{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,14]],"date-time":"2026-08-14T11:33:18Z","timestamp":1786707198164,"version":"build-2736575974"},"reference-count":86,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2026,8,14]],"date-time":"2026-08-14T00:00:00Z","timestamp":1786665600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>With the ever-growing population and increasing demand for food, cultivated meat (CM) represents a potentially sustainable alternative source of protein. However, one of the critical challenges is ensuring that the nutritional value of CM is comparable to that of conventional meat. In light of this, this scoping review aimed to systematically map the existing evidence from in vitro studies and identify potential nutritional fortification methods for CM. Literature searches were conducted in PubMed, Embase, and Web of Science from inception to December 2025, supplemented by a hand search in January 2026. Studies were included if they were in vitro studies related to cultivated food that applied a fortification strategy or treatment to improve the nutritional value or food functionality and reported the relevant outcomes. Extracted data (e.g., fortification methods, cell lines, study results) were synthesized descriptively. Seven studies were eligible for inclusion. Three fortification strategies were identified, including metabolic engineering, product reformulation, and nutrient-enriched cell culture medium. Reported outcomes varied among the included studies and included changes in nutritional value, food functionality, and cellular functionality of CM. However, most studies used cell models that are primarily intended for research purposes rather than food production or human consumption, which may limit their relevance to commercial CM products. In conclusion, this review identified preliminary fortification approaches that may modify the nutritional value, food functionality, or cellular functionality of CM. However, further investigation is needed to determine their effects on the nutritional composition of the resulting cell biomass or final CM product.<\/jats:p>","DOI":"10.3390\/foods15162840","type":"journal-article","created":{"date-parts":[[2026,8,14]],"date-time":"2026-08-14T10:39:01Z","timestamp":1786703941000},"page":"2840","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Nutritional and Functional Fortification of Cultivated Meat: A Scoping Review"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-3998-6625","authenticated-orcid":false,"given":"Cheuk Lun","family":"Wong","sequence":"first","affiliation":[{"name":"Department of Veterinary and Animal Sciences (DIVAS), Universit\u00e0 degli Studi di Milano, Via dell\u2019Universit\u00e0 6, 29600 Lodi, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-4277-9149","authenticated-orcid":false,"given":"Xinyue","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Guo","sequence":"additional","affiliation":[{"name":"School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2682-8685","authenticated-orcid":false,"given":"Federica","family":"Cheli","sequence":"additional","affiliation":[{"name":"Department of Veterinary and Animal Sciences (DIVAS), Universit\u00e0 degli Studi di Milano, Via dell\u2019Universit\u00e0 6, 29600 Lodi, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3717-5336","authenticated-orcid":false,"given":"Carlotta","family":"Giromini","sequence":"additional","affiliation":[{"name":"Department of Veterinary and Animal Sciences (DIVAS), Universit\u00e0 degli Studi di Milano, Via dell\u2019Universit\u00e0 6, 29600 Lodi, Italy"},{"name":"Institute for Food, Nutrition and Health, University of Reading, Reading RG6 6EU, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,14]]},"reference":[{"key":"ref_1","unstructured":"United Nations (2026, February 02). World Population Prospects 2024. Available online: https:\/\/population.un.org\/wpp\/graphs."},{"key":"ref_2","unstructured":"FAO (2026, February 09). Feeding the World in 2050. Available online: https:\/\/www.fao.org\/4\/k6021e\/k6021e.pdf."},{"key":"ref_3","unstructured":"Our World in Data (2026, February 26). Global Meat Consumption with Projections to 2050. Available online: https:\/\/ourworldindata.org\/grapher\/global-meat-projections-to-2050."