3D-printed food has arrived. With options coming to the marketplace from a variety of companies, those high-capacity printers from a few years ago that took eight hours to produce a small, basic shape have evolved into a viable, mass-produced food option. Giuseppe Scionti, Italian bioengineer with a PhD in biomedicine, has further advanced printed technology with the invention of a plant-based meat substitute. With this innovation in hand, he created Novameat, a company intent on commercialization of the product to make it available in all markets. With plenty of meat substitutes on the market, Novameat focuses on texture. Where others have made a chicken nugget or hamburger patty alternative, Scionti has taken it a step further with tissue engineering and bioprinting to create the fibrous texture associated with steak and other meats. In addition to offering the chewy characteristic of meat, Novameat contains the same levels of protein, amino acids, vitamins and minerals contained in red meat but stems entirely from natural, plant-based ingredients. These ingredients are formulated into a paste, which is fed through the printer to create the end product. The inspiration of Novameat is two-fold. Firstly, Scionti is concerned about the sustainability of the planet. With […]


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