinary innovation lies an extraordinary ingredient, hidden beneath the earth’s surface. In this blog article we dive into the captivating world of mycoprotein, a remarkable creation born from the humble roots of mushrooms. Let’s explore this culinary underground and find out more about the symbiotic relationship between mycoprotein and its origin, the mushroom roots. 

Unveiling Mushroom Roots 

Mushroom roots, also known as mycelium, thrive beneath the soil, weaving a network that serves as the foundation for transformation. Within this hidden marvel, mycoprotein emerges as a nutritional powerhouse, offering a lot of benefits to both food enthusiasts and sustainability advocates. 

Mycoprotein – Welcome to the underground 

What makes mycoprotein unique is its ability to mimic the texture and taste of traditional animal-based proteins, all while being entirely fungi-based. It has opened doors to endless possibilities to satisfy our cravings without cruelty. 

Fueling your Body with Mycoprotein 

Beyond its culinary variety, mycoprotein offers multiple nutritional advantages. Packed with essential amino acids, vitamins, and minerals, it provides a complete protein source that nourishes our bodies and fills us up with energy. The fact that it’s gluten-free adds to its appeal, accommodating various dietary needs and preferences in comparison to many other vegan proteins. 

Symbiosis at Its Finest 

But how does mycoprotein come to life? It all begins with the humble mushroom roots. These complex networks absorb nutrients from the soil, harnessing the power of nature to nurture mycoprotein into existence. It’s a beautiful union of science and sustainability, where the roots serve as the incubator for delivering an ingredient that enhances our culinary experiences. 

Moreover, mycoprotein has a significantly lower environmental impact compared to animal-based protein sources. It requires less land, water, and energy, making it a more sustainable choice for conscious consumers.  

Mycoprotein’s Versatility in the Kitchen 

In the world of gastronomy, mycoprotein empowers chefs and home cooks to use their creativity. Its versatility allows for endless culinary adventures. Whether you’re a foodie or just curious, mycoprotein lets you savor its flavor, celebrate its sustainability, and explore the countless ways it can elevate your (often so boring) meals. 

Revolutionizing the Ocean 

The bright minds of Revo Foods, have harnessed the power of mycoprotein to redefine the world of seafood alternatives. Through our innovative 3D-structuring technology, we have unlocked the potential of fungi-based protein to create authentic and sustainable alternatives to traditional seafood. Mycoprotein will soon take center stage at Revo Foods where seafood alternatives reach new heights of taste and sustainability. This IS a TEASER! 

Before you say “it’s not real fish“, it is important to clarify that…  that is actually the point. Here is why people seek seafood alternatives.

Why Do People Stop Eating Fish “for the Environment”?

Fish and seafood have been included in people’s diets in many parts of the world for centuries. We eat fish because it is a good source of lean proteins and Omega-3 fatty acids. But over the past couple of years, we hear more and more who are reducing or even eliminating all types of seafood from their diets; a phenomenon that it’s not, however, shown in future projections. According to the OECD-FAO Agricultural Outlook 2020-2029, fish for human consumption is projected to increase by 16.3% in 2029 on a global scale. This projection does not counteract, however, the fact that more and more people now plan -at least on a theoretical level- to cut down on fish.

Since environmental campaigns, reports, and documentaries started highlighting the negative effects of the meat industry, people started cutting down on meat. Only in the United Kingdom, daily meat consumption dropped by 17% in just a decade. Well, this partly answers the question “why so many people stopped eating fish”. Big contributors to that might have been documentaries such as “Seaspiracy“, which bring the “dirtier” secrets of the fishing industry into light. Although such documentaries do take “ethos” into consideration – in other words, “how ethical it is to kill and eat fish- the main focus is sustainability.

Fish Consumption & Sustainability

Already since 2018, the United Nations had warned us that the “world’s fish consumption is unsustainable“. The organization warned us that “failure to apply effective fisheries management measures threatens both food security and livelihoods”. In order to satisfy the global demand for fish over the last decades, commercial fishing has used some of the unsustainable fishing methods to have ever existed. In another article, we saw the most common ones.

A great example might be bottom trawling or dragging. A huge net is dragged along the seafloor, catching any creature that stands in its way. Most of the time, species that are not meant to be caught end up being thrown back into the ocean, lifeless. And let’s not forget “ghost fishing“. What happens to all the lost or discarded nets, fishing rods, and other parts of the fishing equipment? You guessed it; they continue “fishing” and “catching” fish and other animals that dive into the waters. And these animals never make it into anyone’s plate.

Other Concerns | The Rise of Seafood Alternatives

Another concern, however, is that of the high concentration of heavy metals in fish populations. That’s especially true for Mercury, which, unfortunately, accumulates over time. According to the World Health Organization, “people are mainly exposed to methylmercury, an organic compound, when they eat fish and shellfish that contain the compound”. The compound is considered by WHO as one of the top ten chemicals or groups of chemicals of major public health concern. That is because it has toxic effects on the nervous, digestive, and immune systems. The same goes for lungs, kidneys, skin, and eyes.

