Scalable Processes for Culturing Meat Using Edible Scaffolds

N. Stephanie Kawecki; Kathleen K. Chen; Corinne S. Smith; Qingwen Xie; Julian M. Cohen; Amy C. Rowat

doi:10.1146/annurev-food-072023-034451

Annual Review of Food Science and Technology

Review Article

Scalable Processes for Culturing Meat Using Edible Scaffolds

N. Stephanie Kawecki^1,2, Kathleen K. Chen^1,3, Corinne S. Smith^1,2, Qingwen Xie¹, Julian M. Cohen¹, and Amy C. Rowat^1,2,4,5,6
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Affiliations: ¹Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA; email: [email protected] ²Department of Bioengineering, University of California, Los Angeles, Los Angeles, California, USA ³Department of Chemistry and Biochemistry, University of California, Los Angeles, Los Angeles, California, USA ⁴Jonsson Comprehensive Cancer Center, University of California, Los Angeles, Los Angeles, California, USA ⁵Broad Stem Cell Center, University of California, Los Angeles, Los Angeles, California, USA ⁶California NanoSystems Institute, University of California, Los Angeles, Los Angeles, California, USA ^*These authors contributed equally to this work.
Vol. 15 https://doi.org/10.1146/annurev-food-072023-034451
© Annual Reviews

Abstract

There is increasing consumer demand for alternative animal protein products that are delicious and sustainably produced to address concerns about the impacts of mass-produced meat on human and planetary health. Cultured meat has the potential to provide a source of nutritious dietary protein that both is palatable and has reduced environmental impact. However, strategies to support the production of cultured meats at the scale required for food consumption will be critical. In this review, we discuss the current challenges and opportunities of using edible scaffolds for scaling up the production of cultured meat. We provide an overview of different types of edible scaffolds, scaffold fabrication techniques, and common scaffold materials. Finally, we highlight potential advantages of using edible scaffolds to advance cultured meat production by accelerating cell growth and differentiation, providing structure to build complex 3D tissues, and enhancing the nutritional and sensory properties of cultured meat.

Expected final online publication date for the Annual Review of Food Science and Technology, Volume 15 is April 2024. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

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