The company has launched its ‘Balanced Protein’ framework—a high-performance texturised protein solution designed to enable manufacturers hedge against market volatility while meeting the urgent demand for lower-carbon, highly-nutritious products.

By integrating Novameat’s plant-based structures into traditional meat processing lines, manufacturers can ‘significantly’ reduce production costs while significantly enhancing the final product’s juiciness and texture.

Dr. Giuseppe Scionti, chief executive and founder of Novameat, said: "The industry is currently navigating a fundamental shift in how protein is sourced and valued. Our technology was developed to do more than just lower costs; it’s about adding functional value.

“By introducing plant-derived fibre—a nutrient naturally absent in animal meat—we are helping our partners lead the 2026 gut-health movement. Crucially, these ingredients also allow for a significant increase in total protein content and a decrease in saturated fats, sugars and salt, delivering a more nutrient-dense product that satisfies both the athlete and the health-conscious consumer without sacrificing the sensory experience."

The efficacy of the ‘Balanced Protein’ approach was recently validated in blind panel tests by world-class flavour experts and Michelin-starred chefs, where a Novameat-enhanced burger outperformed Spain’s top-selling 100% beef burger.