Advances in 3D scaffold materials and fabrication techniques for cultured meat production: A review

Abstract

Cultured meat has emerged as a transformative solution to the environmental, ethical, and scalability challenges associated with conventional livestock farming. However, its successful integration requires the development of scaffold materials equivalent to the functions and senses of traditional meat products. This article evaluates advancements in non-animal-derived smart scaffolds, which leverage materials such as polysaccharides, plant proteins, yeast derivatives, and amyloid fibrils. These innovative materials effectively emulate the architecture of the extracellular matrix while incorporating dynamic functionalities, including flavor release and nutrient fortification. Moreover, it explores innovative scaffold fabrication technologies, including 3D bioprinting, directional freeze-drying, and electrospinning of nanofiber networks. These approaches facilitate the creation of spatially controlled microenvironments that effectively guide cellular alignment and promote tissue maturation. The textural properties of cultured meat can be further enhanced through crosslinking strategies, which allow for adjustments in mechanical strength and the degree of crosslinking in the scaffold. Additionally, the introduction of flavor compounds and nutrients into the scaffold can significantly improve the sensory and nutritional qualities of the cultured meat. In the future, cultured meat has considerable potential to become an important alternative to meet the global demand for meat, provided that current affordability and scalability hurdles can be overcome. Future research should focus on optimizing scaffold material formulations and fabrication methodologies to address cost-efficiency and production scalability challenges, thereby advancing the translational development of cultured meat technologies toward industrial commercialization.