Creating texturized meat products such as tenderloins, steaks, and fillets is more complex than producing plant-based ground meat patties and meatballs.

At the Research Center for Biomedical Engineering of Barcelona, he worked on developing Novameat’s patented micro-extrusion technology, a sophisticated texturizing method that allows to create a nanostructure that imitates the meat muscle.

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Their super-hybrid meat alternative combines lab-grown animal cells, plant-based ingredients, fungi, algae, and lastly spirulina, a blue bacteria belonging to the kingdom of unicellular organisms called “monera” that gives the meat its distinctive tint: “We chose the color with the purpose to create a futuristic-looking prototype,” says Scionti.

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