Patent WO2026021113A1 outlines 3D printing method for plant-based salmon sashimi

WO2026021113A1 lays out a 3D‑food‑printing approach that reproduces the look and texture of raw salmon by layering two distinct plant-based materials. The patent text describes “a plant-based salmon sashimi and a 3D food printing method for preparing the plant-based salmon sashimi. The plant-based salmon sashimi includes an orange layer and a white layer which are spaced.” Diagrams referenced in reporting suggest a two-extruder device, with each extruder dispensing a different formulation to build fillets that mimic salmon loin or belly.

This patent arrives amid a surge of hardware and formulation work across the alternative seafood space. Revo Foods, a Vienna-based start-up founded in 2020, markets a 3D printing line called MassFormer and promotes a product named THE FILET – Inspired by Salmon. Revo Foods says MassFormer “allows the seamless integration of fats into a fibrous protein matrix - leading to a new generation of authentic seafood alternatives, with the typical ‘flakiness’ and juicy fibers of fish filets.” Revo Foods’ whole-cut vegan salmon filet reportedly uses algae, pea protein and mycoprotein supplied by Swedish company Mycorena, and the company markets what it calls a generation 2.0 formulation that swaps soy for pea protein to reduce allergy risk.

The commercial pitch includes sustainability and scale claims. Revo Foods asserts its process produces up to 86% fewer emissions and uses 95% less freshwater than conventional salmon, and the company states the product is sold in more than 16 countries. Revo Foods also claims to have “developed the first-ever continuous production process capable of mass-producing 3D-printed food.” Those are company claims and require independent verification, but they highlight why patenting layered extrusion methods matters to manufacturers and supply-chain planners.

Other players are advancing complementary approaches. Steakholder Foods has received a positive Written Opinion from the International Searching Authority on an international patent application for its DLS®-based HD144 printer and has secured a significant grant from the Singapore‑Israel Industrial R&D Foundation to accelerate development. CEO Arik Kaufman called the ISA opinion “a meaningful milestone that reinforces the strength of our IP and the disruptive nature of our technology,” and said the HD144 printer “is raising the bar in plant-based seafood production.” Upstream Foods is developing cultivated salmon fat aimed at B2B customers, targeting the same textural and flavor building blocks.

Practical takeaway for the 3D printing and alternative-protein community: layered extrusion architectures and formulations that integrate fats into fibrous matrices are now the subject of active patenting and commercialization. Verify patent ownership and claim scope before building similar hardware or formulations. Request lifecycle-assessment data and production energy figures when assessing sustainability claims, and consider food-safety and labeling implications for sashimi-style raw products.

What comes next is courtroom and kitchen theater, expect more patent filings, public demonstrations, and commercial pilots as companies push to scale continuous 3D-food production while defenders of open hardware explore noninfringing methods. Verify the WO2026021113A1 patent record for applicant and claims, and follow company releases for product availability, independent LCA results, and technical schematics.