Engineering functional scaffolds and fat phases for cultured meat

Developing edible, cell-interactive, animal-free scaffolds and replicating the structure and composition of natural meat, including its fat content, remain major challenges in the development of cultured meat. This review explores recent advances in scaffold materials, focusing on plant-based proteins and polysaccharides supporting muscle cell adhesion, proliferation, and differentiation. Techniques such as micropatterning, directional freezing, and extrusion, along with functionalization using adhesion peptides, are reviewed to enhance cell alignment and interaction. The review also highlights the development of microcarriers and the challenges of bioreactor-based cell culture using plant-derived materials. Additionally, the integration of structured plant-based lipids is examined as a viable strategy to mimic animal fat, thereby enhancing texture, flavor, and nutritional value. Despite encouraging progress, data on long-term culture and larger-scale applications are often missing. Further research is needed to ensure scalability and validate results with primary livestock cells. Moreover, the impact of processing conditions on the cell-interactive properties of plant-derived proteins remains poorly understood. Additionally, specific components responsible for influencing cell adhesion and growth are often not identified. Future work should assess the organoleptic properties, digestibility, and regulatory considerations of the cultured hybrid product. Ultimately, plant-based scaffolds and fats offer a promising path toward the production of cultured meat products that do not require animal-derived scaffolding materials or fats, thereby reducing the reliance on animal inputs beyond the initial cell source.