But toxic heavy metals are not the only source of concern for many people. According to the United Nations Environment Programme (UNEP), “microplastics, microbeads, and single-use plastics poisoning sea life and affecting humans”. According to UNEP, microplastics are too small to be filtered out by waste treatment plants. As a result, they attract waterborne toxins and bacteria to their surfaces. Also, they resemble food for fish, amphibians, insects, larvae, and marine animals. The animals eat them and block their digestive tracts, causing physical problems.

Last but not least, many people cut down on fish and look for seafood alternatives for ethical reasons. Veganism for ethical reasons is on the rise; let’s not forget that The Economist magazine named 2019 “The Year of the Vegan”. Only in the US, meat consumption has declined by 17% over the past decade. Being vegan is not as quirky anymore in many parts of the western world. And eating vegan food in the modern world is not even that hard anymore. There are many plant-based meat alternatives that make maintaining a vegan diet possible in the long-run.

In an Essence, Here Is Why People Cut Down On Fish:

1. Official reports (e.g. UN, OECD) warn us that fish consumption is unsustainable.
2. (Over)fishing practices have a negative impact on our oceans in direct (depletion of sea life) and indirect ways (e.g. ghost fishing from old nets).
3. Seafood is often rich in heavy metals, which pose a risk to human health (WHO).
4. Many people choose not to eat animals for ethical reasons.

The Rise of Seafood Alternatives

Since many people started eliminating or decreasing their seafood consumption, the demand for seafood alternatives and vegan fish (often called “faux fish”) surged. Seafood alternatives are plant-based food items that mimic the taste, texture, smell, and overall feeling of real seafood. They might be made of peas, potatoes, rice, soy, or other proteins. Sometimes, they contain algae extracts, which basically give them the title of real seafood. Most of the time, seafood alternatives also contain important nutrients found in fish, such as Omega-3 fatty acids and lean proteins. At the same time, they exclude all the toxic components we mentioned earlier.

Someone may ask “what is the point” – why don’t people simply eat all other food groups, instead of creating “fake” fish out of these… other food groups. In other words, why don’t we eat peas, instead of making fish out of peas? We totally get this point. But let’s not forget that food is more than a group of nutrients served on a plate. There is a culture around food and, in some countries, culture actually revolves around it. Food is taste, memories, feelings, and emotions. We share food with others and we use our creativity to come up with new recipes.

For many people, eliminating seafood means never trying some of their favorite dishes ever again. Sushi, fish and chips, tempura prawns, or even tuna sandwiches are someone’s favorite meal or comfort food. By using plants to mimic seafood in taste, texture, and nutrients, we enable people to switch to their desired diet with fewer sacrifices. They have the same options as before and they only need to make a switch from conventional to alternative seafood.

In a Nutshell, People Switch to Seafood Alternatives Because:

• (Most) seafood alternatives are nutritious; Revo Foods’ smoked salmon slices, for example, are a good source of proteins and vitamins.
• Alternative seafood is also free of heavy metals and microplastics.
• New technologies, such as 3D food printing, have helped mimic the texture of conventional fish to perfection.
• Seafood alternatives enable people to continue eating their favorite meals after they make the “switch”. A vegan diet is now easier to maintain!

A big YAY for seafood alternatives!

Revo Foods, An Alternative Seafood Company

Revo Foods is one of the fastest-growing European start-ups that produce seafood alternatives. Founded in 2020 in Vienna, Austria, it has already swept Europe off its feet. Our revolutionary 100% plant-based Revo smoked salmon slices are distributed in over four countries, including Germany and Spain. More products, such as vegan fish spreads and tuna cans are also in the works. 3D food printing plays an important role in the development of our products but, don’t worry, your food won’t come directly out of a printer.

You can find Revo Foods’ products in selected restaurants and stores (both physical and online).

Is it safe to eat fish during pregnancy?

Doctors often warn pregnant people to reduce or even eliminate seafood and fish from their diets. Fish, however, is thought to be a great source of nutrients, such as Omega-3 fatty acids, that are crucial for the developmental stages of the fetus. But why is the consumption of fish unsafe for pregnant people and is there a healthier alternative on the market?

Important Nutrients During Pregnancy

It doesn’t come as a surprise that the human body increases nutritional needs during pregnancy. Not only do pregnant people need to feed their own body, but also the one of the fetus that is being developed in the womb. To support this complicated procedure successfully, the human body needs a variety of micronutrients, such as vitamins and minerals, and macronutrients, such as proteins and fats. Pregnant people may have to adjust their daily intake of calcium to 1200 mg, folate to 800 mcg, and iron to 27 mg. Their protein intake should also increase from 46 grams to 70-100 grams a day.

For many decades, pregnant people were encouraged to eat fish on a weekly basis. Fish is rich in lean proteins and Omega-3 fatty acids, making it the ultimate healthy food. For pregnant people, it was considered the best way to meet their nutritional goals. However, doctors now warn that regular seafood consumption is no longer safe for pregnancy. The reason? The presence of harmful heavy metals, especially mercury.

