Revo Foods launches mycoprotein chicken alternative across Europe

Revo Foods has moved its mycoprotein platform into the chicken aisle, and that is the bigger story than one more meat alternative on a crowded shelf. EL POLLO launched on June 4 and is rolling out in supermarkets across Austria, Germany and Italy, a sign that the Vienna-based food-tech company is now pushing fungi-based protein beyond its seafood-style lineup and into the category that still drives the most everyday volume.

EL POLLO comes in Original, Asian Fusion and BBQ Style formats, all sold in 150-gram packs. Revo says the formula uses fermented mycoprotein from Fusarium venenatum with fava bean protein, canola oil and bamboo fiber, and that the final recipe has only seven ingredients. The company positions the product as high in protein and fiber, while also calling it Nutri-Score A, gluten-free and cholesterol-free. On its shop, the original version is listed at €4.29 for a one-time purchase or €3.86 on subscription, with 13.9 grams of protein and 8.0 grams of fiber per 100 grams.

That ingredient deck is the point. The original EL POLLO page lists mycoprotein at 55 percent and fava bean protein at 7.5 percent, with water, canola oil, bamboo fiber, methylcellulose, natural flavoring and salt filling out the rest. The BBQ Style version adds a marination blend and adjusts the protein blend. In a market where many plant-based chicken products still read like long chemistry exercises, Revo is leaning hard into a shorter label, a firmer bite and the kind of fibrous texture that mycoprotein can deliver better than many pea-heavy rivals.

The launch also fits Revo’s larger trajectory. The company says it has already released 12 products, built around 3D food printing and additive manufacturing, and its public store locator lists Austria, Belgium, Denmark, France, Germany, Hungary, Italy, Spain and the United Kingdom as markets where its products can be found online. That breadth matters. Revo is not treating mycoprotein as a one-off novelty; it is trying to establish it as a platform that can move from salmon-style cuts and octopus into the biggest mainstream meat format of all.

Revo is also making the sustainability case in blunt terms. The company says its products emit about 77 to 86 percent less CO2, use less land, water and energy than traditional animal farming, and have already “rescued” 23,487 salmon, 149 tuna and 18 octopus through its alternatives. Chicken is the obvious next test. If supermarket buyers keep backing EL POLLO across multiple European markets, the message is that fungi-based protein is starting to look less like a category experiment and more like a credible retail platform.