Loading organizations...
§ Private Profile · Barcelona, Spain
NOVAMEAT is a technology company.
Novameat is a company focused on creating plant-based meat alternatives using innovative technology to replicate the texture and flavor of traditional meat products.
NOVAMEAT has raised $25.0M across 2 funding rounds.
NOVAMEAT has raised $25.0M in total across 2 funding rounds.
NOVAMEAT has raised $25.0M across 2 funding rounds. Most recently, it raised $19.0M Series A in September 2024.
| Date | Round | Lead Investors | Other Investors | Status |
|---|---|---|---|---|
| Sep 1, 2024 | $19M Series A | Soffinova Partners, Forbion | Unovis Asset Management | Announced |
| Feb 18, 2022 | $6M Seed Plus | — | — | Announced |
NOVAMEAT has raised $25.0M in total across 2 funding rounds.
NOVAMEAT's investors include Soffinova Partners, Forbion, Unovis Asset Management.
Novameat is a Barcelona-based food technology startup founded in 2018 that develops patented microextrusion technology to produce plant-based "whole cut" meat alternatives, such as steaks, pork chops, chicken fillets, and pulled pork, mimicking the texture, look, and cooking properties of animal meat.[1][2][3][7] These products, made from plant proteins like peas, rice, and seaweed with clean ingredients, target flexitarians, meat-eaters, and the food service industry (e.g., steak-houses, vegan, and traditional restaurants), solving the challenge of realistic textures missing in prior plant-based options while reducing environmental impact from animal farming.[1][2][5] The company raised $6 million in pre-Series A funding in 2022 to scale production to over 500kg/hour—15 times faster than typical high-moisture extrusion—and planned food service launches in 2022 with retail expansion in 2023 via partnerships.[2]
Novameat emerged from the CREB UPC research center in Barcelona, founded in 2018 by Dr. Giuseppe Scionti, a tissue engineering expert who shifted from lab-based bioprinting to scalable food tech.[1][2][5] The idea stemmed from Scionti's work creating the world's first 3D-printed plant-based beef steak in 2018 using pea protein and beetroot juice, refined through collaboration with Michelin-starred chefs at Disfrutar for flavor, texture, and mouthfeel.[1][2][3] Pivotal moments include pivoting from 3D printing to microextrusion for industrial scalability (targeting 50kg/hour initially, then 500kg/hour), announcing the first meat substitute from all five kingdoms of life in 2022, and securing recognition like KM Zero's "Fooduristic 2022" list for Scionti.[2][3] Early traction built via investor backing from Rubio VC, Forbion, and others, fueling pilot plant development.[1][5]
Novameat rides the protein transition trend, blending plant-based innovation with cultivated, mycelium, and hybrid solutions to make sustainable eating accessible to flexitarians without texture compromises.[1][5] Timing aligns with rising demand for realistic meat alternatives amid climate pressures on animal agriculture, as whole cuts were a key missing piece until microextrusion breakthroughs.[1][2] Market forces like food service testing grounds (2022 launches) and retail partnerships (2023+), plus funding for scaling, position it favorably in Europe's alt-protein ecosystem, influencing startups via tech licensing and SDG-aligned impact (e.g., emissions reduction).[2][5] As a CREB UPC spinout with investor networks (Rubio VC, Forbion), it accelerates industry adoption of texturized plants, humanizing sustainable protein for mainstream cuisine.[1][2]
Novameat is poised to dominate whole-cut plant proteins through industrial scaling and B2B licensing, with recent journal updates signaling ongoing innovation in merging tradition and tech.[6] Trends like hybrid proteins, EU green mandates, and flexitarian growth will propel expansion, potentially via more partnerships and retail dominance post-2023 pilots.[2][5] Its influence may evolve from pioneer to platform provider, enabling food giants to launch private-label sustainable meats—cementing Barcelona's role in the global protein shift and fulfilling its mission of a new plant-powered culinary tradition.[1][7]