Cocuus Industrial 3D Food Printing Technology

Cocuus is a Spanish food technology company in Pamplona, Navarra, co-founded by Daniel Rico and Patxi Larumbe and led by CEO Miguel Arbeloa. It gives food manufacturers technology to make new high value-added foods, including plant-based, mycelium-based and hybrid meat products, on industrial lines.

The company combines three services: product development of new foods by its food technologists and nutritionists, design and manufacture of machinery built around its AMS (Adaptative Multilayer System) and 3D printing that integrates into existing production lines, and supply of the ingredients needed for these products. Its Food to Data, Data to Food software digitises pieces of animal meat and reproduces them by 3D printing, including hybrid products made from meat-industry by-products. Above Foods Europe sells plant-based bacon and foie gras made with Cocuus technology.

• AMS technology: an adaptive multilayer system for building multi-texture food products.
• Industrial 3D printing: printing of meat-based, hybrid and plant-based products in multiple shapes and formats.
• Food to Data, Data to Food: software that digitises animal meat pieces and turns the data into printed products.
• Machinery manufacturing: custom equipment designed for large-scale production lines.
• Product development: new recipes for plant-based, mycelium and hybrid foods following consumer trends.
• Ingredient supply: full supply of the ingredients required to produce the developed foods.

• Vietnamese meat processors turning trimmings into formed, value-added cuts with consistent shape.
• Plant-based food brands producing multi-texture bacon or seafood analogues for food service.
• Seafood processors developing hybrid fish products from fillet by-products.

• Faster innovation: product development, machinery and ingredients come from one partner.
• Industrial scale: machines are designed to integrate into existing production lines for continuous output.
• Value from by-products: hybrid meat can be made from meat-industry residues while keeping texture and taste.
• Functional nutrition: vitamins, minerals and other compounds can be incorporated precisely at the customer's request.

Meat processors are looking for ways to upgrade trimmings and by-products and to add hybrid or plant-based lines as consumers seek healthier, lower-impact protein. Asian processors of pork, poultry and seafood face similar pressure to create value-added, ready-to-cook products for modern retail and export.

Based in Pol. Landaben, Pamplona, Spain. Awards include Most Innovative European Company (2018), Most Innovative European Product (2019) and Global Challenge Scaleups (2022). Supported by grants from the Government of Navarra, FEDER and Spain's Next Generation EU-funded PERTE agri-food programme.