From regenerative medicine to food biofabrication: cultivation of porcine skin for human consumption

The convergence of tissue engineering and food science is driving the development of novel applications using in vitro -grown tissues, such as porcine skin, within the cultivated protein industry. This review explores the technical and biological foundations for producing edible, stratified porcine skin using cells, biomaterials, and biofabrication strategies adapted from regenerative medicine. Emphasis is placed on keratinocytes and fibroblasts as key cell types, their co-culture dynamics, and the role of scaffolds, particularly starch-based and protein-enhanced matrices, in mimicking native extracellular matrix conditions. Advanced techniques, including 3D bioprinting, air–liquid interface culture, and bioreactor systems, are evaluated for their potential to produce scalable and functional skin constructs. Applications range from structured meat cuts with dermal components to novel snack-like products, highlighting sensory and technological value. Regulatory considerations and market perspectives are also discussed, framing porcine skin biofabrication as a viable and sustainable innovation in future food systems.