Gu Xin, Wang Liyi, Liu Shiqi, Valencak Teresa G, Tan Lay Poh, Zhu Yuyan, Zhou Min, Shan Tizhong
College of Animal Sciences, Zhejiang University, Hangzhou, China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, China.
College of Animal Sciences, Zhejiang University, Hangzhou, China.
Food Res Int. 2025 Nov;219:117005. doi: 10.1016/j.foodres.2025.117005. Epub 2025 Jul 11.
Cultured meat is an emerging field in future food production, employing interdisciplinary strategies that integrate the food industry, tissue engineering, and biotechnology to meet global food needs. Cultivating meat from stem cells is an increasingly recognized solution to address concerns associated with animal husbandry in terms of environment, health, and ethics. Despite significant advances, substantial technical challenges persist. In this review, we focus on recent advances in cutting-edge engineering approaches and biomaterials for the production of cultured meat. Furthermore, perspectives on opportunities to enhance the development of cultured meat, especially through bioengineering, synthetic biology, and artificial intelligence, are also discussed. Finally, we discuss the future trends of cultured meat, with specific emphasis on nutritional optimization and safety assurance. This review comprehensively demonstrates the emerging technologies in cultured meat, providing a reference for accelerating the development of intelligent cell agriculture and realizing the production of customized meat products.
