Giuseppe Scionti, the biomedical and stem cell scientist, and founder of Novameat, disusses with Future of Foods Interviews the future of meat - and why the next wave may be hybrid. Trained in tissue engineering, Scionti has developed patented technology that restructures plant proteins to recreate the fibrous texture of real meat, enabling products like whole-cut steaks and shredded beef made from ingredients such as pea and rice protein.
But rather than replacing meat entirely, Novameat is now exploring a more pragmatic path: working with traditional meat processors to create hybrid products that combine meat with plant-based structures. These blends can reduce the environmental footprint of meat while maintaining the taste and experience consumers expect. In the conversation, Scionti discusses the technology behind Novameat’s “microforce” texturisation process, why whole-cut alternatives are the hardest challenge in alt-protein, and how partnerships with the meat industry could accelerate the protein transition.