Mercury: The Hidden Danger in Fish

Mercury occurs naturally in the environment and takes on different forms, such as elemental, inorganic, and organic. Methylmercury is an organic form of mercury that humans are exposed to whenever they eat fish and shellfish. It is considered by the World Health Organization (WHO) as one of the top ten chemicals of major public health concern. Although mercury occurs naturally, human activity, such as coal-burning and mining, release it into the environment. There, bacteria can transform mercury into methylmercury, its most toxic form. The latter bioaccumulates in fish and shellfish and, sometimes, biomagnifies. That means that big, predatory fish contain higher levels of this compound than smaller fish.

Humans usually end up being exposed to methylmercury by consuming seafood, especially larger fish such as tuna. Unfortunately, cooking the fish or any processing of some kind does not remove this compound. Therefore, the only way to protect ourselves from mercury poisoning is to reduce or eliminate our seafood consumption. Mercury poisoning refers to a toxicity from mercury consumption. Ingesting small amounts of mercury in daily products may not affect our health. However, being exposed to it in large amounts can lead to health problems or even death. Methylmercury has toxic effects on our nervous, digestive, and immune system. The same goes for lungs, kidneys, skin, and eyes.

Tolerable weekly intakes of methylmercury are about 1.3 μg/kg of body weight. The tolerable amount for inorganic mercury is about 4 μg/kg of body weight. That means that an adult human who weighs 70 kg can consume 91 μg of methylmercury per week, without having any negative side effect. That means that eating large fish, such as tuna, multiple times per week, can easily lead to toxicity.

Mercury Poisoning & Heavy Metal Accumulation During Pregnancy

Symptoms of mercury poisoning include:

• anxiety and depression
• memory problems
• tremors
• numbness

However, since this compound accumulates overtime, a person may experience signs of acute toxicity. These include:

• hearing and speech difficulties
• lack of coordination
• muscle weakness
• nerve loss in hands and face
• trouble walking
• vision changes

Most importantly, mercury can also disrupt fetal and early childhood development. That is why doctors advice people to avoid or at least reduce the consumption of fish during pregnancy. Methylmercury can damage the developing brains of human fetuses. These can lead to neurological issues and, in some cases, it may cause cerebral palsy or even Minimata disease at any age. The latter is a neurological disease caused by severe mercury poisoning.

Minimata can lead to paralysis, coma, and death within the span of a few weeks. The disease got its name from Minamata Bay in Japan, where, in the 20th Century, thousands of people suffered irreparable neurological damage or died, after slowly poisoning themselves with contaminated seafood and fish. The disease was discovered in 1956 and it has since been linked to the waste produced by a nearby chemical factory. It is important to note that, although fetuses are more likey to suffer neurological damage when exposed to methylmercury, everyone, no matter their age, is at risk.

Craving Fish During Pregnancy?

A much safer alternative to conventional fish is vegan fish during pregnancy. Alternative fish products taste and look like their conventional counterparts but they are made from plants. Most of the times, they also contain all of their nutrients, such as proteins and Omega-3 fatty acids, while they are free of mercury and other toxic heavy metals. Therefore, pregnant women can consume them without fearing exposing their babies to dangerous compounds that can affect them throughout their lives.

Revo Foods’ 100% plant-based fish products, such as Revo Salmon, offer the best of both worlds: the taste, texture, and proteins of fish and the innocence, vitamins, and sustainability of plants. Our products are developed and produced in Austria but they are already available in multiple online and physical stores and restaurants in Europe.

Find Your Nearest Store

*photo by Nike Farag // Revo Foods | background imageby Artem Mizyuk: https://www.pexels.com/photo/close-up-photo-of-angelfish-1739809/

Image by KamranAydinov on Freepik

Decoding the Secrets of Omega-3s 

Algae oils are quickly gaining popularity as a health supplement due to their high levels of the omega-3 fatty acids EPA and DHA. But what are EPA and DHA, and why are they important?

These fatty acids are essential for human health,

playing key roles in everything from brain development to inflammation management. EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are omega-3 fatty acids that have been shown to have numerous health benefits. EPA is particularly beneficial for reducing inflammation in the body, which can help to improve heart health and reduce the risk of chronic diseases such as arthritis and diabetes. DHA is important for brain function and development and can also help to reduce inflammation. But while EPA and DHA are commonly found in fish and other seafood, they can be hard to find in a plant-based diet. That’s where algal oils come in – by providing a plant-based source of these fatty acids, they make it easy for anyone to enjoy the benefits of omega-3s. 

Sea-sourced but sustainable! Sounds fishy? 

One of the key advantages of algae oils is that they are a sustainable source of omega-3 fatty acids. Unlike fish oil, which is derived from wild-caught fish, algae oils are produced using sustainable farming methods, making them a more environmentally friendly option. 

Please those buds 

But what about your taste buds? When used in plant-based fish alternatives, algal oils can help replicate the flavour of real fish, giving you all the satisfaction of a seafood dish without any environmental or ethical concerns. Plus, because algal oils are free from contaminants like mercury and PCBs, you can enjoy plant-based fish without worrying about the health risks associated with eating too much seafood.  

So how do algal oils work their magic in plant-based fish? It all comes down to their unique molecular structure, which allows them to mimic the fatty acid composition of real fish. By combining algal oils with other plant-based ingredients like pea protein, we create plant-based fish and seafood products that have a similar taste, texture, and nutritional profile to fish.

