only in starting
A former coworker of mine used to have a specific lunchtime ritual. Though vegetarian for health reasons, he craved the savory taste of beef. His solution? Requesting cafeteria staff to cook his veggie burger adjacent to meat patties, allowing meat juices to seep into his plant-based meal for enhanced flavor.
This culinary workaround inspired Mission Barns’ groundbreaking innovation: lab-cultivated pork fat derived without animal slaughter. Recently granted USDA approval, the San Francisco-based startup now holds a unique position as the first company authorized to sell cultured animal fat directly to consumers and food manufacturers.
Why Cultured Fat Matters
- Flavor Enhancement: Meat alternatives often lack the rich umami taste that fat provides
- Cost Efficiency: Fat cells grow faster and cheaper than muscle tissue in bioreactors
- Dietary Flexibility: Maintains meat-like experience for plant-based consumers
- Customization Potential: Fatty acid profiles can be adjusted for better nutrition
The production process begins with biopsy-derived pig cells placed in specialized bioreactors. Mission Barns developed proprietary technology to overcome a key challenge: unlike denser muscle cells that sink, fat cells naturally float. Their vertical reactor design ensures even nutrient distribution, enabling efficient cell growth.
Current product lines include:
- Fat-infused meatless bacon
- Plant-based sausages with 25% cultured fat content
- Alternative meatballs combining pea protein and lab-grown fat
“Animal fat has been the missing ingredient in alt-protein. Our technology unlocks authentic flavor profiles while reducing reliance on artificial additives,” explains Cecilia Chang, Mission Barns’ Chief Business Officer.
The company’s expansion strategy focuses on B2B partnerships, supplying cultured fat to established food brands seeking to improve their meat alternatives. Early tests show fat-enhanced products require 40% less salt and eliminate most synthetic flavorings typically used to mask plant protein aftertastes.
Healthier Fat Profiles
By modifying cell nutrients, Mission Barns can engineer fats with:
- Increased Omega-3 fatty acids
- Reduced saturated fats
- Custom melting points for specific cooking applications
Looking ahead, the company plans to develop concentrated flavor fats that provide stronger umami impact per gram. This could lead to meat alternatives with salmon-fat nutritional profiles but pork-like taste characteristics – a combination food manufacturers are actively seeking.
