Imagine using a high-tech 3D printer to build a steak, but instead of plastic, it uses plant proteins and oils. This technology mimics the actual muscle fibers of meat to get the texture and feel just right. It moves this process from a small lab setup to big industrial machines that can make large quantities of realistic meat alternatives.
Current plant-based meats often fail to replicate the taste and mouthfeel of whole-cut animal meats. There is a market gap for scalable, soy-free, high-quality meat analogues that are economically competitive.
An industrial-scale micro-extrusion machinery and four commercial-ready products: shredded beef, shredded chicken, chicken fillets, and turkey pastrami.
If you are a plant-based protein producer dealing with the lack of realistic whole-cut textures—this project developed a micro-extrusion process that creates anisotropic morphology like traditional animal meat. This allows for the production of high-quality fillets and pastrami that don't compromise on mouthfeel.
If you are a high-end restaurant chain dealing with consumer demand for sustainable, soy-free meat alternatives—this project developed four specific products including shredded beef and chicken fillets. These have been tested by chefs and are ready for commercialization to attract health-conscious diners.
If you are a food processing equipment manufacturer dealing with the need for scalable 3D food printing—this project developed industrial-scale machinery based on tissue engineering strategies. This enables the transition from laboratory-scale 3D printers to economically efficient industrial production.
The project focused on adapting laboratory 3D printing to industrial machinery to ensure the process is cost-efficient and economically competitive with animal meat.
Yes, the project successfully transitioned from laboratory-scale 3D printers to the invention and adaptation of industrial machinery capable of high scalability.
The technology utilizes a patent-pending micro-extrusion process and patent-pending formulations of vegetable proteins, fibers, oils, and aromas.
Based on available project data, the technology uses a wide range of natural-origin vegetable proteins and is specifically designed to be soy-free to support resilient agriculture.
The project ran from 2022-01-01 to 2023-12-31, during which an R&D facility was inaugurated in Barcelona and four meat alternatives were finalized.
The project is led by a single SME, NOVAMEAT TECH SL, representing a 100% industry ratio. This lean structure indicates a highly focused commercial drive, as the entire EUR 1,860,725 EU contribution was directed toward a single entity's ability to scale its own proprietary technology from lab to market.
Contact NOVAMEAT TECH SL in Barcelona, Spain
Contact us to explore licensing opportunities for micro-extrusion technology.
