Cultured Meat and Future Food Podcast · Alex Shirazi

Robin Simsa of Revo Foods: Transforming The Future of Proteins

·32 min·2 clips

Robin says 3D food printing could enable personalized nutrition, including medication mixed directly into food for elderly patients.

1. Cultured Meat and Future Food Podcast covers Robin Simsa of Revo Foods and the company’s work on transforming proteins. 2. Robin Simsa is the founder of Revo Foods, and Alex hosts the Future Food Show series that frames the episode around XPRIZE Feed the Next Billion. 3. The episode asks how 3D bioprinting, plant-based fish, and alternative protein competitions can move the field beyond basic products. 4. Robin says he studied biotechnology, read about Mark Post’s first cultured meat hamburger, and then pursued a PhD with Professor David Kaplan at Tufts University. 5. He says that early work on sushi-like prints showed additive food manufacturing could have real value for meat alternatives. 6. Robin explains that Revo Foods focuses on whole-cut products such as steak and fish fillet because hamburgers, nuggets, and fish sticks already have stronger market traction. 7. He argues that whole-cut products require new fiber solutions, fat solutions, and other structures because they are heterogeneous and complex. 8. Robin says fish matters because overfishing remains a major challenge and the market is still young enough for new solutions. 9. He discusses future directions such as mystery products, half-fish and half-beef concepts, and new structures that 3D printing can make possible. 10. Robin says Revo Foods is headquartered in Vienna, has about 40 team members, and sells products in more than 20,000 European locations across 20 countries. 11. He says the company used the Austrian and German versions of Shark Tank to reach retail partners, including the Rewe Group. 12. Robin says the current products are earlier-stage items like salmon slices, tuna spread, and salmon spread, while the salmon fillet remains under development. 13. He describes scale-up as a shift from batch prototype printing toward continuous flow, printheads, and automatic transport of finished products. 14. Robin says most 3D food printing has been treated as a gimmick, but he sees personalized production as a wider industrial opportunity. 15. He gives examples such as complex chocolate shapes, bakery structures, and customized nutrition for special events or medical needs. 16. Robin says an elderly home in Vienna has already experimented with 3D food printing to dissolve medication into food for patients. 17. Robin says XPRIZE Feed the Next Billion gave Revo Foods both a deadline and money, which accelerated the salmon fillet prototype work. 18. He also says the $15 million prize pool and the competition’s prestige make it useful for fundraising and visibility. 19. The interview has an optimistic, practical tone, with Alex pushing for specifics and Robin answering in detailed, technical explanations. 20. Listeners interested in alternative proteins, food tech, and startup scaling will get the most from it, while listeners wanting only consumer cooking tips may skip it.

As heard by us

A calm biotech episode linking startup grit, food printing, and plant-based fish alternatives.

The episode follows Robin Simsa and Alex through biotechnology, an early interest in cultured meat, 3D food printing, and plant-based fish alternatives.

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Why you'd press play

Hear how a biotech founder built a plant-based fish business from early 3D food printing work.

Read the full recommendation in PlayNext →

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