From his beginnings as a bio-medical engineer to the advances he has made in creating 3D printed meat alternatives, Scionti takes us through the discoveries he’s made and the future he sees for the plant-based sector in this exclusive podcast – recorded at YFoods London Food Tech Week.
One such future is the use of 3D printing to create highly personalised nutrition, with widespread adoption of the tech within the next three years.
Since founding NovaMeat last year, he has gone on to make waves in the media by showcasing his novel approach to vegetarian meat to the world. While his main focus at this time is creating texture in his products to replicate a real piece of meat, Scionti is confident that making them tasty is the easiest part of the equation.
Meanwhile, a project to investigate 3D printing applications for the food industry and even create bespoke nutrient-dense food for those on special diets has been launched by food science and technology consultancy Campden BRI.