When thinking about futuristic nutrition,

food in capsule form do not even seem so far off anymore. Supermarkets and drug stores are full of supplements which are designed to combat unbalanced diets. This might sound absurd, but what if there has been a plant all along that could provide the necessary nutrients? Join the Seafood Revolution!!!  

Healthy Diet – Happy Body 

Incorporating algae oils into your diet can have numerous health benefits. They are a sustainable and environmentally friendly source of omega-3 fatty acids and can help to reduce inflammation and improve heart and brain health.  

We, Revo Foods, believe in the health benefits algae oils bring to the table. Therefore, our plant-based fish alternatives all include EPA and DHA to create the authentic taste and make your body happy and healthy.

You may have seen it in restaurant menus, advertisements, and supermarket shelves. “Vish” is a new term that was recently added to our food vocabulary. It simply stands for “vegan fish“. And, no, it does not refer to the food preferences of our beloved sea creatures.

“Vish” refers to the various fish alternatives that are made out of plants and can be consumed instead of conventional seafood. Revo Foods, for example, produces smoked salmon slices made of pea proteins and algae extracts. Vegans, vegetarians, flexitarians, and anyone who wants to reduce their fish consumption, don’t have to stop eating their favorite meals. They simply switch from the conventional seafood product to its plant-based alternative. Now you may be asking why vish products are on the rise. We have already answered why people cut down on fish. Long story short, they do it for reasons related to sustainability, environmentalism, ethics, and health concerns. But, the last point seems to be the most confusing. Aren’t doctors recommending eating plenty of fish for their lean proteins and Omega-3 fatty acids?

Is Vegan Fish Healthier?

Seafood is indeed a great source of proteins and Omega-3 fatty acids, which are necessary to maintain a healthy lifestyle. But, at the same time, many species of fish are high in methylmercury and other toxic heavy metals. Mercury in particular is considered by WHO as one of the top ten chemicals or groups of chemicals of major public health concern. That is because it has toxic effects on the nervous, digestive, and immune systems. The same goes for lungs, kidneys, skin, and eyes. That is the reason why doctors now advise pregnant women to eliminate seafood from their diet to avoid exposing the baby to toxic substances.

Another unhealthy part of fish is the presence of microplastics. Microplastics are fragments of any type of plastic less than 5 mm (0.20 in) in length. They are in cosmetics, clothes, and everyday household items. They can easily enter our marine ecosystems, become contaminated with heavy metals, and then be ingested by fish. Humans then eat fish that contain these microplastics and the heavy metals attached to them. According to the United Nations Environment Programme (UNEP), “microplastics, microbeads, and single-use plastics poisoning sea life and affecting humans”.

It is hard to answer whether vegan fish is healthier with a straight “yes” or “no”; in fact, if someone provides you with a definite answer so easily, perhaps you should not trust them. That is because our understanding of what is healthy and what’s not changes over time. Who could have thought some decades ago that consuming fish on a regular basis could expose you to a dangerous amount of heavy metals? But, based on our current knowledge, most vegan fish alternatives are safer to consume. Revo Foods’ vish products are based on pea proteins and algae extracts, providing you with all the nutrients you need, including Omega-3 fatty acids, minus the microplastics and heavy metals.

Consumers choose Revo products because:

• They are free of heavy metals and microplastics.
• They are delicious.
• They are nutritious.

Imagine a world without fish. Just empty, dead oceans. That could easily be the end of our species as well. But is it even possible? Could the oceans ever run out of fish?

In 2006, a controversial scientific study titled “Impacts of Biodiversity Loss on Ocean Ecosystem Services” was published in the Journal “Science”. And it didn’t take long for it to take the media world by storm. That is perhaps due to its pessimistic -if not dreadful- prediction that our oceans could run out of fish by the year 2048. The prediction has even been featured as a “Global Challenge” in the “World Counts” initiative. Recently, the popular documentary “Seaspiracy” mentioned this dreadful prediction to motivate viewers to reduce or even eliminate seafood. This prompted some negative responses, since the study’s co-author, Prof. Boris Worm, has publicly stated that he has been more optimistic about our oceans’ future since then.

“The 2006 paper is now 15 years old and most of the data in it is almost 20 years old,” Prof. Boris Worm of Dalhousie University, told the BBC. “Since then, we have seen increasing efforts in many regions to rebuild depleted fish populations.” Although the study’s co-authors seem to be more optimistic towards the future of our oceans, that is because there have been consistent efforts to protect fish in certain regions of the world. Even if the prediction of our oceans running out of fish by the year 2048 seems out of reach at the moment, that doesn’t mean that overfishing and other causes of declining fish populations are no longer a problem. According to a 1992 scientific report titled “Loss of Biodiversity in Aquatic Ecosystems: Evidence from Fish Faunas”, there are five major causes for fish population declines and loss of biodiversity in our oceans:

1. competition for water;

2. habitat alteration;

3. pollution;

4. introduction of exotic species;

5. commercial exploitation.

You may have heard of the latter (commercial exploitation) as “overfishing”. Today, Revo™ tackles the topic of overfishing and presents a list of reasons why you should switch to plant-based seafood and specifically to our Revo™ products.

