Giuseppe Scionti, a scientist at the Polytechnic University of Catalonia in Barcelona, recently developed a machine that creates 3D-printed meat alternatives from peas and seaweed. Using AutoCAD software, the machine can produce up to a quarter-pound of meatless steak in 30 to 50 minutes from a protein-based paste that is inserted using a syringe. The product is designed to combat the environmental effects of meat production. “I use techniques that are normally used for cultured meat, and techniques borrowed from bioprinting and adapted for use with materials for plant-based meat,” Scionti told Spanish newspaper El Pais. Scionti has already approached restaurant owners about selling the 3D-printed meat to customers but admits more work is needed to make the meat look appetizing. “Its appearance can be improved with an investment of time and new prototypes since this aspect is very important from the consumer’s point of view,” Scionti said. He also plans to present the project to the World Food Organization because the meat can be produced with specific properties to combat malnutrition. Earlier this year, Oded Shoseyov, a professor at the Hebrew University of Jerusalem, created Chef-It, a machine prototype that prints and cooks veggie burgers on demand.