This review focuses on the use of hybrid gel-based scaffolds as a sustainable and edible solution for cultured meat production. These scaffolds, made from naturally derived polymers like gelatin and alginate, provide the necessary structure for cellular growth. The review highlights the importance of incorporating food-grade additives such as nanocellulose and dietary fibers to improve the scaffolds’ mechanical and rheological properties. While challenges such as regulatory validation and large-scale production remain, this approach provides a comprehensive framework for designing the next generation of cultured meat products.
Source: Structuring the Future of Cultured Meat: Hybrid Gel-Based Scaffolds for Edibility and Functionality