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"100544","DOI":"10.1016\/j.fufo.2025.100544","article-title":"Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects\u2014A review","volume":"11","author":"Lin","year":"2025","journal-title":"Future Foods"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"e70915","DOI":"10.1111\/1750-3841.70915","article-title":"Cultured Meat: A Multidimensional Review of Technological, Nutritional, Ethical, and Regulatory Advances (2020\u20132025)","volume":"91","author":"Nogueira","year":"2026","journal-title":"J. Food Sci."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Lanzoni, D., Bracco, F., Cheli, F., Colosimo, B.M., Moscatelli, D., Baldi, A., Rebucci, R., and Giromini, C. (2022). Biotechnological and Technical Challenges Related to Cultured Meat Production. Appl. Sci., 12.","DOI":"10.3390\/app12136771"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1038\/s43016-020-0112-z","article-title":"Scientific, sustainability and regulatory challenges of cultured meat","volume":"1","author":"Post","year":"2020","journal-title":"Nat. Food"},{"key":"ref_8","unstructured":"GFI (2026, April 11). Alternative Protein Company Database. Available online: https:\/\/gfi.org\/resource\/alternative-protein-company-database\/."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"104838","DOI":"10.1016\/j.tifs.2024.104838","article-title":"The nutritional paradigm of cultivated meat: Bridging science and sustainability","volume":"156","author":"Lim","year":"2025","journal-title":"Trends Food Sci. Technol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"e70262","DOI":"10.1111\/1541-4337.70262","article-title":"Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges\u2014Narrative Review","volume":"24","author":"Kardas","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Fraeye, I., Kratka, M., Vandenburgh, H., and Thorrez, L. (2020). Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred. Front. Nutr., 7.","DOI":"10.3389\/fnut.2020.00035"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"236","DOI":"10.1016\/j.fct.2016.04.008","article-title":"The impact of red and processed meat consumption on cancer and other health outcomes: Epidemiological evidences","volume":"92","author":"Boada","year":"2016","journal-title":"Food Chem. Toxicol."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Bryant, C., and Barnett, J. (2020). Consumer Acceptance of Cultured Meat: An Updated Review (2018\u20132020). Appl. Sci., 10.","DOI":"10.3390\/app10155201"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"105226","DOI":"10.1016\/j.tifs.2025.105226","article-title":"Willingness to consume cultured meat: A meta-analysis","volume":"164","author":"Yu","year":"2025","journal-title":"Trends Food Sci. Technol."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Gonz\u00e1lez-Monta\u00f1a, J.-R., Escalera-Valente, F., Alonso, A.J., Lomillos, J.M., Robles, R., and Alonso, M.E. (2020). Relationship between Vitamin B12 and Cobalt Metabolism in Domestic Ruminant: An Update. Animals, 10.","DOI":"10.3390\/ani10101855"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1007\/s44187-025-00512-5","article-title":"Food fortification as a sustainable global strategy to mitigate micronutrient deficiencies and improve public health","volume":"5","author":"Ashraf","year":"2025","journal-title":"Discov. Food"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"467","DOI":"10.7326\/M18-0850","article-title":"PRISMA Extension for Scoping Reviews (PRISMA-ScR): Checklist and Explanation","volume":"169","author":"Tricco","year":"2018","journal-title":"Ann. Intern. Med."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"2119","DOI":"10.11124\/JBIES-20-00167","article-title":"Updated methodological guidance for the conduct of scoping reviews","volume":"18","author":"Peters","year":"2020","journal-title":"JBI Evid. Synth."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"126","DOI":"10.1016\/j.ymben.2020.07.011","article-title":"Engineering carotenoid production in mammalian cells for nutritionally enhanced cell-cultured foods","volume":"62","author":"Stout","year":"2020","journal-title":"Metab. Eng."