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Review
. 2025 Oct 18;9(1):208.
doi: 10.1038/s41538-025-00429-4.

Trends in non-animal scaffolds for cultured meat structuration

Gabrielle Antunes Seibert  1 , Vivian Feddern  2 , Ana Paula Almeida Bastos  3 , Anuj Kumar  4 , Silvani Verruck  5
Affiliations
Review

Trends in non-animal scaffolds for cultured meat structuration

Gabrielle Antunes Seibert et al. NPJ Sci Food. .

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.

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Conflict of interest statement

Competing interests: The authors declare no competing interests.

Figures

Fig. 1
Fig. 1. Skeletal muscle ECM.
A three-layer structural schematic and associated ECM components. B Schematic representation of ECM-related protein activities during the different phases of myogenesis. Reprinted with permission from Ahmad et al..
Fig. 2
Fig. 2. Schematic production process for CM and scaffold types.
Reprinted with permission from refs. ,,,,,,,, Copyright 2024 Elsevier.
Fig. 3
Fig. 3. Methods for the fabrication of cultured meat scaffolds.
Reprinted with permission from refs. ,,,. Copyright 2024 Elsevier.
Fig. 4
Fig. 4. Plotted ALG/AGA/MC scaffolds after crosslinking and incubation in MS medium for 24 h.
A Scaffolds with different set strand distances, two layers. B Scaffold fabricated in 0°/90° configuration, 20 layers, strand distance: 2.5 mm. C Horizontal pores in a scaffold fabricated in 0°0°/90°90° configuration, 14 layers, strand distance 2 mm (side view with enlarged section). Reprinted with permission from ref. , Copyright 2024 Elsevier.
Fig. 5
Fig. 5. Morphological and structural characterization of decellularized apple scaffolds.
a Scanning electron microscopy (SEM) images of cross-sectional (left) and surface (right) views of uncoated (A) and coated (CA) decellularized apple scaffolds. b Pore size distribution analysis of uncoated scaffolds (A) and c coated scaffolds (CA). d Comparative histogram illustrating the relative frequency of pore sizes in uncoated (A) and coated (CA) scaffolds, highlighting differences in porosity profiles. Symbols: A = uncoated scaffold; CA = coated scaffold. Reprinted with permission from ref. , Copyright 2024 Elsevier.
Fig. 6
Fig. 6. Production of cell sheet-based meat.
Dimensional and structural characteristics of the bovine myoblast cell sheets. a–c One and 10-layered-bovine myoblast cell sheets. a Day 1 of culture. b Day 3 of culture. c Day 7 of culture. Scale bar: 1 cm. d Diameter and e thickness of the individual bovine myoblast cell sheets (n = 4). f Thickness and g volume of the 10-layered-bovine myoblast cell sheets (n = 4). Reproduced with permission from ref. . Copyright 2024 Elsevier.
See this image and copyright information in PMC

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