Mission Barns is betting that animal-free pork fat will make artificial meat delicious

During lunch breaks, one colleague often requested a unique adaptation of his vegetarian diet. Craving the flavor of ground beef, he would ask the cafeteria chef to cook his veggie burger alongside beef patties, believing the shared grill space would enhance the taste. This culinary innovation seems to have inspired Mission Barns, a startup that has successfully developed animal-free cultured pork fat. Recently, they received approval from the U.S. Department of Agriculture, marking a significant milestone in the plant-based food industry. This groundbreaking product is the first of its kind to hit the market, allowing Mission Barns to sell their cultured pork fat directly to consumers. According to Cecilia Chang, the company’s chief business officer, this development opens doors for their partners to create and launch new products. Scientists have pursued cultured meat for years, with the first lab-grown burger unveiled in 2013 at a staggering cost of $330,000. While costs have decreased significantly since, lab-grown beef remains several times pricier than traditional fast-food options. A primary challenge in the production of cultured meat has been the growth of muscle cells, which require a specific environment. In contrast, fat cells are less demanding, making them easier to cultivate at a more affordable price point. Mission Barns employs a unique method to grow their pork fat. They begin with a small sample taken from a living pig, which is then placed in a bioreactor filled with growth media. To prevent the cells from floating to the surface and clumping together, the company developed a specialized bioreactor that allows for even distribution. The initial products offered by Mission Barns include alternatives to bacon, meatballs, and sausages, made from pea protein combined with their cultured pork fat. The company also aims to supply other food manufacturers with their fat for incorporation into various recipes. Chang emphasizes that their approach not only enhances flavor but also reduces reliance on costly artificial flavorings in alternative protein products. Moreover, Mission Barns is committed to creating healthier meat alternatives. Their cultured pork fat could potentially reduce the need for excessive salt to mask flavors and allows for adjustments in the diet of the cells, such as increasing omega-3 fatty acids. Looking ahead, the company is considering developing a pork fat variant that boasts an even more robust flavor profile. "You can use less of it, while achieving a nutritional profile similar to that of salmon fat," Chang remarked. With enthusiasm, potential partners are eagerly expressing interest in collaborating with Mission Barns on this innovative journey.