What is Overfishing? | “Overfishing” Definition

The term “overfishing” is quite self-explanatory. It is the removal of a species of fish from a body of water at a rate that it cannot replenish. This can result in underpopulation if not extinction.

To make the subject a bit clearer, imagine a lake with a well-balanced diversity of fish species: bass, carp, and perch for example. A nearby village survived for thousands of years thanks to this lake. The locals would catch enough fish to feed their families, without endangering the fish population.

Years later, a big fishing company targets the lake and starts fishing one of the species, let’s say the common carp, using a fishing practice that herds and captures the target species by towing a net along the lake floor. That is called bottom trawling and, along with cyanide fishing, dynamite fishing, ghost fishing, and by-catch, it is one of the most unsustainable fishing methods.

It doesn’t take long for the carp species in the lake to reduce in numbers. The fish are caught before they have the chance to reproduce. This affects the lake’s biodiversity, since one’s fish lifecycle is intertwined with another’s. The locals find it difficult to catch fish to feed their families and the big fishing company moves to another lake to overfish from.

Overfishing Statistics: Are Our Oceans in Danger?

Answering to whether our oceans could run out of fish in the future is quite a tricky one and marine biologists fail to agree on a definite answer. As we’ve seen earlier, the dreadful 2048 prediction is not widely accepted by the scientific community. However, all this time we might be asking the wrong question. The question is not whether our oceans will be depleted of fish in the near future. If this is the case, then there is little hope for us. The real question should be: do companies still practice overfishing? If yes, is it really a problem? The 2020 Food and Agriculture Organization of the United Nations (FAO) report stated that “34% of the fish stocks of the world’s marine fisheries were classified as overfished” in 2017.

That is an alarming finding, since overfishing is by default unsustainable and linked to population decline and even extinction for certain species. In 2019, a report from the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services (IPBES) stated the following: “the health of ecosystems on which we and all other species depend is deteriorating more rapidly than ever. We are eroding the very foundations of our economies, livelihoods, food security, health and quality of life worldwide”. The report was based on a systematic review of about 15.000 scientific and government sources and linked the findings to overfishing practices.

Another reason why the question “could our oceans run out of fish” is partly misleading is because it excludes freshwater fish, which, according to studies, are under great threat. According to the Guardian, a recent report from 16 global conservation organizations showed that populations of migratory freshwater fish have plummeted by 76% since 1970, and large fish have been all but wiped out in most rivers. Overfishing, along with pollution, and climate change were mentioned as major threats to the freshwater fish populations.

Plant-Based Seafood: Why You Should Switch to Revo™ Seafood

Since overfishing is a global problem that affects saltwater and freshwater fish, what can we do about it? Many people have chosen to reduce or even eliminate seafood from their diets to lower the demand for it. This is of course a personal choice. Others find it hard to cut down a type of food that was once a big part of their diet. What could they order in their friend’s dinner party at a fish restaurant, for example? Thankfully, many revolutionary products have since emerged. Have you heard of plant-based seafood?

Revo™ Foods is a European company that has revolutionized seafood as we know it. Founded in Vienna, Revo™ Foods uses the super-food (super-seafood to be precise) of the future, algae, to create nutritious and healthy plant-based seafood alternatives. Take our Revo™ Smoked Salmon for example. You can eat salmon bagels and sandwiches without hurting any fish.

Plant-based seafood is:

1. Nutritious;

2. Delicious;

3. Healthy;

4. Sustainable;

5. Vegan-friendly.

Are you ready to ride our wave? Are you Revo?

Citations

Worm, B. et al. Impacts of biodiversity loss on ocean ecosystem services. Science 314, Pages 787–790, November 2006, https://www.science.org/doi/abs/10.1126/science.1132294

Jeffrey A. Hutchings, John D. Reynolds, Marine Fish Population Collapses: Consequences for Recovery and Extinction Risk, BioScience, Volume 54, Issue 4, April 2004, Pages 297–309, https://doi.org/10.1641/0006-3568(2004)054[0297:MFPCCF]2.0.CO;2

Moyle P.B., Leidy R.A. (1992) Loss of Biodiversity in Aquatic Ecosystems: Evidence from Fish Faunas. In: Fiedler P.L., Jain S.K. (eds) Conservation Biology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6426-9_6

FAO. 2020. The State of World Fisheries and Aquaculture 2020. Sustainability in action. Rome. https://doi.org/10.4060/ca9229en

Can a seafood company claim that it loves fish or even saves them? Well, no matter how crazy it sounds, it can. In contrast to conventional seafood companies that may claim they save fish by helping them lose the illusion of being eternal -from Sartre’s existential point of view- Revo Foods actually saves fish. Literally, not philosophically.

Founded in 2021 in Vienna, Revo Foods takes sustainability seriously. The Austrian start-up produces high-quality seafood, such as smoked salmon slices, without actually catching or killing fish. “We don’t even have to go fishing”, the employees exclaim.

Indeed, our Viennese headquarters are equipped with lab coats and 3D-printing machines, rather than fishing equipment. Actually, there are a few fishing rods hanging around, but, we promise, they are used just for fun.