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"121650","DOI":"10.1016\/j.biomaterials.2022.121650","article-title":"Production of cultured meat from pig muscle stem cells","volume":"287","author":"Zhu","year":"2022","journal-title":"Biomaterials"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"252","DOI":"10.5187\/jast.2024.e98","article-title":"Drone pupae extract enhances Hanwoo myosatellite cell function for cultivated meat production","volume":"67","author":"Choi","year":"2025","journal-title":"J. Anim. Sci. Technol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"116627","DOI":"10.1016\/j.foodres.2025.116627","article-title":"Cultured biomass enhances the flavor and nutrition characteristics of biomass\/plant hybrid cultured meatballs","volume":"214","author":"Meng","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"2250","DOI":"10.5713\/ab.24.0776","article-title":"Vitamin C and N-acetylcysteine promote bovine adipose-derived mesenchymal stem cell proliferation and differentiation via Akt\/mTOR\/P70S6K signalling pathway for cultured meat production","volume":"38","author":"Naseem","year":"2025","journal-title":"Anim. Biosci."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Sugama, N., Lew, E.T., Riquelme-Guzm\u00e1n, C., Lee, D.S., Li, X., Yuen, J.S.K., Lim, T., Kwan, A., Liu, R.Y., and Ma, Y.A. (2025). Modulation of nutritional composition and aroma volatiles in cultivated pork fat by culture media supplementation. Front. Nutr., 12.","DOI":"10.3389\/fnut.2025.1674183"},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Lanzoni, D., Manuguerra, S., Arena, R., Santulli, A., Marchetti, L., Messina, C.M., and Giromini, C. (2026). Valorization of Hemp, Shrimp and Blue Crab Co-Products as Novel Culture Media Ingredients to Improve Protein Quality and Antioxidant Capacity of Cultured Meat in Cell-Based Food Applications. Foods, 15.","DOI":"10.3390\/foods15020352"},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Hauser, M., Zirman, A., Rak, R., and Nachman, I. (2024). Challenges and opportunities in cell expansion for cultivated meat. Front. Nutr., 11.","DOI":"10.3389\/fnut.2024.1315555"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"106663","DOI":"10.1016\/j.jfca.2024.106663","article-title":"Assessment of the potential nutritional value of cell-cultured chicken meat in light of European dietary recommendations","volume":"135","author":"Sikora","year":"2024","journal-title":"J. Food Compos. Anal."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1592","DOI":"10.1016\/j.jpba.2006.01.061","article-title":"Effect of cooking on the concentration of Vitamins B in fortified meat products","volume":"41","author":"Riccio","year":"2006","journal-title":"J. Pharm. Biomed. Anal."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"108172","DOI":"10.1016\/j.meatsci.2020.108172","article-title":"Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects","volume":"167","author":"Suleman","year":"2020","journal-title":"Meat Sci."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"252","DOI":"10.1016\/j.jfca.2005.04.014","article-title":"Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models","volume":"19","year":"2006","journal-title":"J. Food Compos. Anal."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"345751","DOI":"10.1155\/2014\/345751","article-title":"Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins","volume":"2014","author":"Gokhale","year":"2014","journal-title":"Int. J. Food Sci."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1093\/nutrit\/nuu011","article-title":"Vitamin B12 in meat and dairy products","volume":"73","author":"Gille","year":"2015","journal-title":"Nutr. Rev."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"2305","DOI":"10.1093\/advances\/nmac089","article-title":"The Effect of the Meat Factor in Animal-Source Foods on Micronutrient Absorption: A Scoping Review","volume":"13","author":"Consalez","year":"2022","journal-title":"Adv. Nutr."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Giromini, C., and Givens, D.I. (2022). Benefits and Risks Associated with Meat Consumption during Key Life Processes and in Relation to the Risk of Chronic Diseases. Foods, 11.","DOI":"10.3390\/foods11142063"},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) (2015). Scientific Opinion on Dietary Reference Values for cobalamin (vitamin B12). EFSA J., 13, 4150.","DOI":"10.2903\/j.efsa.2015.4150"},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) (2016). Dietary reference values for vitamin D. EFSA J., 14, e04547.","DOI":"10.2903\/j.efsa.2016.4547"},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"(2015). EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). Scientific Opinion on Dietary Reference Values for iron. EFSA J., 13, 4254.","DOI":"10.2903\/j.efsa.2015.4254"},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Fairweather-Tait, S. (2023). The role of meat in iron nutrition of vulnerable groups of the UK population. Front. Anim. Sci., 