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This is a Literature Review study.

October 19, 2025Open Access

Trends in non-animal scaffolds for cultured meat structuration

Key Points

Cultured meat provides a sustainable protein alternative, emphasizing the role of scaffolds in structuring muscle tissue.
The study reviews various scaffold types, including fibrous, porous, and hydrogels, for their adhesion and degradation properties.
Techniques such as 3D bioprinting and electrospinning play a vital role in developing these non-animal scaffolds.
Identifying gaps in research helps address the challenges of material compatibility and scaling up cultured meat production.

Abstract

Cultured meat offers a sustainable protein alternative to meet growing food demands, relying on scaffolds to structure muscle tissue. This review evaluates plant-derived and polymeric scaffolds—synthetic polymers, peptides, fungal/plant materials—and techniques like 3D bioprinting, electrospinning, and microcarriers. Scaffold types (fibrous, porous, hydrogels) are assessed for adhesion, degradation, cost, and scalability. Highlighting cell compatibility, material pros/cons, and scalability challenges, the study identifies research gaps to advance cultured meat production.

Trends in non-animal scaffolds for cultured meat structuration

Key Points

Abstract

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