Strategies for cell-based meat production based on 3D-printed scaffolds

Suitable scaffolds provide support structures for cell cultivation and are crucial for cell-based meat production. 3D printing is ideal for fabricating highly organized and customized scaffolds, achieving tissue-like constructs of cell-based meat. This review focuses on the strategies of 3D-printed scaffolds for cell-based meat production. First, we review the advances and challenges in 3D-printed scaffold fabrication on ink development and printing factor optimization. To promote the development of 3D-printed scaffolds, we propose ink functionalization strategies to regulate cellular behavior actively. The potential of plant protein/polysaccharide double-network hydrogels as ink materials is highlighted, emphasizing their ability to balance cytocompatibility, printability, and structural integrity. Various physical and chemical modifications of plant proteins to enhance their gelation properties are discussed. These strategies are helpful in expanding ink formulations. We also propose a new analytical approach-factor modularization-that standardizes and simplifies data processing by breaking down complex bioprinting parameter interactions into manageable subgroups. This framework accelerates parameter optimization for scalable production combined with MEMS sensors and CFD modeling. This review serves as a comprehensive reference for researchers and practitioners working toward the development and commercialization of sustainable and efficient cell-based meat products.