In a recent podcast interview on Futures in Forbes, contributor Michael Gale interviewed Giuseppe Scionti, a true innovator and thought leader in the 3D-printing and plant-based alternative spaces alike. While other companies are creating plant-based meats in large factories, Scionti is creating 3D printed plant-based meats that resemble something of the future.

According to Forbes Magazine, by 2050, there will be 10,000,000,000 people on the planet. Meanwhile, the planet is not getting any larger to accommodate this growth. With this in mind, providing enough food for an ever-growing population will be one of the biggest challenges to face mankind in the future.

This is where 3D food printing comes in. Yes, it sounds a bit abstract and futuristic, but it’s more real and tangible than ever before as Scionti leads the movement of 3D printing applications on food.

If 3D food printing continues to develop and eventually become mainstream, it may just be the answer to our “having enough food” problem of the future. Rather than having to continue cutting down forests to increase the volume of livestock, plant-based foods can instead be harvested, blended for taste, and printed into plant-based meats. This will surely be a significant movement toward a sustainable future.

On top of that, 3D-printing will open up the opportunity to produce more abundant choices in flavors. For example, the future might allow you to visit your nearest grocery store to ask the butcher to print a smoked steak with a crab and lemon flavor. Even more, 3D printing of plant-based meats will aid in the prevention of many diseases that come from high animal food consumption. If 3D printed plant-based meat becomes mainstream, we could see an increase in plant-based food consumption and a decrease in animal meat consumption.

The truth is, 3D food printing has so many benefits and applications that may serve us excellently in the future. As Giuseppe Scionti, CEO of Novameat, continues to pioneer this new space in the food industry, 3D food printing may just become a part of our everyday food culture.