Revo Foods’ products are 100% plant-based but taste and look like conventional fish. We, therefore, offer the option to consume fish without contributing to overfishing practices. By using plant proteins and algae extracts, we produce food that is sustainable and nutritious. Consumers can now switch from conventional to sustainable seafood and make an impact!

Our Impact in Numbers | Revo Foods Sustainability

An average Atlantic salmon weighs 5kg, from which only 75% is used for consumption. Based on that, here is how many salmons we have saved so far:

7.800

And YOU can also contribute to this number by switching from conventional fish to Revo. It’s like turning the movie “Free Willy” into real life, except that we save schools of salmon instead of orcas.

Why Overfishing Is Bad:

• It’s unsustainable
• It has a negative impact on the environment
• Overfishing can result in the entire species going extinct
• It has economic implications; it hurts local economies
• These practices affect both fish and humans

The term “overfishing” is quite self-explanatory. It is the removal of a species of fish from a body of water at a rate that it cannot replenish. This can result in underpopulation if not extinction. You may have heard of various terms related to overfishing, such as “by-catch”, “ghost-fishing”, and “bottom trawling”. You can read more about overfishing at Revo Times and specifically here and here.

Deemed once the “healthiest food you can eat”, fish is now blacklisted by doctors. And the same goes for clams, oysters, and other seafood. Here are some hidden dangers of seafood consumption, nobody warned you about.

We don’t really include the dangers of getting stung or bitten, but this is also something to keep in mind!

Dangers of Seafood Consumption

• Severe Allergies
• Mercury Poisoning
• Accumulation of Microplastics
• Food Poisoning
• Environment Dangers of Seafood Consumption

The Risks of Seafood-Related Food Poisoning and Allergic Shock

Seafood is responsible for 11% of foodborne illnesses in the United States, whereas the percentage in Japan is up to 70%. Perhaps, the latter connected with the tradition of eating raw fish, which can get contaminated. According to an epidemiological report from the National Center for Biotechnology Information in the United States (NCBI), the main illnesses transmitted by fish and
shellfish fall into three categories:

1. allergies
2. infectious diseases
3. toxic syndromes

Fish and shellfish, for example, are both on the list of the eight most common food allergies. In fact, it is estimated that approximately 2% of the US population has a seafood allergy. Symptoms may include swelling, vomiting, and hives. Sometimes, however, a seafood allergy can even be fatal. Extreme allergic reactions can lead to anaphylaxis, which often causes severe breathing problems and low blood pressure. Anaphylaxis can be fatal. And the cause is your immune system’s (over)reaction to a protein or substance. Although food allergies are usually detected in early childhood, they can occur anytime, even in adults.

Apart from severe allergic reactions, two more potential dangers from seafood consumption: infectious diseases and toxic syndromes. These two are usually associated with  Infections by microorganisms that exist in marine environments are much more common than most people think. In the 1970s, partially cooked mussels caused an outbreak of cholera in Italy that involved 278 people; 25 of them died. Apart from V. cholerae, other microorganisms that live naturally in marine ecosystems include the following: V. parahaemolyticus, V. vulnificus, aeromonas hydrophila, and plesiomonas shigelloides. They can all cause gastroenteritis and, in some cases, more serious diseases.

Another common cause of infections by pathogens from seafood is the presence of bacteria in polluted marine environments. Untreated sewage systems may cause species such as salmonella to accumulate in the marine environments we catch our food from. These bacteria can then pass on to us by consuming partially cooked or raw seafood. In some cases, the contamination may occur after harvest. Bad hygiene habits from food handlers poor temperature control may cause outbreaks of diseases associated with bacteria such bacillus cereus, c. perfringens, and listeria. It goes without saying that, apart from bacteria, fish and seafood can be contaminated by viruses and parasites. Tapeworms are a common… unwelcomed guest in Japan, where consuming raw fish is a cultural tradition.

Now, if we haven’t scared you enough, let me remind you of another seafood-related danger: intoxications. Generally speaking, there are four types of toxins in seafood:

1. algal toxins that pass through the food chain
2. toxins from bacterial spoilage
3. naturally occurring toxins
4. chemical contaminants in polluted ecosystems

That means that regardless of how clean the marine environment is and how carefully they handle the food, toxic syndromes are always a risk factor. Examples of seafood intoxications are:

• Paralytic shellfish poisoning (PSP)
• Neurotoxic shellfish poisoning,
• Amnesic shellfish poisoning
• Scombroidfish poisoning
• Pufferfish poisoning

Some of the above can even cause irreversible neurological damage, paralysis, or even death. Now, although allergic reactions, food poisoning, and toxic syndromes are more common than seafood consumers think, there are more hidden risks associated with their favorite meals. And these dangers are not related to how well the fish is cooked before eating. For example, have you ever wondered why pregnant women are often advised to eliminate seafood from their diets?

The Dangers of Mercury in Seafood & The Accumulation of Microplastics

The main reason doctors advise pregnant women to eliminate seafood is the presence of heavy metals, especially mercury. That is because it can damage the developing brains of human fetuses. These can lead to neurological issues and, in some cases, it may cause cerebral palsy or other conditions. Babies and small children are also at a higher risk. What most people don’t know, however, is that mercury poisoning can occur at any stage of life, as we’ve seen from the Japanese bay of Minimata.

