Serum-free media drive lipid accumulation in porcine satellite cells intended for cultivated meat

Anupam Abraham, Marc Auguet-Lara, Stig Skrivergaard, Margrethe Therkildsen, Martin Krøyer Rasmussen and Jette Feveile Young

Sustainable Food Technol., 2026, 4, 1801
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Targeted modulation of FGFR1 enhances myogenic differentiation for cultured meat production

Somsiri Udompaisarn, Prant Chotiphantawanon, Sakonwan Kuhaudomlarp, Ratchakrit Srikuea, Sittiwat Wangwongpaiboon, Wasina Watcharanapapan, Thananya Soonkum, Dusit Laohasinnarong, Utid Suriya and Tavan Janvilisri

Sustainable Food Technol., 2026
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Effect of whey hydrolysate in fetal bovine serum replacement medium on protein synthesis mechanism of Hanwoo satellite cells

Sol-Hee Lee, Sanghun Park, Gyutae Park, Soyoung Jang, Tae-Hyung Lee, Sungkyun Oh and Jungseok Choi

Applied Food Research, 2025, 5, 101221
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The future of cultured meat: focusing on multidisciplinary, digitization, and nutritional customization

Xin Gu, Liyi Wang, Shiqi Liu, Teresa G. Valencak, Lay Poh Tan, Yuyan Zhu, Min Zhou and Tizhong Shan

Food Research International, 2025, 219, 117005
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Highly aligned myotubes formation of piscine satellite cells in 3D fibrin hydrogels of cultured meat

Hanghang Lou, Hongyun Lu, Shengliang Zhang, Ying Shi, Enbo Xu, Donghong Liu and Qihe Chen

International Journal of Biological Macromolecules, 2024, 282, 136879
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Creating Cell‐Based Hybrid Noodles for Sustainable and Nutrient‐Balanced Diets via a Serum‐Free and Animal‐Free 3D Co‐Differentiation System

Xin Guan, Luyi Wang, Wanqiang Sun, Yiwei Feng, Dandan Wang, Haohao Tang, Zhenwu Ma, Guocheng Du, Jian Chen and Jingwen Zhou

Advanced Science, 2026, 13
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Cultured Meat: A Multidimensional Review of Technological, Nutritional, Ethical, and Regulatory Advances (2020–2025)

Ana Carolina Agne Ferreira Zão, Wesclen Vilar Nogueira, Filipe Soares Rondan and Priscila Tessmer Scaglioni

Journal of Food Science, 2026, 91
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Strategies to improve in vitro muscle differentiation for meat-like properties of cultured meat

Doo Yeon Jung, Hyun Jung Lee, Sumin Choi and Cheorun Jo

Trends in Food Science & Technology, 2025, 165, 105346
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From lab to industry: Technologies and challenges for scaling up bioprocesses in cell-based food production

Xin Guan, Wanqiang Sun, Zhenwu Ma, Guocheng Du, Jian Chen and Jingwen Zhou

Trends in Food Science & Technology, 2025, 161, 105040
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Design of edible whey protein isolate hydrogels with cell adhesion via a two-step crosslinking method for cultured meat scaffolds

Juxin Pei, Jiuxiao Zhao, Qinchao Zhu, Wuzhou Yi, Enghuan Hau and Daxi Ren

Food Hydrocolloids, 2025, 168, 111562
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Highly efficient isolation and 3D printing of fibroblasts for cultured meat production

Ruoqing Yang, Zhuocheng Fei, Luyi Wang, Haohao Tang, Wanqiang Sun, Mei Li, Qingzi Lei, Jian Chen and Xin Guan

Front. Sustain. Food Syst., 2024, 8
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A narrative review: 3D bioprinting of cultured muscle meat and seafood products and its potential for the food industry

Mediha Gurel, Nikheel Rathod, Laura Y. Cabrera, Stephen Voyton, Miji Yeo, Fatih Ozogul and Ibrahim T. Ozbolat

Trends in Food Science & Technology, 2024, 152, 104670
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Innovations in the meat colloid science: Exploring the future of meat from the perspectives of sustainability, health, and personalization

Zhen Li, Zongyun Yang, Yue Qi, Yun Bai, Xianming Zeng, Yating Liu, Xinglian Xu and Peng Wang

Food Research International, 2025, 218, 116901
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Engineering biomimetic scaffolds for cultivated meats

Lanlan Zhang, Yixuan Shang, Jingjing Gan, Zhuhao Wu and Yuanjin Zhao

Biomedical Technology, 2025, 12, 100113
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Sculpting the future of meat: Biomaterial approaches and structural engineering for large‐scale cell‐based production

Ang Jin, Rachel Z. Bennie, Olivia J. Ogilvie, Hamish J. F. Trlin, Ng Say Kong, Hanry Yu, Renwick C. J. Dobson and Laura J. Domigan

Sustainable Food Proteins, 2024, 2, 3
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Advances, applications, challenges and prospects of alternative proteins

Xiaoxue Li, Qingqing Cao and Guishan Liu

Journal of Food Composition and Analysis, 2025, 137, 106900
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The Effects of Laxogenin and 5-Alpha-hydroxy-laxogenin on Myotube Formation and Maturation During Cultured Meat Production

Jeong Ho Lim, Syed Sayeed Ahmad, Ye Chan Hwang, Ananda Baral, Sun Jin Hur, Eun Ju Lee and Inho Choi

IJMS, 2025, 26, 345
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Effects of culture temperature (37°C, 39°C) and oxygen concentration (20%, 2%) on proliferation and differentiation of C2C12 cells

