Revo Foods has launched a crowdfunding campaign on FunderNation to support its growth and expansion in the plant-based protein market. As of the latest update, the company has already raised €1.2 million from nearly 60 investors.
The crowdfunding campaign comes on the heels of a strong sales performance. In March, Revo Foods reported its highest sales volume to date. However, the company acknowledged that the broader alternative protein sector is facing challenges in gaining mainstream consumer adoption. Despite the difficulties, Revo Foods remains committed to refining its messaging and reaching a wider audience.
“We haven’t yet made our products compelling enough for mainstream consumers to make the switch to sustainable food options. But that’s no reason to give up. It’s a reason to push harder,” Revo Foods stated.
Scaling production with advanced tech
The funds will help the company scale production at its recently opened THE TASTE FACTORY, which is powered by Revo Foods’ proprietary 3D food extrusion technology. This technology has enabled the company to launch six new products in the past six months, including plant-based fish alternatives such as THE FILET – inspired by Salmon, EL BLANCO – inspired by Black Cod, and THE PRIME CUT, which marks a departure from traditional animal-based products by focusing on independent, high-value plant proteins.
These innovations are based on mycoprotein, a fermented mushroom protein that provides a complete amino acid profile, is rich in protein and fiber, and has a low environmental impact. Revo Foods points out that mycoprotein requires less processing compared to other plant proteins, such as soy or pea, making it a more sustainable alternative for consumers seeking healthier, environmentally friendly options.
The crowdfunding funds will be used to expand production capabilities, enhance marketing efforts, and further develop its 3D printing technology. Revo Foods plans to achieve profitability by 2026, with a focus on increasing production efficiency, reducing costs, and scaling operations to meet rising demand for plant-based alternatives.