4.","DOI":"10.3389\/fanim.2023.1142252"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"101263","DOI":"10.1016\/j.animal.2024.101263","article-title":"Animal board invited review: Dietary transition from animal to plant-derived foods: Are there risks to health?","volume":"18","author":"Givens","year":"2024","journal-title":"Animal"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"633S","DOI":"10.1093\/ajcn\/78.3.633S","article-title":"Bioavailability of iron, zinc, and other trace minerals from vegetarian diets23","volume":"78","author":"Hunt","year":"2003","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1124","DOI":"10.1038\/s42003-025-08574-y","article-title":"Optimizing fatty acids composition in meat-like tissue derived from myogenic conversion of pig fibroblasts","volume":"8","author":"Zhao","year":"2025","journal-title":"Commun. Biol."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"105779","DOI":"10.1016\/j.fbio.2024.105779","article-title":"Incubation of adipocytes with \u03b1-linolenic acid and non-protein-bound iron results in a higher accumulation of omega-3 fatty acids and iron and lower oxidized lipids compared to incubation with docosahexaenoic acid and protein-bound iron","volume":"63","author":"Pospiech","year":"2025","journal-title":"Food Biosci."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Demarquoy, J. (2025). Nutrient Equivalence of Plant-Based and Cultured Meat: Gaps, Bioavailability, and Health Perspectives. Nutrients, 17.","DOI":"10.3390\/nu17243860"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"3S","DOI":"10.1093\/jn\/nxaa175","article-title":"Iron Fortification Practices and Implications for Iron Addition to Salt","volume":"151","author":"Hurrell","year":"2021","journal-title":"J. Nutr."},{"key":"ref_45","first-page":"10","article-title":"Systematic review on supplementation, fortification, and food-based interventions for preventing iron deficiency anemia in low- and middle-income countries","volume":"34","author":"Helmyati","year":"2025","journal-title":"Asia Pac. J. Clin. Nutr."},{"key":"ref_46","unstructured":"WHO (2026, April 07). Biofortification of Crops with Minerals and Vitamins. Available online: https:\/\/www.who.int\/tools\/elena\/bbc\/biofortification."},{"key":"ref_47","unstructured":"WHO (2026, April 07). Food Fortification. Available online: https:\/\/www.who.int\/health-topics\/food-fortification."},{"key":"ref_48","first-page":"102275","article-title":"Fortified and functional foods: Trends, innovations, and their public health impact for future nutrient enrichment","volume":"23","author":"Hossain","year":"2025","journal-title":"J. Agric. Food Res."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"109006","DOI":"10.1016\/j.meatsci.2022.109006","article-title":"Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation","volume":"195","author":"Broucke","year":"2023","journal-title":"Meat Sci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1038\/s41587-018-0002-1","article-title":"Biofortification of field-grown cassava by engineering expression of an iron transporter and ferritin","volume":"37","author":"Narayanan","year":"2019","journal-title":"Nat. Biotechnol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"100767","DOI":"10.1016\/j.fufo.2025.100767","article-title":"Hypothetical feed conversion efficiency of cultured meat compared to conventional animal production","volume":"12","author":"Lanzoni","year":"2025","journal-title":"Future Foods"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"15614","DOI":"10.1038\/s41598-023-40800-7","article-title":"Investigating proliferation and differentiation capacities of Hanwoo steer myosatellite cells at different passages for developing cell-cultured meat","volume":"13","author":"Park","year":"2023","journal-title":"Sci. Rep."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.gfs.2012.12.003","article-title":"Biofortification: Progress toward a more nourishing future","volume":"2","author":"Saltzman","year":"2013","journal-title":"Glob. Food Secur."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1111\/nbu.12363","article-title":"Food fortification and biofortification as potential strategies for prevention of vitamin D deficiency","volume":"44","author":"Guo","year":"2019","journal-title":"Nutr. Bull."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"3545","DOI":"10.3168\/jds.2017-13824","article-title":"Effect of dietary vitamin D3 and 25-hydroxyvitamin D3 supplementation on plasma and milk 25-hydroxyvitamin D3 concentration in dairy cows","volume":"101","author":"Guo","year":"2018","journal-title":"J. Dairy. Sci."