As most of you already know, Japan’s food culture revolves around seafood. Minimata Bay is one of the many locations where locals depend on seafood for their survival and economic growth. Unfortunately, since the 20th Century, the bay has been associated with a neurological disease with the same name. Minimata is perhaps one of the most serious conditions associated with mercury poisoning. It can lead to paralysis, coma, and death within the span of a few weeks. The disease was discovered in 1956 and it has since been linked to the waste produced by a chemical factory that polluted the bay over many decades.

Now you may be wondering what mercury really is and how it is associated with seafood consumption. No, we are not talking about that Mercury…

Mercury is a heavy, silvery-white liquid metal. It occurs naturally in the environment and takes many different forms, such as:

• elemental
• inorganic
• and organic.

Methylmercury is an organic form of mercury that humans are exposed to whenever they eat fish and shellfish. It is considered by the World Health Organization (WHO) as one of the top ten chemicals of major public health concern. Although mercury occurs naturally, human activity, such as coal-burning and mining, releases it into the environment. There, bacteria can transform mercury into methylmercury, its most toxic form. The latter bioaccumulates in fish and shellfish and, sometimes, biomagnifies. That means that big, predatory fish contain higher levels of this compound than smaller fish.

Mercury poisoning can result from exposure to water-soluble forms of mercury, by inhalation of mercury vapor, or by ingesting it in any form. Mercury poisoning refers to toxicity from mercury consumption. That occurs when you are exposed to it in large amounts, which can lead to health problems or even death. The most likely way to be exposed to methylmercury is by what you put into your mouth. Fish and chips on Monday evening, swordfish steak at the local restaurant on Wednesday, tuna sandwich for lunch on Friday, shellfish pasta on Saturday night – if your weekly diet plan looks similar to this, you might be accumulating harmful heavy metals in your body.

It is important to note that cooking or processing seafood do not remove methylmercury. That means that the safest way to avoid mercury poisoning is to reduce or even eliminate seafood from your diet, especially larger species of fish.  Symptoms of mercury poisoning include:

• anxiety and depression
• memory problems
• tremors
• numbness

A person may also experience signs of acute toxicity. That is because mercury accumulates in the body. Warning signs include:

• hearing and speech difficulties
• lack of coordination
• muscle weakness
• nerve loss in hands and face
• trouble walking
• vision changes

Another reason why some people may avoid seafood is the presence of microplastics. Humans are exposed to them in various ways, from drinking unfiltered water to using plastic cups and utensils to eat warm meals. Eating seafood, however, is one of the most common ways humans end up ingesting them.

Although we still don’t have enough evidence that shows that microplastics on their own can harm the body, they often carry chemicals that are known for being harmful. They have been associated with obesity and reproductive health problems. In children, they can even cause organ failure and developmental delays. Styrene in particular has even been linked to cancer.

Microplastic particles can also accumulate polychlorinated biphenyls (PCBs) that are also associated with various health problems. PCBs are a group of man-made organic chemicals consisting of carbon, hydrogen, and chlorine atoms. Although their production is currently banned in many Western countries, they are still traceable in the environment. They can be carried long distances and have been found in snow and seawater in areas far from where they were released into the environment. Ingesting them in high amounts can lead to endocrine, immune, and neurological problems. They are also considered to be possible human carcinogens.

Environmental Dangers of Seafood Consumption

Apart from the health dangers of seafood consumption on an individual, such as possible allergic reactions and intoxications, there is also a collective risk: the destruction of our marine ecosystems. That is because the popularity of seafood consumption, even in regions that are from the sea, has encouraged commercial fisheries to adopt unsustainable or even catastrophic fishing methods.

You have probably heard of the term “overfishing“. It is quite self-explanatory; it refers to catching too many fish, to the point they cannot replenish. This can even result in underpopulation if not extinction of an entire species of fish. To make the subject a bit clearer, imagine a lake with a well-balanced diversity of fish species: bass, carp, and perch. A commercial fishery starts targeting one of the species that is native to the lake. It uses a method called bottom trawling which herds and captures the target species by towing a net along the lake floor. As you can imagine, this is one of the most unsustainable fishing methods that exist to this day. The fish are caught before they can reproduce, affecting the biodiversity of the entire lake. The other species are also affected since one’s fish lifecycle is intertwined with another’s.

In total, there are five known unsustainable fishing methods that are still used in the open, unregulated seas:

1. Bottom Trawling
2. Cyanide Fishing
3. Dynamite Fishing
4. Ghost Fishing
5. By-Catch

The first is the process of dragging a fishing net along the seafloor, catching all sea creatures that reside there. The second refers to spraying a cyanide mixture into a fish’s habitat to stun fish and catch them alive – this affects not only the targeted fish, but all organisms that live in close proximity to it. Known also as “blast fishing” or “fish bombing”, dynamite fishing is an overfishing practice that uses explosives to stun or kill schools of fish at once.

