Creating Cell‐Based Hybrid Noodles for Sustainable and Nutrient‐Balanced Diets via a Serum‐Free and Animal‐Free 3D Co‐Differentiation System

The growing demand for sustainable and nutritionally balanced food has fueled innovation in cell-based hybrid foods. Here, we introduce an approach for developing hybrid noodles that combine carbohydrates, proteins, and fats through the 3D co-culture and co-differentiation of porcine muscle stem cells (pMuSCs) and mesenchymal stem cells (pMSCs) on engineered animal-free scaffolds. We demonstrate that co-culture with pMSCs significantly enhances the myogenic efficiency of late-passage pMuSCs and reveal key signaling pathways mediating this effect. Importantly, we establish a streamlined co-differentiation system that achieves simultaneous generation of myotubes and adipocytes in 3 days, without relying on serum or conventional chemical inducers. Thereafter, we develop an edible, starch-based scaffold with excellent mechanical strength and cytocompatibility, leading to the successful production of cell-based hybrid noodles. This hybrid noodle exhibits a balanced macronutrient profile, enhanced texture, and a distinct meaty flavor compared to conventional starch-based noodles. This study offers a promising approach to establishing sustainable and nutritionally complete food systems.