Material Perspective on the Structural Design of Artificial Meat

Abstract Artificial meat is a promising solution to the negative impacts of meat consumption on natural resources, public health, and animal welfare. Inspired by the use of framework, scaffold, and skeleton in material science, the concept of supporting structures is introduced into the artificial meat to complement the existing theory of structural design. The available structures in artificial meat are evaluated in prefabrication and post‐build strategies to illustrate the relationship between fabrication and characteristics. Due to its adjustable structural features and mechanical properties, supporting structures can regulate the quality of artificial meat. Emerging materials and approaches such as amyloid fibrils, double network gels, oleogels, and stretch processing, multicell co‐culture, as well as multiscale design, are recommended as candidates to enrich the supporting structures and thus to meet the various demands of artificial meat. This review provides an interdisciplinary insight into the structural design of artificial meat, and touches on the promising opportunities for future research and applications.