Scaffolds for the manufacture of cultured meat

The cultured meat market has been growing at an accelerated space since the first creation of cultured meat burger back in 2013. Substantial efforts have been made to reduce costs by eliminating serum in growth media and improving process efficiency by employing bioreactors. In parallel, efforts are also being made on scaffolding innovations to offer better cells proliferation, differentiation and tissue development. So far, scaffolds used in cultured meat research are predominantly collagen and gelatin, which are animal-derived. To align with cell-based meat vision i.e. environment conservation and animal welfare, plant-derived biomaterials for scaffolding are being intensively explored. This paper reviews and discusses the advantages and disadvantages of scaffold materials and potential scaffolding related to scale-up solution for the production of cultured meat.

Automated summary

The cultured meat market has been growing rapidly since the creation of the first cultured meat burger in 2013. Efforts are being made to reduce costs and improve process efficiency through the elimination of serum in growth media and the use of bioreactors. Additionally, there is a focus on exploring plant-derived biomaterials for scaffolding in order to align with the vision of environmental conservation and animal welfare in cell-based meat production.