SCIENCE
Plant Protein-Based Scaffolds for Cultivated Meat Production: A Review
11 October 2026 · Proteins in Food Systems · Silk-based biomaterials and applications · Tissue Engineering and Regenerative Medicine
A review assesses plant proteins from major crops as edible scaffolds for cultivated meat, a route that could reduce dependence on animal materials and lower environmental effects. It compares extraction methods and newer processing technologies, then examines extrusion, freeze-drying, electrospinning, hydrogels and polymer blends. The authors find that purity and processing shape scaffold strength, pore structure and cell compatibility. However, better support for muscle-cell attachment, growth and maturation, along with repeatable scale-up, remains necessary before these materials can fulfil that role.