Ghost fishing, on the other hand, is more terrifying than it sounds. We wish it referred to fishing actual ghosts, but it doesn’t.

It is the result of neglectful fishing practices. Whenever a net or other type of fishing gear is discarded or lost in the ocean, it will continue trapping, entangling, and killing marine animals and often destroy fish habitats. Lastly, by-catch refers to the capture and killing of species that were not meant to be caught in the first place. All of these methods contribute to the disruption of the biodiversity of our marine and clear water eco-systems. It goes without saying that, if our waters are lifeless, the entire planet will be at stake. And yes, everyone will be affected, regardless of how close to the ocean they are.

What to Eat Instead of Fish? Vish!

The term “vish” refers to “vegan fish”. Unless you live under a rock…

…then you know that alternative meat and fish products are already available on the market. You can now buy burgers made of vegetables and fish made of algae and peas. Now you may be wondering “what is the point” and even proceed to say “I would rather stop eating seafood altogether than pretend to eat plants that look like fish”. And we totally get your point. If you have ever had a craving even once in your life -for coffee, a soda drink, or junk food- you will understand that eliminating an entire food group from your diet is not so easy.

By using the latest food technology to offer safer and more sustainable options, consumers don’t have to make any compromises. They can safely maintain the same dietary habits, without exposing themselves to harmful toxins, heavy metals, and pathogens. And they do so without contributing to overfishing either!

Revo Foods is a revolutionary company based in Austria that develops high-quality seafood alternatives. Our first product, Revo Salmon, tastes and looks like conventional smoked salmon; it also comes with all the nutrients: Omega-3 fatty acids, proteins, vitamins… the list goes on. However, it is 100% plant-based, made of pea proteins and algae extracts! You can now avoid all the dangers of seafood consumption, just by switching to our plant-based alternatives. Join the seafood revolution with Revo Foods!

When the words “allergies” and “allergens” come to mind, we usually think of pollen, peanuts, and… bee stings. We rarely think of fish and other types of seafood. Seafood allergies, however, are more common than we think. And, sometimes, they can be fatal. People who are allergic to seafood can now enjoy eating sushi, fish and chips, smoked salmon bagels, and tuna sandwiches safely. Thanks to a new revolutionary product, they don’t have to limit their dietary options.

Seafood Allergies

It is estimated that up to 2% of the global population is allergic to shellfish, whereas the same percentage for fish allergies is estimated at 2.2%. Seafood is one of the most common types of hyperallergenic foods. Along with cow’s milk, eggs, nuts, wheat, and soy, they are responsible for 90% of all food-related allergic reactions. And these reactions can appear at any time, even in adults who have consumed such foods in the past. Usually, when an allergic reaction occurs, it follows the person throughout their lives. That may be an exception for small children who often overgrow their allergies. Also, it is important to note that certain people may react to seafood only when they combine its consumption with a certain activity. For example, a person may consume shellfish and then go for a hike a few minutes later. The strenuous exercise may stimulate the release of mediators such as histamine, which can then cause a severe allergic reaction to the allergens found in shellfish. The same goes with taking certain medications, along with the common allergens.

Although it is a common allergen, seafood is everywhere. There are dedicated restaurants that only serve fish all around the world, whereas, in certain cultures, each meal revolves around seafood. Generally speaking, people are not exactly allergic to seafood but to allergens found in them. A common seafood allergen, for example, is the protein tropomyosin. Certain people’s immune system detects these substances as something harmful and causes an overreaction. It triggers cells to release an antibody known as immunoglobulin to neutralize the allergen, causing a series of uncomfortable symptoms. Your eyes and nose are watery, your skin is itchy, and, in some cases, your throat may become swollen. An extreme allergic reaction, often called anaphylaxis, may compromise breathing, which, obviously, can become fatal.

Food allergy symptoms include:

• atopic dermatitis, hives, or itching
• nasal congestion and watery eyes
• swollen tongue and/or face
• flushing and difficulty breathing
• dizziness and low blood pressure

If you suspect an allergic reaction, you should act fast. They usually appear within 30 minutes after eating but the reaction can sometimes be delayed (e.g. when combined with exercise). Mild reactions that are limited to nasal congestion and itching can be treated at home. Over-the-counter antihistamines may help lessen the symptoms. If you notice swelling and/or inability to breath, you should seek immediate help from the nearest hospital. Anaphylaxis can occur within minutes and can be fatal.

Fish Products for People Who Are Allergic to Seafood

The best way to ensure that you don’t get allergic reactions from seafood, is to avoid it at all costs. Sometimes, even cooking shellfish or other types of seafood close to an allergy-prone individual, may cause a reaction. Reading food labels and informing the people who may cook for you about your allergies, is crucial. Now, let’s focus on the good news: people with seafood allergies can now enjoy eating common seafood dishes safely.

Thanks to the recent developments in food technology, we can produce fish made of plants. Algae extracts and peas are combined to create vegan salmon, tuna, shrimp, and other seafood products. Revo Foods’ first plant-based seafood product, Revo Salmon, is 100% plant-based and allergen-free.

Revo Salmon is:

• allergen-free
• vegan-friendly
• delicious and nutritious
• available in multiple European countries

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