Cultured meat: advances in stem cell biology, tissue engineering, and bioprocess optimisation for scalable and sustainable production—a review
Sung Min Kim, Yeojeong Jeong, Hyeon-Bhin Jo, Yun‐Gwi Park, Sung‐Hwan Moon
Abstract
Abstract Cultured meat represents an emerging technology with the potential to address global food security and sustainability challenges by producing animal-derived meat without slaughter. Unlike plant-based alternatives, it replicates the biological and sensory properties of conventional meat through controlled cell cultivation. This review provides an integrated overview of recent advances in cell line development, differentiation strategies, scaffold engineering, bioreactor design, and media optimisation for scalable cultured meat production. It also examines critical challenges related to cost reduction, automation, and process control, as well as consumer acceptance and regulatory readiness. By combining progress in stem cell biology, tissue engineering, and bioprocessing, this review highlights the translational pathway of cultured meat development—from the laboratory bench to the dining table—emphasising its multidisciplinary nature and potential for sustainable commercialisation.