Adding a Little Extra to Traditional Meat - Giuseppe Scionti from Novameat

Adding a Little Extra to Traditional Meat - Giuseppe Scionti from Novameat

From Future of Foods Interviews - Alt Proteins, Cell Agriculture, an End to Factory Farming. by Alex Crisp

March 10, 2026 · 42 min · Season 1 · Episode 79

About this episode

Giuseppe Scionti discusses Novameat's approach to creating hybrid meat products that combine traditional meat with plant-based structures.

Giuseppe Scionti, the bioengineer 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.

People in this episode

Host: Alex Crisp

Guest: Giuseppe Scionti

Topics covered

  • alt proteins
  • hybrid meat
  • sustainable food
  • tissue engineering
  • food technology

Keywords

  • hybrid meat
  • plant proteins
  • sustainable meat
  • food innovation
  • tissue engineering

Mentioned in this episode

Organizations: Novameat

Products: whole-cut steaks, shredded beef, pea protein, rice protein

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