Portfolio overview

Novameat

Novameat is a fascinating Spanish start-up that has developed a patented technology platform to texturize plant-based proteins into ‘whole cut’ products, such as steak, pork chops and chicken breasts. Their meat alternatives not only offer consumers healthy vegan options, they also decrease the negative impact of animal-based whole cuts on the environment – something that, up until now, was missing from the world of plant-based meat alternatives.

A new culinary tradition, powered by plants

Meet Novameat, a Barcelona-based pioneer reshaping how we think about meat. With their cutting-edge microextrusion technology, they transform plant proteins into whole cuts and pulled products that look, cook, and feel like the real thing. Think steaks, pork chops, chicken fillets, or pulled pork—all crafted entirely from plants, without the environmental baggage of industrial animal farming.

For NOVAMEAT we track the following impact targets:

➡️: Technology Readiness Level (TRL 5,6,7) achieved (25%)
➡️: Cumulative number of tons of meat analogues sold by Novameat (75%)

SDG Alignment

Why It matters: tackling the impact of meat production

The global meat industry is one of the leading drivers of greenhouse gas emissions, deforestation, water waste, and animal suffering. Beef production alone accounts for around 8% of global emissions. Novameat’s technology directly addresses this by offering chefs, food brands, and consumers a scalable alternative: nutritious, delicious whole-cut and pulled plant-based proteins that avoid the destructive footprint of livestock farming.

Rethinking the Future of Meat
At Rubio, we believe the protein transition will not be achieved by a single approach. The future will be a mix of plant-based, cultivated, mycelium-based, and hybrid solutions. Novamet’s innovation fills a crucial gap in this spectrum: whole cuts and pulled meats. By unlocking the textures that meat lovers crave, they enable flexitarians and meat-eaters to shift more of their diet toward sustainable options—without compromise.

From lab to plate: science meets gastronomy

Founded in 2018 by Dr. Giuseppe Scionti, a tissue engineering expert, Novameat has developed and patented a unique process that re-creates the fibrous structure of animal tissue using plant proteins such as peas, rice, and seaweed. Flavor, texture, and mouthfeel are achieved with a short, clean ingredient list—a technological breakthrough refined in collaboration with world-class chefs from the Michelin-starred restaurant Disfrutar.

Scaling impact: building a sustainable food system
Novameat is now scaling production, supplying ingredients and products to food manufacturers, foodservice, and retail. With this, they aim to become a cornerstone in the global transition to a healthier, more humane, and more sustainable food system.

We see Novameat as the missing piece in the alternative protein puzzle: the hero that can finally bring plant-based whole cuts and pulled products to the center of the plate. By making credible, scalable, and delicious alternatives, they are helping to feed a growing population while protecting our climate, our ecosystems, and animal welfare.