Gyutae Park, Sanghun Park, Sehyuk Oh, Nayoung Choi and Jungseok Choi

J Anim Sci Technol, 2025, 67, 224
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Cell culture media for cultivated meat: Review and perspectives on first principles design to drive cost-effective scale-up

Corbin M. Goodwin, Mahe Jabeen, Balaji M. Rao and Rohan A. Shirwaiker

Future Foods, 2026, 13, 100908
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High-throughput analysis of hazards in novel food based on the density functional theory and multimodal deep learning

Lin Shi, Wei Jia, Rong Zhang, Zibian Fan, Wenwen Bian and Haizhen Mo

Food Chemistry, 2024, 442, 138468
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Toward an innovation radar for cultivated meat: exploring process technologies for cultivated meat and claims about their social impacts

Lisa Woelken, Dagmara M. Weckowska, Carsten Dreher and Cornelia Rauh

Front. Sustain. Food Syst., 2024, 8
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Investigation of scaffold manufacturing conditions for 3-dimensional culture of myogenic cell line derived from black sea bream (Acanthopagrus schlegelii)

Ye-Eun Lee, Eun Soo Jeong, Young-Mog Kim and Seung Pyo Gong

Cytotechnology, 2025, 77
DOI: 10.1007/s10616-024-00676-5

Bio-Orchestration of Cellular Organization and Human-Preferred Sensory Texture in Cultured Meat

Sungwon Jung, Bumgyu Choi, Milae Lee, Sohyeon Park, Woojin Choi, Hyungseok Yong, Sung-eun Heo, Yeseul Park, Jeong Min Lee, Seung Tae Lee, Heeyoun Hwang, Jae-Sung Kwon, Won-Gun Koh and Jinkee Hong

ACS Nano, 2025, 19, 2809
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Scalable production of muscle and adipose cell-laden microtissues using edible macroporous microcarriers for 3D printing of cultured fish fillets

Xuan Zhou, Hongwei Zheng, Yanchi Wu, Haowen Yin, Xiangzhao Mao, Ningyang Li, Huarong Guo, Yaoguang Chang, Xiaoming Jiang, Qinghui Ai and Changhu Xue

Nat Commun, 2025, 16
DOI: 10.1038/s41467-025-57015-1

Three-dimensional scaffolds, materials, and fabrication for cultured meat applications: A scoping review and future direction

Sol-Hee Lee and Jungseok Choi

Food Hydrocolloids, 2024, 152, 109881
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Extruded plant protein two-dimensional scaffold structures support myoblast cell growth for potential applications in cultured meat

Marina Ikuse, Colin R. Marchus, Nathan R. Schiele and Girish M. Ganjyal

Food Research International, 2024, 195, 114981
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Design Principles of Cells for Eatability and Scalability of Cultivated Meat

Corinne S. Smith, Lucas Krusinski, Ceci A. Cohen, N. Stephanie Kawecki, Lauren Moccio, Qingwen Xie, Emily Cheng, Zoe Yee, Sydney Adler, Dorian Simpson, George Marcotte, Robert Damoiseaux, Junyoung O. Park, Rachelle H. Crosbie, Emily J. Mayhew, Andrea J. Garmyn, Jenifer I. Fenton and Amy C. Rowat

Trends in Food Science & Technology, 2026, 105731
DOI: 10.1016/j.tifs.2026.105731

A scoping review of cultivated meat techno-economic analyses to inform future research directions for scaled-up manufacturing

Corbin M. Goodwin, William R. Aimutis and Rohan A. Shirwaiker

Nat Food, 2024, 5, 901
DOI: 10.1038/s43016-024-01061-3

Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review

Kyu-Min Kang, Dong Bae Lee and Hack-Youn Kim

Food Sci Anim Resour, 2024, 44, 499
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Production of cultivated meat with stably proliferated porcine muscle stem cells and edible scaffolds

Xin Guan, Zihe Pan, Mei Li, Jiarong Shen, Yuyue Sun, Chang Yu, Zhuocheng Fei, Zhenwu Ma, Jingwen Zhou and Jian Chen

Future Foods, 2025, 11, 100618
DOI: 10.1016/j.fufo.2025.100618

Engineering Considerations on Large-Scale Cultured Meat Production

Sangbae Park, Yeonggeol Hong, Sunho Park, Woochan Kim, Yonghyun Gwon, Harshita Sharma, Kyoung-Je Jang and Jangho Kim

Tissue Engineering Part B: Reviews, 2024, 30, 423
DOI: 10.1089/ten.teb.2023.0184

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Sol-Hee Lee and Jungseok Choi

Food Sci Anim Resour, 2024, 44, 269
DOI: 10.5851/kosfa.2023.e81

Towards more realistic cultivated meat by rethinking bioengineering approaches

Marie Piantino, Quentin Muller, Chika Nakadozono, Asuka Yamada and Michiya Matsusaki

Trends in Biotechnology, 2025, 43, 364
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Lotus fiber-derived scaffolds for enhanced cultured meat production: Quality and sustainability

Yueren Wu, Yajun Li, Qing Yang, Chaoyong He, Jianping Tang, Liyang Shi, Jianwu Dai and Can Zhang

Bioactive Materials, 2025, 51, 807
DOI: 10.1016/j.bioactmat.2025.06.048

Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production

Huiwen Gu, Yan Kong, Dejian Huang, Youfa Wang, Vijaya Raghavan and Jin Wang

Comp Rev Food Sci Food Safe, 2025, 24
DOI: 10.1111/1541-4337.70221