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"1518","DOI":"10.3168\/jds.2025-26649","article-title":"Supplemental ultraviolet-B lighting to naturally enhance the vitamin D content of milk of housed dairy cows","volume":"109","author":"McRoberts","year":"2026","journal-title":"J. Dairy. Sci."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"51","DOI":"10.3945\/an.110.000075","article-title":"Nutritional aspects of phytoene and phytofluene, carotenoid precursors to lycopene","volume":"2","author":"Engelmann","year":"2011","journal-title":"Adv. Nutr."},{"key":"ref_58","unstructured":"WCRF (2025, December 15). Diet, Nutrition, Physical Activity and Colorectal Cancer. Available online: https:\/\/www.wcrf.org\/wp-content\/uploads\/2024\/10\/Colorectal-cancer-report.pdf."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1038\/s41538-025-00384-0","article-title":"A perspective on the regulation of cultivated meat in the European Union","volume":"9","author":"Monaco","year":"2025","journal-title":"npj Sci. Food"},{"key":"ref_60","unstructured":"FAO & WHO (2026, August 07). Food Safety Aspects of Cell-Based Food. Available online: https:\/\/openknowledge.fao.org\/handle\/20.500.14283\/cc4855en."},{"key":"ref_61","unstructured":"EFSA (2026, August 07). Regulation (EC) No 1829\/2003 of the European Parliament and of the Council of 22 September 2003 on Genetically Modified Food and Feed. Available online: https:\/\/eur-lex.europa.eu\/eli\/reg\/2003\/1829\/oj\/eng."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"105209","DOI":"10.1016\/j.tifs.2025.105209","article-title":"Development of a Safety-Assessed Media Ingredient (SAMI) framework for streamlined safety assessment of cultivated meat and seafood products","volume":"164","author":"Ong","year":"2025","journal-title":"Trends Food Sci. Technol."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"208","DOI":"10.1038\/s41538-025-00429-4","article-title":"Trends in non-animal scaffolds for cultured meat structuration","volume":"9","author":"Seibert","year":"2025","journal-title":"npj Sci. Food"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"e2102908","DOI":"10.1002\/advs.202102908","article-title":"Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges","volume":"9","author":"Bomkamp","year":"2022","journal-title":"Adv. Sci."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"110823","DOI":"10.1016\/j.foodhyd.2024.110823","article-title":"Evaluation of plant-based composite materials as 3D printed scaffolds for cell growth and proliferation in cultivated meat applications","volume":"160","author":"Kim","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"121487","DOI":"10.1016\/j.biomaterials.2022.121487","article-title":"3D-printable plant protein-enriched scaffolds for cultivated meat development","volume":"284","author":"Ianovici","year":"2022","journal-title":"Biomaterials"},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"2300499","DOI":"10.1002\/adsu.202300499","article-title":"Pea Protein-Rich Scaffolds Support 3D Bovine Skeletal Muscle Formation for Cultivated Meat Application","volume":"8","author":"David","year":"2024","journal-title":"Adv. Sustain. Syst."},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"van den Berg, L.A., Mes, J.J., Mensink, M., and Wanders, A.J. (2022). Protein quality of soy and the effect of processing: A quantitative review. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.1004754"},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Shanthakumar, P., Klepacka, J., Bains, A., Chawla, P., Dhull, S.B., and Najda, A. (2022). The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules, 27.","DOI":"10.3390\/molecules27165354"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"186","DOI":"10.1016\/j.tifs.2021.07.017","article-title":"A perspective on pea allergy and pea allergens","volume":"116","author":"Taylor","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.tifs.2021.03.036","article-title":"The population threshold for soy as an allergenic food\u2014Why did the Reference Dose decrease in VITAL 3.0?","volume":"112","author":"Taylor","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"100722","DOI":"10.1016\/j.crfs.2024.100722","article-title":"Cultured meat in the European Union: Legislative context and food safety issues","volume":"8","author":"Lanzoni","year":"2024","journal-title":"Curr. Res. Food Sci."