The need for future foods for the ever-growing population requires consideration of alternative approaches to enhance food sustainability, nutrition, and security. To address this need, we pursue a cell-based, tissue engineering approach. This approach requires the integration of appropriate cell types and cell functions with food-safe biomaterial scaffolds, which are generated into edible tissue formats. This integration of components has to be achieved within the context of cost, safety and nutrition. Our central hypothesis is that a sustainable, cost-effective, and scalable cultivated-meat and alternative protein platform will increase food availability options while decreasing environmental impact. Towards this goal there is much recent progress to be reviewed. Further, there remain many challenges and opportunities, from cell types and cell engineering, to media formulations, scale up requirements and nutritional issues, which will also be discussed. Speaker: David Kaplan, PhD