Biomaterial Strategies for Adipose Tissue Engineering in Cultured Meat: From Cell Sources to Edible Scaffolds

Abstract

Adipose tissue is a critical determinant of meat quality, contributing to flavor, juiciness, tenderness, and nutritional value through intramuscular fat (marbling). In the rapidly advancing field of cellular agriculture, engineering functional fat tissue remains one of the most significant challenges for producing cultured meat that recapitulates the sensory attributes of conventional products. This review bridges the established knowledge base of clinical adipose tissue engineering with the emerging requirements of cultured meat biofabrication, providing a biomaterials-centric framework for engineering edible fat. We systematically evaluate cell sources for scalable adipogenesis, including adipose-derived stem cells, fibro-adipogenic progenitors, dedifferentiated fat cells, and pluripotent stem cells, with emphasis on species-specific considerations for livestock. Biomaterial design criteria for adipose scaffolds are critically analyzed, highlighting the importance of mechanical softness (<3 kPa), high porosity (>90%), and food-grade composition. Scaffold materials spanning natural polymers, plant-derived proteins, decellularized matrices, and composite hydrogels are compared for their adipogenic potential and edibility. Biofabrication strategies including three-dimensional bioprinting, microcarrier-based expansion, and spheroid self-assembly are assessed for their scalability toward industrial production. Finally, we identify the key challenges in cost reduction, nutritional customization, sensory fidelity, and regulatory compliance and propose a translational roadmap for advancing cultured fat from laboratory proof of concept to commercial reality.