Development of sustainable, fiber-rich and food-grade scaffolds for cultivated meat using alginate microcarriers and plant-based oleogel matrices via 3D printing

Traditional meat production causes a profound ecological impact and high resource consumption; the increase in global demand requires sustainable alternatives of production. In this context, a cultivated meat production process was developed based on mesenchymal stem cells (MSCs) isolated from porcine bone marrow grown in suspension on collagen coated alginate microcarriers and integrated in an oleogel final formulation in combination with chickpea/bean extruded flour and avocado oil. Safety and functional tests were performed for MSCs, alginate microcarriers and final cultivated meat formulation (microbiological stability and printability). 3D printability has been favourably assessed for all experimental formulations with an acceptable percentage error (<15 %) and a printing stability higher than 900 Pa. Color, texture and nutrimental profile were evaluated for developed formulations and compared to commercially available vegan meat analogue, hamburger and pork ground meat. Color and texture parameters have significant differences between experimental and commercial formulations. Additionally, full nutritional profile was performed proving that the developed cultivated meat formulations are similar in protein concentration as compared to commercial formulations (24–36 % DW) with the addition of a beneficial profile of saturated (<2 %), unsaturated (8.5–9.5 %) and dietary fiber content (>5.6 % DW). This work demonstrates a reproducible and antibiotic-free cultivated meat production protocol with potential for continuous processing from bioreactor to 3D food printer, highlighting a scalable and sustainable approach to next-generation protein alternatives.