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Viability of Bioprinted Cellular Constructs Using a Three Dispenser Cartesian Printer
Published on: September 22, 2015
Strategies for cell-based meat production based on 3D-printed scaffolds
Yuan Wang1,2, Ang Jin2,3, Renwick Dobson2,3,4
1Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand.
Critical Reviews in Food Science and Nutrition
|June 27, 2026
Summary
3D printing creates customized scaffolds essential for cell-based meat production. Strategies focus on ink development and optimization, highlighting plant-based hydrogels and a new analytical approach for scalable, sustainable meat alternatives.
Area of Science:
- Biomaterials Engineering
- Food Science
- Tissue Engineering
Background:
- Scaffolds are critical support structures for cell cultivation in cell-based meat production.
- 3D printing offers precise fabrication of organized, customized scaffolds for tissue-like constructs.
Purpose of the Study:
- To review strategies for 3D-printed scaffolds in cell-based meat production.
- To propose ink functionalization and analytical approaches for improved scaffold development.
Main Methods:
- Review of advances and challenges in 3D-printed scaffold fabrication, including ink development and printing parameter optimization.
- Exploration of plant protein/polysaccharide double-network hydrogels as bio-inks.
- Proposal of factor modularization for bioprinting parameter analysis.
Main Results:
- Plant-based hydrogels show promise for balancing cytocompatibility, printability, and structural integrity.
- Physical and chemical modifications enhance plant protein gelation properties, expanding ink formulations.
- Factor modularization, combined with MEMS sensors and CFD modeling, accelerates parameter optimization.
Conclusions:
- Ink functionalization is key to actively regulating cellular behavior in 3D-printed scaffolds.
- Optimized 3D-printed scaffolds are crucial for the scalable production of sustainable cell-based meat.
- This review provides a reference for developing and commercializing cell-based meat products.