},{"key":"ref_73","doi-asserted-by":"crossref","unstructured":"Chriki, S., and Hocquette, J.-F. (2020). The Myth of Cultured Meat: A Review. Front. Nutr., 7.","DOI":"10.3389\/fnut.2020.00007"},{"key":"ref_74","first-page":"99","article-title":"Fetal bovine serum (FBS): Past\u2014Present\u2014Future","volume":"35","author":"Bieback","year":"2018","journal-title":"ALTEX\u2014Altern. Anim. Exp."},{"key":"ref_75","first-page":"275","article-title":"Alternatives to the use of fetal bovine serum: Serum-free cell culture","volume":"20","author":"Gstraunthaler","year":"2003","journal-title":"ALTEX\u2014Altern. Anim. Exp."},{"key":"ref_76","doi-asserted-by":"crossref","unstructured":"Sundaram, T.S., Giromini, C., Rebucci, R., and Cheli, F. (2026). From dairy by-product to cell feed: Milk whey for serum-free media and scaffold development in cell-based food production. npj Sci. Food.","DOI":"10.1038\/s41538-026-00913-5"},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"791","DOI":"10.1007\/s10616-013-9633-8","article-title":"A plea to reduce or replace fetal bovine serum in cell culture media","volume":"65","author":"Gstraunthaler","year":"2013","journal-title":"Cytotechnology"},{"key":"ref_78","unstructured":"European Union (2026, April 23). Regulation (EC) No. 1069\/2009 of the European Parliament and of the Council of 21 October 2009 Laying Down Health Rules as Regards Animal by-Products and Derived Products Not Intended for Human Consumption and Repealing Regulation (EC) No 1774\/2002 (Animal by-Products Regulation). Available online: https:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/PDF\/?uri=CELEX:32009R1069."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"4749","DOI":"10.3168\/jds.2024-25449","article-title":"Milk whey as a sustainable alternative growth supplement to fetal bovine serum in muscle cell culture","volume":"108","author":"Sundaram","year":"2025","journal-title":"J. Dairy. Sci."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1007\/s44187-026-00952-7","article-title":"Functional and nutritional evaluation of Pleurotus ostreatus for food and cellular agriculture applications","volume":"6","author":"Petrosillo","year":"2026","journal-title":"Discov. Food"},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"140621","DOI":"10.1016\/j.foodchem.2024.140621","article-title":"Plant-based hydrolysates as building blocks for cellular agriculture","volume":"460","author":"Charlesworth","year":"2024","journal-title":"Food Chem."},{"key":"ref_82","doi-asserted-by":"crossref","unstructured":"Chen, Y., Xiong, C., Wan, Y., Sun, M., Zheng, Z., Liu, D., Liao, H., Wang, Y., and Wu, Y. (2025). The potential function of soy protein hydrolysate to induce myogenic differentiation of C2C12 cells. PLoS ONE, 20.","DOI":"10.1371\/journal.pone.0321650"},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"164496","DOI":"10.1016\/j.cej.2025.164496","article-title":"Sustainable food-grade serum-reducing biomaterial: Plant protein hydrolysates for scalable cultivated meat manufacturing","volume":"519","author":"Mi","year":"2025","journal-title":"Chem. Eng. J."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"466","DOI":"10.1038\/s42003-022-03423-8","article-title":"Simple and effective serum-free medium for sustained expansion of bovine satellite cells for cell cultured meat","volume":"5","author":"Stout","year":"2022","journal-title":"Commun. Biol."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"122092","DOI":"10.1016\/j.biomaterials.2023.122092","article-title":"A Beefy-R culture medium: Replacing albumin with rapeseed protein isolates","volume":"296","author":"Stout","year":"2023","journal-title":"Biomaterials"},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"105822","DOI":"10.1016\/j.isci.2022.105822","article-title":"A simplified and defined serum-free medium for cultivating fat across species","volume":"26","author":"Cantoni","year":"2023","journal-title":"iScience"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/16\/2840\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,14]],"date-time":"2026-08-14T10:58:34Z","timestamp":1786705114000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/16\/2840"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,14]]},"references-count":86,"journal-issue":{"issue":"16","published-online":{"date-parts":[[2026,8]]}},"alternative-id":["foods15162840"],"URL":"https:\/\/doi.org\/10.3390\/foods15162840","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,14]]}}}