Barcelona-primarily based Novameat employed a 3D printer to extrude a mix of lab-developed animal and plant cells into the largest ever lower of “meat analog.” Founder and CEO Giuseppe Scionti is no stranger to in vitro proteins: He was previously a Polytechnic College of Catalonia analysis professor concentrated on tissue engineering for biomedical purposes. From IEEE Spectrum:
Novameat’s microextrusion engineering, which generates 100–500 micrometer-wide fibers from unique ingredients and brings together them in exact ratios and structured microstructures, is critical to mimicking the mouthfeel, taste, appearance, and nutritional homes of animal meat, says senior food stuff engineer Joan Solomando Martí. The a few-yr aged startup has been applying vegetable fats and non-soy plant proteins to make sensible 3D-printed steaks.
The latest 3D-printed entire-slice prototype was designed with the company’s new hybrid meat analog, which they make by introducing mammalian fats cells to a biocompatible plant-based scaffold. The cells are grown separately making use of classic cell culturing techniques, and then additional to the scaffolds, the place they generate fatty acids or proteins. “This makes it possible for us to develop beef muscle cuts, pork muscle cuts, and we are now also checking out fish and seafood.”