Nutritional Fortification Methods of Cultivated Food: A Scoping Review

Given the rapid increase of the ever-growing global population, the Food and Agriculture Organisation estimated the global population will reach 10.3 billion in 2080, and more than 70% of food will be needed. Therefore, a sustainable food production system is needed to satisfy the increasing demand for food, especially animal products. Cultivated meat (CM) may be a possible solution, although there are still technical challenges. One of which is the lack of micronutrients in CM, especially vitamins B12 and D. These vitamins are rich in conventional meat but not in CM. Therefore, strategies to enhance the nutritional value of cultivated food are necessary. To gain a better understanding of the strategies of fortification of cultivated foods, this scoping review aims to systematically synthesise the existing evidence of in vitro studies related to cultivated food fortification. To our knowledge, this is the first review to examine fortification strategies for cultivated food, which may be important for providing a foundational overview and helping to identify key research gaps.