“On an industrial scale, we can produce one ton per hour. Ready for supermarkets in 2022”. Giuseppe Scionti, founder and CEO of Novameat, explains the origins and perspectives of his invention at the Italian Tech Week festival in Turin. “Thanks to a complex bioprinting process – he says – we were able to create the first prototype. But we didn’t want to limit ourselves to the phenomenon of curiosity, now we are refining mass production”. The meat is reproduced using a water base mixed with yellow chickpeas, vegetable oils and, if desired, fats. Scionti, who comes from the research and printing of organic fabrics to be exploited for medical uses, underlines the positive impact of this product in environmental terms: “About 15,000 liters of water are used to produce each animal hamburger, we use 90% of it. less, with the same nutritional values ”.
By Andrea Lattanzi