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Starch-Based Scaffolds for Cultivated Meat Production: Challenges and Perspectives.

Cristiane Silvano Wensing¹, German Ayala Valencia², Edna Regina Amante³

¹Graduate Program in Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil.

Comprehensive Reviews in Food Science and Food Safety

|November 22, 2025

Summary

Starch shows promise as an edible scaffold for cultured meat production due to its low cost and food-grade properties. This review explores starch-based structures for food biofabrication, highlighting processing methods and industrial potential.

Keywords:

food‐grade scaffolds hydrogels modified starches scalability sustainable biomaterials tissue engineering

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Area of Science:

Food Science and Technology
Biomaterials Engineering
Cellular Agriculture

Background:

Cultured meat development requires biocompatible, edible, and scalable structures.
Starch is an abundant, low-cost, food-grade biopolymer with potential in food systems.
Its application in cultured meat scaffolds is underexplored compared to biomedical uses.

Purpose of the Study:

To review starch-based structures for food biofabrication, focusing on food industry requirements.
To analyze physicochemical, rheological, and structural properties of starch matrices.
To assess processing routes and industrial perspectives for starch in cultured meat.

Main Methods:

Review of literature on starch-based biomaterials for food applications.
Analysis of starch sources (corn, cassava, potato, wheat, rice).
Discussion of processing techniques like extrusion, freeze-drying, and 3D bioprinting.

Main Results:

Starch offers cost-effectiveness, safety, and edibility for cultured meat scaffolds.
Processing methods significantly influence scaffold architecture and properties.
A key limitation is starch's low cell adhesion capacity.

Conclusions:

Starch is a strategic foundation for edible scaffolds in food biofabrication.
Further research is needed to overcome limitations like cell adhesion.
Starch-based scaffolds have significant industrial potential for cultured meat.