For nutritional purposes, there are a variety of things that can be done. We are getting pretty good at modifying biological pathways to produce specific molecular outputs given specific molecular inputs. For instance, through enzymatic engineering, scientists were able to create a complete biosynthetic pathway of opioids from sugar in yeast [59]. Similar strategies could be undertaken to optimize nutritional output in in vitro meat. The low-hanging fruit here would be for the creation of meat which has high concentrations of omega-3 fatty acids such as DHA and EPA, typically found in fish, which have been studied extensively for their health benefits. Humans and other mammals do have the capacity to naturally synthesize these types of omega-3 fatty acids following ingestion of alpha-linolenic acid (ALA), but they do so in low quantities. By engineering these biosynthetic pathways (Figure 13) or altering traditional cellular medium formulations, we would aim to bias our meat’s nutritional profiles to our liking. I imagine entire companies in the future focused specifically on these goals, however I divert to an expert in biochemistry for the feasibility and range of options possible.